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Ultimate Seafood Stuffed Salmon
lina mhb

Ultimate Seafood Stuffed Salmon

Juicy salmon fillets are stuffed with shrimp, crab, cream cheese, mozzarella, and Parmesan, then finished with a rich creamy garlic butter sauce for an impressive restaurant-style seafood dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 4 thick center-cut salmon fillets, about 6 to 8 oz each
  • Β½ lb large shrimp, peeled, deveined, and chopped
  • 6 oz lump crab meat
  • 1 cup shredded mozzarella cheese
  • Β½ cup freshly grated Parmesan cheese, divided
  • 4 oz cream cheese, softened
  • 4 tbsp unsalted butter, divided
  • 5 cloves garlic, finely minced, divided
  • ΒΎ cup heavy cream
  • Β½ cup seafood or chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tsp Cajun seasoning
  • Β½ tsp smoked paprika
  • Β½ tsp garlic powder
  • ΒΌ tsp red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp fresh parsley, finely chopped

Equipment

  • oven-safe skillet For searing the stuffed salmon and finishing it in the oven.
  • skillet For cooking the shrimp filling and preparing the garlic butter cream sauce.
  • sharp knife For cutting pockets into the salmon fillets.
  • mixing bowl For combining the shrimp, crab, cheeses, and parsley.
  • spoon or spatula For filling the salmon pockets and stirring the sauce.

Method
 

  1. Preheat the oven to 400Β°F. Pat the salmon dry and carefully cut a deep pocket through the center of each fillet without cutting all the way through. Season the salmon with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
  2. Melt 1 tablespoon butter in a skillet over medium heat. Add half of the garlic and the chopped shrimp. Cook briefly until the shrimp are just turning pink, then remove from the heat. Gently combine the shrimp with the crab meat, cream cheese, mozzarella, part of the Parmesan, and parsley.
  3. Generously fill each salmon pocket with the creamy shrimp and crab mixture. Melt 1 tablespoon butter in an oven-safe skillet and sear the stuffed salmon until nicely browned. Transfer the skillet to the oven and bake until the salmon is flaky and cooked through, about 10 to 15 minutes depending on thickness.
  4. Remove the salmon and keep warm. Melt the remaining 2 tablespoons butter in the same skillet. Add the remaining garlic and cook briefly until fragrant. Pour in the seafood or chicken broth and heavy cream and bring to a gentle simmer. Stir in the remaining Parmesan, lemon juice, and red pepper flakes. Simmer until the garlic butter cream sauce is smooth and slightly thickened.
  5. Spoon a generous layer of creamy garlic butter sauce onto each plate. Place the seafood stuffed salmon on top and spoon additional sauce around the fish. Finish with fresh parsley and cracked black pepper before serving.

Notes

Cut a deep pocket in each salmon fillet without slicing all the way through. Cook the shrimp only briefly before mixing the filling so it does not overcook later. Bake the stuffed salmon until flaky and cooked through, about 10 to 15 minutes depending on thickness. The source provides approximately 690 calories and 58 g protein per serving; the remaining nutrition values are estimates based on the listed ingredients.