Best 3 Stuffed Salmon With Shrimp And Crab Recipes

Indulge in a culinary masterpiece with our tantalizing stuffed salmon recipe, an epicurean delight that marries the delicate flavors of salmon with a medley of succulent shrimp and crab. This dish is a symphony of textures and tastes, featuring a tender, flaky salmon fillet enveloping a delectable stuffing of plump shrimp, sweet crab meat, aromatic herbs, and a touch of tangy lemon zest. Accompanying this regal main course are three equally enticing recipes: a creamy lemon-herb sauce that adds a rich, velvety dimension to each bite, a medley of roasted vegetables that brings vibrant colors and flavors to the plate, and a refreshing fennel-orange salad that provides a crisp, citrusy counterpoint to the richness of the salmon. Prepare to embark on a culinary journey that will leave your taste buds in awe.

Here are our top 3 tried and tested recipes!

SHRIMP AND CRAB STUFFED SALMON

Shrimp and Crab Stuffed Salmon image

Salmon stuffed with the perfect shrimp and crab mixture. This filling can also be pan fried and served as crab cakes!

Provided by Erin Longley

Number Of Ingredients 16

Ingredients

1.5 lbs salmon (4, 6 oz filets)
1/2 lb lump crab (can also use imitation crab)
1/2 lb jumbo shrimp (peeled and de-veined )
1 tbsp mayonnaise
1 tbsp cream cheese
2 tsp grain mustard (yellow or brown mustard is fine too)
1/2 tbsp Old Bay seasoning
1 tbsp Worcestershire sauce
1/2 lemon, juiced
1 egg
1 green onion chopped
1/4 cup bread crumbs
1/2 cup grated parmesan cheese
pinch of paprika
pinch or oregano
salt and pepper to taste

Steps:

Pre-heat oven to 375 degrees. Cut salmon into about 6 ounce filets. I usually buy a large slab and cut it into as many portions as I need. Leaving the skin on, place on parchment paper and cut a slice down the center the long way. This is where you will put the stuffing. The salmon stays together nicely when you leave the skin on, and the skin comes off easily once it's cooked.Shrimp and crab mixture. Chop crab and shrimp into chunks. I use cooked crab and raw shrimp, because I hate when my shrimp are too tough when overcooked. Mix all ingredients in a bowl until well combined. Stuff mixture into the salmon. Bake for about 20-25 minutes, depending on the thickness of the salmon. I always broil on high for the last minute or two, just so the top of the stuffing is a little crispy. It's important not to overcook salmon, to make sure it stays nice and juicy. Remember, salmon can be eaten raw, so it's better to under cook slightly than to over cook.Once the salmon is done, take a spatula and get between the salmon and the skin, and it will come right off. Plate when finished.

STUFFED SALMON WITH SHRIMP AND CRAB

Stuffed Salmon with Shrimp and Crab image

This is a nice way to make a fancy looking stuffed salmon with simple ingredients you can find at your local market.

Provided by Dan Toomey

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

cooking spray
2 (7 ounce) salmon fillets, skin removed
1 (6 ounce) can lump crabmeat, drained and flaked
1 (4 ounce) can tiny shrimp, drained
½ cup chopped mushrooms
¼ cup mayonnaise
¼ cup shredded Parmesan cheese
2 tablespoons lemon juice
2 tablespoons chopped green onion
2 tablespoons dry bread crumbs
½ teaspoon seafood seasoning (such as Old Bay®), or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 9 g, Cholesterol 275.9 mg, Fat 33.9 g, Fiber 0.7 g, Protein 72.1 g, SaturatedFat 7.1 g, Sodium 949.6 mg, Sugar 1.6 g

SALMON FILLET WITH SHRIMP AND CRAB STUFFING

Salmon Fillet With Shrimp and Crab Stuffing image

Make and share this Salmon Fillet With Shrimp and Crab Stuffing recipe from Food.com.

Provided by David04

Categories Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs salmon fillets, about 4 fillets
1 (6 ounce) can crabmeat, flaked and drained
8 ounces shrimp, chopped
4 ounces fat free cream cheese, softened
2 tablespoons mayonnaise, low-fat
1 teaspoon dill weed
1/2 onion, finely chopped
salt and pepper

Steps:

Preheat oven to 350F degrees.
Mix crab and shrimp in a small bowl, add cream cheese and mayo and stir. Fold in dill weed and chopped onion.
Lay out salmon fillet. Pat dry with a paper towel and season to taste with salt and pepper.
If the salmon is thick enough to cut a pocket into fillet then cut a pocket to place your stuffing. If it is a thin fillet, you place the stuffing in the middle and roll the fillet closed.
Stuff equal amounts into each salmon fillet. Wrap tight with aluminum foil.
Place in a coated baking dish.
Bake for 20 minutes or until salmon is cooked to your desire.

Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2, Cholesterol 173.1, Sodium 1056, Carbohydrate 5.7, Fiber 0.2, Sugar 2.6, Protein 55.1

Tips:

Choose the right salmon fillet: Opt for a thick, center-cut fillet that is at least 1 1/2 inches thick. This will ensure that the salmon remains moist and flaky during cooking.
Prepare the stuffing beforehand: To save time, prepare the shrimp and crab stuffing ahead of time and store it in the refrigerator until ready to use.
Use a sharp knife to make the pocket: Use a sharp knife to make a deep pocket in the center of the salmon fillet. This will help the stuffing stay in place while cooking.
Stuff the salmon evenly: Divide the stuffing evenly among the salmon fillets and press it down firmly. Make sure not to overstuff the salmon, as this can cause it to burst during cooking.
Bake the salmon at a high temperature: Bake the stuffed salmon at a high temperature of 400°F for 15-20 minutes, or until the salmon is cooked through. This will help to keep the salmon moist and juicy.
Let the salmon rest before serving: Once the salmon is cooked, let it rest for 5-10 minutes before serving. This will help the juices to redistribute throughout the fish, resulting in a more flavorful and moist dish.

Conclusion:

Stuffed salmon with shrimp and crab is an elegant and delicious dish that is perfect for a special occasion. By following these tips, you can ensure that your stuffed salmon comes out perfect every time. Serve the stuffed salmon with your favorite sides, such as roasted vegetables, mashed potatoes, or rice. Enjoy!