I had family pass through town over the weekend and in exchange for helping them package Salmon and Crab for air travel, I received a whole salmon! We love salmon in our house, and nothing is better than freshly caught salmon. But as I hadn’t expected to receive fresh salmon and I had to think fast on the best way to prepare this salmon for consumption. I had already pulled out Shrimp for meals this week and it made me think of doing Stuffed Salmon. I honestly haven’t done stuffed salmon in forever, so sure why not? Luckily enough I had a can of crab meat in the cupboard so an idea for dinner was born, and it executed amazingly well!
I used Shrimp, Crab, Blue Cheese, Lemon Peel, and Pepper in my Stuffed Salmon. I did not top my side of salmon with anything, as it still had the skin on it, and I was not motivated to skin a salmon. You can go through the work of skinning your salmon and either adding an extra cheese version of your stuffing to the top or a cream sauce to it after cooking. We didn’t, and we had no regrets about it. In my case, I didn’t need to pin the salmon to keep the filling in, but depending on your fish you may need to use a couple of toothpicks to keep the stuffing all snugged inside.
In the end dinner was Stuffed Salmon, Farmer’s Cheese Biscuits (recipe to come!), and Roasted Asparagus Caprese with a shout-out to The Curious Plate for the idea! Not sure I followed her recipe very close, but she inspired my side dish. Dinner was a success and everyone enjoyed the fresh salmon, thank you family for the salmon!
Crab Shrimp Stuffed Salmon
- 350 degree Oven or Toaster Oven
- 4 oz Shrimp Chopped
- 3 oz Crab Chopped
- 1 oz Blue Cheese Crumbled
- Pepper to taste
- 1 tsp Lemon Peel
- 1/2 whole salmon, for stuffing
- Chop your Shrimp and Crab. Combine them together
- Add in Blue Cheese, Pepper, and Lemon Peel. Mix thoroughly to distribute cheese equally
- If needed, slice on side of backbone to better open the salmon for stuffing. Stuff salmon with Crab Shrimp mix, and fold over the other half to help hold it in. If needed, feel free to use a toothpick to keep the halves closed and stuffing inside.
- Move to greased foil-lined pan for baking. Bake for ~15 minutes at 350; my toaster oven knob is slightly below 300, and it comes out great!