Crab Shrimp Stuffed Salmon is the kind of dish that instantly feels special. Rich, buttery salmon is filled with a creamy seafood stuffing made from sweet crab, juicy shrimp, fresh herbs, and bright lemon. It’s elegant enough for date nights and celebrations, yet approachable enough to prepare at home without stress. Every bite delivers tender salmon, luxurious seafood filling, and balanced seasoning that feels restaurant-worthy—but fresher and more personal.
Advertisements
Ingredients
For the Salmon
- 4 fresh salmon fillets (skin-on or skinless)
- 2 tablespoons olive oil or melted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Crab & Shrimp Stuffing
- 1 cup lump crab meat
- 1 cup shrimp, peeled, deveined, and finely chopped
- 4 tablespoons cream cheese, softened
- 2 tablespoons mayonnaise or sour cream
- 2 tablespoons grated Parmesan cheese
- 1 clove garlic, minced
- 2 tablespoons chopped green onions
- 2 tablespoons finely diced celery
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Cajun seasoning
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill or parsley, chopped
- Salt and white pepper, to taste
Instructions for Crab Shrimp Stuffed Salmon
1. Prepare the Salmon
- Pat the salmon fillets dry with paper towels.
- Using a sharp knife, carefully slice a pocket along the side of each fillet without cutting through.
2. Season and Marinate
- In a small bowl, mix olive oil (or butter), lemon juice, garlic powder, paprika, salt, and pepper.
- Rub the seasoning mixture inside the pocket and over the outside of each fillet.
- Let rest for 15 minutes while preparing the stuffing.
3. Make the Stuffing
- In a mixing bowl, gently combine crab meat, chopped shrimp, cream cheese, and mayonnaise.
- Add garlic, green onions, celery, Old Bay, Cajun seasoning, lemon zest, Parmesan, and herbs.
- Fold gently to keep the crab pieces intact. Taste and adjust seasoning if needed.
4. Stuff the Salmon
- Spoon 2–3 tablespoons of stuffing into each salmon pocket.
- Press lightly to secure without overfilling.
- Brush the tops with melted butter for extra moisture.
5. Cook
- Preheat oven to 400°F (205°C).
- Place stuffed salmon on a lined baking sheet.
- Bake for 20–25 minutes, until salmon flakes easily and reaches an internal temperature of 125–130°F (51–54°C).
6. Rest and Finish
- Let the salmon rest for 5 minutes.
- Garnish with fresh herbs and a squeeze of lemon before serving.
Advertisements
Pro Tips
- Start with room-temperature salmon for even cooking.
- Keep stuffing chunky for a luxurious texture.
- White pepper enhances seafood flavor without overpowering it.
- Butter-basting halfway through baking keeps salmon moist and glossy.
Why This Recipe Works
- Combines tender salmon with a rich seafood filling
- Balanced flavors from lemon, herbs, and spices
- Easy technique with impressive results
- Perfect blend of creamy and flaky textures
Substitutions & Variations
- No crab? Use extra shrimp or scallops
- Dairy-free: Use dairy-free cream cheese
- Spicy version: Add chopped jalapeños or hot sauce
- Air fryer: Cook at 375°F for 12–15 minutes
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Stuff salmon up to 24 hours in advance and refrigerate
- Storage: Keep leftovers refrigerated for up to 3 days
- Freezing: Freeze unbaked stuffed salmon for up to 2 months
- Reheating: Warm in the oven at 325°F to preserve texture
Advertisements
Serving Ideas for Crab Shrimp Stuffed Salmon
- Garlic mashed potatoes
- Creamy risotto
- Lemon herb rice
- Roasted asparagus or broccoli
- Fresh green salad with vinaigrette
Nutrition (Per Serving Estimate)
- Calories: ~420
- Protein: ~38g
- Fat: ~28g
- Carbohydrates: ~6g
Frequently Asked Questions
Can I use frozen salmon?
Yes, fully thaw and pat dry before stuffing.
Advertisements
How do I know when salmon is done?
It should flake easily and appear opaque.
Can I grill this recipe?
Yes, use foil and cook over medium heat to prevent sticking.
Crab Shrimp Stuffed Salmon transforms simple ingredients into an unforgettable seafood dinner. With its rich stuffing, tender fish, and bright citrus notes, this dish delivers comfort and elegance in every bite. Whether for a special occasion or an elevated weeknight meal, it’s a recipe you’ll return to again and again.
Crab Shrimp Stuffed Salmon
Crab Shrimp Stuffed Salmon is an elegant seafood main course featuring tender baked salmon filled with a creamy stuffing made from sweet crab meat, juicy shrimp, fresh herbs, and bright lemon. Restaurant-worthy yet easy to make at home.
Equipment
- baking sheet
- parchment paper
- sharp knife
- Mixing bowls
- Oven
Ingredients
- 4 salmon fillets (skin-on or skinless)
- 2 tbsp olive oil or melted butter
- 1 tbsp fresh lemon juice
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup lump crab meat
- 1 cup shrimp, peeled, deveined, and finely chopped
- 4 tbsp cream cheese, softened
- 2 tbsp mayonnaise or sour cream
- 2 tbsp grated Parmesan cheese
- 1 clove garlic, minced
- 2 tbsp chopped green onions
- 2 tbsp finely diced celery
- 1 tsp Old Bay seasoning
- 1 tsp Cajun seasoning
- 1 tsp lemon zest
- 1 tbsp fresh dill or parsley, chopped
- salt and white pepper, to taste
Instructions
- Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a pocket along the side of each fillet without slicing all the way through.
- In a small bowl, mix olive oil or melted butter with lemon juice, garlic powder, paprika, salt, and black pepper.
- Rub the seasoning mixture inside the pockets and over the outside of each fillet. Let rest for 15 minutes.
- In a bowl, gently combine crab meat, chopped shrimp, cream cheese, mayonnaise, garlic, green onions, celery, Old Bay seasoning, Cajun seasoning, lemon zest, Parmesan, and fresh herbs.
- Spoon 2–3 tablespoons of stuffing into each salmon pocket and press lightly to secure without overfilling.
- Preheat oven to 400°F (205°C). Place stuffed salmon on a lined baking sheet and bake for 20–25 minutes, until salmon flakes easily.
- Remove from oven and let rest for 5 minutes. Garnish with fresh herbs and a squeeze of lemon before serving.
Notes
Do not overmix the stuffing to keep the crab chunky. Start with room-temperature salmon for even cooking. Let the salmon rest before serving to retain moisture.
Advertisements