Salmon with Crabmeat and Rice Blend Stuffing
Elevate your dinner table with this luxurious Salmon with Crabmeat and Rice Blend Stuffing, a dish that combines the rich flavors of tender salmon, delicate lump crabmeat, and a hearty wild rice blend. Perfect for a gourmet weeknight meal or an elegant dinner party, this recipe features succulent salmon fillets filled with a savory stuffing infused with sautéed shallots, garlic, fresh parsley, and zesty lemon juice. Baked to perfection, the dish achieves a moist, flaky texture with a drizzle of olive oil and a sprinkle of paprika for a burst of color. Ready in under an hour, this show-stopping seafood entrée pairs beautifully with steamed vegetables or a crisp green salad, making it a deliciously wholesome choice for any occasion. Ideal for those who love creative stuffed salmon recipes, seafood-inspired meals, or unique baked salmon dishes!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on, deboned)
- 1 cup Cooked wild rice blend
- 8 oz Lump crabmeat (picked over for shells)
- 1 medium Shallot (finely minced)
- 2 cloves Garlic (minced)
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Unsalted butter
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 0.25 cup Breadcrumbs (optional, for added texture)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a small skillet, melt the unsalted butter over medium heat. Add the minced shallot and garlic and sauté for 2-3 minutes until fragrant and softened.
In a medium bowl, combine the cooked wild rice blend, lump crabmeat, sautéed shallot and garlic, parsley, lemon juice, breadcrumbs (if using), salt, and black pepper. Stir gently to combine, being careful not to break up the crabmeat too much.
Lay each salmon fillet skin-side down on a flat surface. Use a sharp knife to create a pocket in the thickest part of each fillet, taking care not to cut all the way through.
Stuff the rice and crabmeat mixture into the pockets of each salmon fillet, dividing the mixture evenly among the fillets.
Place the stuffed salmon fillets on the prepared baking sheet. Drizzle the olive oil over the top of the fillets to keep them moist during baking.
Bake the salmon in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the oven and sprinkle the tops with a pinch of paprika for color, if desired.
Serve the stuffed salmon hot with your choice of side dishes, such as steamed vegetables or a green salad.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 3669 mg | 160% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.2 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 270 mg | 21% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2535 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
