Crab and Shrimp Stuffed Salmon with Lemon Butter Sauce
This crab and shrimp stuffed salmon delivers restaurant-quality flavor with surprisingly simple steps. Thick salmon fillets are filled with a rich yet light seafood stuffing, then finished with a bright lemon butter cream sauce that enhances the fish without overpowering it.
Ingredients
For the Stuffed Salmon
- 4 salmon fillets thick cut, about 170 g each
- 120 g lump crab meat
- 120 g cooked shrimp finely chopped
- 60 g cream cheese softened
- 30 g mayonnaise
- 8 g fresh dill chopped
- salt to taste
- black pepper to taste
For the Lemon Butter Sauce
- 42 g unsalted butter
- 30 g shallot finely minced
- 60 ml chicken broth alcohol-free substitute for wine
- 30 ml fresh lemon juice
- 60 ml heavy cream
Instructions
- Preheat the oven to 200°C. Pat the salmon fillets dry and cut a deep pocket lengthwise through the thickest part of each fillet.
- In a bowl, gently combine the crab meat, chopped shrimp, cream cheese, mayonnaise, dill, salt, and pepper until just mixed.
- Spoon the filling into the salmon pockets without overstuffing. Place the salmon in a lightly greased baking dish.
- Bake for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork.
- While the salmon bakes, melt the butter in a small saucepan over medium heat. Add the shallot and cook until soft.
- Stir in the chicken broth and let it simmer briefly. Add lemon juice and cream, reduce heat, and simmer gently until slightly thickened.
- Season the sauce with salt and pepper. Spoon over the salmon just before serving.
Notes
Use thick salmon fillets for best results. Do not overmix the filling or it will become dense. The lemon butter sauce can be made just before serving for the smoothest texture.