This Crab & Shrimp Stuffed Salmon is a rich, savory seafood lover’s dream that comes together surprisingly fast. Picture tender salmon fillets bursting with a decadent mix of crab, shrimp, cream cheese, and herbs, baked until perfectly golden. It’s elegant enough for special occasions yet easy enough for a cozy weeknight dinner. The combination of creamy seafood stuffing and flaky salmon is just irresistible.

Why You’ll Love This Recipe

Quick Yet Gourmet: This dish feels fancy but comes together in about 30 minutes.
Incredible Flavor: The sweet crab and shrimp complement the buttery salmon beautifully, with herbs and garlic tying it all together.
Versatile and Satisfying: Perfect on its own or with a variety of sides, and easy to customize with what you have on hand.

Ingredients You’ll Need

Salmon fillets: Skin-on or skinless, thick cuts work best for stuffing.
Crab meat: Use real lump crab for the best flavor. Avoid imitation if possible.
Shrimp: Peeled, deveined, and chopped small so they blend smoothly into the stuffing.
Cream cheese: Adds creaminess and helps hold the filling together.
Garlic: Freshly minced garlic gives the stuffing a savory punch.
Green onions: Adds a gentle bite and freshness.
Lemon juice: Brightens up the rich seafood mix.
Old Bay seasoning: A must for classic seafood flavor.
Paprika: Sprinkled on top for a beautiful color and mild spice.
Breadcrumbs: Optional, but great for a slightly crispy top.

Variations

Add Spinach: Stir chopped cooked spinach into the stuffing for an extra veggie boost.
Cheesy Option: Mix in some shredded mozzarella or parmesan for extra indulgence.
Spicy Kick: Add a dash of cayenne or chopped jalapeños to the stuffing.
No Shrimp? Double up on crab meat or swap with chopped scallops.

How to Make Crab & Shrimp Stuffed Salmon

Step 1: Preheat and Prep

Preheat your oven to 375°F. Line a baking dish with parchment or foil for easy cleanup.

Step 2: Make the Seafood Filling

In a bowl, mix together the cream cheese, chopped shrimp, crab meat, garlic, green onions, lemon juice, and Old Bay seasoning until well combined.

Step 3: Prepare the Salmon

Using a sharp knife, slice a pocket horizontally into each salmon fillet, being careful not to cut all the way through.

Step 4: Stuff the Fillets

Spoon the filling generously into each salmon pocket. If some spills out, that’s okay! Sprinkle the tops with paprika and breadcrumbs if using.

Step 5: Bake to Perfection

Bake uncovered for about 18-22 minutes, or until the salmon flakes easily and the filling is hot and slightly golden.

Pro Tips for Making the Recipe

Don’t Overcook the Salmon: Keep a close eye in the last few minutes to prevent dryness.
Use Room Temp Cream Cheese: Makes mixing much easier and smoother.
Dry the Seafood: Pat shrimp and crab dry to avoid excess moisture in the stuffing.
Let It Rest: Allow the salmon to rest for 5 minutes before serving to help everything set.

How to Serve

This dish is a showstopper all on its own, but here are a few favorite pairings:

Side Dishes:

Garlic mashed potatoes
Steamed asparagus or green beans
Rice pilaf or wild rice blend
Mixed green salad with a lemon vinaigrette

Garnishes:

Fresh chopped parsley
Extra lemon wedges
A drizzle of melted butter or lemon cream sauce

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate for up to 2 days.

Freezing

Not ideal for freezing due to the creamy filling, but it can be done. Wrap tightly and freeze for up to 1 month.

Reheating

Reheat gently in the oven at 325°F until warmed through, or use a covered skillet on the stove. Avoid the microwave to prevent the salmon from drying out.

FAQs

Can I use canned crab meat?
Yes, but opt for high-quality lump canned crab and drain it very well to avoid a watery filling.

What if I don’t have cream cheese?
You can use ricotta or a mix of Greek yogurt and a little mayo for a lighter version.

Can I grill the stuffed salmon instead of baking?
Grilling is possible, but be sure to use a grill-safe pan or foil to keep the filling from spilling out.

Is it okay to prep the filling in advance?
Absolutely! The filling can be made a day ahead and stored in the fridge, making assembly super quick when you’re ready to cook.

Final Thoughts

This Crab & Shrimp Stuffed Salmon is a delicious blend of elegance and ease, bringing bold seafood flavors to your table with minimal effort. Whether you’re hosting dinner guests or just craving something special on a weeknight, this recipe promises to impress. Dive in and enjoy every rich, flaky, satisfying bite!

Kimberly

Crab & Shrimp Stuffed Salmon Recipe