Crab & Shrimp Stuffed Salmon (Oven‑Baked, Elegant)

Tips

• Seafood prep: Pick through the crab to remove any bits of shell or cartilage. If the crab or shrimp seem wet, blot gently with paper towel so the stuffing isn’t watery.
• Keep the mixture gentle: Fold the ingredients together just until combined. Overmixing can shred the crab and make the filling dense.
• Pocket technique: Keep your knife level and stop before the edges so the pocket stays sealed. If a small tear happens, simply keep that side facing up on the sheet so the filling stays put.
• Why skin‑on helps: The skin acts as a natural barrier, protecting the underside from overcooking and making it easier to move the fillets after baking.
• Even portions: Dividing the stuffing before you begin ensures every fillet cooks at a similar rate and finishes with the same generous filling.

Make‑Ahead & Storage

• Make ahead: The stuffing can be mixed in advance and refrigerated, covered. Give it a quick stir before filling so it spreads easily.
• Prep ahead: You can cut the salmon pockets and refrigerate, covered. Fill and bake just before serving to keep the fish juicy.
• Leftovers: Refrigerate any leftovers in an airtight container and enjoy within 2 days.
• Reheating: Warm gently, covered, just until heated through to keep the salmon tender. Avoid high heat, which can dry the fish; or enjoy the salmon cold, flaked over a crisp salad.

Serving Ideas

Plate each fillet with a squeeze of fresh lemon and a scatter of parsley. Spoon over the buttery pan juices. Round out the meal with roasted vegetables, garlic mashed potatoes, or a light salad to balance the richness.