Succulent salmon fillets are filled with a generous blend of sweet crab meat, juicy shrimp, creamy cheese, and a kiss of Dijon. A light sear in olive oil creates a golden crust, while gentle oven-baking finishes each fillet to tender perfection. The flavorful seafood stuffing is seasoned with paprika, garlic, and fresh parsley for added depth. Serve with a squeeze of lemon and your favorite sides for a show-stopping meal, perfect for special occasions or anytime simple elegance is desired.

Ingredients

• Salmon fillets: choose skinless fillets with bright orange flesh for the best flavor and texture
• Lump crab meat: opt for real crab not imitation for maximum sweetness
• Mayonnaise: gives the stuffing creamy richness without overpowering the seafood
• Cream cheese: softened adds silkiness to the filling
• Cooked shrimp: chop finely to blend well with the crab and add sweetness
• Breadcrumbs: provide a bit of texture so the filling stays fluffy
• Dijon mustard: adds tang and keeps the flavors bright
• Garlic powder: infuses subtle warmth and brings the whole mixture together
• Paprika: delivers color and a gentle smokiness
• Fresh parsley: chopped brings a burst of color and freshness
• Olive oil: adds flavor and prevents sticking during searing
• Salt and black pepper: classic seasonings that make all the seafood flavors pop
• Lemon wedges: serve these on the side for that finishing zing

Instructions

Prepare the Salmon:

Preheat your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius. Take each salmon fillet and using a sharp knife carefully slice a deep pocket into the center being extra cautious not to cut through. Sprinkle salt and pepper on both sides for proper seasoning.

Fill and Secure:

Gently spoon the crab and shrimp stuffing into each salmon pocket. Press in enough filling that each fillet holds its share without overstuffing. If any filling falls out or you want extra security use toothpicks to lightly close up the seams.

Sear the Salmon:

Heat olive oil in a large ovenproof skillet over medium-high heat. Place each stuffed salmon fillet in the pan presentation side down and let them cook for approximately two to three minutes per side until you see a lovely golden crust forming. This step is crucial for flavor and texture.

Bake to Finish:

Once the fillets are seared transfer the whole skillet to the preheated oven. Bake for twelve to fifteen minutes until the salmon is opaque and flakes easily when tested with a fork. The filling will be hot and bubbly.

Serve and Garnish:

Remove from the oven and let the fillets rest for two minutes. Transfer to plates and add fresh lemon wedges. A squeeze right before eating brings all the flavors to life. This pairs beautifully with bright vegetables and tender grains.

You Must Know

• High in protein and loaded with omega-three fatty acids
• Works with a mix of fresh or frozen seafood
• The filling can be prepped ahead up to a day in advance