Lemon Garlic Parmesan Crab & Shrimp Stuffed Salmon
Lemon Garlic Parmesan Crab & Shrimp Stuffed Salmon
Ingredients
For the Salmon
- 4 salmon fillets, about 6 oz each, skin on
- 2 tablespoons melted butter, or olive oil
- to taste paprika
- to taste salt
- to taste black pepper
For the Creamy Lemon Garlic Filling
- 6 ounces cream cheese, softened
- 4 tablespoons mayonnaise
- 6 ounces lump crab meat, picked over
- 4 ounces cooked shrimp, finely chopped
- 2 garlic cloves, finely minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 cup shredded mozzarella, mixed into filling
- 1/2 cup grated Parmesan
- 1 tablespoon parsley or dill, chopped
- 1/2 teaspoon paprika
- to taste salt
- to taste black pepper
For Topping and Serving
- 1 cup shredded mozzarella, for the top
- 1/4 cup broth, chicken or seafood, for the baking dish
- as needed lemon wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the softened cream cheese and mayonnaise. Mix until the mixture is smooth and well combined.
⏱️ 2 min
- 3
Gently fold in the lump crab meat, finely chopped shrimp, minced garlic, lemon juice, lemon zest, Dijon mustard, 1 cup of shredded mozzarella, grated Parmesan, chopped parsley or dill, 1/2 teaspoon of paprika, salt, and black pepper. Stir just until combined, being careful not to overmix.
⏱️ 5 min
- 4
Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the side of each fillet, ensuring not to cut all the way through to the other side.
⏱️ 3 min
- 5
Spoon the creamy lemon garlic filling into each salmon pocket. Gently press the salmon closed around the filling. It's okay if a little filling peeks out.
⏱️ 3 min
- 6
Place the stuffed salmon fillets into the prepared baking dish. Brush the tops of the salmon with the 2 tablespoons of melted butter. Lightly season the tops with additional paprika, salt, and black pepper.
⏱️ 2 min
- 7
Pour the 1/4 cup of chicken or seafood broth into the bottom of the baking dish, around the salmon fillets (do not pour it directly on top of the salmon). This will help keep the salmon moist during baking.
⏱️ 1 min
- 8
Sprinkle the remaining 1 cup of shredded mozzarella evenly over the tops of the stuffed salmon fillets.
⏱️ 1 min
- 9
Bake for 14-18 minutes, or until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C). For a more golden top, you can broil for 30-60 seconds at the end, watching closely to prevent burning.
⏱️ 16 min•🌡️ 400
- 10
Remove the salmon from the oven and let it rest for 2 minutes. Spoon any buttery pan juices over the top of the salmon before serving. Serve immediately with fresh lemon wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Parmesan Crab & Shrimp Stuffed Salmon
For the Salmon
- 4 salmon fillets, about 6 oz each, skin on
- 2 tablespoons melted butter, or olive oil
- to taste paprika
- to taste salt
- to taste black pepper
For the Creamy Lemon Garlic Filling
- 6 ounces cream cheese, softened
- 4 tablespoons mayonnaise
- 6 ounces lump crab meat, picked over
- 4 ounces cooked shrimp, finely chopped
- 2 garlic cloves, finely minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 cup shredded mozzarella, mixed into filling
- 1/2 cup grated Parmesan
- 1 tablespoon parsley or dill, chopped
- 1/2 teaspoon paprika
- to taste salt
- to taste black pepper
For Topping and Serving
- 1 cup shredded mozzarella, for the top
- 1/4 cup broth, chicken or seafood, for the baking dish
- as needed lemon wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the softened cream cheese and mayonnaise. Mix until the mixture is smooth and well combined.
⏱️ 2 min - 3
Gently fold in the lump crab meat, finely chopped shrimp, minced garlic, lemon juice, lemon zest, Dijon mustard, 1 cup of shredded mozzarella, grated Parmesan, chopped parsley or dill, 1/2 teaspoon of paprika, salt, and black pepper. Stir just until combined, being careful not to overmix.
⏱️ 5 min - 4
Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the side of each fillet, ensuring not to cut all the way through to the other side.
⏱️ 3 min - 5
Spoon the creamy lemon garlic filling into each salmon pocket. Gently press the salmon closed around the filling. It's okay if a little filling peeks out.
⏱️ 3 min - 6
Place the stuffed salmon fillets into the prepared baking dish. Brush the tops of the salmon with the 2 tablespoons of melted butter. Lightly season the tops with additional paprika, salt, and black pepper.
⏱️ 2 min - 7
Pour the 1/4 cup of chicken or seafood broth into the bottom of the baking dish, around the salmon fillets (do not pour it directly on top of the salmon). This will help keep the salmon moist during baking.
⏱️ 1 min - 8
Sprinkle the remaining 1 cup of shredded mozzarella evenly over the tops of the stuffed salmon fillets.
⏱️ 1 min - 9
Bake for 14-18 minutes, or until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C). For a more golden top, you can broil for 30-60 seconds at the end, watching closely to prevent burning.
⏱️ 16 min•🌡️ 400 - 10
Remove the salmon from the oven and let it rest for 2 minutes. Spoon any buttery pan juices over the top of the salmon before serving. Serve immediately with fresh lemon wedges.
⏱️ 2 min