Crab and Shrimp Stuffed Salmon

Byarlo Jack

Crab and Shrimp Stuffed Salmon is a decadent seafood dish that combines the delicate flavors of flaky salmon with a rich, savory seafood stuffing. Perfect for dinner parties, special occasions, or a gourmet weeknight meal, this dish elevates simple ingredients into an elegant presentation. The salmon acts as a tender vessel for a flavorful blend of crab meat, shrimp, herbs, and seasonings, while a light lemon-butter sauce ties the whole dish together, providing a bright, fresh finish. With each bite, you get the richness of the seafood, the buttery texture of the salmon, and the subtle tang of citrus in perfect harmony.

Ingredients

  • 4 salmon fillets, skin-on or skinless
  • Salt and black pepper, to taste
  • ½ lb cooked crab meat
  • ½ lb cooked shrimp, chopped
  • ¼ cup cream cheese, softened
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil or melted butter
  • Lemon slices, for garnish

Optional Lemon-Butter Sauce:

  • ¼ cup unsalted butter
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • Salt and pepper to taste

Instructions

Begin by preheating your oven to 375°F. Prepare the seafood stuffing by combining crab meat, chopped shrimp, cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, parsley, and lemon juice in a medium bowl. Mix until well combined and set aside. Lay the salmon fillets on a baking sheet lined with parchment paper. Create a slit along the thickest part of each fillet to form a pocket for the stuffing. Carefully spoon the crab and shrimp mixture into each pocket, ensuring the fillets remain intact. Drizzle with olive oil or melted butter and season the tops with salt and pepper.

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Bake the stuffed salmon for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork. While the salmon is baking, prepare the optional lemon-butter sauce by melting butter in a small saucepan over medium heat, adding garlic, and whisking in lemon juice. Season with salt and pepper. Once the salmon is done, drizzle the sauce over each fillet and garnish with fresh lemon slices before serving.

Why This Recipe Works

Crab and Shrimp Stuffed Salmon works so well because it balances richness with brightness. The creamy seafood stuffing pairs beautifully with the mild, flaky salmon, while the subtle seasoning enhances the natural flavors of the seafood rather than overpowering them. Baking the fillets ensures even cooking, while the lemon-butter sauce adds a finishing touch that elevates the dish without adding heaviness. This recipe is elegant, approachable, and guaranteed to impress guests or family alike.

Serving Suggestions

Serve this stuffed salmon with light, complementary sides to let the flavors shine. Options include garlic mashed potatoes, roasted asparagus, sautéed green beans, or a fresh garden salad. A chilled white wine such as Chardonnay or Sauvignon Blanc pairs beautifully with the seafood, while a citrusy sparkling water or lemonade works well for a non-alcoholic option. For a more luxurious presentation, add a sprinkle of fresh herbs and edible flowers to the plate.

Flavor Variations

You can customize this dish by incorporating other ingredients into the stuffing. Finely chopped spinach, sun-dried tomatoes, or roasted red peppers add extra color and flavor. Swap cream cheese for ricotta for a lighter texture, or add a dash of hot sauce or paprika for subtle heat. For a crusted version, sprinkle panko breadcrumbs over the stuffed salmon before baking to create a golden, crunchy topping.

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Make-Ahead and Storage Tips

You can prepare the stuffing a few hours in advance and store it in the refrigerator until ready to fill the salmon. Leftover cooked stuffed salmon should be stored in an airtight container in the fridge for up to two days. Reheat gently in the oven at 300°F for 5–7 minutes to preserve moisture and prevent overcooking.

Conclusion

Crab and Shrimp Stuffed Salmon is a show-stopping seafood dish that combines elegance, flavor, and simplicity. With creamy, savory stuffing nestled inside tender salmon and finished with a bright lemon-butter sauce, this recipe is perfect for any occasion where you want a gourmet-quality meal with minimal effort. It’s a delicious way to enjoy the best of seafood in every bite.

FAQs

Can I use frozen seafood for the stuffing?
Yes, but thaw completely and pat dry to prevent excess moisture in the filling.

Can I make this gluten-free?
Absolutely. All ingredients in the basic recipe are naturally gluten-free, but double-check seasoning blends if used.

Can I prepare this dish ahead of time?
Yes, prepare the stuffing and fill the salmon pockets up to a few hours in advance; bake just before serving.

Can I substitute the salmon with another fish?
Firm white fish like halibut or cod works, though salmon provides the best texture and flavor balance for this dish.

How do I prevent the salmon from drying out?
Do not overbake; check for flakiness around 18 minutes, and use the optional lemon-butter sauce to add moisture and richness.