Ingredients
- Salmon fillets (skin on or off) – 2 (6-8 ounce)
- Cooked crab meat – 1 cup
- Cooked shrimp, peeled and deveined, chopped – 1/2 cup
- Cream cheese, softened – 4 ounces
- Mayonnaise – 2 tablespoons
- Lemon juice – 1 tablespoon
- Fresh dill, chopped – 2 tablespoons
- Panko bread crumbs – 1/4 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a medium bowl, combine the cooked crab meat, chopped shrimp, softened cream cheese, mayonnaise, lemon juice, and chopped dill. Mix well until thoroughly combined.
- Step 3: Gently create a pocket or slit in each salmon fillet, being careful not to cut all the way through. Stuff each fillet with the crab and shrimp mixture.
- Step 4: Sprinkle the panko bread crumbs evenly over the stuffed salmon fillets.
- Step 5: Place the stuffed salmon fillets in the prepared baking dish and bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Notes
- Store any leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days.
- Gently reheat leftover stuffed salmon in a 300°F oven to prevent drying out the delicate filling and fish.
- Serve this elegant dish with a bright green salad and roasted asparagus for a complete and impressive meal.
- Don't overfill the salmon pockets to ensure even cooking and prevent the filling from spilling out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American