Crab Stuffed Baked Salmon
Baked salmon filets, stuffed with lump crabmeat, fresh herbs, lemon zest, cream cheese and spices. You will shocked how easy it is to make an impressive "restaurant style" seafood entree at home in less than 30 minutes!
Ingredients
- 3 lbs Salmon (6 filets) or preferred fish
- 8 oz Jumbo lump crabmeat
- ⅓ cup Panko breadcrumbs
- 4 oz cream cheese softened
- ⅛ cup chives chopped
- ¼ cup fresh parsley chopped
- 1 tbsp lemon zest
- 1 tsp dijon mustard
- salt and pepper to season fish
- 1 tsp olive oil
Instructions
- Prepare baking dish with olive oil and preheat oven to 425°F
- In a small mixing bowl, add crabmeat, breadcrumbs, chives, parsley, cream cheese, lemon zest, and dijon. Use fork to throughly combine. Set aside.
- Prepare salmon for stuffing by cutting two slits into each filet crosswise. Do not cut through the salmon, just a pocket with a depth about halfway through the salmon. Season each filet with salt and pepper
- Evenly distribute the crabmeat filling amongst each salmon filet. Place the crabmeat inside the sliced pockets and on top. Arrange salmon filets in single layer on prepared baking sheet. Top of slice of lemon
- Bake for 12-14 minutes, or until the thickest part of salmon reaches 140°F. If you want to add a little more color to the top, increase temperature to 450° for the last 1-2 minutes of baking.
- Remove from oven and serve with side of vegetables.
Nutrition
Calories: 440kcalCarbohydrates: 4gProtein: 54gFat: 22gSaturated Fat: 6gCholesterol: 161mgSodium: 512mgPotassium: 1235mgFiber: 1gSugar: 1gVitamin A: 600IUVitamin C: 8mgCalcium: 73mgIron: 2mg
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