Ingredients:

  • 4 (6-8 ounce/170-225g) salmon fillets
  • 1 tablespoon olive oil (15ml)
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) cooked crab meat
  • 8 ounces (225g) cooked shrimp, peeled, deveined, and chopped
  • 1/4 cup (30g) finely diced red bell pepper
  • 1/4 cup (30g) finely diced celery
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 cup (30g) panko breadcrumbs
  • 1 tablespoon (15g) melted unsalted butter

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. Drizzle with olive oil, lemon juice, and season with salt and pepper.
  2. In a mixing bowl, gently combine crab meat, shrimp, red bell pepper, celery, parsley, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, and panko breadcrumbs. Be careful not to overmix!
  3. Using a small knife, create a pocket in each salmon fillet by slicing horizontally along one side, being careful not to cut all the way through. Spoon the crab and shrimp stuffing into the pocket, dividing it evenly among the fillets.
  4. Line a baking sheet with parchment paper or a silicone mat. Place the stuffed salmon fillets on the prepared baking sheet. Drizzle the melted butter over the top of the salmon.
  5. Bake for 20-25 minutes, or until the salmon is cooked through and the internal temperature reaches 145°F (63°C). The stuffing should be heated through and lightly golden brown.
  6. Let the salmon rest for a few minutes before serving. Garnish with a lemon wedge and fresh parsley, if desired. Serve this Crab & Shrimp Stuffed Salmon!