Baked Salmon Stuffed With Crawfish Dressing
Baked Salmon Stuffed With Crawfish Dressing
Ingredients
For the Crawfish Dressing
- 2 tablespoons oil, for sautéing
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1 cup onion, diced
- 1/2 cup celery, diced
- 2 teaspoons garlic, minced
- 1 pound crawfish tails, peeled
- 1 1/2 tablespoons Cajun/Creole seasoning, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 8 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/2 cup Panko breadcrumbs
- 1/4 cup fresh parsley, chopped
For the Salmon
- 1 1/2 pounds salmon fillet, skin on or off, thick cut
- 1 lemon, for juice
Instructions
- 1
Heat 2 tablespoons of oil in a large skillet or pan over medium heat. Add the diced green, red, and yellow bell peppers, diced onion, and diced celery. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min
- 2
Add the minced garlic to the pan and cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Stir in the crawfish tails. Season the mixture with 1 tablespoon of Cajun/Creole seasoning, paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Stir well to combine all the ingredients.
⏱️ 3 min
- 4
Add the softened cream cheese and heavy cream to the pan. Stir continuously until the cream cheese has melted and the mixture is creamy and well combined.
⏱️ 4 min
- 5
Stir in the Panko breadcrumbs until the mixture thickens to a desired consistency. Remove the pan from the heat and fold in the chopped fresh parsley.
⏱️ 2 min
- 6
Allow the crawfish dressing to cool slightly for at least 15 minutes. This will make it easier to stuff into the salmon.
⏱️ 15 min
- 7
While the dressing cools, preheat your oven to 375°F. Take the large salmon fillet and carefully use a sharp knife to cut a deep pocket into the thickest part of the salmon, being careful not to cut all the way through to the other side.
⏱️ 5 min•🌡️ 375
- 8
Season both the inside of the pocket and the exterior of the salmon fillet generously with the remaining 1/2 tablespoon of Cajun/Creole seasoning.
⏱️ 2 min
- 9
Generously stuff the cooled crawfish dressing into the pocket of the seasoned salmon fillet. Place the stuffed salmon on a baking sheet.
⏱️ 3 min
- 10
Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
⏱️ 25 min•🌡️ 375
- 11
Once baked, remove the salmon from the oven. Squeeze fresh lemon juice over the top of the baked salmon before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Salmon Stuffed With Crawfish Dressing
For the Crawfish Dressing
- 2 tablespoons oil, for sautéing
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1 cup onion, diced
- 1/2 cup celery, diced
- 2 teaspoons garlic, minced
- 1 pound crawfish tails, peeled
- 1 1/2 tablespoons Cajun/Creole seasoning, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 8 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/2 cup Panko breadcrumbs
- 1/4 cup fresh parsley, chopped
For the Salmon
- 1 1/2 pounds salmon fillet, skin on or off, thick cut
- 1 lemon, for juice
Instructions
- 1
Heat 2 tablespoons of oil in a large skillet or pan over medium heat. Add the diced green, red, and yellow bell peppers, diced onion, and diced celery. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min - 2
Add the minced garlic to the pan and cook for 1 minute until fragrant.
⏱️ 1 min - 3
Stir in the crawfish tails. Season the mixture with 1 tablespoon of Cajun/Creole seasoning, paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Stir well to combine all the ingredients.
⏱️ 3 min - 4
Add the softened cream cheese and heavy cream to the pan. Stir continuously until the cream cheese has melted and the mixture is creamy and well combined.
⏱️ 4 min - 5
Stir in the Panko breadcrumbs until the mixture thickens to a desired consistency. Remove the pan from the heat and fold in the chopped fresh parsley.
⏱️ 2 min - 6
Allow the crawfish dressing to cool slightly for at least 15 minutes. This will make it easier to stuff into the salmon.
⏱️ 15 min - 7
While the dressing cools, preheat your oven to 375°F. Take the large salmon fillet and carefully use a sharp knife to cut a deep pocket into the thickest part of the salmon, being careful not to cut all the way through to the other side.
⏱️ 5 min•🌡️ 375 - 8
Season both the inside of the pocket and the exterior of the salmon fillet generously with the remaining 1/2 tablespoon of Cajun/Creole seasoning.
⏱️ 2 min - 9
Generously stuff the cooled crawfish dressing into the pocket of the seasoned salmon fillet. Place the stuffed salmon on a baking sheet.
⏱️ 3 min - 10
Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
⏱️ 25 min•🌡️ 375 - 11
Once baked, remove the salmon from the oven. Squeeze fresh lemon juice over the top of the baked salmon before serving.
⏱️ 2 min