Description
This elegant seafood dish features a buttery salmon fillet filled with a creamy lump-crab mixture, then finished with tender shrimp and bright lemon flavors. It’s both visually impressive and surprisingly simple to prepare, making it perfect for date-night dinners or special occasions at home.
Ingredients
→ Main Ingredients
1 large salmon fillet, butterflied
6–8 jumbo shrimp, peeled and deveined
1 cup (approx. 120 g) lump crab meat
2 tablespoons (30 g) cream cheese, softened
1 tablespoon (15 g) mayonnaise
1 teaspoon (5 g) Dijon mustard
1 clove garlic, minced
1 tablespoon (4 g) fresh parsley or thyme, chopped
1 tablespoon (15 ml) lemon juice
Salt and pepper, to taste
1 tablespoon (15 ml) olive oil
→ Optional for Serving
Lemon wedges
Instructions
Begin by combining the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped herbs, lemon juice, salt, and pepper in a mixing bowl. Stir until the filling is smooth and evenly blended.
Butterfly the salmon fillet by slicing it horizontally almost to the opposite edge, opening it like a book to create a pocket. Spoon the crab mixture into the center, then press the edges together to enclose the stuffing. Secure with toothpicks if needed.
Preheat the oven to 190 °C. Heat olive oil in a large oven-safe skillet over medium-high heat and sear the stuffed salmon for about two minutes per side, until lightly golden.
Arrange the seared salmon in the skillet or transfer to a baking dish, then place the shrimp evenly over the top. Slide into the oven and bake for 15–18 minutes, or until the salmon is opaque through the center and the shrimp are pink and firm.
Remove from the oven, let rest for a couple of minutes, then drizzle with a little extra olive oil and a squeeze of lemon. Garnish with lemon wedges and serve immediately.
Notes
Use the freshest lump crab meat you can find for the best flavor and texture.
Butterflying the salmon evenly ensures the stuffing doesn’t leak; a very sharp knife helps.
Adjust oven time slightly for thicker or thinner fillets—overbaking will dry out the salmon.
For an herb-butter drizzle, melt 1 tablespoon of butter with a pinch of chopped parsley and a squeeze of lemon juice, then spoon over just before serving.