This Deliciously Decadent Crab and Shrimp Stuffed Salmon is a treat that combines tender, flaky salmon with a rich stuffing made from fresh crab and shrimp. The seafood filling is creamy and flavorful, perfectly complementing the mild, buttery taste of the salmon. Each bite offers a wonderful mix of textures, from the softness of the fish to the slight crunch and juiciness of the shellfish.
I love making this dish when I want to impress friends or just enjoy something special at home. What makes it extra nice is that the stuffing can be prepared ahead of time, which makes assembling and cooking the salmon much easier on the day you plan to serve it. Plus, it fills the kitchen with the delightful aroma of the sea, which always lifts my spirits.
My favorite way to serve this salmon is with a simple side of roasted vegetables or a fresh green salad. The balance of flavors feels just right, and it’s light enough that you don’t feel too full afterward. It’s the kind of meal that makes dinner feel like a celebration, even on a regular weekday.
This recipe reminds me of cozy dinners with family when we wanted something a bit fancy but still comforting. It’s a wonderful dish to share and enjoy together, and I hope it becomes one of your favorites too!
Key Ingredients & Substitutions
Salmon: Fresh, boneless fillets work best for stuffing. If unavailable, you can use steelhead trout as a milder alternative. Skin removal helps with even cooking and easier eating.
Crab Meat and Shrimp: Lump crab meat provides great texture and flavor. If fresh crab is hard to find, canned crab works in a pinch. For shrimp, peeled and cooked is perfect; use frozen thawed shrimp if fresh isn’t available.
Cheese: Parmesan adds a nice tang and helps bind the filling, while mozzarella melts nicely on top for a golden crust. You can swap mozzarella with Monterey Jack or even cheddar for a different twist.
Mayonnaise and Dijon Mustard: These keep the stuffing creamy and flavorful. Greek yogurt can be a lighter substitute for mayo, and if you don’t have Dijon, yellow mustard works in a pinch.
Herbs and Seasonings: Fresh parsley and dill brighten the dish. If dill isn’t your favorite, fresh tarragon or chives could be good replacements. Old Bay seasoning adds classic seafood flavor, but a pinch of smoked paprika or Cajun seasoning can add a nice kick.
How Can I Stuff Salmon Easily Without Breaking It?
Making a pocket in the salmon fillet can feel tricky but following these simple steps helps:
- Place the fillet skin-side down on a flat surface.
- Use a sharp paring or utility knife to cut horizontally through the thickest part, slicing gently to form a pocket without cutting all the way through.
- Go slowly and carefully to avoid making the pocket too big or slicing through the other side.
- Use a spoon to gently fill the pocket with the crab and shrimp mixture, pressing it lightly so it stays put.
- If the fish looks delicate, chilling it in the fridge for 15 minutes before stuffing can firm it up.
This technique keeps the fillet intact while letting you enjoy a beautifully filled salmon that’s impressive and tasty.
Equipment You’ll Need
- Baking dish – big enough to hold all stuffed salmon fillets without crowding; makes clean-up easy.
- Medium skillet – perfect for sautéing onions and garlic to soften their flavors.
- Sharp knife – essential for slicing the salmon fillets to create stuffing pockets cleanly.
- Mixing bowl – to combine crab, shrimp, and other stuffing ingredients smoothly.
- Spatula or spoon – helps gently stuff the fillets without breaking the fish.
Flavor Variations & Add-Ins
- Swap lump crab with chopped cooked lobster for a richer, special-occasion feel.
- Add chopped sun-dried tomatoes or artichoke hearts for a tangy twist in the stuffing.
- Use cream cheese instead of mayonnaise for a thicker, creamier stuffing texture.
- Mix in a pinch of cayenne or smoked paprika for a hint of spice and smoky depth.
Deliciously Decadent Crab and Shrimp Stuffed Salmon
Ingredients You’ll Need:
For the Salmon and Stuffing:
- 4 salmon fillets (6 oz each), skin removed
- 1/2 cup lump crab meat, picked over for shells
- 1/2 cup cooked shrimp, chopped
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/3 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Old Bay seasoning (or seafood seasoning)
- Salt and pepper to taste
- 2 tablespoons butter
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 25 minutes to bake, and a few minutes to assemble the stuffed salmon. So, around 40 minutes in total from start to finish.
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish that fits all your salmon fillets comfortably without crowding.
2. Cooking the Aromatics:
In a medium skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until soft and fragrant. Remove from heat and let it cool a little.
3. Making the Crab and Shrimp Stuffing:
In a bowl, mix the cooked onion and garlic with lump crab meat, chopped shrimp, mayonnaise, Parmesan cheese, Dijon mustard, lemon juice, Old Bay seasoning, and half of the fresh parsley and dill. Stir gently until well combined. Season with salt and pepper to your taste.
4. Preparing and Stuffing the Salmon:
Place each salmon fillet on a clean flat surface. Using a sharp knife, carefully slice horizontally through the thickest part to create a pocket for the stuffing, making sure you don’t cut all the way through.
Fill each pocket generously with the crab and shrimp stuffing, pressing it gently inside.
5. Baking the Stuffed Salmon:
Arrange the stuffed salmon fillets in your prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top of each fillet.
Bake in the preheated oven for 20-25 minutes, or until the salmon flakes easily with a fork and the cheese on top is bubbly and golden brown.
6. Finishing Touches and Serving:
Remove the salmon from the oven and garnish with the remaining parsley and dill. Serve immediately with fresh lemon slices alongside your favorite roast veggies or a crisp salad.
This recipe is simple but special, perfect for a dinner that feels indulgent without fuss. Enjoy!
Can I Use Frozen Seafood for the Stuffing?
Yes! Just make sure to fully thaw the crab meat and shrimp in the refrigerator overnight and pat them dry before mixing. This helps prevent extra moisture that can make the stuffing soggy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the crab and shrimp stuffing a day in advance and keep it covered in the fridge. Stuff the salmon and bake it when you’re ready to serve for the freshest results.
How Should I Store Leftovers?
Store any leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to keep the fish moist and avoid drying out the stuffing.
What Should I Serve with Crab and Shrimp Stuffed Salmon?
Roasted vegetables, such as asparagus or Brussels sprouts, or a fresh green salad pair beautifully. Light sides help balance the richness of the stuffed salmon.
