This Deliciously Decadent Crab and Shrimp Stuffed Salmon is a perfect blend of flaky salmon filled with a rich, creamy mix of crab and shrimp. The combination of tender seafood inside a perfectly cooked salmon fillet creates a wonderful mix of textures and flavors that feels fancy but is actually quite simple to make.
I love making this dish when I want to impress guests or just treat myself to something a little special. The seafood stuffing adds a light, tasty surprise in every bite, and the way the salmon keeps it all together is just perfect. Plus, it’s fun to prepare and makes the kitchen smell amazing while cooking.
My favorite way to serve this is with a side of steamed veggies or a fresh salad to keep things light and balanced. It’s one of those meals that feels elegant but you don’t have to spend hours on it, and every time I serve it, people ask for the recipe. It reminds me of cozy dinners at home where simple ingredients come together to create something really memorable.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Salmon: Skin-on fillets help keep the fish moist during baking. If you prefer skinless, it works too, just be gentle when handling to avoid breaking.
Crab and Shrimp: Use cooked, fresh or frozen seafood. If crab is hard to find, canned crab meat works well. For shrimp, medium-sized, peeled, and deveined is easiest.
Cream Cheese & Mayonnaise: These make the stuffing creamy and bind the seafood together. Greek yogurt can substitute mayo for a lighter option.
Panko Breadcrumbs: They create a light, crisp topping. If unavailable, regular breadcrumbs or crushed crackers work, but the texture will differ.
Parmesan Cheese: Adds a salty, nutty flavor. Pecorino Romano or Asiago can be good swaps.
How Do You Safely Create a Stuffed Pocket in Salmon Fillets?
Cutting a pocket without splitting the fillet is key for holding the stuffing. Here’s how I do it:
- Place the salmon fillet skin-side down on a cutting board.
- Use a sharp, thin knife and start cutting a slit at the thickest part, about ¾ through the fillet — avoid cutting all the way.
- Gently wiggle the knife sideways to widen the slit and create a pocket.
- Work slowly and carefully to keep the fillet intact.
- If the fillet is very thin, consider laying two fillets together and building a stuffed “sandwich.”
Taking your time here ensures the salmon stays whole while holding the delicious filling inside!
Equipment You’ll Need
- Sharp chef’s knife – essential for cutting a clean pocket in the salmon without tearing the fillet.
- Cutting board – provides a stable, safe surface when prepping fish and seafood.
- Mixing bowls – you’ll mix the stuffing ingredients separately and then combine topping ingredients.
- Baking sheet – to cook the stuffed salmon evenly in the oven; line with parchment for easier cleanup.
- Measuring spoons and cups – to ensure the right balance of flavors in your stuffing and topping.
Flavor Variations & Add-Ins
- Swap crab and shrimp for lobster meat for a richer, luxurious twist that pairs beautifully with salmon.
- Mix in finely chopped green onions or chives into the stuffing for a fresh, mild onion flavor.
- Add a pinch of cayenne pepper or smoked paprika in the filling for a subtle spicy kick.
- Stir in some shredded mozzarella or Gruyère cheese to the stuffing for extra melty, creamy texture.
Deliciously Decadent Crab and Shrimp Stuffed Salmon
Ingredients You’ll Need:
- 4 salmon fillets (6 oz each), skin on
- 1/2 pound cooked shrimp, peeled, deveined, and chopped
- 1/2 pound cooked crab meat, picked over for shells
- 3/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Old Bay seasoning (optional)
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped, plus extra for garnish
- Salt and black pepper, to taste
- 2 tablespoons olive oil or melted butter
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 18-22 minutes of baking. Overall, you’ll have a delicious meal ready in under 45 minutes, including a brief resting time after baking to let flavors settle.
Step-by-Step Instructions:
1. Prepare the Oven and Salmon:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Using a sharp knife, carefully cut a deep pocket into the thick side of each salmon fillet without cutting through completely.
2. Make the Seafood Stuffing:
In a medium bowl, combine the chopped shrimp, crab meat, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, garlic powder, Old Bay seasoning (if using), along with salt and black pepper to your taste. Mix everything well until smooth but with visible chunks of seafood.
3. Stuff and Top the Salmon:
Generously fill each salmon pocket with the crab and shrimp mixture. In a small bowl, mix the panko breadcrumbs, grated Parmesan, chopped parsley, and olive oil (or melted butter) until coated well. Sprinkle this topping evenly over each stuffed fillet, pressing gently to help it stick.
4. Bake and Serve:
Place the stuffed salmon on the prepared baking sheet and bake for 18 to 22 minutes. The salmon should flake easily with a fork and the breadcrumb topping becomes golden brown. Rest the salmon a few minutes after baking, then garnish with extra parsley. Serve with fresh lemon wedges to squeeze on top.
This rich, creamy stuffed salmon is fantastic alongside a simple green salad, steamed vegetables, or fluffy rice pilaf. Enjoy your elegant yet easy-to-make seafood feast!
Can I Use Frozen Seafood for the Stuffing?
Yes! Just be sure to fully thaw the shrimp and crab meat before using. Thaw overnight in the fridge or place sealed seafood in cold water for quicker thawing. Pat dry to avoid extra moisture in the stuffing.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese, you can use mascarpone or ricotta cheese as a creamy alternative. Greek yogurt mixed with a little mayonnaise also works for a lighter option.
How Should I Store Leftovers?
Store leftover stuffed salmon in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 300°F (150°C) or in a microwave until warmed through, to avoid drying out the fish.
Can I Prepare This Dish Ahead of Time?
Definitely! You can prep the stuffed salmon up to the point of baking and then refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if starting from cold.
