The Showstopper Jumbo Lump Crab Shrimp Stuffed Salmon Fillets with LemonDill Butter

Stuffed Salmon With Crab Shrimp

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Preparation time:30 Mins

Cooking time:25 Mins

Servings:4 servings

Ingredients:

• 4 (approx. 6 oz / 170g each) skin-on or skinless salmon fillets, about 1.5 inches thick
• 1 tbsp Olive Oil
• Salt and freshly ground Black Pepper, to taste
• 4 oz (113g) cooked Shrimp, finely chopped
• 4 oz (113g) Jumbo Lump Crab Meat, carefully picked over for shells
• 2 tbsp Unsalted Butter
• 2 Shallots, finely minced
• 1 clove Garlic, minced
• 2 tbsp Dry White Wine or Fish Stock
• 1/4 cup Panko Breadcrumbs
• 1 large Egg Yolk
• 2 tbsp Fresh Parsley, chopped
• 1 tbsp Fresh Dill, chopped
• 1 tsp Lemon Zest
• 1/2 tsp Dijon Mustard
• Pinch of Cayenne Pepper
• 2 tbsp Unsalted Butter, softened (for finishing)
• 1 tsp Fresh Dill, finely chopped (for finishing)
• 1 tsp Fresh Lemon Juice (for finishing)
• Pinch of flaky Sea Salt (for finishing)

Instructions:

• Preheat oven to 400°F (200°C). Pat the salmon fillets thoroughly dry.
• Carefully butterfly each salmon fillet by cutting horizontally into the thickest part, stopping about half an inch from the opposite edge, and opening the fillet like a book.
• Melt 2 tbsp butter in a sauté pan over medium heat. Add shallots and sauté until translucent (about 3 minutes). Add garlic and cook for 1 minute. Deglaze the pan with white wine/stock, scraping up any browned bits, and reduce until almost evaporated. Set aside to cool slightly.
• In a bowl, gently combine the cooked shrimp, crab meat, Panko, cooled sautéed aromatics, egg yolk, herbs, Dijon, and lemon zest. Season lightly with salt, pepper, and cayenne. Mix gently to keep the crab lumps intact.
• Evenly divide the stuffing mixture among the four butterflied fillets, pressing it gently into the centre cavity. Close the salmon like a book.
• Season the outside of the stuffed fillets with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon, presentation-side down (or skin-side down), for 2 minutes until golden.
• Transfer the skillet (or place fillets on a baking sheet) to the preheated oven. Bake for 15–18 minutes, or until the salmon is cooked through (internal temperature reaches 140-145°F / 60-63°C).
• While baking, whisk together the finishing butter ingredients (softened butter, fresh dill, lemon juice, sea salt). Once the salmon is out of the oven, brush generously with the fresh lemon-dill butter and remove any securing toothpicks before serving.

Nutrition Facts

Calories:1920 kcal

Protein:40.8 g

Fat:91.7 g

Carbs:96.1 g

Fiber:25.9 g

Sugar:0.0 g

Sodium:782 mg

Recipe Info

Category:Seafood, Main Course

Cuisine:American

Unveiling the Ultimate Seafood Centerpiece: Why This Stuffed Salmon Reigns Supreme

There are dishes that satisfy a craving, and then there are dishes that create memories. Our Crab Shrimp Stuffed Salmon firmly belongs in the latter category. Forget the misconception that elaborate flavour requires hours of painstaking effort; this recipe transforms a beautiful salmon fillet into a veritable seafood feast that looks and tastes incredibly complex, yet comes together with surprising efficiency. If you are searching for standout Stuffed Salmon Recipes , look no further. This preparation elevates simple baked fish into a show-stopping centerpiece, marrying the rich, fatty texture of perfectly cooked salmon with a decadent, savoury filling that sings of the ocean. It’s the ultimate expression of gourmet home cooking.

Setting the Stage: What Makes This Crab Shrimp Stuffed Salmon Unforgettable

This isn't just about putting stuffing on fish; it’s about integrating two premium elements—salmon and premium shellfish—into a harmonious bite. The preparation, which involves carefully butterflying the fillet to cradle the filling, ensures that every forkful delivers that perfect balance of flaky fish and luxurious seafood texture. We’re aiming for moistness, depth of flavour, and an undeniable element of surprise when guests cut into the fillet.

