Ingredients:
4 salmon fillets (6 oz each), skin-on or skinless
½ cup cooked shrimp, finely chopped
½ cup lump crab meat, drained & picked for shells
2 tbsp mayonnaise
2 tbsp cream cheese, softened
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp fresh parsley, chopped (plus extra for garnish)
½ tsp Old Bay seasoning (or paprika + pinch of cayenne)
Salt & pepper to taste
1 tbsp olive oil (for baking)
Lemon wedges (for serving)
(Optional: Panko breadcrumbs for a crispy topping)
Instructions:
1. PREPARE THE FILLING:
In a bowl, mix shrimp, crab, mayo, cream cheese, Dijon, lemon juice, parsley, Old Bay, salt, and pepper until well combined.
2. STUFF THE SALMON:
Pat salmon dry and make a deep pocket in the thickest side of each fillet (or butterfly if preferred).
Divide the filling evenly among the fillets, pressing gently to stuff.
3. BAKE:
Preheat oven to 375°F (190°C).
Place salmon on a greased or parchment-lined baking sheet. Drizzle with olive oil and season lightly with salt.
Bake for 18-20 mins until salmon flakes easily (or broil 2-3 mins for a golden top).
4. SERVE:
Garnish with fresh parsley and lemon wedges.
Optional: Sprinkle with toasted panko for crunch.
Serving Suggestions:
Pair with garlic mashed potatoes and asparagus or a citrusy arugula salad.
For extra richness, drizzle with lemon butter sauce.
This dish is decadent yet easy, making it ideal for date nights or impressing guests!