Crab and Shrimp Crusted Copper River Salmon

Updated: Apr 26

By Captain George Nippell, F/V JIMANI

Here’s another recipe you can play with to make your own by tweaking the topping and pairing your own sides. (Speaking of pairing, a nice Pinot Noir works well with this.)


● 2 filets salmon (Copper River Sockeye is best)

● ⅓ cup lump crabmeat (Dungeness is best, but blue crab is fine)

● ⅓ cup rough-chopped fresh shrimp (4 to 6 jumbos)

● ¼ cup mayonnaise

● ¼ cup sour cream

● 1 tsp Dijon mustard

● ¼ cup Panko or breadcrumbs

● 1-2 tsp creole spice mix (make your own, it’s better than bought and you can tweak it)


Rough chop the peeled, deveined raw shrimp into 3/8 to 1/2 inch pieces, toss with creole spice and sauté over medium heat for a minute or so, then set aside.

Mix mayonnaise, sour cream, mustard and Panko, add crabmeat and sauteéd shrimp, mix and season to taste, adding Panko if you like more texture.


● Preheat oven to 400 degrees

● Pat salmon filets dry with a paper towel and season with salt, pepper and garlic powder (optional), or even a touch of creole seasoning, if desired.

● Spoon 2-3 Tbsp topping over seasoned salmon filets and top with parmesan cheese. (If you really want to get crazy, splurge on a King Crab cluster and top the dish with a nice crab leg segment.)

● Place filets on parchment paper or a foil-lined sheet pan and place in the oven for 12-14 minutes, depending on thickness. (With salmon, the difference between delicious and disaster is about 90 seconds, so err on the side of less time, or use an instant read thermometer and limit it to 120 degrees.)


Serve with your favorite sides. I like roasted butternut squash seasoned with Za'atar (a middle-Eastern spice mix) and steamed, seasoned broccolini.

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