Description

This Elegant Cajun Seafood Stuffed Salmon recipe features tender salmon fillets filled with a flavorful blend of lump crab meat, shrimp, and creamy seasonings baked to perfection. The dish is seasoned with Cajun spices and topped with optional crunchy panko breadcrumbs, making it a sophisticated yet simple main course perfect for seafood lovers.

Ingredients

Salmon

4 salmon fillets (skin on or off, about 6 oz each)
1 tablespoon olive oil
1 teaspoon Cajun seasoning
Salt and pepper to taste

Seafood Stuffing

6 oz lump crab meat (picked over for shells)
½ cup cooked small shrimp (chopped)
¼ cup diced red bell pepper
2 tablespoons finely chopped green onion
1 garlic clove (minced)
3 tablespoons cream cheese (softened)
2 tablespoons mayonnaise
1 teaspoon lemon juice
½ teaspoon Old Bay seasoning
¼ teaspoon paprika
¼ cup panko breadcrumbs (optional for crunch)

Garnish

Chopped parsley
Lemon wedges

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
Prepare Stuffing: In a medium bowl, mix together the lump crab meat, chopped shrimp, diced red bell pepper, chopped green onion, minced garlic, softened cream cheese, mayonnaise, lemon juice, Old Bay seasoning, and paprika until the mixture is fully combined and creamy.
Season Salmon: Pat the salmon fillets dry with paper towels. Season both sides with Cajun seasoning, salt, and pepper evenly to enhance the flavor.
Create Pockets: Using a sharp knife, carefully slice a pocket into the side of each salmon fillet, making sure not to cut all the way through the fish.
Stuff Fillets: Generously fill each salmon pocket with the prepared seafood stuffing mixture, pressing it in gently. Optionally, sprinkle a light layer of panko breadcrumbs over the top of each stuffed fillet for added crunch.
Bake: Place the stuffed salmon fillets onto the prepared baking sheet. Drizzle them lightly with olive oil to help with browning and moisture retention. Bake in the preheated oven for 18 to 22 minutes or until the salmon flakes easily with a fork and the stuffing is heated through.
Garnish and Serve: Remove from the oven and garnish with chopped parsley and lemon wedges. Serve hot alongside your choice of rice, roasted vegetables, or a light salad for a complete meal.

Notes

You can substitute cream cheese with Greek yogurt for a lighter and tangier version.
If salmon is unavailable, this recipe works well with trout or steelhead fillets.
Serve with rice, roasted vegetables, or a light salad to complement the rich flavors.