This Deliciously Decadent Crab and Shrimp Stuffed Salmon is a real treat for seafood lovers. You get the rich, flaky salmon wrapped around a creamy, flavorful mix of crab and shrimp that’s seasoned just right. The contrast between the tender fish and the succulent stuffing makes every bite special and satisfying.
I love making this dish when I want to impress friends or family without spending all day in the kitchen. A little tip I have is to gently stuff the salmon so it holds together during baking but still oozes that tasty filling. It’s always a crowd-pleaser, and I feel proud serving something that looks as good as it tastes.
We usually enjoy it alongside simple roasted veggies or a fresh green salad to balance the richness. It’s perfect for a cozy dinner at home or a small celebration. Every time I make this, the house fills with that wonderful seafood aroma, and I can’t wait for everyone to dig in and share their smiles around the table.
Key Ingredients & Substitutions
Salmon: Fresh, skinless fillets work best for stuffing. If you can’t get fresh, thawed frozen salmon is fine too. Look for thick fillets so there’s enough room for the filling.
Crab and Shrimp: Use lump crab meat for a nice texture, but canned crab is an easy substitute. Cooked shrimp can be swapped for scallops or lobster if preferred.
Cream Cheese & Mayonnaise: These make the stuffing rich and creamy. For a lighter version, try Greek yogurt instead of mayo, or use a lighter cream cheese.
Cheese: Mozzarella melts easily for gooey texture. Parmesan adds a nice sharpness. You can try Gruyère or Fontina if you want.
Fresh Herbs & Lemon: Parsley and dill brighten up the filling. Lemon juice adds a fresh zing. If dill is unavailable, use fresh thyme or tarragon.
How Do You Cut and Stuff the Salmon Without It Falling Apart?
Cutting a pocket in the salmon can be tricky but is key for holding the stuffing.
- Use a sharp, flexible knife and make a horizontal slit along the side, about 3/4 through the fillet, leaving one side intact.
- Go slowly and gently open the fillet to create space for the stuffing.
- Don’t overfill—press the stuffing lightly to keep it secure but avoid bursting.
- Brushing the top with oil or butter before baking adds flavor and helps hold it together.
- Let the salmon rest after baking; this helps the juices settle and the stuffing firm up for easier serving.
Equipment You’ll Need
- Baking dish – roomy enough to hold all your stuffed salmon without crowding for even cooking.
- Sharp chef’s knife – essential for carefully cutting the pocket in each salmon fillet.
- Mixing bowl – to combine the crab, shrimp, and cheese filling smoothly.
- Spoon or small spatula – perfect for stuffing and spreading the filling inside the salmon pockets.
- Brush – to apply olive oil or melted butter on salmon for browning and flavor.
Flavor Variations & Add-Ins
- Swap crab and shrimp for crab and lobster for a richer, more luxurious filling.
- Add finely diced bell peppers or green onions to the stuffing for extra crunch and color.
- Use cream cheese mixed with goat cheese for a tangy twist in the filling.
- Stir in a pinch of Old Bay seasoning or smoked paprika to give the stuffing a subtle spicy kick.
Deliciously Decadent Crab and Shrimp Stuffed Salmon
Ingredients You’ll Need:
For The Salmon and Stuffing:
- 4 salmon fillets (6-8 oz each), skinless and boneless
- 1/2 lb cooked shrimp, peeled, deveined, and chopped
- 1/2 lb lump crab meat, checked for shells
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella or mild white cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil or melted butter (for brushing salmon)
- 1 lemon, thinly sliced, for garnish
Time You’ll Need
This dish takes about 20 minutes to prepare and 25 minutes to bake. Including some resting time after cooking, plan for about 50 minutes from start to finish. It’s a quick yet impressive meal perfect for weeknights or special dinners.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking.
2. Cut the Salmon Pockets:
Using a sharp knife, carefully cut a horizontal pocket into the side of each salmon fillet. Do this gently to avoid cutting all the way through – you want a pocket to hold the stuffing.
3. Make the Crab and Shrimp Filling:
In a medium bowl, mix the chopped shrimp, crab meat, cream cheese, mayonnaise, mozzarella, Parmesan, parsley, dill, lemon juice, Dijon mustard, garlic powder, paprika, salt, and pepper. Stir until the mixture is creamy and well combined.
4. Stuff the Salmon:
Spoon the crab and shrimp mixture generously into each salmon pocket. Press gently to secure the filling inside without overfilling.
5. Bake the Stuffed Salmon:
Place the stuffed salmon fillets in the baking dish. Brush each fillet’s surface lightly with olive oil or melted butter to help them brown beautifully in the oven. Bake for 20-25 minutes, until the salmon is cooked through and the stuffing is golden and bubbly. The internal temperature should reach 145°F (63°C).
6. Optional Browning:
If you want the top extra golden, broil the salmon for 2-3 minutes at the end—watch closely so it doesn’t burn.
7. Rest and Garnish:
Remove the salmon from the oven and let it rest for a few minutes. Garnish with extra fresh dill and lemon slices before serving.
8. Serve and Enjoy:
Serve your decadent stuffed salmon with a drizzle of warm lemon butter sauce or simply on its own. It pairs well with roasted vegetables or a fresh green salad for a complete meal.
Can I Use Frozen Seafood for the Stuffing?
Yes! Just make sure to fully thaw the shrimp and crab meat in the refrigerator overnight and pat them dry before mixing to avoid extra moisture in the stuffing.
Can I Prepare This Recipe Ahead of Time?
You can assemble the stuffed salmon a few hours before baking and keep it covered in the fridge. Bake just before serving for the freshest flavor and best texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to avoid overcooking the salmon.
Can I Substitute Other Types of Cheese?
Absolutely! Gruyère, Fontina, or even a sharp cheddar can work well if you want to switch up the flavor profile. Just choose a cheese that melts smoothly.
