Description
Sautéed Salmon Stuffed with Crab & Shrimp is a rich and elegant seafood dish featuring buttery salmon filled with creamy crab stuffing, topped with juicy shrimp and a zesty lemon herb butter.
Ingredients
1 large salmon fillet (butterflied)
1 cup lump crab meat
4 oz cream cheese (softened)
2 tbsp mayonnaise
1 tsp Dijon mustard
1 garlic clove (minced)
2 tbsp fresh parsley (chopped)
1 tbsp fresh dill (chopped)
Salt and pepper to taste
1 tbsp olive oil
2 tbsp butter
Juice of 1 lemon
6–8 jumbo shrimp (peeled & deveined)
Optional: Paprika or Old Bay seasoning
Instructions
- In a mixing bowl, combine crab meat, cream cheese, mayonnaise, Dijon mustard, minced garlic, parsley, dill, salt, and pepper. Mix until smooth.
- Open the butterflied salmon and spread the crab filling evenly. Fold the top back over to seal.
- Heat olive oil in a skillet over medium-high heat. Sear the stuffed salmon for 3–4 minutes per side until golden brown.
- Move the seared salmon to a baking dish and set aside.
- Season shrimp with salt, pepper, and optional paprika or Old Bay. Roast in a preheated oven at 375°F (190°C) for 6–8 minutes until pink and cooked through.
- In a small saucepan, melt butter. Stir in lemon juice and a bit more fresh parsley or dill.
- Place the roasted shrimp over the stuffed salmon and drizzle everything with the lemon herb butter.
Notes
- Pair with vegetables like asparagus, spinach, or green beans for a full meal.
- Add red pepper flakes or hot sauce for a spicy twist.
- Use light cream cheese for a lighter option.
- Prep the salmon in advance and cook fresh for best flavor.
- Grill instead of sear for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed salmon with shrimp
- Calories: 550 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 165 mg
