Crab and Shrimp Stuffed Salmon

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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.

Prep Time10

Cook Time22

Total Time32

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 798kcal

Author: Angela Morris

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