Ingredients
Protein & Seafood:
2 large wild-caught salmon fillets (16 oz each)
18 oz jumbo lump crab meat
½ lb shrimp, peeled and deveined
Creamy Filling:
4 oz cream cheese, softened
¼ cup fresh parsley, chopped
2 tbsp green onions, finely chopped
4 cloves garlic, minced
¼ cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
2 tbsp lemon juice
Seasonings:
1 tbsp Old Bay seasoning (divided use)
1 tsp ground cardamom
1 tsp Badia complete seasoning
1 tsp adobo seasoning
1 tsp onion powder
2 tsp paprika (divided use)
Salt & pepper, to taste
1 tbsp butter (for cooking + baking)
Instructions
Prep & Sauté:
Preheat oven to 350°F (175°C).
Mince garlic, chop parsley/green onions, and season shrimp with salt & pepper.
In a pan, melt 1 tbsp butter over medium-high heat. Sauté garlic + 1 tsp paprika for 30 seconds.
Add shrimp and cook ~3 minutes until browned. Remove and set aside.
Make the Filling:
In a bowl, mix cream cheese, parsley, green onions, and lemon juice until smooth.
Gently fold in crab, cooked shrimp, mozzarella, Parmesan, and all seasonings (except Old Bay). Avoid overmixing.
Assemble the Salmon:
Season both fillets with salt, pepper, and Old Bay.
Spread filling over one fillet, then top with the second fillet. (Reserve some filling for later.)
Bake & Finish:
Place in an oven-safe dish, top with 1 tbsp butter, and bake for 20 minutes.
Remove, add reserved filling, and broil 5 minutes until golden.
Garnish with parsley and serve with rice, veggies, or mashed potatoes.
Tips for Success
✔ Freshness matters: Use high-quality, fresh seafood for the best flavor.
✔ Variation: Add a pinch of cayenne for extra heat.
✔ Make-ahead: Prep the filling up to a day ahead for easy assembly.
