Succulent salmon wrapped around creamy seafood filling with herbs and cheese — a restaurant-quality showstopper you can make at home!
Introduction
If you’re looking to impress your guests or simply elevate your weeknight dinner game, this Crab & Shrimp Stuffed Salmon is the answer. Combining tender wild-caught salmon with a rich and flavorful seafood stuffing, this dish delivers luxury in every bite. The creamy mixture of jumbo lump crab, finely chopped shrimp, herbs, and cheese nestles perfectly inside a salmon fillet, then gets baked to perfection. It’s the kind of entrée you’d expect to find in a fine dining restaurant — but you can absolutely make it in your own kitchen with ease.
This dish is ideal for special occasions, holidays, or anytime you want to treat yourself to something a little more indulgent without spending hours in the kitchen. Pair it with a light salad, garlic green beans, or lemon butter asparagus for a complete and unforgettable meal.
Ingredients
For the Salmon:
- 2 wild-caught salmon filets (skin removed, about 6–8 oz each)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp paprika
- Lemon wedges, for serving
For the Seafood Stuffing:
- 1 cup jumbo lump crab meat (picked over for shells)
- 1/2 cup cooked shrimp, finely chopped
- 2 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1/4 cup shredded Parmesan or mozzarella cheese
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tbsp green onion or chives, finely chopped
- 1/4 tsp Old Bay seasoning (or paprika + celery salt combo)
- Salt and pepper, to taste
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish. - Prepare the Stuffing:
In a medium bowl, combine the crab meat, chopped shrimp, cream cheese, mayonnaise, shredded cheese, Dijon mustard, garlic, parsley, green onion, and Old Bay seasoning. Mix until fully combined. Season with salt and pepper to taste. - Prepare the Salmon Filets:
Using a sharp knife, carefully cut a slit lengthwise down the center of each salmon filet to create a pocket. Do not cut all the way through. - Stuff the Salmon:
Spoon the seafood mixture evenly into each salmon pocket, packing it gently but fully. Use your hands or a spoon to shape the filling neatly inside the salmon. - Season the Outside:
Brush the tops of the stuffed salmon with olive oil and sprinkle with salt, pepper, and paprika for color and flavor. - Bake:
Place the stuffed salmon on the prepared baking sheet and bake for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C). - Serve:
Remove from the oven and let rest for a couple of minutes. Serve with fresh lemon wedges and garnish with extra herbs, if desired.
Tips & Substitutions
- No Shrimp? You can replace shrimp with additional crab or even finely chopped scallops.
- Add a Kick: For a bit of heat, mix in a dash of cayenne pepper or a few chopped jalapeños.
- Cheese Options: Parmesan adds a salty bite, but mozzarella gives a creamier texture. Feel free to experiment based on your taste.
- Low-Carb Friendly: This dish is naturally low in carbs and gluten-free, making it great for keto or paleo meals.
- Make Ahead: You can prepare the stuffing in advance and store it in the fridge for up to 24 hours before assembling and baking.
Conclusion
Crab & Shrimp Stuffed Salmon is the kind of dish that transforms an ordinary evening into something memorable. It’s hearty yet refined, rich but balanced, and it brings together some of the best flavors the ocean has to offer. Whether you’re serving it for date night, a family dinner, or a celebratory gathering, it’s sure to leave a lasting impression. With minimal prep and maximum flavor, this recipe proves that gourmet doesn’t have to be complicated.
