Ingredients:
- 4 (6-ounce/170g) salmon fillets
- 2 tablespoons (30ml) olive oil
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.25ml) black pepper
- 1 lemon, sliced
- 8 ounces (225g) cooked crabmeat
- 8 ounces (225g) cooked shrimp, chopped
- 1/4 cup (60ml) mayonnaise
- 1/4 cup (60ml) panko breadcrumbs
- 2 tablespoons (30ml) celery, diced
- 2 tablespoons (30ml) red bell pepper, diced
- 2 tablespoons (30ml) fresh parsley, chopped
- 1 tablespoon (15ml) Dijon mustard
- 1 teaspoon (5ml) Old Bay seasoning
- 1/4 teaspoon (1.25ml) garlic powder
- 1/4 teaspoon (1.25ml) paprika
- Pinch of cayenne pepper (optional)
Instructions:
- Prepare the Shrimp (if using raw): Boil, steam, or sauté the shrimp until pink and cooked through. Let cool and chop. If using pre-cooked shrimp, simply chop.
- Make the Stuffing: In a mixing bowl, combine the crabmeat, shrimp, mayonnaise, panko breadcrumbs, celery, red bell pepper, parsley, Dijon mustard, Old Bay seasoning, garlic powder, paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Mix gently to combine.
- Prepare the Salmon Fillets: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. If keeping skin on, lightly score the skin to prevent curling.
- Stuff the Salmon: Create a pocket in each salmon fillet by gently slicing horizontally into the thickest part of the fish, being careful not to cut all the way through. Fill each pocket with the crab and shrimp stuffing, dividing it evenly among the fillets.
- Bake the Salmon: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil. Place the stuffed salmon fillets on the prepared baking sheet. Drizzle with olive oil and arrange lemon slices on top of the fillets.
- Bake: Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork and the internal temperature reaches 145°F (63°C).
- Serve: Remove from oven and let rest for a few minutes before serving. Garnish with fresh parsley or lemon wedges, if desired.