Your New Go-To Dinner Party Secret Weapon

When hosting, we often gravitate towards roast meats, but nothing signals elegance quite like expertly prepared seafood. This Crab Stuffed Salmon is inherently impressive. It requires approximately 30 minutes of active preparation time, which means you can focus on setting the table or mixing cocktails while the magic happens in the oven. It’s a guaranteed "wow" factor dish that transitions seamlessly from an intimate weeknight indulgence to a show-stopping contribution to a holiday spread.

Flavor Fusion: The Magic of Surf-and-Turf in a Fillet

The secret to why this works so well lies in the synergy between the salmon’s natural oils and the stuffing’s ingredients. We combine sweet, tender lump Crab Meat with snappy, finely chopped shrimp, creating textural intrigue. This mixture is brought to life with aromatic shallots, garlic, fresh dill, and a bright spark of lemon zest. It truly functions as a delicious, contained surf-and-turf experience wrapped entirely within that gorgeous, pink fillet. This Shrimp Crab Stuffed Salmon promises richness without being heavy.

A Simple Path to Gourmet Presentation

Presentation matters, and this dish delivers elegance effortlessly. By cutting the fillets open, filling them, and then securing them closed, you create a naturally attractive, mounded presentation once baked. A final brush of bright lemon-dill butter just as it leaves the oven seals the deal, giving the exterior a glorious sheen. It’s the kind of Salmon With Crab Meat preparation that draws applause before the first bite is even taken.

Assembling Your High-Impact Seafood Stuffing Components

The soul of this dish resides in its filling. We are aiming for a moist, flavour-forward stuffing that complements, rather than overpowers, the salmon. The cornerstone ingredients are high-quality cooked shrimp and pristine jumbo lump crab meat. To bind these delicately flavoured elements, we rely on a small amount of Panko breadcrumbs for texture, an egg yolk for richness, and a light sauté of aromatics to build a flavour base before they meet the seafood. This careful balance is what prevents the stuffing from becoming dry or crumbly during the baking process.

The Essential Toolkit for Perfect Presentation

Success in preparing a magnificent Crab and Shrimp Stuffed Salmon with Cream Cheese (though we're opting for a lighter binder here!) or any stuffed fillet hinges on preparation and selecting the right components. Having the right tools and sourcing exceptional ingredients ensures the final product is worth the effort.

Sourcing Superior Salmon: Wild vs. Farmed Selection Guide

For this recipe, which calls for a substantial fillet to accommodate the filling (aim for 1.5 inches thick), the quality is paramount. Wild salmon, such as Sockeye or Coho, offers a deeper colour and more assertive flavour, often being leaner. Farmed Atlantic salmon is typically richer and fattier, which results in a very moist final product that handles the stuffing well. Either choice is excellent, but always ensure your fillets are fresh, displaying bright colour and a firm texture. We recommend skin-on for searing purposes, which locks in moisture beautifully.

The Crab and Shrimp Ratio: Achieving Maximum Luster and Texture

When combining your shellfish, the goal is textural variance. We use finely chopped cooked shrimp to provide a bit of springiness and volume, ensuring the filling holds its shape. The star, however, is the jumbo lump Crab Meat . Handle this with the utmost care. Gently flake it into the mixture just at the end. Overworking the crab breaks down those beautiful, large lumps, sacrificing the luxurious mouthfeel you are aiming for.

Herbaceous Accents and Binding Agents: What Holds the Flavor Together

While some variations of Crab Stuffed Salmon rely heavily on cream cheese for binding, we opt for a lighter approach using just one egg yolk and the Panko breadcrumbs, which absorb moisture from the sautéed aromatics. The flavour profile leans heavily on fresh herbs: dill offers a classic oceanic pairing, while parsley adds freshness. A hint of Dijon mustard provides a necessary tang to cut through the richness of the fish and shellfish.

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Step-by-Step Mastery: Crafting the Ideal Crab Shrimp Stuffed Salmon Pocket

The physical assembly requires precision. First, preheat your oven to 400° F ( 200° C). Take your thick salmon fillets and, using a very sharp, flexible knife, carefully slice horizontally into the thickest part of the fillet, stopping just shy of slicing all the way through. Open the fillet like a book to create a pocket—this technique is the key to presenting beautiful Crab Shrimp Stuffed Salmon Rolls if you prefer a slightly more compact shape, though leaving them open like a hinge is often easier for baking.

