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Courtesy The Gourmet Review

This Salmon, Dungeness Crab and Shrimp with Shrimp Sauce in Parchment Paper recipe is fabulous and unlike anything you have ever eaten. It’s a bit of work, but you can put the extra packets in the freezer and pull them out at a later time.

My mother made this recipe when I was growing up. She never cooked with an actual recipe, but rather by the “seat of her pants,” as she used to say. Since I had no recipe to follow, I tried to recreate over the summer and came as close as I could to reproducing this yummy entree. I love to serve this with warm Parker House rolls to savor every last bit of sauce!



6 salmon fillets *

2 cups baby shrimp  ( I like the shelled, cooked shrimp from the east coast or your favorite seafood vendor, not the tiny baby frozen shrimp found in the freezer section of grocery stores).

2 cups shelled fresh crab meat (I prefer Dungeness)

3 cups white wine (or just throw in the whole bottle of wine  if  a little more liquid is needed to cover the salmon)

3 cups water

l large onion sliced

Juice from one fresh lemon

2 cans Campbell’s Cream of Shrimp** soup ( use the empty cans to measure)

2 cans poaching broth (Mix 1 can Campbell’s Cream of Shrimp soup to 1 soup can of poaching broth)

Salt to taste

Pepper to taste


In a roasting pan, bring sliced onions, lemon juice, wine and water to a simmer (slightly bubbling).

Add salmon to water until salmon fillets start to turn color. If a portion of the salmon fillet is above the water, gently turn filets  so salmon is cooked all the way through. Or just add the rest of the bottle of wine to cover the salmon. Allow to simmer for 10 minutes. Check with fork. When the salmon changes color and appears to solidify, it is time to remove. Remember to not overcook (the salmon will finish cooking in the parchment packets when baked).

Remove fillets, so the salmon is not overdone  and place on cookie tray. When cooled, peel skin off  and place in the refrigerator until ready to assemble in parchment packets.

Let the poaching liquid cool.

Combine poaching broth with Cream of Shrimp soup for sauce. Ratio is one can soup to one can poaching broth. You will need a total of two cups Cream of Shrimp soup and 2 cups poaching broth. Mix and set aside to pour over salmon, crab and shrimp in parchment paper.


Cut parchment paper large enough to allow for salmon filet, 1/3 cup fresh crab, 1/3 cup baby shrimp for each packet and cover with sauce.

Pick up all sides of parchment paper and pull together, so you have a completely enclosed parchment packet. Tie with cooking twine. It’s easier if you have someone to help, especially after pouring sauce!

Place the parchment packets on a cookie sheet and keep in refrigerator until time to cook. Bake at 350 degrees for 30 minutes.



*Ask your seafood vendor to debone and cut salmon into individual filets using 3 ounce portions for light eaters and 5 ounce portions for larger appetites. If you don’t live where fresh seafood is readily available, try calling family owned University Seafood and they can ship any fresh seafood to you with one day delivery.

**I was unable to find Campbell’s Cream of Shrimp soup at my grocery store. Instead, I had to order from Net on the internet. Try to use the this soup and not substitute in this recipe.

I like to double this recipe and put the finished packets in the freezer, ready for entertaining.


– The Gourmet Review









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