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!
Print
Crab & Shrimp Stuffed Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven
- Cuisine: American
Description
A rich and savory salmon dish filled with a decadent seafood stuffing made of crab, shrimp, cream cheese, and herbs. Perfect for a gourmet dinner that comes together quickly.
Ingredients
- 4 salmon fillets (skin-on or skinless, thick cut)
- 1/2 cup lump crab meat (avoid imitation)
- 1/2 cup shrimp, peeled, deveined, and finely chopped
- 4 oz cream cheese, softened
- 2 cloves garlic, minced
- 2 green onions, finely sliced
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- 2 tbsp breadcrumbs (optional)
Instructions
- Preheat your oven to 375°F and line a baking dish with parchment or foil.
- In a bowl, combine cream cheese, chopped shrimp, crab meat, garlic, green onions, lemon juice, and Old Bay seasoning. Mix until well combined.
- Using a sharp knife, slice a pocket into each salmon fillet horizontally without cutting all the way through.
- Spoon the seafood filling into each pocket. It’s okay if a bit spills out. Sprinkle with paprika and optional breadcrumbs.
- Bake uncovered for 18–22 minutes, or until salmon flakes easily and filling is hot and lightly golden.
Notes
- Use room temperature cream cheese for easier mixing.
- Dry crab and shrimp with paper towels to avoid watery stuffing.
- Let the salmon rest 5 minutes after baking to allow filling to set.
- Can substitute with ricotta or Greek yogurt + mayo for a lighter filling.
- Optional additions: spinach, shredded cheese, cayenne, jalapeños, or scallops instead of shrimp.
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