2 large 16 oz filets Wild Caught Salmon
1 8 oz cup Jumbo Lump Crab
1/2 lb Shrimp
4 oz cream cheese
2 tbsp lemon juice fresh squeezed
1/4 cup parsley chopped
2 tbsp green onions
4 cloves garlic cloves minced
1 tbsp Old Bay
1 tsp cardamom
1 tsp Badia complete seasoning
1 tsp adobo seasoning
1 tsp onion powder
2 tsp paprika separated
1/4 cup shredded mozarella cheese
2 tbsp grated parmesan
to tatse salt
to taste pepper
Pre-heat oven to 350 degrees. Mince garlic, and chop up parsley and green onions. Season shrimp with salt and pepper and set aside.
In a pan over medium high heat, add one tbsp of butter. Once melted, add in minced garlic and 1 tsp of paprika. Let cook for about 30 seconds, mixing so that the garlic doesn’t burn. Add shrimp and par cook for about 3 minutes, or until shrimp is browned. Remove from pan and set aside.
In a large bowl, start preparing the stuffing. Add cream cheese, fresh parsley, green onions, and lemon juice. Mix gently to soften the cream cheese. Add in lump crab meat, shrimp, mozzarella cheese, grated Parmesan cheese, and all seasonings (minus Old Bay). Mix gently until everything is combined. Do not over mix.
In an oven safe pan, season both salmon filets with salt, pepper, and Old Bay. Place the stuffing on top of one salmon filet from corner to corner. Place the other salmon filet on top. Be sure to reserve some stuffing to go on top of the salmon, mid cook. Place a tbsp of butter on the salmon and bake for 20 minutes. Remove the salmon from the oven, place some more stuffing on top and broil for 5 minutes.
Top with fresh parsley. Serve salmon with a side of vegetables, rice, or mashed potatoes and enjoy!