I prepare this Crab & Shrimp Stuffed Salmon when I want an elegant, flavorful dinner without fuss. The juicy salmon fillets are filled with a rich, seafood-packed mixture that bakes up tender and impressive—perfect for a special night or anytime I crave something a bit fancier.

Why You’ll Love This Recipe

I adore how the salmon stays moist and juicy, while the crab and shrimp stuffing adds a savory, decadent layer of flavor. It looks plated beautifully yet comes together on one baking dish, so it’s both showstopper-worthy and weeknight easy.

ingredients

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

Salmon fillets (4 fillets, about 170–225 g each), skin on or off
Cooked crab meat (lump or claw)
Cooked shrimp, chopped
Cream cheese or softened mascarpone
Mayonnaise
Dijon mustard
Lemon zest and lemon juice
Fresh parsley and/or chives, chopped
Garlic, minced
Salt and freshly ground black pepper
Optional topping: breadcrumbs or grated Parmesan cheese

directions

I preheat the oven to 190 °C (375 °F) and lightly grease a baking dish.
I make the stuffing by combining crab meat, chopped shrimp, cream cheese, mayo, Dijon, garlic, lemon zest and juice, parsley/chives, salt, and pepper in a bowl until mixed well.
I pat the salmon dry, season the cavities or tops lightly with salt and pepper, then divide the seafood mixture among the fillets, pressing it gently into pockets or atop each fillet. I sprinkle breadcrumbs or Parmesan on top if I want a golden crust.
I bake for 18–22 minutes, depending on fillet thickness, until the salmon flakes easily and the stuffing is warmed through.
I remove the dish from the oven and let it rest for 2–3 minutes before serving—it helps everything stay moist and settle nicely.

Servings and timing

Servings: Makes 4 fillets (serves 4)
Prep time: ~15 minutes
Cook time: ~20 minutes
Total time: ~35 minutes

Variations

Creamier version: I stir in a bit of ricotta or goat cheese for extra richness in the stuffing.
Spicy kick: I add a pinch of cayenne or finely diced jalapeño to the mixture for warmth.
Herb twist: I swap parsley with dill or tarragon for a brighter, herby note.
Citrus crust: I mix panko with lemon zest and a little melted butter for a crisp topping.

storage/reheating

I refrigerate leftovers in an airtight container for up to 2 days. To reheat, I gently warm the fillets in a 160 °C (325 °F) oven for about 8–10 minutes, covering lightly to prevent drying out. For stovetop, I reheat on low heat with a splash of broth or butter until warmed through.

FAQs

How do I make a pocket in the salmon?

I slide a sharp, thin knife lengthwise through the thickest part of the fillet, slicing almost all the way through to create a pocket, being careful not to cut through the other side.

Can I use imitation crab or pre-made seafood mix?

Yes—I sometimes use imitation crab or seafood blend. I drain and pat it dry before mixing so the stuffing stays thick and flavorful.

Should I cook the shrimp beforehand?

Yes—precooked shrimp works best, whether quickly sautéed or boiled, since the stuffing bakes briefly and doesn’t need raw shrimp in it.

Can I freeze stuffed salmon?

I freeze unbaked, filled fillets on a tray until firm, then wrap them well. I bake from frozen, adding a few extra minutes to the cooking time for safe reheating.

What should I serve it with?

I serve it with roasted asparagus, lemony green beans, a crisp salad, or cauliflower rice to keep it light and balanced.

Conclusion

I love how this Crab & Shrimp Stuffed Salmon feels both indulgent and approachable—luxurious enough for entertaining yet totally doable on a weeknight. The creamy seafood stuffing and tender salmon make a delicious pairing that never disappoints. I hope it becomes one of your go‑to recipes for celebrating everyday moments!