Crab and Shrimp Seafood Rice Stuffed Salmon with Creamy Butter Sauce
Crab and Shrimp Seafood Rice Stuffed Salmon with Creamy Butter Sauce
Ingredients
For the Seafood Seasoning Blend
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
For the Seafood Rice Stuffing
- 1 tablespoon olive oil
- 1 cup bell peppers, mixed colors, diced
- 1/2 cup yellow onion, diced
- 1/2 pound large shrimp, raw, peeled, deveined, roughly chopped
- 2 tablespoons butter
- 8 ounces lump crab meat
- 2 cups day-old cooked white rice
- 1 tablespoon soy sauce
- 1/4 cup green onions, chopped
For the Stuffed Salmon
- 1 1/2 pounds large salmon fillet, skin on or off
- 1 lemons, thinly sliced
For the Creamy Butter Sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
Instructions
- 1
In a small bowl, combine the garlic powder, onion powder, salt, black pepper, smoked paprika, and cayenne pepper to create your seafood seasoning blend. Mix well and set aside.
⏱️ 2 min
- 2
Heat olive oil in a large skillet over medium-high heat. Add the diced bell peppers and yellow onion. Sauté for 4-5 minutes until softened.
⏱️ 5 min
- 3
Add the chopped shrimp to the skillet. Season with 1 teaspoon of the prepared seafood seasoning blend. Cook for 2-3 minutes until the shrimp turn pink and opaque.
⏱️ 3 min
- 4
Stir in the 2 tablespoons of butter until melted. Add the lump crab meat, day-old cooked white rice, soy sauce, and another 1/2 teaspoon of the seafood seasoning blend. Fold in the chopped green onions. Mix thoroughly until all ingredients are well combined and heated through. Remove from heat and set aside.
⏱️ 5 min
- 5
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Carefully cut a deep pocket lengthwise down the middle of the salmon fillet, being careful not to cut all the way through to the skin or edges.
⏱️ 5 min•🌡️ 400
- 6
Generously season the inside and outside of the salmon fillet with 1 1/2 teaspoons of the seafood seasoning blend.
⏱️ 2 min
- 7
Spoon the prepared seafood rice stuffing into the pocket of the salmon fillet, gently pressing it in until it is well-stuffed. You may have some stuffing leftover, which can be served on the side.
⏱️ 3 min
- 8
Arrange the thinly sliced lemons on the parchment-lined baking sheet. Place the stuffed salmon fillet on top of the lemon slices.
⏱️ 2 min
- 9
Bake the salmon in the preheated oven for 20 to 25 minutes, or until the salmon is cooked through and flakes easily with a fork.
⏱️ 25 min•🌡️ 400
- 10
While the salmon bakes, prepare the creamy butter sauce. In a small bowl, combine the 1/2 cup of melted unsalted butter, the heavy cream, and 1/4 teaspoon of the seafood seasoning blend. Whisk until smooth and creamy.
⏱️ 3 min
- 11
Once the salmon is baked, remove it from the oven. Pour the creamy butter sauce generously over the top of the stuffed salmon before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab and Shrimp Seafood Rice Stuffed Salmon with Creamy Butter Sauce
Ingredients
For the Seafood Seasoning Blend
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
For the Seafood Rice Stuffing
- 1 tablespoon olive oil
- 1 cup bell peppers, mixed colors, diced
- 1/2 cup yellow onion, diced
- 1/2 pound large shrimp, raw, peeled, deveined, roughly chopped
- 2 tablespoons butter
- 8 ounces lump crab meat
- 2 cups day-old cooked white rice
- 1 tablespoon soy sauce
- 1/4 cup green onions, chopped
For the Stuffed Salmon
- 1 1/2 pounds large salmon fillet, skin on or off
- 1 lemons, thinly sliced
For the Creamy Butter Sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
Instructions
- 1
In a small bowl, combine the garlic powder, onion powder, salt, black pepper, smoked paprika, and cayenne pepper to create your seafood seasoning blend. Mix well and set aside.
⏱️ 2 min - 2
Heat olive oil in a large skillet over medium-high heat. Add the diced bell peppers and yellow onion. Sauté for 4-5 minutes until softened.
⏱️ 5 min - 3
Add the chopped shrimp to the skillet. Season with 1 teaspoon of the prepared seafood seasoning blend. Cook for 2-3 minutes until the shrimp turn pink and opaque.
⏱️ 3 min - 4
Stir in the 2 tablespoons of butter until melted. Add the lump crab meat, day-old cooked white rice, soy sauce, and another 1/2 teaspoon of the seafood seasoning blend. Fold in the chopped green onions. Mix thoroughly until all ingredients are well combined and heated through. Remove from heat and set aside.
⏱️ 5 min - 5
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Carefully cut a deep pocket lengthwise down the middle of the salmon fillet, being careful not to cut all the way through to the skin or edges.
⏱️ 5 min•🌡️ 400 - 6
Generously season the inside and outside of the salmon fillet with 1 1/2 teaspoons of the seafood seasoning blend.
⏱️ 2 min - 7
Spoon the prepared seafood rice stuffing into the pocket of the salmon fillet, gently pressing it in until it is well-stuffed. You may have some stuffing leftover, which can be served on the side.
⏱️ 3 min - 8
Arrange the thinly sliced lemons on the parchment-lined baking sheet. Place the stuffed salmon fillet on top of the lemon slices.
⏱️ 2 min - 9
Bake the salmon in the preheated oven for 20 to 25 minutes, or until the salmon is cooked through and flakes easily with a fork.
⏱️ 25 min•🌡️ 400 - 10
While the salmon bakes, prepare the creamy butter sauce. In a small bowl, combine the 1/2 cup of melted unsalted butter, the heavy cream, and 1/4 teaspoon of the seafood seasoning blend. Whisk until smooth and creamy.
⏱️ 3 min - 11
Once the salmon is baked, remove it from the oven. Pour the creamy butter sauce generously over the top of the stuffed salmon before serving.
⏱️ 1 min