Crab and Shrimp Stuffed Salmon Recipe

This Crab and Shrimp Stuffed Salmon is an elegant, rich, and flavor-packed dish perfect for a special dinner or when I want to treat myself to something indulgent but easy. Juicy salmon fillets are filled with a creamy seafood stuffing made from tender crab meat, chopped shrimp, and herbs, then baked until golden and flaky—it’s a restaurant-style meal made right in my kitchen.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I enjoy about seafood in one impressive dish. The salmon stays moist and tender, while the crab and shrimp stuffing adds creamy texture and a burst of ocean flavor. It’s surprisingly simple to prepare and makes for a stunning presentation whether I’m cooking for guests or making a cozy seafood dinner for two.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skinless or skin-on, thick-cut for stuffing)

• Lump crab meat (drained and picked over)

• Raw shrimp, peeled, deveined, and finely chopped

• Cream cheese, softened

• Mayonnaise

• Garlic, minced

• Green onions, chopped

• Lemon juice

• Old Bay seasoning or paprika

• Salt and pepper

• Olive oil or melted butter

• Optional: fresh parsley, lemon wedges for garnish

Directions

1. I preheat the oven to 375°F (190°C) and line a baking dish with parchment or lightly grease it.

2. In a bowl, I mix the crab meat, chopped shrimp, cream cheese, mayo, garlic, green onions, lemon juice, and seasoning until well combined.

3. I cut a pocket into the side of each salmon fillet (without slicing all the way through), creating space for the stuffing.

4. I gently fill each pocket with the seafood mixture and press it in evenly.

5. I place the stuffed fillets in the baking dish, brush the tops with olive oil or melted butter, and season with a little more salt, pepper, or paprika.

6. I bake for 18–22 minutes, depending on thickness, until the salmon is flaky and cooked through and the stuffing is heated.

7. I garnish with chopped parsley or lemon wedges before serving.

Servings and timing

This recipe makes 2–4 servings and takes about 35 minutes total, including prep and baking time.

Variations

• I sometimes add grated Parmesan or shredded mozzarella to the stuffing for a cheesier twist.

• Swapping green onions for finely diced red bell pepper gives it more color and sweetness.

• A dash of hot sauce or Dijon mustard adds heat and tang to the filling.

• I’ve even wrapped the stuffed salmon in foil for extra moisture and easier cleanup.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I cover the fillets with foil and warm them in the oven at 300°F until heated through. I avoid microwaving for too long to prevent the seafood from drying out.

FAQs

Can I use canned crab meat?

Yes, I use lump or claw meat for the best texture. I make sure it’s well-drained and free of shells.

Do I need to precook the shrimp?

No, I chop it small and let it cook inside the salmon while baking—it stays juicy and flavorful.

Can I make this ahead of time?

Yes, I stuff the salmon and store it in the fridge, covered, for up to 12 hours before baking.

What side dishes go well with this?

I serve it with rice pilaf, roasted asparagus, or garlic mashed potatoes to balance the richness.

Is this dish freezer-friendly?

It’s best fresh, but I’ve frozen leftovers. I thaw overnight in the fridge and reheat gently in the oven.

Conclusion

Crab and Shrimp Stuffed Salmon is a decadent yet simple seafood dish that’s packed with flavor, texture, and elegance. Whether I’m cooking a romantic dinner, celebrating a special occasion, or just in the mood for something indulgent, this recipe always delivers a beautiful, satisfying meal with minimal effort.