4 salmon fillets (6-8 oz each, skin-on or skinless)
1 tbsp olive oil
1 tsp paprika
Lemon wedges & extra parsley (for garnish)
👨🍳 Step-by-Step Instructions
1️⃣ Prep the Stuffing
In a bowl, mix crab, shrimp, cream cheese, mayo, Parmesan, lemon juice, Old Bay, garlic, parsley, salt & pepper until well combined.
2️⃣ Stuff the Salmon
Cut a pocket into the thickest part of each salmon fillet (don’t cut all the way through).
Spoon ¼ of the stuffing into each pocket.
Secure with toothpicks if needed.
3️⃣ Season & Cook
Oven Method (Best for Beginners):
Preheat oven to 375°F (190°C).
Place salmon on a parchment-lined baking sheet.
Drizzle with olive oil, sprinkle with paprika, salt & pepper.
Bake 15-18 mins until salmon flakes easily.
Grill or Air Fryer Option:
Grill over medium heat (skin-side down) for 10-12 mins.
Air fry at 375°F (190°C) for 8-10 mins.
4️⃣ Serve & Enjoy!
Garnish with lemon wedges & parsley.
Pair with asparagus, rice pilaf, or a crisp salad.
💡 Pro Tips for Perfect Stuffed Salmon
🔸 Pat seafood dry – Prevents a soggy filling.
🔸 Don’t overstuff – Filling should peek out, not spill.
🔸 Use a meat thermometer – Salmon is done at 145°F (63°C).
🔸 Make ahead – Stuff salmon up to 4 hours before cooking.
🍽️ Serving Suggestions
✨ Date night – Serve with white wine (Chardonnay or Sauvignon Blanc).
✨ Holiday centerpiece – Elegant for Christmas or Easter.
✨ Meal prep – Reheats beautifully for lunches.
🤔 FAQ – Your Questions Answered!
Q: Can I use imitation crab?
A: Yes, but real crab tastes best.
Q: How do I prevent the stuffing from falling out?
A: Cut pockets carefully and secure with toothpicks.
Q: Can I freeze stuffed salmon?
A: Yes! Freeze before cooking, then bake +5 mins from frozen.