Crab & Shrimp Stuffed Salmon

→ Main Ingredients

→ Optional for Serving

Combine lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped herbs, lemon juice, salt, and pepper in a bowl. Mix until smooth and scoopable.

Slice the salmon fillet horizontally without cutting through, creating a pocket. Fill the pocket evenly with the crab mixture and close the fillet, securing edges with toothpicks if needed.

Heat olive oil in a skillet over medium-high heat. Sear the stuffed salmon for 2 minutes on each side until lightly golden to lock in moisture.

Transfer salmon to an oven-safe dish, arrange shrimp evenly on top, and bake at 190°C (375°F) for 15 to 18 minutes until shrimp are pink and salmon is opaque.

Drizzle with warm lemon herb butter if desired and garnish with lemon wedges before serving.