This Deliciously Decadent Crab and Shrimp Stuffed Salmon is a special treat that brings together tender salmon fillets filled with a rich, flavorful mix of crab and shrimp. The blend of seafood inside the juicy salmon gives each bite a wonderful, satisfying texture and a taste that feels like a little celebration on your plate.
I love making this dish when I want to impress guests or just enjoy something a bit fancy at home without too much fuss. Stuffing the salmon with the crab and shrimp filling is easier than it looks, and the best part is how the flavors complement each other. I always find that a squeeze of fresh lemon right before serving really brightens everything up.
For serving, I like to keep it simple with a side of roasted vegetables or a crisp salad. It feels like the perfect balance after a rich main dish like this. Plus, leftover salmon stuffed with crab and shrimp makes a great lunch the next day, cold or warmed up. This meal always brings everyone back for seconds and leaves smiles all around the table.
Key Ingredients & Substitutions
Salmon Fillets: Choose fresh, thick-cut fillets with skin on to help hold the stuffing. If you can’t find salmon, try trout or Arctic char for a similar texture and flavor.
Crab and Shrimp: Fresh or frozen cooked crab meat and shrimp work well. Substitute canned crab or crab sticks if needed, but fresh makes the dish extra special.
Cheese: Mozzarella or Monterey Jack melts nicely without overpowering. For a sharper flavor, try a little Gruyère or mild cheddar instead.
Mayonnaise and Cream Cheese: These keep the filling creamy and bind everything together. Greek yogurt can be a lighter swap, but results may be less rich.
Old Bay Seasoning & Paprika: Old Bay adds classic seafood flavor; if unavailable, use a mix of celery salt, paprika, and a hint of cayenne. Smoked paprika gives a subtle smoky note.
How Do You Safely Stuff Salmon Without It Falling Apart?
Creating a pocket in the salmon and stuffing it can feel tricky. Here’s my simple approach:
- Use a very sharp, thin knife for better control.
- Slice the thickest part gently, making sure not to cut through the other side.
- Fill the pocket carefully, pressing the mixture in without overstuffing to avoid tearing.
- Place the fillets skin-side down on the baking dish; the skin helps keep the fish intact during cooking.
- Add small butter pats and baste with a little white wine or broth to keep fish moist and tender.
Give the fillets some space on the pan so heat circulates evenly. This method helps keep your salmon lovely and whole with a delicious seafood filling inside!
Equipment You’ll Need
- Baking sheet or baking dish – holds the salmon fillets securely while they bake evenly.
- Sharp chef’s knife – essential for slicing the salmon pocket cleanly without tearing.
- Mixing bowl – where you’ll combine the crab, shrimp, cheese, and seasonings smoothly.
- Spoon or small spatula – helps you stuff the filling gently into the salmon pockets.
- Brush or spoon for basting – optional, but nice for adding butter or wine to keep fish moist.
Flavor Variations & Add-Ins
- Swap crab and shrimp for lobster meat for an even richer seafood filling perfect for special occasions.
- Add finely chopped spinach or kale to the filling for a pop of color and a healthy twist.
- Use smoked gouda or fontina cheese instead of mozzarella for a deeper, creamier flavor.
- Sprinkle fresh dill or tarragon into the stuffing to brighten the seafood flavors with a fresh herb touch.
Deliciously Decadent Crab and Shrimp Stuffed Salmon
Ingredients You’ll Need:
- 4 salmon fillets (6 oz each), skin on
- ½ lb cooked shrimp, peeled and chopped
- ½ lb cooked lump crab meat, picked free of shells
- 1 cup shredded mozzarella or Monterey Jack cheese
- ¼ cup mayonnaise
- 2 tbsp cream cheese, softened
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter
- 1 lemon, cut into wedges
- Optional: a splash of white wine or seafood broth for basting
Time Needed:
This recipe takes about 15 minutes to prep and 20–25 minutes to bake, so you’ll need around 35–40 minutes total. It’s a quick way to make a fancy, flavorful dinner that’s sure to impress!
Step-by-Step Instructions:
1. Prepare the Oven and Salmon:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish so the salmon won’t stick. Using a sharp knife, carefully slice a pocket into the thickest part of each salmon fillet. Be gentle so you don’t cut all the way through.
2. Make the Filling:
In a medium bowl, mix chopped shrimp, crab meat, shredded cheese, mayonnaise, cream cheese, Dijon mustard, minced garlic, fresh parsley, Old Bay seasoning, paprika, salt, and pepper. Stir gently until all ingredients are combined well.
3. Stuff the Salmon:
Spoon the crab and shrimp mixture into each salmon pocket, pressing it in firmly but carefully so you don’t overfill and tear the fish. Place the stuffed fillets skin-side down on your prepared baking sheet or dish.
4. Add Butter and Bake:
Dot each fillet with small pieces of butter. If you like, splash a little white wine or seafood broth around the fillets to help keep them moist while baking. Bake in your preheated oven for 20 to 25 minutes, until the salmon flakes easily with a fork and the stuffing turns golden brown on top.
5. Rest and Serve:
Take the salmon out of the oven and let it rest for a few minutes. Sprinkle with extra chopped parsley for color and freshness. Serve with lemon wedges on the side to squeeze over for a bright burst of flavor. Enjoy your deliciously decadent crab and shrimp stuffed salmon with roasted veggies or a crisp salad!
Can I Use Frozen Seafood for the Filling?
Yes! Just be sure to thaw the shrimp and crab meat completely in the fridge overnight or under cold running water. Pat them dry well to avoid extra moisture in the filling.
How Do I Store Leftover Stuffed Salmon?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to keep the salmon moist and tasty.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can mix the crab and shrimp filling up to a day in advance and keep it refrigerated. Stuff the salmon just before baking for best results.
What Can I Serve with Crab and Shrimp Stuffed Salmon?
This dish pairs beautifully with roasted vegetables, steamed asparagus, rice pilaf, or a fresh green salad to balance the rich seafood flavors.
