This Deliciously Decadent Crab and Shrimp Stuffed Salmon is a real treat for seafood lovers! It features juicy salmon fillets filled with a flavorful mix of crab and shrimp, all baked to perfection. The combination of tender fish and sweet shellfish inside makes every bite special and full of rich textures.
I love making this dish when I want to impress guests or just enjoy a fancy dinner at home. The seafood stuffing adds a lovely, buttery flavor that pairs so well with the flaky salmon. A simple sprinkle of herbs and a squeeze of lemon on top bring everything together beautifully. I find that cooking it gently ensures the salmon stays moist, which is always a win in my kitchen!
Serving this stuffed salmon with some roasted veggies or a fresh salad makes for a complete meal that feels both elegant and comforting. It’s one of those recipes that feels special but isn’t too tricky to prepare, so I like to keep it in my rotation for weekends or celebrations. Every time I make it, friends ask for the recipe, which always makes me smile!
Key Ingredients & Substitutions
Salmon Fillets: Fresh, thick fillets work best for stuffing. Sockeye or Atlantic salmon are great choices. If you prefer a milder fish, try using trout or cod, but be gentle when stuffing as they’re more delicate.
Crab Meat & Shrimp: Use cooked and cleaned crab and shrimp for ease. Fresh or frozen works fine; just thaw before using. If crab is hard to find, canned claw meat is a good, affordable substitute.
Cream Cheese & Mayonnaise: These add creaminess to the stuffing. For a lighter option, swap mayo with Greek yogurt and cream cheese with ricotta or softened goat cheese.
Parmesan & Mozzarella: Parmesan adds sharpness; mozzarella melts beautifully for the topping. If you want a different twist, try Gruyère or Fontina cheese in place of mozzarella.
Fresh Herbs: Chives, parsley, and dill brighten the filling. If fresh herbs aren’t available, use dried herbs but reduce quantity by half for best flavor.
Old Bay Seasoning: This spice mix gives a classic seafood flavor but can be swapped with Cajun seasoning or a mix of paprika, celery salt, and black pepper.
How Do You Stuff Salmon Without It Falling Apart?
Stuffing salmon can feel tricky, but a few tips help keep it intact:
- Pat Dry: Make sure the salmon is dry before stuffing to help it hold.
- Cut a Gentle Pocket: Use a very sharp knife and cut slowly to create a pocket without slicing through the opposite side.
- Don’t Overfill: Fill the pocket with just enough stuffing so it doesn’t spill out when cooking.
- Press Lightly: Press the stuffing gently into the pocket. Avoid packing it too tight, or the fish may split.
- Sear Carefully: Sear the salmon in a hot pan to form a crust on each side. This helps seal the pocket and adds flavor.
- Use an Oven-safe Skillet: Searing and then baking in the same dish makes transferring easier and keeps the stuffing secure.
Following these steps, the salmon stays moist, cooked through, and perfectly stuffed every time.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing the salmon and finishing it in the oven without extra dishes.
- Sharp chef’s knife – essential for cutting a neat pocket in the salmon without tearing it.
- Mixing bowl – to combine all the stuffing ingredients easily.
- Measuring spoons and cups – for accurate seasoning and mixing of ingredients.
- Spatula or wooden spoon – to gently mix the stuffing without breaking up the crab and shrimp too much.
- Paper towels – to pat the salmon dry for better searing and stuffing.
Flavor Variations & Add-Ins
- Swap crab and shrimp for lobster meat for an even richer stuffing that’s great for special occasions.
- Add diced bell peppers or sautéed spinach to the stuffing for extra texture and a little healthy green boost.
- Use smoked cheddar or gouda instead of mozzarella for a smoky, creamy topping that’s a nice twist.
- Mix in some cayenne or smoked paprika for a gentle spicy kick that livens up the mild seafood flavors.
Deliciously Decadent Crab and Shrimp Stuffed Salmon
Ingredients You’ll Need:
- 4 salmon fillets (6 oz each), skin removed
- 1/2 lb cooked crab meat, picked over for shells
- 1/2 lb cooked shrimp, peeled, deveined, and chopped
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (optional)
- 1 tbsp lemon juice
- 1/2 tsp Old Bay seasoning or seafood seasoning
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter, for searing
- 1/2 cup shredded mozzarella or Monterey Jack cheese (for topping)
- Lemon wedges, for serving
- Fresh herbs, for garnish (chives or dill)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 12 minutes to cook. You’ll spend some time mixing the seafood stuffing, cutting pockets in the salmon, and then searing followed by baking. So, plan for about 35 minutes total to enjoy a delicious and impressive seafood meal.
Step-by-Step Instructions:
1. Prepare the Stuffing:
In a large bowl, gently mix together the crab meat, chopped shrimp, softened cream cheese, mayonnaise, grated Parmesan, minced shallot, garlic, chives, parsley, dill if using, lemon juice, Old Bay seasoning, salt, and pepper. Stir it just until combined.
2. Prepare the Salmon:
Pat each salmon fillet dry with a paper towel. Using a sharp knife, carefully slice a pocket in the thickest part of each fillet, cutting a deep opening without slicing all the way through.
3. Stuff and Sear:
Fill each salmon pocket generously with the crab and shrimp stuffing, pressing lightly to hold it in place. Heat olive oil or butter in an oven-safe skillet over medium-high heat. Once hot, add the stuffed salmon and sear for 2–3 minutes on each side until golden brown.
4. Bake and Finish:
Once seared, remove the skillet from heat. If you have any leftover stuffing, spoon it on top of the salmon fillets. Sprinkle the shredded mozzarella or Monterey Jack cheese evenly over each. Transfer the skillet to your preheated oven and bake for 8–12 minutes, or until the salmon is cooked through and the cheese is melted and bubbly.
5. Serve:
Take the salmon out of the oven and let it rest for a couple of minutes. Plate the stuffed salmon hot, garnished with fresh herbs and lemon wedges. It pairs wonderfully with steamed asparagus or your favorite green vegetable.
Enjoy your deliciously decadent crab and shrimp stuffed salmon!
Can I Use Frozen Crab and Shrimp for the Stuffing?
Yes, you can use frozen crab and shrimp, but make sure to thaw them completely in the refrigerator overnight or under cold running water. Drain any excess liquid and pat dry before mixing to prevent soggy stuffing.
How Can I Tell When the Salmon is Fully Cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The stuffing should be hot and the cheese melted and bubbly.
Can I Make the Stuffing Ahead of Time?
Absolutely! Prepare the crab and shrimp stuffing a few hours ahead or even the day before. Keep it covered tightly in the refrigerator until ready to stuff the salmon.
What’s a Good Side Dish to Serve with Stuffed Salmon?
Steamed or roasted asparagus, green beans, or a fresh salad all complement the rich seafood flavors nicely and keep the meal light and balanced.
