Description
A rich, elegant seafood main course featuring tender salmon fillets stuffed with a creamy, citrus scented crab filling, baked until perfectly flaky and full of luxurious flavor.
Ingredients
Scale
- 4 salmon fillets, about 170 g each, skinless
- 200 g cooked crab meat, drained and flaked
- 60 g cream cheese, softened
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, minced
- 2 tbsp finely chopped parsley
- 1 tbsp finely chopped chives
- 1 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil for brushing
Instructions
- Preheat the oven to 200°C. Lightly oil a baking dish or sheet pan.
- Cut a deep slit down the center of each salmon fillet to form a pocket, being careful not to slice through the bottom. Pat the fillets dry and season with salt and black pepper.
- In a mixing bowl, combine crab meat, cream cheese, lemon juice, lemon zest, garlic, parsley, chives, paprika, salt, and pepper. Mix until creamy and well blended.
- Use a small spoon to gently stuff each salmon fillet with the crab mixture, allowing a slight mound of filling on top.
- Place the stuffed salmon on the baking dish, brush lightly with olive oil, and bake for 18 to 20 minutes or until the salmon flakes easily and the filling is heated through.
Notes
- For the best texture, use fresh crab meat rather than imitation.
- Do not overstuff the fillets to prevent the filling from spilling during baking.
- Allow the salmon to rest for a few minutes before serving to retain moisture.
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 360
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: crab stuffed salmon, seafood dinner, baked salmon recipe, salmon fillet, crab filling