Ingredients
- 2 large (16 oz) filets Wild Caught Salmon
- 1 (8 oz) cup Jumbo Lump Crab meat
- ½ lb Shrimp, peeled and deveined
- 4 oz Cream cheese, softened
- 2 tbsp Freshly squeezed lemon juice
- ¼ cup Fresh parsley, chopped (plus more for garnish)
- 2 tbsp Green onions, chopped
- 4 cloves Garlic, minced
- 1 tbsp Old Bay seasoning
- 1 tsp Cardamom
- 1 tsp Badia complete seasoning
- 1 tsp Adobo seasoning
- 1 tsp Onion powder
- 2 tsp Paprika, separated
- ¼ cup Shredded mozzarella cheese
- 2 tbsp Grated Parmesan cheese
- To taste Salt
- To taste Black pepper
- 1 tbsp Butter, for cooking shrimp and topping salmon
Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C). Mince the garlic and chop the parsley and green onions. Season the raw shrimp with a pinch of salt and pepper and set aside.
- Cook the Shrimp: In a pan over medium-high heat, melt 1 tablespoon of butter. Add the minced garlic and 1 teaspoon of paprika. Cook for about 30 seconds, stirring constantly to prevent burning. Add the seasoned shrimp and par-cook for about 3 minutes, or until the shrimp are just browned. Remove from the pan and set aside to cool slightly.
- Prepare the Stuffing: In a large bowl, combine the softened cream cheese, fresh parsley, green onions, and lemon juice. Gently mix to soften the cream cheese. Add the lump crab meat, cooked shrimp, mozzarella cheese, grated Parmesan cheese, and all remaining seasonings (cardamom, Badia complete seasoning, adobo seasoning, onion powder, and the remaining 1 teaspoon of paprika). Gently mix until everything is just combined. Do not overmix.
- Assemble the Salmon: Season both salmon filets generously with salt, pepper, and Old Bay seasoning. Place one salmon filet in an oven-safe pan. Evenly spread the stuffing mixture over the entire surface of this salmon filet, from corner to corner. Carefully place the second salmon filet on top, creating a “sandwich.”
- Bake and Broil: Place 1 tablespoon of butter on top of the assembled salmon. Bake for 20 minutes. After 20 minutes, remove the salmon from the oven. If desired, you can add a bit more of the reserved stuffing on top of the salmon. Broil for an additional 5 minutes, or until the salmon is cooked through and the top is golden brown and slightly crispy.
- Serve: Garnish with fresh parsley. Serve hot with your favorite side dishes.
Notes
- Quality Salmon: For the best results, use wild-caught salmon. Its flavor and texture are superior.
- Don’t Overmix the Stuffing: Overmixing can break down the delicate crab and shrimp, leading to a less desirable texture.
- Adjust Seasonings: Taste the stuffing before adding it to the salmon and adjust salt and pepper as needed. Remember, salmon will also be seasoned.
- Make Ahead: You can prepare the crab and shrimp stuffing up to 24 hours in advance. Store it in an airtight container in the refrigerator. Assemble and bake the salmon just before serving.
- Storage: Store leftover cooked salmon in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Gently reheat in the oven at a lower temperature (around 275°F/135°C) until warmed through to prevent drying out the salmon.
- Pro Tips:
- Butterfly the Salmon: If your salmon filets are very thick, you can butterfly them (slice almost all the way through horizontally to open them up like a book) before stuffing for more even cooking.
- Pat Salmon Dry: Before seasoning, pat the salmon filets dry with paper towels. This helps the seasonings adhere better and promotes a nicer sear.
- Don’t Overcook: Salmon cooks quickly. Overcooked salmon can be dry. Keep an eye on it, especially during the broiling step.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking, Broiling
- Cuisine: American (Seafood)
Keywords: Stuffed Salmon, Crab Stuffed Salmon, Shrimp Stuffed Salmon, Seafood Recipe, Easy Dinner, Salmon Recipe, Baked Salmon, Broiled Salmon, Gourmet Seafood
