Stuffed Salmon
This flavorful stuffed salmon features crab, shrimp, parmesan, breadcrumbs, and Cajun spices baked to perfection—a simple yet elegant seafood entrée.
2 Servings
Ingredients
- 2 salmon fillets approximately 6 ounces each
- 1 can 6 ounces crab meat, drained
- 1 bag 8 ounces small cooked shrimp, peeled and deveined
- ¼ cup mayonnaise
- ¼ cup shredded Parmesan cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped green onions
- ½ cup Italian-style breadcrumbs divided
- Cajun seasoning to taste
- Fresh parsley chopped (for garnish; optional)
- Nonstick cooking spray for greasing the baking sheet
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a baking sheet with nonstick cooking spray and set aside.
Prepare the Salmon Fillets:
- Using a sharp knife, cut a horizontal slit into the center of each salmon fillet to form a pocket for the stuffing. Ensure the slit is deep enough to hold the filling without cutting through the fillet entirely. Season both sides of the fillets—including the slit—with Cajun seasoning, to taste.
Prepare the Filling:
- In a large mixing bowl, combine the crab meat, shrimp, mayonnaise, shredded Parmesan cheese, lemon juice, chopped green onions, and ¼ cup of the breadcrumbs. Stir gently until all ingredients are evenly incorporated.
Stuff the Salmon:
- Spoon the seafood filling evenly into the pocket of each salmon fillet. Press the mixture in gently to ensure it holds together. Sprinkle the remaining ¼ cup of breadcrumbs over the top of each stuffed fillet for added texture.
Bake:
- Transfer the stuffed salmon fillets to the prepared baking sheet. Bake in the preheated oven for 30 minutes, or until the salmon is fully cooked and flakes easily with a fork. The topping should be lightly golden.
Garnish and Serve:
- Remove from the oven and, if desired, garnish with freshly chopped parsley before serving.
Notes
To make this stuffed salmon recipe gluten-free, simply substitute the Italian-style breadcrumbs with a certified gluten-free alternative. Additionally, verify that your Cajun seasoning and all seafood products are labeled gluten-free to avoid potential cross-contamination. Cooking and preparation times remain the same.