Baked Seafood Stuffed Salmon

Baked Seafood-Stuffed Salmon

Flavorful, juicy, flaky, and absolutely delicious Baked Seafood-Stuffed Salmon!   

This salmon dish looks beautiful on a dinner party table.  But, because it’s so simple to prepare, it can be made any time, for any occasion, or no occasion. Any day of the week!

It’s lovely paired with potatoes, rice, or any other one of our side dishes.

Baked Seafood Stuffed Salmon

The main stuffing ingredients:

  • Shrimp: for this recipe, you can purchase the cooked, deveined, and peeled shrimp.  Choose the smallest shrimp available.  This way, there is no need to cut up the shrimp into smaller pieces. And, the shrimp look better in the salmon. Simply thaw the frozen shrimp under cool running water for several minutes.
  • Imitation Crab:  diced.  The smaller the better!
  • Cheese: I use the grated store-bought Mozzarella-Cheddar mix.  But you can, of course, use only Mozzarella or only Cheddar.   
  • Seasoning:  1 teaspoon of dried basil.  That’s all the seasoning you’ll need for the stuffing!

How to prepare the Baked Seafood-Stuffed Salmon:

  1. Line a baking sheet with parchment paper and preheat the oven to 425°F
  2. In a large mixing bowl combine the shrimp, diced imitation crab, 1/2 cup grated cheese, 2 pressed garlic cloves, and 1 teaspoon of dried basil seasoning.  Add 1 tablespoon of mayonnaise, stir well, and set aside.
  3. Place salmon on a large cutting board. Using a sharp knife, slice the top half of the salmon, so that you are left with two whole salmon fillets. Don’t worry about making it perfect or even.  Sprinkle both sides of the two fillets with salt, pepper, and dried basil.
  4. Transfer the bottom fillet onto the parchment paper-lined baking dish and top with about 3/4 of the stuffing.  Spread the stuffing evenly over the fish.  Place the second salmon fillet on top and distribute the remaining stuffing.  Sprinkle with the remaining 1/2 cup grated cheese and bake in the oven at 425°F for about 20 minutes, until internal temperature reaches 145°F, measured at the thickest part of the salmon.
step by step seafood stuffed salmon

A few important pointers:

  • Removal of the skin is optional. In fact, it’s better to leave the skin on the salmon; it provides more flavor. The skin is easy to remove after it’s been cooked, so you can always remove it before serving.
  • Season the salmon right before adding the stuffing and right before it goes in the oven. Do not allow the salmon to sit in the seasoning and draw out its moisture.
  • Reheating:  Do not reheat in the microwave. It will dry it out. It can be served chilled or reheated in the oven, in an oven-safe dish, at a low temperature of 250 – 275°F for 10-15 minutes. Make sure to cover the salmon with foil.

Pair the Baked Seafood-Stuffed Salmon with these side dishes:

 Try our other seafood recipes:

Baked Seafood Stuffed Salmon

Baked Seafood-Stuffed Salmon

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Flavorful, juicy, flaky, and absolutely delicious Baked Seafood-Stuffed Salmon!   

This salmon dish looks beautiful on a dinner party table.  But, because it's so simple to prepare, it can be made any time, for any occasion, or no occasion, and any day of the week!

Ingredients

  • 3 lbs. (1300 gm.) salmon fillet
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried basil, divided
  • 8 oz. (250 gm.) imitation crab meat, diced
  • 1 lb. (450 gm.) tiny shrimp, peeled and deveined
  • 1 cup grated cheese, Mozzarella or Cheddar, or a mix of both, divided

Instructions

  1. Line a baking sheet with parchment paper and preheat the oven to 425°F
  2. In a large mixing bowl combine the shrimp, diced imitation crab, 1/2 cup grated cheese, 2 pressed garlic cloves, and 1 teaspoon of dried basil seasoning.  Add 1 tablespoon of mayonnaise, stir well, and set aside.
  3. Place salmon on a large cutting board and, using a sharp knife, slice the top half of the salmon, so that you are left with two whole salmon fillets (don't worry about making it perfect or even).  Sprinkle both sides of the two fillets with salt, pepper, and dried basil.
  4. Transfer the bottom fillet onto the parchment paper-lined baking dish and top with about 3/4 of the stuffing.  Spread the stuffing evenly over the fish.  Place the second salmon fillet on top and distribute the remaining stuffing.  Sprinkle with the remaining 1/2 cup grated cheese and bake in the oven at 425°F for about 20 minutes, until internal temperature reaches 145°F, measured at the thickest part of the salmon.

Notes

- Removal of the skin is optional. In fact, it's better to leave the skin on the salmon; it provides more flavor. The skin is easy to remove after it's been cooked, so you can always remove it before serving.
- Season the salmon right before adding the stuffing and right before it goes in the oven. Do not allow the salmon to sit in the seasoning and draw out its moisture.
- Do not reheat in the microwave. It will dry it out. It can be served chilled or reheated in the oven, in an oven-safe dish, at a low temperature of 250 - 275°F for 10-15 minutes. Make sure to cover the salmon with foil.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 208Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 174mgSodium 1130mgCarbohydrates 1gFiber 0gSugar 0gProtein 34g

Nutrition information isn’t always accurate.

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