For a show-stopping seafood dish that’s sure to impress, try this Crab and Shrimp Stuffed Salmon with lemon butter sauce. This recipe is perfect for a special occasion or a fancy dinner party.
» You might also like this Honey Garlic Ginger Chicken Thighs.
I got the idea for this recipe from a menu item at McCormick & Schmick’s. I would order this every time I went there, because it was so flavorful and fresh. They served it alongside green beans and mashed potatoes and it was delectable.
This dish is really perfect for any occasion. The fresh salmon provides a tender and mild taste that pairs well with the savory and sweet filling made of Dungeness crab meat, bay shrimp, and creamy brie cheese. The mayonnaise and fresh dill add a tangy and herbaceous flavor that ties everything together.
The lemon butter sauce adds a rich and velvety texture with a zesty and tangy flavor that perfectly complements the delicate taste of the stuffed salmon. So if you’re a seafood lover, this recipe is a must-try.
This dish is also a great choice for those following a keto diet. It’s low in carbs, high in healthy fats, and packed with protein and nutrients that are essential for a healthy and balanced diet.
For the Lemon Butter Sauce:
- White Wine – If you don’t want to use wine you could use vegetable or chicken broth instead
- Lemon Juice – Use only freshly squeezed lemon juice.
- Whole Black Peppercorns – They don’t add a lot of spice, just some flavor.
- Shallot – If you don’t have a shallot, you can use onion, finely chopped.
- Heavy Cream – If you don’t have heavy cream, you can use coconut cream or full-fat coconut milk as a dairy-free alternative
- Butter – Make sure it is cold and cut into pieces
For the Salmon:
- Salmon filets – You can use skin on or off. I had two differently shaped filets – it really doesn’t matter what shape they are.
- Dungeness Crab Meat – This is the best crab meat to use. Chunks of crab is ideal, but you can use canned crab meat if it’s what you have. It’s just really minced and not as tasty.
- Bay Shrimp – These are very small shrimp that are super tender. You don’t want to use larger shrimp because they won’t be easy to stuff into the salmon.
- Brie – If you don’t like brie you can use camembert or cream cheese instead.
- Fresh Dill – Chopped
- Pinch of Salt & Pepper
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How to Make Crab & Shrimp Stuffed Salmon
Preheat oven to 400°F. Lightly butter an 8×10” baking dish.
In a bowl, combine the crab, shrimp, brie, mayonnaise, dill, salt, and pepper. Gently blend the mixture together.
Cut a slit along the top of the salmon filets. Divide the stuffing mixture and stuff it into each of the 4 filets. The stuffing will be exposed and mostly sitting on top of the salmon, not really stuffed inside. Place the salmon into the buttered dish.
Bake it for 10-12 minutes. How long it needs really depends on the thickness of the salmon you used. The internal temperature should be 135° F when it’s done.
While the fish is cooking, make the sauce. Combine wine, lemon juice, peppercorns, and shallot in a non-corrosive saucepan. Cook over medium heat until the sauce is reduced to about 2 tablespoons, with a syrup consistency, about 5 minutes. Add cream and reduce further until the mixture is about 4 tablespoons and very syrupy, about 5 minutes. Remove from heat.
Add the butter, 2 ounces at a time, stirring constantly. Allow each piece to melt before adding more.
When the salmon is done, remove from oven. Serve with the butter sauce spooned over the top.
Additional Helpful Tips
- Use a sharp knife to cut the slits into the salmon fillets. This will help prevent tearing.
- If you don’t have fresh dill, you can use other fresh herbs like parsley, chives, or tarragon.
- Whisk the sauce constantly while cooking to prevent curdling and ensure a smooth texture.
- Serve the dish with roasted vegetables for a complete meal. I like to serve it with broccoli or green beans. Asparagus would be good too.
Store the leftover salmon in the fridge for up to 2-3 days. It’s best to eat it within this time frame to ensure optimal freshness and flavor.
To reheat the leftover stuffed salmon, preheat your oven to 350°F. Place the salmon in an oven-safe dish and cover it with foil. Bake for 10-15 minutes or until heated through. Alternatively, you can reheat the stuffed salmon in the microwave. Place it on a microwave-safe plate and heat it for 1-2 minutes or until heated through.
If you don’t plan to eat the leftover salmon within 2-3 days, you can freeze it for up to 2-3 months. Place the cooled stuffed salmon in an airtight container or freezer-safe bag and freeze it.
What to Serve This With
This dish is served with mashed potatoes and green beans at McCormick & Schmick’s. We like to just serve it with green beans or asparagus to keep the dish low carb, however you can still make it low carb with a mashed cauliflower on the side. The butter sauce goes really well with the mash.
Frequently Asked Questions
Can I make the stuffing ahead of time?
Yes, you can make the stuffing mixture ahead of time and keep it in the fridge for up to 24 hours before stuffing the salmon.
What type of wine should I use in the lemon butter sauce?
You can use any dry white wine in the sauce, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid using a sweet or semi-sweet wine, like Riesling or Gewurztraminer. You don’t want to add sweetness to the sauce. It’s not necessary to use a high-quality wine. A low-cost bottle will be fine.
Can I substitute the brie cheese with a different type of cheese?
You can substitute the brie cheese with any type of soft, meltable cheese, such as goat cheese, camembert, or cream cheese.
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Crab and Shrimp Stuffed Salmon
For the salmon:
- 4 salmon filets about (5 ounces each)
- 4 ounces (113 g) Dungeness crab meat
- 4 ounces (113 g) bay shrimp
- 4 ounces (113 g) brie cut into 1/2-inch cubes
- 2 tablespoons (28 g) mayonnaise
- 2 teaspoons (0.2 g) fresh dill chopped
- Pinch (Pinch) of salt and pepper
For the lemon butter sauce:
- 4 ounces (113 ml) white wine
- 1 tablespoons (15 ml) lemon juice freshly squeezed
- 6 (6) whole black peppercorns
- 1 shallot minced
- 3/4 cup (177.44 ml) heavy cream
- 4 ounces (113 g) butter cold, cut into pieces
- Preheat oven to 350°F. Lightly butter an 8×10” baking dish.
- In a bowl, combine the crab, shrimp, brie, mayonnaise, dill, salt, and pepper. Gently blend the mixture together.
- Cut a slit along the top of the salmon filets. Divide the stuffing mixture and stuff it into each of the 4 filets. The stuffing will be exposed, mostly sitting on top of the salmon. Place the salmon into the buttered dish.
- Bake for 10-12 minutes, until the center of the salmon registers 135° F.
- While the fish is cooking, make the sauce. Combine wine, lemon juice, peppercorns, and shallot in a non-corrosive saucepan. Cook over medium heat until the sauce is reduced to about 2 tablespoons, with a syrup consistency, about 5 minutes. Add cream and reduce further until the mixture is about 4 tablespoons and syrupy, about 5 minutes. Remove from heat.
- Add the butter, 2 ounces at a time, stirring constantly. Allow each piece to melt before adding more.
- When the salmon is done, remove from oven. Serve with the lemon butter sauce spooned over the top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.