Crab Shrimp Stuffed Salmon is a luxurious and flavorful dish that’s perfect for a special dinner or when I want to treat myself to something indulgent and satisfying. With juicy salmon fillets filled with a rich, creamy seafood stuffing and baked to perfection, this recipe is packed with bold flavor and elegant texture in every bite.

Why You’ll Love This Recipe

I love this recipe because it combines three of my favorite seafoods—salmon, shrimp, and crab—into one beautifully baked dish. The stuffing is creamy, savory, and full of tender seafood, while the salmon stays moist and flaky in the oven. It’s surprisingly easy to prepare, but the result looks and tastes like something I’d get in a restaurant. Whether I’m hosting or just making dinner feel special, this dish always impresses.

Ingredients

  • 4 salmon fillets (skin on or off, about 6 oz each)

  • Salt and black pepper to taste

  • 1/2 cup cooked shrimp, chopped

  • 1/2 cup lump crab meat (drained if using canned)

  • 4 oz cream cheese, softened

  • 1/4 cup mayonnaise

  • 1/4 cup shredded mozzarella or Parmesan cheese

  • 1 green onion, finely chopped

  • 1 clove garlic, minced

  • 1 tsp lemon juice

  • 1/2 tsp Old Bay seasoning (or Cajun seasoning)

  • 1 tbsp chopped parsley (optional for garnish)

  • 1 tbsp olive oil or melted butter (for brushing)

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

Directions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.

  2. In a bowl, mix together the cream cheese, mayonnaise, mozzarella (or Parmesan), green onion, garlic, lemon juice, Old Bay, shrimp, and crab meat until well combined. Set aside.

  3. Use a sharp knife to cut a slit down the center of each salmon fillet to create a pocket (don’t cut all the way through).

  4. Season each fillet with salt and pepper, then stuff generously with the seafood mixture.

  5. Place the stuffed fillets on the baking sheet and brush the tops with olive oil or melted butter.

  6. Bake for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork.

  7. Garnish with chopped parsley and serve hot.

Servings and Timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 20 minutes to bake, so the total time is around 35 minutes. It’s ideal for a weeknight dinner that feels like a restaurant dish.

Variations

  • Spicy Version: I add a pinch of cayenne or chopped jalapeños to the stuffing for a little heat.

  • Add Spinach: I mix in sautéed spinach or kale to the seafood filling for extra flavor and nutrients.

  • Different Cheese: I’ve used sharp white cheddar or creamier goat cheese in the filling for different flavors.

  • No Cream Cheese: Greek yogurt or ricotta can be used as a lighter alternative to cream cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I cover the salmon and warm it in a 300°F (150°C) oven for about 10–12 minutes to prevent drying out. The microwave works too, but I do it in short bursts to keep the salmon from overcooking. I don’t recommend freezing this dish because the texture of the seafood and cheese can change after thawing.

FAQs

Can I use canned crab or shrimp?

Yes, I can. I just make sure to drain them well and pat them dry with paper towels to avoid excess moisture in the stuffing.

Can I prepare this ahead of time?

Absolutely. I often prepare the stuffing and salmon in advance, then refrigerate them for up to 12 hours before baking. Perfect for meal planning or dinner parties.

What side dishes go well with this?

I like serving this with roasted asparagus, garlic mashed potatoes, lemon rice, or a fresh green salad. A light white wine works beautifully too.

Can I grill the stuffed salmon?

Grilling is possible, but I make sure to wrap each fillet in foil to keep the filling secure and prevent sticking. I cook over medium heat for about 15–20 minutes.

How do I keep the salmon from drying out?

I make sure not to overbake it. Once the salmon flakes easily with a fork and reaches 145°F internally, it’s done. A little brushing of olive oil or butter helps keep the top moist.

Conclusion

Crab Shrimp Stuffed Salmon is a seafood lover’s dream—rich, flavorful, and elegant without being fussy. It’s perfect when I want something a little more special than the usual salmon dinner. The creamy stuffing, tender seafood, and flaky fish come together beautifully, making this a dish I turn to again and again for both weeknight dinners and special occasions.

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Crab Shrimp Stuffed Salmon

Crab Shrimp Stuffed Salmon

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  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

Crab Shrimp Stuffed Salmon is a decadent seafood dish featuring juicy salmon fillets filled with a creamy mixture of shrimp, crab, cheese, and herbs. It’s baked to perfection and makes a restaurant-worthy meal at home.


Ingredients

  • 4 salmon fillets (about 6 oz each, skin on or off)
  • Salt and black pepper to taste
  • 1/2 cup cooked shrimp, chopped
  • 1/2 cup lump crab meat (drained if using canned)
  • 4 oz cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup shredded mozzarella or Parmesan cheese
  • 1 green onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • 1/2 tsp Old Bay seasoning (or Cajun seasoning)
  • 1 tbsp chopped parsley (optional for garnish)
  • 1 tbsp olive oil or melted butter (for brushing)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment.
  2. In a bowl, mix cream cheese, mayonnaise, mozzarella or Parmesan, green onion, garlic, lemon juice, Old Bay, shrimp, and crab until well combined.
  3. Cut a slit down the center of each salmon fillet to create a pocket, being careful not to slice through completely.
  4. Season fillets with salt and pepper, then stuff each generously with the seafood mixture.
  5. Place stuffed fillets on the baking sheet and brush tops with olive oil or melted butter.
  6. Bake for 18–22 minutes or until salmon is cooked through and flakes easily with a fork.
  7. Garnish with parsley and serve hot.

Notes

  • Add a pinch of cayenne or jalapeños to the filling for spice.
  • Mix in sautéed spinach or kale for extra nutrition.
  • Substitute cream cheese with Greek yogurt or ricotta for a lighter version.
  • Prepare ahead and refrigerate up to 12 hours before baking.
  • Don’t overbake—salmon is done at 145°F internally.

Nutrition

  • Serving Size: 1 stuffed fillet
  • Calories: 430
  • Sugar: 1g
  • Sodium: 520mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Protein: 38g
  • Cholesterol: 110mg

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