Stuffed Salmon
These stuffed salmon fillets make a fancy-looking fish dinner using an easy savory filling made with canned crab, shrimp, lemon, bread crumbs, and Parmesan cheese.
cooking spray
salmon fillets, skin removed
2
(7 ounce)
lump crabmeat, drained and flaked
1
(6 ounce) can
tiny shrimp, drained
1
(4 ounce) can
chopped mushrooms
½
cup
mayonnaise
¼
cup
shredded Parmesan cheese
¼
cup
lemon juice
2
tablespoons
chopped green onion
2
tablespoons
dry bread crumbs
2
tablespoons
seafood seasoning (such as Old Bay), or more to taste
½
teaspoon
 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
  Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
  Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
  Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
  Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.
