Ingredients
Scale
- 4 salmon fillets, each about 6 ounces, skin removed
- 1/2 pound cooked crab meat, picked over for shells
- 1/2 pound cooked shrimp, peeled and finely chopped
- 1/4 cup cream cheese, softened (substitute with ricotta for a lighter option)
- 2 tablespoons mayonnaise (use Greek yogurt for a tangier twist)
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- Juice of half a lemon
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Optional: pinch of smoked paprika for a subtle warmth
Instructions
- Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper to keep things tidy—one of my mum’s golden rules for stress-free cooking.
- Using a sharp knife, carefully create a pocket in each salmon fillet by slicing horizontally about three-quarters of the way through, without cutting all the way through. This is where the magic happens.
- In a mixing bowl, combine the crab meat, chopped shrimp, cream cheese, mayonnaise, shallot, garlic, parsley, Dijon mustard, lemon zest, and lemon juice. Mix gently but thoroughly, so every bite is bursting with flavour.
- Season the mixture with salt, pepper, and a pinch of smoked paprika if using. I always find a little paprika adds a lovely depth without overpowering the delicate seafood—something I learned experimenting in my own kitchen late one Sunday afternoon.
- Stuff each salmon pocket generously with the crab and shrimp filling. Don’t be shy; the more filling, the merrier the meal.
- Place the stuffed fillets on the prepared baking tray. Drizzle the olive oil over the top and season lightly with salt and pepper.
- Bake in the preheated oven for about 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The filling should be warm and slightly golden on top.
- Remove from the oven and let rest for 5 minutes before serving. This pause, much like resting a good roast, allows the juices to settle and the flavours to mingle beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
