There are meals that impress… and then there are meals that leave people speechless. This Crab and Shrimp Stuffed Salmon Recipe is exactly that. Luxurious, flavorful, and surprisingly simple to prepare, it’s the kind of dish that makes a regular dinner feel like a celebration.
Whether you’re planning a special occasion or just want to treat yourself (and your loved ones!) to something extraordinary, this recipe brings restaurant-quality flavor straight to your kitchen. It’s buttery, flaky salmon loaded with a rich seafood stuffing—every bite is an indulgent blend of ocean-fresh goodness and velvety creaminess. Trust me, this one’s going to be a new favorite.
Why You’ll Love This Crab and Shrimp Stuffed Salmon Recipe
If you’re a fan of salmon, crab, or shrimp, imagine all three working together in one unforgettable dish. That’s exactly what this stuffed salmon delivers. The stuffing is creamy, savory, and full of sweet crab and tender shrimp, while the salmon itself bakes up perfectly juicy and full of flavor.
Here’s why this dish is a total winner:
- Gourmet flavor with simple prep
- High-protein, low-carb (perfect for keto or pescatarian diets)
- Easy to customize with herbs, cheese, or spices
- Elegant enough for dinner parties, but easy enough for weeknights
- Ready in under 40 minutes!
Ingredients
For the stuffed salmon:
- 4 salmon fillets (skinless, about 6 oz each)
- Olive oil, for brushing
- Salt and black pepper, to taste
- Lemon wedges, for serving
For the seafood stuffing:
- ½ cup cooked shrimp, chopped
- ½ cup lump crab meat (fresh or canned, drained)
- 4 oz cream cheese, softened
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 garlic cloves, minced
- ¼ cup finely diced red bell pepper
- 2 tbsp green onions, chopped
- ¼ cup grated Parmesan cheese
- 1 tsp Old Bay seasoning (or Cajun spice blend)
- Salt and pepper, to taste
Optional garnish: fresh parsley, extra lemon zest, or a drizzle of garlic butter.
Tools You’ll Need
- Sharp knife (for creating a pocket in the salmon)
- Mixing bowl
- Baking sheet or dish
- Parchment paper or nonstick spray
- Spoon or small spatula
- Zester (for lemon zest, optional)
How to Make Crab and Shrimp Stuffed Salmon
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Pat the salmon fillets dry. Using a sharp knife, carefully cut a slit in the center of each fillet, creating a pocket—be sure not to cut all the way through. Season the salmon lightly with salt and pepper.
Step 2: Make the stuffing
In a medium bowl, combine the chopped shrimp, crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, garlic, red bell pepper, green onions, Parmesan, and Old Bay seasoning. Mix until fully combined. Taste and adjust salt and pepper as needed.
Step 3: Stuff the salmon
Using a spoon, fill each salmon fillet with a generous portion of the seafood stuffing. You can slightly overfill—some of that creamy goodness will ooze out as it bakes, and that’s perfectly fine (and delicious!).
Step 4: Bake
Place the stuffed salmon fillets on the prepared baking sheet. Brush the tops lightly with olive oil to help with browning.
Bake for 18–22 minutes, or until the salmon flakes easily with a fork and the stuffing is hot and lightly golden on top.
Optional: Broil the last 1–2 minutes for a lightly crisped top.
How to Serve It
This Crab and Shrimp Stuffed Salmon recipe pairs beautifully with a variety of sides. Here are some ideas to complete the plate:
- Garlic mashed potatoes or creamy cauliflower mash
- Steamed asparagus or roasted green beans
- Lemon rice pilaf or wild rice blend
- A fresh arugula salad with vinaigrette
- A glass of crisp white wine, like Chardonnay or Sauvignon Blanc
Don’t forget a wedge of lemon for squeezing over the top—it brightens up all those rich, buttery flavors.
Pro Tips for Success
- Use quality seafood – Lump crab meat and fresh or thawed shrimp make a big difference in taste and texture.
- Room temp cream cheese mixes more smoothly into the stuffing.
- Don’t overbake – Keep an eye on the salmon. It’s done when it flakes easily but is still moist in the center.
- Want a little heat? Add a pinch of cayenne or hot sauce to the stuffing.
- For extra decadence, drizzle with a little garlic butter or lemon cream sauce before serving.
How to Store & Reheat
Storage:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating:
Reheat gently in the oven at 325°F until warmed through (about 10–12 minutes), or microwave on medium power in 30-second intervals. Be careful not to overcook the salmon while reheating.
Freezing Tip:
You can freeze the raw stuffed salmon before baking. Wrap each fillet tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.
FAQ
Can I use imitation crab?
You can, but for best flavor and texture, real lump crab meat is highly recommended.
Is this recipe keto-friendly?
Yes! It’s naturally low in carbs and high in healthy fats and protein. Just skip the starchy sides.
What can I substitute for cream cheese?
You can use mascarpone or a thick ricotta if needed, though the texture may be slightly different.
Can I make this dairy-free?
Yes—sub in a dairy-free cream cheese and omit the Parmesan, or use a dairy-free alternative.
Final Thoughts
There’s something incredibly satisfying about cooking a dish that looks like it came from a high-end seafood restaurant—especially when it only takes 40 minutes in your own kitchen. This Crab and Shrimp Stuffed Salmon recipe is elegant, indulgent, and surprisingly easy to make. Whether you’re cooking for date night, a dinner party, or simply treating yourself to something delicious, this dish is guaranteed to impress.
Ready to dive into more seafood favorites?
Try my Garlic Butter Baked Cod or this dreamy Creamy Tuscan Shrimp next!
If you make this recipe, tag me on Instagram—I’d love to see your creations and hear how it turned out. 🐟🦀🍤
Estimated Nutrition (per stuffed fillet)
Calories: 460 | Protein: 39g | Fat: 30g | Carbs: 5g | Fiber: 0g
(Note: Values may vary based on seafood and cheese used.)
Bon appétit, my friend!