Description
A luxurious and flavorful dish combining buttery salmon with briny crab and herb-roasted shrimp. Infused with garlic, Dijon mustard, and lemon, this restaurant-style recipe is easy to prepare and ready in 35 minutes. Perfect for elegant dinners or weekend indulgence.
Ingredients
1 large salmon fillet, butterflied (4-6 servings)
6-8 jumbo shrimp, peeled and deveined
1 cup lump crab meat
2 tablespoons soft cream cheese (room temperature)
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh herbs (dill, parsley, chives)
Salt and pepper to taste
1 tablespoon unsalted butter, melted
1 lemon slice (for garnish)
Instructions
Preheat oven to 375°F (190°C)
Pat the salmon fillet dry and season both sides with salt and pepper
Using a knife, carefully slice along the side of the salmon to create a pocket without cutting through the skin
In a bowl, mix cream cheese, Dijon mustard, minced garlic, lemon juice, herbs, ½ tsp salt, and ¼ tsp pepper
Gently press the crab meat into the salmon pocket, then top with shrimp
Drizzle melted butter over the stuffed salmon and place on a parchment-lined baking sheet
Bake for 20-25 minutes, until salmon is flaky and shrimp are golden
Garnish with lemon slice before serving
Notes
Use fresh, high-quality salmon for best results
Add a splash of lemon juice during serving for extra brightness
Leftovers can be stored in the fridge for up to 2 days