This is a fantastic method for creating a fancy-looking stuffed salmon with straightforward materials from your neighborhood grocery.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- 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.
- You can take it up a notch by using premium lump crab and shrimp from your local fish market.
Nutrition Facts
| Calories | 642 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 276 mg |
| Dietary Fiber | 1 g |
| Protein | 72 g |
| Saturated Fat | 7 g |
| Sodium | 950 mg |
| Sugars | 2 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Instead of stuffing salmon, I piled all on top. Added a few pieces of white fish on top. Added extra 15 mins. It was great. We put it over spaghetti squash
My husband RAVED over this! I never considered buying tiny shrimp in a can, but they work great here! I also had to use canned crab, as I live in a landlocked flyover state. But this recipe elevates those canned ingredients. I have no doubt that fresh is best, but you play the hand you’re dealt! I did buy salmon that wasn’t frozen. Served with sautéed spinach. It was a great meal.