This dish is great for entertaining guests. The presentation is great and it’s deee-licious. The stuffing keeps the salmon moist. I would recommend using sockeye or pink salmon on this dish, just because the fish is slightly thinner than spring or coho, which can shorten cooking time. – Jen
2 Sides of Salmon (approx. 1-1.5 feet long each)
8 oz Crab Meat (picked through to find any shell)
1 cup Baby Shrimp (roughly chopped)
1 Onion (finely chopped)
3 Celery Stalks (finely chopped)
1 cup Panko crumb
2 Tbsp Butter
4 cloves Garlic (minced)
1 cup Green Onion (chopped)
1/2 cup Fresh Basil (chopped)
1 Lemon (zested and juiced, but kept separately)
1 Egg (Beaten)
1 tsp Bay spice or Cajun spice mix
Pinch of Cayenne Pepper
Salt and Pepper
- Preheat oven to 425F.
- Preheat a large frying pan over medium heat. Add butter to the pan. Saute onion, celery and garlic until translucent (about 5 mins). Season with salt and pepper.
- Add the shrimp and crab meat to the pan, and cook for 1-2 more minutes. Add the Panko, remaining spices, zest, green onion and basil. Remove from heat and let cool down for 5 mins. Now, and the beaten egg and fold mixture gently to mix in egg.
- Lay out Salmon on a parchment lined baking sheet, and rub each side down with some of the lemon juice and a drizzle of olive oil. Season each side with salt and pepper too.
- Place half of the stuffing mix over evenly over each half of Salmon. Place one side of Salmon onto the other, making a ying yang.
- Tie the Salmon with 2 or 3 strings.
- Brush Salmon skins with a little oil. (This should help them crisp up during cooking, and then they can be removed after cooking)
- Bake Salmon for about 25-30 mins. Once it has finished baking in the oven, let it rest for a few minutes. Cut the strings off, and carefully pull away the cooked Salmon skin. Start by peeling it away from a corner.
- Using a serrated knife, slice the Salmon carefully into 1.5” thick slices.