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–+ servings
Golden salmon fillets with herb crust served over creamy mashed potatoes.

Stuffed Salmon

Tender Stuffed Salmon filled with crab meat, shrimp, Parmesan, lemon juice, green onions, mayonnaise, breadcrumbs, and Cajun seasoning.
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Course: Main Course
Cuisine: American, Seafood
Keyword: Stuffed Salmon
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 salmon fillets

Ingredients

For the Salmon

  • 2 salmon fillets 6 oz each
  • Cajun seasoning to taste
  • Nonstick cooking spray

For the Seafood Stuffing

  • 1 can crab meat 6 oz, drained
  • 1 bag small cooked shrimp 8 oz, peeled and deveined
  • 1/4 c mayonnaise
  • 1/4 c shredded Parmesan cheese
  • 2 tbsp fresh lemon juice
  • 2 tbsp green onions chopped
  • 1/4 c Italian breadcrumbs

For the Topping

  • 3 tbsp Italian breadcrumbs
  • Fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 350°F.
  • Lightly coat a baking sheet with nonstick cooking spray.
  • Place the salmon fillets on a clean cutting board.
  • Using a sharp knife, cut a slit through the center of each salmon fillet to create a pocket. Do not cut all the way through.
  • Season the salmon fillets evenly with Cajun seasoning, including the inside of each pocket.
  • In a large mixing bowl, combine the drained crab meat, cooked shrimp, mayonnaise, shredded Parmesan cheese, fresh lemon juice, chopped green onions, and 1/4 c Italian breadcrumbs.
  • Mix gently until the stuffing is evenly combined.
  • Spoon the crab and shrimp mixture into the center pocket of each salmon fillet.
  • Divide the stuffing evenly between the two fillets.
  • Sprinkle the remaining 3 tbsp Italian breadcrumbs over the top of the stuffed salmon.
  • Place the prepared salmon fillets on the greased baking sheet.
  • Bake for approximately 30 minutes, or until the salmon flakes easily with a fork and the stuffing is heated through.
  • Remove the salmon from the oven.
  • Sprinkle with fresh chopped parsley.
  • Serve warm.

Notes

To make this Stuffed Salmon gluten free, replace the Italian breadcrumbs with certified gluten-free breadcrumbs or gluten-free panko.
Confirm that the Cajun seasoning, mayonnaise, Parmesan cheese, crab meat, shrimp, and any packaged ingredients are labeled gluten free.
Use clean bowls, knives, cutting boards, measuring cups, baking sheets, and utensils to prevent gluten cross-contact.
If using canned crab meat, check the label carefully for gluten-containing additives or flavorings.
For best results, choose a sturdy gluten-free breadcrumb that will hold its texture during baking.