Description
Decadent, buttery salmon stuffed with a rich, creamy crab and herb filling—topped with roasted shrimp and finished with lemon herb butter. A show-stopping seafood dinner that tastes as luxurious as it looks!
Ingredients
- 1 large salmon fillet (butterflied)
- 6–8 jumbo shrimp (peeled & 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 & 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 creamy.
2. Slice the salmon horizontally to butterfly it. Stuff with the crab mixture and secure edges with toothpicks if needed.
3. Heat olive oil in a skillet over medium heat. Sear the salmon for 2 minutes per side.
4. Top the salmon with shrimp and transfer to a preheated oven at 375°F (190°C). Bake for 15–18 minutes until cooked through.
5. Drizzle with lemon herb butter and serve with lemon wedges.
Notes
Use fresh lump crab meat for the best flavor and texture.
Do not overcook the salmon to keep it moist and tender.
You can substitute dried herbs if fresh are unavailable, but use half the amount.
Serve with rice, roasted vegetables, or a light salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg