Deliciously Decadent Crab and Shrimp Stuffed Salmon is a crowd-pleaser that feels fancy but is actually really simple to make. You get the tender, flaky salmon fillets filled with a creamy mix of sweet crab and juicy shrimp, all seasoned just right to bring out the best flavors from the sea. The contrast between the rich seafood stuffing and the delicate salmon makes every bite something special.
I love making this dish when I want to impress friends or family without spending hours in the kitchen. It’s one of those recipes where the ingredients speak for themselves – fresh seafood, a little bit of seasoning, and a touch of butter work together beautifully. One tip I’ve learned is to not overcook the salmon so it stays moist and the stuffing stays deliciously creamy.
When I serve this, I usually pair it with a simple side like steamed veggies or a light salad, so the salmon and seafood filling really shine. It’s perfect for a special weekend dinner or holiday meal because it feels elegant but is surprisingly easy to put together. Plus, everyone always asks for the recipe after trying it!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this dish because they stay juicy and hold the stuffing well. If fresh isn’t available, thawed frozen salmon works fine too. Skinless fillets help with easy filling.
Seafood Stuffing: The mix of crab and shrimp creates a nice balance of flavors and textures. If crab is hard to find, you can swap with more shrimp or even cooked scallops. Just make sure any seafood you use is fully cooked before stuffing.
Cream Cheese & Mayonnaise: These keep the stuffing smooth and creamy. You can try Greek yogurt or sour cream for a lighter option, but the taste and texture will be slightly different.
Cheese: Mozzarella melts beautifully and adds richness. Gruyère is my favorite because of its nutty flavor. If you don’t have these, a mild cheddar or Swiss cheese works as a good substitute.
Herbs and Seasonings: Fresh dill and parsley brighten the dish, while lemon zest and juice add a fresh citrus note. Feel free to adjust herbs to what you have on hand, like chives or tarragon.
How Do You Stuff Salmon Without It Falling Apart?
Stuffing salmon can feel tricky, but a few tips help keep it neat and tasty:
- Make a pocket carefully: Use a sharp knife to cut a deep slit without going all the way through the fillet. This keeps the salmon intact and easier to handle.
- Don’t overfill: Add just enough stuffing to fill the pocket without bursting the salmon apart. You want a good balance so it cooks evenly.
- Handle gently: When placing the stuffed fillets in the baking dish, use a spatula for support to keep everything together.
- Use melted butter: Drizzling butter helps keep the salmon moist and adds flavor, which also helps protect the delicate fish during baking.
- Watch your baking time: Don’t overbake; salmon cooks quickly, so check at around 20 minutes. The flesh should flake easily but still feel tender.
Equipment You’ll Need
- Baking dish – big enough to hold your stuffed salmon without crowding, so it cooks evenly.
- Sharp knife – for making a clean pocket in the salmon without tearing it.
- Mixing bowl – to combine the crab, shrimp, and creamy filling smoothly.
- Spoon or small spatula – perfect for stuffing the salmon fillets neatly.
- Measuring cups and spoons – to keep your ingredient amounts just right for the best flavor balance.
Flavor Variations & Add-Ins
- Swap crab with lobster for a richer, restaurant-style twist that’s ultra special.
- Add a handful of chopped spinach or kale into the stuffing for some fresh greens and extra nutrients.
- Mix in a teaspoon of Old Bay seasoning or smoked paprika to give the filling a little spice and warmth.
- Top the stuffed salmon with a sprinkle of Parmesan cheese before baking for a sharper, salty finish.
Deliciously Decadent Crab and Shrimp Stuffed Salmon
Ingredients You’ll Need:
For the Salmon and Stuffing:
- 4 salmon fillets (about 6 oz each), skin removed and slit for stuffing
- 1/2 cup cooked shrimp, chopped
- 1/2 cup lump crab meat, picked over for shells
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup shredded mozzarella or Gruyère cheese
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice, plus extra lemon slices for garnish
- 2 tbsp butter, melted
- Salt and freshly ground black pepper to taste
- Optional: pinch cayenne pepper or Old Bay seasoning for a mild kick
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 25 minutes to bake. Overall, expect to spend around 35 minutes from start to finish, making it a perfect easy yet elegant meal option.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to fit all your stuffed salmon fillets without crowding them.
2. Make the Seafood Filling:
In a mixing bowl, combine chopped shrimp, crab meat, softened cream cheese, mayonnaise, shredded cheese, minced garlic, dill, parsley, lemon zest, lemon juice, salt, pepper, and any optional seasoning like cayenne or Old Bay. Mix everything well until creamy and nicely blended.
3. Stuff the Salmon Fillets:
Carefully cut a pocket or slit into each salmon fillet, being careful not to slice all the way through. Generously spoon the crab and shrimp mixture into each pocket, filling it nicely.
4. Bake the Salmon:
Place the stuffed salmon in your prepared baking dish and drizzle the melted butter evenly over each fillet. Bake in the oven for 20 to 25 minutes. The salmon should be cooked through, tender, and flake easily with a fork, and the filling should be hot and bubbly with a slightly golden top.
5. Optional Broiling:
If you want a golden, crispy top, you can broil the salmon for 1-2 minutes at the end of baking. Keep a close eye to avoid burning.
6. Serve and Enjoy:
Remove the salmon from the oven and garnish with fresh herbs and lemon slices. Serve immediately with your favorite sides like steamed veggies, wild rice, or a fresh salad for a beautifully balanced meal.
Can I Use Frozen Seafood for the Stuffing?
Yes! Just make sure to fully thaw the shrimp and crab meat before preparing the stuffing. Pat them dry with paper towels to avoid extra moisture that could make the filling watery.
How Do I Store Leftovers?
Store any leftover stuffed salmon 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 the filling creamy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare and stuff the salmon in advance, then cover and refrigerate for up to 24 hours before baking. This makes dinner prep even easier.
What Are Some Good Side Dishes to Serve With This?
Light, simple sides like steamed vegetables, a crisp green salad, or wild rice pair beautifully with the rich stuffed salmon, letting the flavors shine.