Next, develop the flavour base by melting butter in a small pan, gently sautéing minced shallots until soft, then adding garlic until fragrant. Deglaze this with a splash of dry white wine or stock, reducing it until nearly dry. In a separate bowl, gently combine the chopped cooked shrimp, your precious lump crab meat, Panko, the cooled aromatic mixture, egg yolk, fresh dill, parsley, lemon zest, and Dijon. Season sparingly—remember the salmon itself will also be seasoned. Fold this mixture gently into the salmon pockets, taking care not to pack it so tightly that the fillet cannot close around it.

The Baking Blueprint: Achieving Flawless Internal Temperature

Baking stuffed fish requires a strategy to ensure the exterior achieves a golden crust while the interior reaches perfect doneness without drying out the stuffing.

Preparing the Luxurious Seafood Filling Base

Before the fillets go into the heat, season the exterior of the salmon generously with salt and pepper. If you desire that extra layer of professional texture, heating a heavy, oven-safe skillet—cast iron is ideal—with a tablespoon of olive oil over medium-high heat allows you to sear the exterior first.

Butterflying and Stuffing Technique: Preventing Leakage

When filling the pockets, ensure the stuffing sits in the middle cavity. If your fillets naturally gape open too widely, use one or two toothpicks pushed perpendicular across the seam to hold them gently closed. This keeps the precious stuffing contained throughout the baking process, ensuring a neat presentation and preventing the filling from drying on the oven floor.

Basting Strategy for a Golden, Crispy Exterior

Sear the stuffed fillets presentation-side down (or skin-side down) for just two minutes to establish a crust. Then, transfer the pan to the preheated 400° F ( 200° C) oven. Baking for about 15 to 18 minutes should suffice. During the final five minutes of baking, melt together the finishing butter—softened butter mixed with fresh dill, lemon juice, and flaky sea salt—and brush it generously over the top of the fillets. This simple step melts beautifully into the stuffing and crisps the salmon surface.

Resting and Serving Protocol for Juicy Results

The internal temperature is your ultimate guide; aim for 140° F ( 60° C) when you pull it from the oven, as carryover cooking will bring it up to the safe 145° F ( 63° C) while resting. Allow the finished Crab Shrimp Stuffed Salmon to rest on a warm platter, uncovered, for about five minutes before serving. This allows the juices, both from the fish and the stuffing, to redistribute, guaranteeing maximum succulence. Remember to remove any securing toothpicks before presenting this magnificent dish.

Elevating Your Seafood Experience: Pairing Suggestions and Pairings

A dish this rich and flavourful demands accompaniments that provide balance. To complement the decadent texture of the Shrimp Crab Stuffed Salmon , consider something that offers acidity or absorbs those lovely juices. A creamy Parmesan risotto is a classic choice, offering a smooth counterpoint to the flaky fish. Alternatively, for a lighter meal, blanch some slender asparagus or haricots verts and toss them quickly in brown butter with toasted almonds. If you desire an extra layer of richness, a simple homemade lemon-caper vinaigrette drizzled around the plate adds a necessary sharp contrast.

Troubleshooting and Maximizing Shelf Life

Even the best recipes can sometimes present minor challenges, but they are easily overcome with a bit of foresight.

Creative Variations: Swapping Out Crab or Adjusting Spice Levels

If you find the cost of lump crab prohibitive, high-quality canned claw meat can substitute, though you will sacrifice some of that pristine texture. For a bolder flavour profile, swap out the dill for fresh thyme and incorporate half a teaspoon of Cajun seasoning into the stuffing mixture—this transforms the dish into a spicy, sultry experience. You can even make individual Crab Shrimp Stuffed Salmon Rolls by carefully rolling the fillet around the filling and securing it with butcher's twine for a fun presentation change.

Nutritional Snapshot: Decoding the Health Benefits of This Dish

While this is undeniably a rich dish, it’s also packed with fantastic nutrition. Salmon is renowned as one of the best sources of Omega-3 fatty acids, vital for heart and brain health. By limiting the heavier binders (like avoiding excessive cream cheese), we keep the focus on lean protein from the shrimp and the healthy fats from the fish, making this an indulgent yet responsibly nutritious choice for your special Seafood Meals .

Storing Leftovers: Keeping the Seafood Flavor Fresh for Tomorrow

If by some miracle you have leftovers of this spectacular Crab and Shrimp Stuffed Salmon , airtight storage is key. Place cooled portions in a sealed container in the refrigerator immediately. They will hold well for up to three days. Reheat gently—ideally in a low oven (around 300° F or 150° C) covered loosely with foil—to avoid drying out the seafood stuffing, ensuring the flavour remains as vibrant tomorrow as it was tonight.