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Spicy Kick: Add a dash of hot sauce or red pepper flakes to the stuffing for a spicy version.
Low-Carb Option: Substitute cream cheese with ricotta for a lighter, keto-friendly variation.
Gluten-Free: This recipe is naturally gluten-free, but always check your seasoning blends and cheeses to be sure.
Add Veggies: Fold in some finely chopped spinach, green onions, or bell peppers into the stuffing for extra nutrition and flavor.
FAQ
Q: Can I use canned crab and frozen shrimp?
A: Absolutely. Just make sure to drain the canned crab well and thaw the shrimp completely before chopping.
Q: Can I prepare this ahead of time?
A: Yes! You can stuff the salmon and refrigerate it (covered) up to 24 hours before baking.
Q: What if I don’t like cream cheese?
A: You can substitute it with ricotta, goat cheese, or even a thick béchamel sauce for a different texture.
Q: Can I grill instead of bake?
A: Yes, but make sure to wrap the fillets in foil to keep the stuffing intact and prevent flare-ups.
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