Seafood Stuffed Salmon

Updated: Jul 28

Kick date night up a notch with this Stuffed Salmon sure to leave your partner wanting more!




Serving Size 4

Prep Time: 30 minutes

Cooking Time: 25-45 minutes, depending on thickness of salmon cuts


Seafood mixture: 4 oz lump crab meat 1/2 lb of white shrimp, peeled, deveined and detailed

1 small lobster tail, deshelled 2 stalks of celery, finely chopped 1 green onion stalk, finely chopped 1/2 cup yellow onion, finely chopped 1/2 cup green bell pepper, finely chopped 1/2 cup red bell pepper, finely chopped 1/2 tsp of lemon juice 2 tsp Chef Gone Mad Cajun seasoning 1 tsp Chef Gone Mad Chicken & Fish seasoning 4 tsp Vegan Mayo 1/8 cup of Italian Bread Crumbs 1. Chop shrimp in small 1/4 pieces per shrimp

2. Chop lobster into small pieces (about 10 chunks) 3. Shred crab meat ensuring there are no shells 4. Mix all ingredients together. 5. Marinate for at least an hour. Longer will not hurt.

Salmon: 2 1/2 lbs of Salmon, cut into 4 pieces 1/8 tsp lemon juice 1 tsp Chef Gone Mad Cajun seasoning 1/2 tsp Garlic powder 1/4 tsp Grillmates Smokehouse Maple 1 tsp Tones Rosemary and Garlic 1 tsp Chef Gone Mad Chicken & Fish seasoning 1. Cut salmon horizontally almost but not entirely in half and then open it like a book 2. Pour lemon juice over all pieces 3. Season each piece: both the top and inside 4. Cover and marinate for 2 - 4 hours Putting it all together: 1. Preheat oven to 375° 2. Line a baking pan with aluminum foil and lightly spray with Olive Oil cooking spray 3. Stuff each salmon piece with enough stuffing, but don't let it overflow 4. With remaining mixture create little balls and place on the outside of the butterflied opening (see picture below)


Stuffed insides


Backside of butterflied pieces

5. Bake uncovered for 25 - 45 minutes (this will depend on the thickness of your salmon cuts) Set a timer to check after 15 minutes, if your salmon is drying, squeeze a little lemon juice on top. 6. Top with parsley and enjoy!




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