Crab and Shrimp Stuffed Salmon has tender, flaky salmon split open and piled high with sweet Dungeness crab, bay shrimp, and melty pockets of brie, then finished with a silky lemon butter sauce you’ll want to spoon over everything.
This is the kind of dinner that looks like it came from a white-tablecloth seafood restaurant, but it’s surprisingly easy to pull off at home. The stuffing comes together in one bowl with no cooking required, the salmon bakes in just 10 to 12 minutes, and the lemon butter sauce simmers on the stove while the fish is in the oven, so everything is ready at the same time. It’s a great choice for date night, a holiday dinner, or any time you want to impress guests without spending hours in the kitchen.
Helpful Tips
- Pat the seafood dry before mixing. Crab and bay shrimp often hold extra liquid from packing. Gently squeeze or blot them with paper towels so the stuffing stays creamy and doesn’t turn watery or soak into the salmon as it bakes.
- Don’t cut all the way through the filet. Slice about two-thirds of the way down to make a pocket that holds the stuffing in place. If you cut too deep, the filet splits apart and the filling slides off in the oven.
- Add the butter slowly and keep the heat low. Whisking in the cold butter a little at a time lets it emulsify into the reduced cream, which gives the sauce its glossy, velvety texture. If the sauce gets too hot or the butter goes in all at once, it can separate and turn greasy.
You Might Also Like
Crab and Shrimp Stuffed Salmon
Ingredients
For the salmon:
- 4 salmon filets 5 ounces each
- 4 ounces Dungeness crab meat
- 4 ounces bay shrimp
- 4 ounces brie cut into 1/2-inch cubes
- 2 tablespoons mayonnaise
- 2 teaspoons fresh dill chopped
- pinch salt and black pepper
For the lemon butter sauce:
- 1/2 cup white wine
- 1 tablespoons lemon juice freshly squeezed
- 6 whole black peppercorns
- 1 shallot minced
- 3/4 cup heavy cream
- 4 ounces butter cold, cut into pieces
Instructions
- Preheat oven to 350°F(175°C). Lightly butter an 8×11” baking dish.
- In a bowl, combine the crab, shrimp, brie, mayonnaise, dill, salt, and pepper. Gently blend the mixture together.
- Cut a slit along the top of the salmon filets. Divide the stuffing mixture and stuff it into each of the 4 filets. The stuffing will be exposed, mostly sitting on top of the salmon. Place the salmon into the buttered dish.
- Bake for 10-12 minutes, until the center of the salmon registers 135° F.
- While the fish is cooking, make the sauce. Combine wine, lemon juice, peppercorns, and shallot in a non-corrosive saucepan. Cook over medium heat until the sauce is reduced to about 2 tablespoons, with a syrup consistency, about 5 minutes. Add cream and reduce further until the mixture is about 4 tablespoons and syrupy, about 5 minutes. Remove from heat.
- Add the butter, a little at a time, stirring constantly. Allow each piece to melt before adding more.
- When the salmon is done, remove from oven. Serve with the lemon butter sauce spooned over the top.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.