Name: Crab and Shrimp Stuffed Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Seafood
Ingredients: 4 thick salmon fillets; ½ cup cooked shrimp, chopped; ½ cup lump crab meat; 4 oz cream cheese, softened; 3 tablespoons mayonnaise; ½ cup shredded mozzarella cheese; ¼ cup grated parmesan cheese; 2 cloves garlic, minced; 2 tablespoons chopped green onions or chives; 1 tablespoon fresh parsley, chopped; 1 tablespoon lemon juice; ½ teaspoon salt; ¼ teaspoon black pepper

When you’re looking to elevate your dinner without complicating the prep, this Crab and Shrimp Stuffed Salmon is your go-to. Juicy salmon fillets cradle a creamy, cheesy seafood stuffing packed with sweet crab, tender shrimp, and fresh herbs. It’s indulgent, comforting, and guaranteed to impress anyone at the table.

Perfect for a cozy night in or a dinner party centerpiece, this recipe blends rich flavors and satisfying textures. The golden broiled topping, savory garlic notes, and buttery seafood pair so well with the flaky salmon. Once you try it, you’ll wonder how you ever served salmon any other way.

What Makes the Perfect Crab and Shrimp Stuffed Salmon?

It all starts with quality salmon fillets—skinless, thick-cut, and center-cut if possible. These act like boats to hold all that decadent stuffing. From there, it’s about getting the right balance in the filling: creamy cheese, herbs, aromatics, and of course, the stars of the show—crab and shrimp. Don’t skip the finishing broil step; it’s what gives the dish that irresistible golden top.

Ingredients for the Crab and Shrimp Stuffed Salmon

Salmon Fillets: Thick and center-cut fillets hold the stuffing best and stay moist during baking.

Shrimp: Use peeled, deveined shrimp chopped into small pieces for even cooking and a juicy bite.

Lump Crab Meat: Choose fresh or high-quality canned crab for sweetness and richness.

Cream Cheese: Brings creaminess and helps bind the stuffing.

Mayonnaise: Adds extra richness and smooth texture to the filling.

Mozzarella Cheese: Melts beautifully and gives the top that gooey finish.

Parmesan Cheese: Adds salty, nutty depth to the stuffing.

Garlic: Fresh minced garlic enhances the savory flavor.

Green Onions or Chives: For brightness and a mild onion bite.

Fresh Parsley: Adds freshness and color.

Lemon Juice: Brightens the whole dish and balances the richness.

Salt & Pepper: Essential for seasoning every layer.

How To Make the Crab and Shrimp Stuffed Salmon

Step 1: Prepare the Seafood Filling

In a mixing bowl, combine softened cream cheese, mayonnaise, chopped shrimp, lump crab meat, shredded mozzarella, parmesan, minced garlic, lemon juice, and chopped parsley. Mix until well blended and creamy. Season with salt and pepper to taste.

Step 2: Slice the Salmon for Stuffing

Place the salmon fillets skin-side down on a parchment-lined baking sheet. Using a sharp knife, make a deep slit down the center of each fillet, being careful not to cut all the way through. This pocket will hold your stuffing.

Step 3: Stuff the Fillets Generously

Spoon the seafood mixture into each salmon pocket, pressing it in gently. Don’t worry if it overflows a bit—more stuffing means more flavor! If you have extra filling, you can bake it in a small ramekin alongside the salmon.

Step 4: Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the stuffed salmon for about 18–20 minutes, or until the salmon flakes easily and the stuffing is bubbly and golden.

Step 5: Finish Under the Broiler

For a golden, lightly crisped top, switch to broil for the last 2–3 minutes of baking. Keep a close eye so it doesn’t burn.

Step 6: Garnish and Serve

Once out of the oven, sprinkle chopped green onions or chives over the top for a fresh finish. Serve immediately with lemon wedges on the side.

Serving and Storing Crab and Shrimp Stuffed Salmon

This dish is a standout all on its own, but it pairs beautifully with simple sides like roasted asparagus, garlic mashed potatoes, or a crisp lemon-dressed salad. For a low-carb option, try serving it with cauliflower rice or steamed green beans.

If you’re planning a dinner party, this stuffed salmon can be prepped a few hours in advance and stored in the fridge until it’s time to bake. Once cooked, leftovers will keep well in an airtight container in the refrigerator for up to 2 days. To reheat, use a low oven (around 300°F) to maintain moisture without overcooking.

Frequently Asked Questions

What type of salmon works best for stuffing?

Thick, center-cut, skinless salmon fillets are ideal. They hold their shape and can accommodate more filling without falling apart.

Can I use imitation crab meat instead?

Yes, you can substitute imitation crab if needed. The texture will be slightly different, but the flavor still works well with the stuffing.

Is this recipe gluten-free?

The base recipe is gluten-free, but double-check any pre-shredded cheeses or seasonings for hidden gluten ingredients if you have an allergy.

Can I prepare this in advance?

Absolutely! You can assemble the stuffed fillets and refrigerate them for up to 6 hours before baking. Perfect for meal prep or entertaining.

How do I know when the salmon is fully cooked?

Salmon should flake easily with a fork and reach an internal temperature of 145°F. The stuffing should be hot and slightly golden on top.

Can I freeze leftovers?

It’s best enjoyed fresh, but you can freeze cooked portions. Just note the texture of the filling may change slightly after thawing and reheating.

Want More Seafood Dinner Ideas?

If this Crab and Shrimp Stuffed Salmon has you craving more bold seafood flavors, you’ll want to explore these other easy and flavor-packed recipes:

Try this Creamy Garlic Marry Me Salmon for a romantic twist on a creamy salmon dish.
This Healthy Mediterranean Salmon Dinner brings bright herbs and veggies to the table.
Love shrimp? Don’t miss the Cajun Shrimp Scampi for a spicy, buttery punch.
For a comforting one-pot meal, the Slow Cooker Southern Shrimp Boil is an effortless crowd-pleaser.
And if you’re looking for a bold dip to pair with seafood appetizers, check out the Spicy Sailor’s Dip.

📌 Save this recipe to your Pinterest seafood or dinner board so it’s easy to find next time you’re planning a special meal.

And I’d love to hear how yours turned out! Did you add a different cheese blend? Go heavy on the shrimp? Let me know in the comments.

I’m always inspired by your kitchen twists, and your feedback helps others make the recipe even better.

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Crab and Shrimp Stuffed Salmon

Author: Jam Scott
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

This Crab and Shrimp Stuffed Salmon recipe is a restaurant-quality dish you can easily make at home. Juicy, oven-baked salmon fillets are filled with a creamy, cheesy seafood mixture loaded with crab, shrimp, herbs, and garlic. It’s rich, savory, and perfect for special dinners or an elevated weeknight meal.

Instructions

1. In a bowl, mix cream cheese, mayonnaise, shrimp, crab, mozzarella, parmesan, garlic, parsley, lemon juice, salt, and pepper until creamy and fully combined.

2. Place salmon fillets skin-side down on a parchment-lined baking sheet. Cut a deep pocket into each fillet lengthwise, careful not to slice through the bottom.

3. Fill each salmon pocket generously with the seafood mixture. Let it slightly overflow for extra flavor.

4. Bake at 375°F (190°C) for 18–20 minutes until the salmon flakes easily and stuffing is heated through.

5. Switch oven to broil and cook for another 2–3 minutes to brown the top. Watch closely.

6. Remove from oven, garnish with green onions or chives, and serve with lemon wedges.