Ingredients:
4 salmon fillets (skin-on or skinless, about 6 oz each)
1 teaspoon Salt
1/8 teaspoon pepper, to taste
1 tablespoon olive oil
For the Stuffing:
½ cup cooked shrimp, finely chopped
½ cup lump crab meat
2 oz cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 garlic clove, minced
1 teaspoon Old Bay seasoning (or Cajun seasoning)
¼ cup shredded mozzarella or Parmesan cheese
1 tablespoon chopped parsley
For Topping (optional):
2 tablespoons melted butter
Smoked Paprik
Extra parsley for garnish
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Pat salmon fillets dry and season both sides with salt and pepper. Use a sharp knife to carefully cut a pocket or slit lengthwise into the thickest part of each fillet.
In a bowl, mix together chopped shrimp, crab meat, cream cheese, mayo, Dijon mustard, lemon juice, garlic, Old Bay seasoning, shredded cheese, and parsley until well combined.
Spoon the seafood filling into each salmon pocket, pressing gently to pack it in. You can mound any extra mixture on top.
Place salmon in the baking dish and drizzle with olive oil or melted butter. Sprinkle with paprika if desired. Bake for about 20 minutes, or until salmon flakes easily with a fork and stuffing is heated through.
Garnish with parsley. Serve with lemon wedges, rice, or roasted veggies.
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