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.