If you’re looking to elevate your seafood game, this Crab and Shrimp Stuffed Salmon is the perfect dish to impress your guests or treat yourself to a special meal. Salmon fillets, perfectly flaky and tender, are filled with a creamy, flavorful mixture of lump crab, shrimp, and aromatic seasonings. With a combination of savory, creamy filling and the fresh taste of seafood, this recipe is a showstopper that’s easy to prepare and packed with rich flavors.
Why You’ll Love This Crab and Shrimp Stuffed Salmon
- Rich and Flavorful Filling – The blend of crab, shrimp, cream cheese, and a variety of seasonings creates a rich and satisfying filling that complements the tender salmon.
- Flaky and Moist Salmon – Baking the salmon locks in its moisture, keeping it perfectly flaky while offering a delicate flavor that pairs wonderfully with the seafood stuffing.
- Great for Special Occasions – Whether it’s a family holiday, an elegant dinner party, or a romantic meal, this dish brings a touch of restaurant-quality sophistication to any table.
- Customizable – You can tweak the stuffing with extra herbs, different cheeses, or even other seafood varieties to make the recipe your own.
- Simple and Quick – With just a handful of ingredients and under 40 minutes of preparation and cooking time, you can create a dish that’s both elegant and easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salmon:
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
- 1 tablespoon olive oil (or melted butter)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika (for both color and a subtle smoky flavor)
- 1 tablespoon fresh lemon juice (for a bright, zesty contrast)
- ½ teaspoon garlic powder
For the Crab and Shrimp Stuffing:
- ½ cup lump crab meat (drained)
- ½ cup cooked shrimp, peeled, deveined, and chopped
- ¼ cup cream cheese, softened
- 2 tablespoons mayonnaise (for extra creaminess)
- 2 tablespoons Parmesan cheese (grated for a touch of salty depth)
- 1 teaspoon Dijon mustard (adds a tangy kick)
- 1 teaspoon Old Bay seasoning (classic seasoning for seafood)
- 1 teaspoon lemon zest (to enhance the citrusy notes)
- 1 tablespoon fresh parsley, chopped (for freshness)
- 1 tablespoon green onions, finely chopped
- ½ cup panko breadcrumbs (optional, for extra texture)
- Hot sauce (optional, if you prefer a bit of heat)
For Garnish:
- Fresh parsley or chives (for a pop of color and flavor)
- Extra lemon wedges (to squeeze on top before serving)
Directions
Step 1: Prepare the Salmon
- Preheat the Oven: Set the oven to 375°F (190°C) to ensure it’s hot and ready for the salmon.
- Cut Pockets in the Salmon: Using a sharp knife, make a pocket in the thickest part of each salmon fillet. Be careful not to cut all the way through, as you’ll need a secure space for the stuffing.
- Season the Salmon: Drizzle the fillets with olive oil and fresh lemon juice, then season with salt, black pepper, paprika, and garlic powder. This will give the fish a nice, flavorful crust when baked.
Step 2: Make the Seafood Stuffing
- Combine the Ingredients: In a mixing bowl, combine the crab meat, shrimp, softened cream cheese, mayonnaise, Parmesan cheese, Dijon mustard, Old Bay seasoning, lemon zest, parsley, and green onions.
- Adjust the Seasoning: Taste the stuffing and adjust the seasoning, adding more salt, pepper, or lemon juice if desired.
- Thicken the Mixture (if needed): If the mixture is too loose, stir in panko breadcrumbs to absorb any excess moisture and create a firmer stuffing.
Step 3: Stuff and Bake the Salmon
- Stuff the Salmon Fillets: Spoon the prepared seafood stuffing evenly into the pockets of each salmon fillet. Be sure not to overstuff; you want the filling to stay inside without spilling out.
- Arrange in Baking Dish: Place the stuffed salmon fillets in a lightly greased baking dish or on a sheet pan. Arrange them so they’re evenly spaced and can bake uniformly.
- Bake the Salmon: Place the dish in the preheated oven and bake for 18-22 minutes, or until the salmon flakes easily with a fork and the stuffing is heated through. You can check the internal temperature with a meat thermometer, ensuring it reaches 145°F (63°C).
Step 4: Serve and Enjoy
- Garnish the Salmon: Once the salmon is baked to perfection, sprinkle the fillets with fresh parsley or chives and serve with extra lemon wedges on the side.
- Pair with Side Dishes: This dish pairs beautifully with a variety of side dishes. Consider serving it with roasted vegetables, mashed potatoes, a crisp salad, or garlic butter rice for a complete meal.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations to Try
- Spicy Cajun Version: If you prefer a bit more heat, add extra Cajun seasoning and a dash of hot sauce to the stuffing mixture. This will give it a bold and spicy twist.
- Cheesy Upgrade: For an extra cheesy filling, mix in shredded mozzarella or cheddar cheese along with the other ingredients.
- Herb Butter Baked Salmon: Before baking, top each fillet with a dollop of garlic herb butter. This adds a rich and garlicky flavor that complements the seafood filling perfectly.
- Lighter Option: Substitute Greek yogurt for the mayonnaise to create a lighter, healthier version of the stuffing without sacrificing flavor.
Storage and Reheating
- Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Freezing: Freezing is not recommended for this dish, as the seafood stuffing may lose its texture upon thawing.
- Reheating: To reheat, place the stuffed salmon in a 350°F (175°C) oven for about 10 minutes, or microwave in 30-second intervals until heated through.
Crab and Shrimp Stuffed Salmon
Ingredients
- 4 fillets salmon (skin-on or skinless)
- 1 tablespoon olive oil (or melted butter)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika for color and flavor
- 1 tablespoon lemon juice
- ½ cup lump crab meat drained
- ½ cup cooked shrimp (peeled, deveined, and chopped)
- ¼ cup cream cheese (softened)
- 2 tablespoons mayonnaise
- 2 tablespoons Parmesan cheese (grated)
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley (chopped)
- ½ cup panko breadcrumbs (optional) for texture
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by greasing it lightly with oil or butter.
- Using a sharp knife, slice a pocket into the thickest part of each salmon fillet, being careful not to cut all the way through.
- Season the salmon fillets by drizzling them with olive oil, and sprinkling them with salt, black pepper, paprika, and lemon juice.
- In a bowl, mix the lump crab, chopped shrimp, cream cheese, mayonnaise, Parmesan cheese, Dijon mustard, Old Bay seasoning, lemon zest, and fresh parsley until combined. Taste and adjust seasoning as needed.
- If the stuffing is too soft, add panko breadcrumbs to thicken the mixture to a firmer consistency.
- Stuff each salmon fillet with the seafood mixture, then place the stuffed fillets into the prepared baking dish.
- Bake for 18-22 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once baked, garnish with fresh parsley and a squeeze of lemon juice. Serve with your favorite side dishes like roasted vegetables or mashed potatoes.
Nutrition
Frequently Asked Questions (FAQs)
Can I use canned crab meat?
Yes! If you’re looking for a more budget-friendly option, you can use canned lump crab meat. Just make sure it’s well-drained and flaked for the best texture.
What’s the best type of salmon for stuffing?
Thick-cut, center-cut fillets are ideal for this recipe as they hold up well when stuffed. These fillets also provide a meaty texture that complements the seafood filling.
Can I cook this in the air fryer?
Yes! For a quicker version, you can air fry the stuffed salmon fillets at 375°F (190°C) for 12-15 minutes, or until the fish is cooked through and flakes easily.
Can I make the stuffing ahead of time?
Absolutely! You can prepare the stuffing up to 1 day in advance. Just store it in an airtight container in the refrigerator and stuff the salmon fillets just before baking.
Do I have to use cream cheese?
No, you can substitute cream cheese with ricotta or a mixture of Greek yogurt and Parmesan cheese for a lighter filling.
How do I prevent the stuffing from spilling out?
You can use toothpicks to secure the edges of the fillets or simply fold the fillets over to create a tight seal. Additionally, you can press the stuffing gently into the pocket to make sure it stays in place.
Can I grill this stuffed salmon instead of baking it?
Yes! To grill, wrap the stuffed salmon fillets in foil and cook over medium heat for 12-15 minutes until the fish is fully cooked.
Final Thoughts
This Crab and Shrimp Stuffed Salmon is an indulgent and flavorful seafood dish that will elevate any dinner occasion. Whether you’re hosting a holiday meal or simply craving something extraordinary, this recipe delivers a delightful combination of textures and tastes. The creamy, savory filling paired with tender, flaky salmon creates a memorable dining experience. Try it today and impress your guests with this easy yet elegant dish!