Crab and Shrimp Stuffed Salmon
This dish features a single salmon fillet stuffed with a delightful seafood filling. It’s fancy enough for entertaining, yet simple enough for those weeknights when you want to treat yourself to something special.
Equipment
- Air Fryer
- Mixing Bowl
- Baking Sheet
Ingredients
Ingredients
- 500 g Salmon fillet skinless or skin-on
- 150 g Crab meat lump or backfin
- 150 g Shrimp chopped
- 100 g Cream cheese softened
- 1 clove Garlic minced
- 2 tablespoon Scallions finely chopped
- 1 piece Lemon zest
- 30 g Breadcrumbs for binding
- 15 ml Olive oil for brushing
- to taste Salt
- to taste Pepper
- to taste Fresh herbs like dill or parsley
Instructions
- Start off with a clean, dry surface and pat the salmon dry to get rid of excess moisture. Create a shallow pocket in the center of the fillet to hold the stuffing.
- In a bowl, mix the crab meat and chopped shrimp with softened cream cheese, minced garlic, chopped scallions, lemon zest, and herbs. Season with salt and pepper, and add breadcrumbs to bind.
- Preheat your air fryer to 200°C. Place the stuffed salmon seam-side down in the basket and air fry for about 8–12 minutes, until the salmon is opaque and the stuffing is heated through.
- Check that the internal temperature reaches about 63°C. Let it rest for a few minutes after cooking to let the juices settle.
Notes
Tip: To achieve a crispy top, brush the salmon lightly with olive oil before cooking and increase the temperature for the final minutes.