Ingredients
Scale
- 1 lb Salmon fillet, skin on
- 1/2 lb Lump crab meat, picked over
- 1/4 lb Cooked shrimp, peeled and deveined, chopped
- 1/4 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Lemon juice
- 1 tbsp Chopped fresh chives
- 1 tbsp Chopped fresh parsley
- 1 clove Garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Step 2: In a medium bowl, gently combine crab meat, shrimp, mayonnaise, Dijon mustard, lemon juice, chives, parsley, and minced garlic. Season with salt and pepper to taste. Be careful not to overmix, as this can make the crab meat mushy.
- Step 3: Using a sharp knife, carefully create a pocket in the thickest part of the salmon fillet, being careful not to cut all the way through.
- Step 4: Spoon the crab and shrimp mixture evenly into the pocket created in the salmon.
- Step 5: Place the stuffed salmon in the prepared baking dish. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Step 6: Let the salmon rest for 5 minutes before serving. Garnish with extra chives or lemon wedges, if desired.
Notes
- Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a low oven (300°F) or microwave until heated through, avoiding overcooking which can dry out the salmon.
- Serve this elegant dish with a side of asparagus or a vibrant salad for a complete and balanced meal.
- For best texture, handle the crab meat gently during mixing to prevent it from becoming overly compressed and losing its delicate consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American