Ingredients
Units
Scale
- 4 salmon filets, at least 2-inches thick
- 1/2 cup cooked and cooled white rice
- 1/2 cup cooked crab meat (see notes for substitution options)
- 1 cup cooked shrimp, chopped
- 1/2 cup breadcrumbs (use gluten-free breadcrumbs if you’re on a gluten-free diet)
- 1/2 cup grated Monterey Jack cheese (leave out for dairy-free diets or replace with a non-dairy cheese substitute)
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dried parsley
- 1/2 teaspoon dried onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Fresh lemon wedges (optional, for serving)
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Prep the salmon by cutting a slit down the center from nearly end to end, leaving the ends intact so the salmon filet doesn’t fall apart.
- In a large mixing bowl, combine the rice, crab meat or tuna, shrimp, breadcrumbs, cheese, mayonnaise, lemon juice, parsley, onion powder, garlic powder, salt, and pepper. Stir to combine.
- Use your hands to press the mixture into 4 sections. Then, stuff each section into the slit of each salmon filet.
- Lay the salmon filets on the baking sheet. Bake for 25-30 minutes, or until the salmon filets are opaque and flakey.
- Let the fish cool for a few minutes before serving. Serve with a wedge of fresh lemon, if desired.
Notes
- If you use canned tuna in this recipe instead of crab meat, make sure to drain the tuna. You’ll need about half of a 5-ounce can.
- You’ll need about 8 ounces of raw shrimp to yield one cup of cooked shrimp with the tails removed.
- Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 450
- Sugar: 1.1 g
- Sodium: 650.8 mg
- Fat: 21.7 g
- Saturated Fat: 5.9 g
- Carbohydrates: 17.4 g
- Fiber: 0.7 g
- Protein: 45.9 g
- Cholesterol: 179.3 mg