Crab and Shrimp Stuffed Salmon

A decadent seafood entrée featuring tender salmon fillets generously filled with rich crab and succulent shrimp. I combine delicate flavors and mouthwatering textures to create a dish that feels both luxurious and approachable. It’s perfect for a special dinner at home or an elegant weekend feast.

Why You’ll Love This Recipe

I love this recipe because it balances sophistication and simplicity flawlessly. Creamy crab and shrimp stuffing meets flaky salmon, all baked to perfection with a subtle zest of lemon and herbs. It impresses guests without requiring complicated techniques or hard‑to‑find ingredients.

Ingredients

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

• Salmon fillets

• Cooked crab meat

• Peeled and deveined shrimp (chopped)

• Cream cheese (softened)

• Mayonnaise

• Dijon mustard

• Fresh parsley (chopped)

• Lemon zest and juice

• Garlic (minced)

• Onion (finely diced)

• Salt and pepper

• Olive oil or melted butter

Directions

1. Preheat oven to 375 °F (190 °C).

2. In a bowl, mix cream cheese, mayonnaise, Dijon mustard, parsley, lemon zest, garlic, onion, salt, and pepper into a smooth stuffing.

3. Gently fold in crab meat and chopped shrimp until evenly distributed.

4. Pat salmon fillets dry and lay them skin‑side down on a parchment‑lined baking sheet.

5. Carefully create a small pocket in each fillet (you can slice partway through or just mound the stuffing on top).

6. Fill each salmon fillet with the crab and shrimp mixture.

7. Drizzle a little olive oil or melted butter over the tops and season lightly.

8. Bake in preheated oven for 18–22 minutes, or until salmon flakes easily and stuffing is heated through.

9. Remove from oven and let rest for a couple of minutes before serving.

Servings and timing

This recipe makes 4 servings.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

• Spicy twist: I add diced jalapeño and a pinch of cayenne.

• Herb boost: I swap parsley for dill or tarragon for a brighter flavor.

• Cheesy: I stir in grated parmesan or pepper jack before baking.

• Breadcrumb crust: I sprinkle panko mixed with melted butter on top before baking.

Storage/Reheating

I recommend refrigerating leftovers in an airtight container for up to 2 days. To reheat, I place the salmon on a baking sheet and warm in a 300 °F (150 °C) oven for about 10–12 minutes to maintain juiciness. Reheating in the microwave isn’t recommended as it can make the salmon dry and rubbery.

FAQs

How do I know when the salmon is done?

I check that the salmon flakes easily with a fork and reaches an internal temperature of 145 °F (63 °C) at its thickest part.

Can I use frozen seafood?

I thaw frozen crab meat and shrimp completely, pat them dry, and drain any excess moisture before mixing to avoid a soupy stuffing.

Can I prep this ahead of time?

Yes. I assemble the stuffed salmon, cover it tightly, and refrigerate up to 6 hours before baking. Bring it to room temperature for about 15 minutes before cooking.

What side dishes go well with it?

I serve it alongside steamed asparagus, garlic mashed potatoes, a fresh green salad, or lemon‑herb rice for a well‑rounded meal.

Can I freeze the leftovers?

I don’t recommend freezing after baking—it changes the texture. If desired, I freeze only the uncooked stuffed fillets, tightly wrapped, for up to 1 month, then bake from thawed.

Conclusion

I can’t resist how effortlessly elegant this Crab and Shrimp Stuffed Salmon feels at the table. With creamy, savory-shellfish filling tucked into moist salmon, this dish always brings a celebratory feel to family dinners or intimate gatherings. I hope it becomes a new favorite in your kitchen—enjoy every decadent bite.