Description
Decadent, buttery salmon stuffed with a rich, creamy crab and herb filling, topped with roasted shrimp and finished with lemon herb butter for a luxurious seafood dinner.
Ingredients
- 1 large salmon fillet (butterflied)
- 6–8 jumbo shrimp (peeled and deveined)
- 1 cup lump crab meat
- 2 tbsp cream cheese (softened)
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 clove garlic (minced)
- 1 tbsp fresh parsley or thyme (chopped)
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1 tbsp olive oil
- Optional: lemon wedges for serving
Instructions
1. In a bowl, mix crab meat, cream cheese, mayonnaise, Dijon mustard, garlic, herbs, lemon juice, salt, and pepper until smooth and creamy.
2. Slice the salmon horizontally to butterfly it open. Stuff with the crab mixture and secure with toothpicks if needed.
3. Heat olive oil in a skillet over medium heat and sear the salmon for 2 minutes per side.
4. Top the salmon with shrimp and transfer to the oven. Bake at 375°F (190°C) for 15–18 minutes until cooked through.
5. Drizzle with lemon herb butter and serve with lemon wedges if desired.
Notes
Use fresh lump crab meat for the best flavor and texture.
Do not overcook the salmon to keep it tender and juicy.
You can substitute herbs like dill for a different flavor profile.
Serve with roasted vegetables or rice for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 165 mg