What are some good side dishes to serve with stuffed salmon?

I love Duchess Potato Casserole or Garlic Brown Rice and Quinoa and simple steamed broccoli with this salmon dish. Garlic Lemon Seasoned Green Beans or a crunchy Mediterranean Tossed Salad are also great options. Check out my full list of Favorite Sides for Salmon .

Should I serve this salmon dish with a sauce?

Parmesan cream sauce is a perfect addition to this special occasion meal. This lemon butter sauce would also be a winner over the top of the salmon fillet.

Can I use other seafood in the stuffing?

Absolutely. Keep the ratios in tact and be sure the seafood is cooked, but otherwise, get creative! I think chopped clams would be delicious, as well as chopped squid. While testing this recipe I used imitation crab (made from Alaskan Pollack) and it was surprisingly delicious.

What other types of fish could I stuff with the shrimp and crab mixture?

Red snapper and flounder would be good vessels for this savory seafood stuffing.

What type of salmon is best for this dish?

Atlantic salmon is a little richer and fattier than sockeye salmon with the deep red, leaner flesh. Both work beautifully in this recipe. You can also use either fresh salmon or frozen salmon. If using frozen, just be sure to thaw in the refrigerator overnight and dry well with paper towels before seasoning and stuffing.

How to store leftover stuffed salmon?

To store, wrap tightly with plastic wrap or transfer to an airtight container. Can be refrigerated for up to 3 days. I don't recommend freezing the salmon once it's been cooked.

Shrimp and Crab Stuffed Salmon

Ingredients

Units Scale

For the salmon:

4 6-ounce salmon fillets
1 teaspoon coarse sea salt
1/2 teaspoon paprika
1/4 teaspoon fresh black pepper

For the stuffing:

2 large garlic cloves, minced
1 large shallot (about 1/3 cup), finely diced
2 tablespoons butter
1 cup fresh bread crumbs or panko bread crumbs
1 large egg
2 tablespoons fresh parsley
1 tablespoon lemon juice, plus lemon wedges for serving
1 tablespoon mayonnaise
1/2 cup parmesan cheese, finely shredded or grated
2/3 cup seafood, fully cooked (I use 1/3 cup crab meat and 1/3 cup small shrimp)
Pinch of cayenne pepper (optional)

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Instructions

Preheat the oven to 375℉. Remove thawed salmon from refrigerator and allow it to come to room temperature as you prepare the stuffing.
Begin by sautéing finely diced shallot and garlic in butter over medium heat for about 4 minutes, until tender and fragrant. Add the fresh bread crumbs to the pan, along with a pinch of salt, pepper and cayenne (if using). Stir the mixture to coat the breadcrumbs and let them absorb the butter and spices. Remove from heat and cool.
In a small mixing bowl combine one egg, one tablespoon of mayonnaise, one tablespoon of lemon juice and 2 tablespoons of fresh parsley. Whisk to combine. Add cooled breadcrumb and vegetable mixture. Stir to combine. Add cooked shrimp and crab meat (lump crab meat or claw meat) and Parmesan cheese. Toss gently to combine. Set aside.
Dry salmon fillets well with a paper towel. Season with salt, pepper and paprika and arrange them in a baking pan with a tablespoon of olive oil in the bottom.
Using a sharp knife, cut the top of each filet about 3/4 of the way through to the bottom. Use a tablespoon to scoop and stuff the shrimp and crab mixture into the salmon, and pile on top of the fillet. Each piece should contain a heaping 1/3 cup of stuffing.
Transfer the baking sheet to the oven and bake 16-18 minutes, until the salmon is just cooked through. Broil for the final 2-3 minutes for a golden brown top. Remove from oven and let rest for 5 minutes. Serve with lemon wedges and Parmesan cream sauce.

Notes

If using frozen salmon, thaw in the refrigerator and dry well before stuffing and baking.

Red snapper and flounder would be also good vessels for this savory seafood stuffing.

Prep Time: 20
Cook Time: 20
Category: Seafood
Method: Bake
Cuisine: American