Name: Crab and Shrimp Stuffed Salmon Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 thick salmon fillets (skin-on or skinless); 1 cup lump crab meat (drained and picked over); ¾ cup cooked shrimp (chopped); 4 oz cream cheese (softened); 2 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon lemon zest; 1 clove garlic (minced); 2 tablespoons chopped fresh parsley; 1 tablespoon chopped dill (optional); ½ teaspoon Old Bay seasoning (optional); Salt and pepper to taste; Lemon slices (for topping)

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If you’re looking to take your salmon game to the next level, this crab and shrimp stuffed salmon recipe is exactly what you need. Imagine tender, flaky salmon packed with a creamy, savory filling that bursts with the sweet, briny flavors of crab and shrimp — it’s pure seafood magic!

What makes it extra special is how the richness of the seafood stuffing complements the buttery salmon so perfectly. Every bite feels luxurious, yet surprisingly light. It’s the kind of dish that feels fancy enough for holidays and date nights but is simple enough for a cozy weekend dinner.

In this guide, I’ll walk you through everything you need to make crab and shrimp stuffed salmon at home — from choosing ingredients to step-by-step instructions, expert tips, serving ideas, and answers to common questions.

Why You’ll Love This Crab and Shrimp Stuffed Salmon

Succulent, flaky salmon: Baking the salmon with the stuffing inside keeps it beautifully moist.
Rich, flavorful seafood stuffing: A creamy, luxurious filling made with sweet crab, tender shrimp, herbs, and a touch of lemon.
Easy yet impressive: It looks gourmet but is surprisingly simple to prepare with basic kitchen tools.
Highly customizable: You can tweak the seasoning, add veggies like spinach, or swap out the crab or shrimp if you like.

Whether you’re hosting friends or just want to treat yourself, this stuffed salmon recipe delivers restaurant-quality results — without the stress.

Key Ingredients for the Best Crab and Shrimp Stuffed Salmon

To make the best crab and shrimp stuffed salmon, it’s all about starting with quality ingredients. Here’s a closer look at what you’ll need:

Salmon Fillets:
Look for thick, center-cut fillets, preferably wild-caught for the best flavor. You can use skin-on or skinless salmon, but skin-on helps hold the stuffing a bit better during baking.
Crab Meat:
For a truly special dish, choose lump crab meat — it has the best texture and flavor. Claw meat is more affordable and still delicious. You can use imitation crab if needed, but fresh or refrigerated real crab gives a sweeter taste.
Shrimp:
Opt for raw shrimp, peeled and deveined. Medium or small shrimp work best, chopped into bite-sized pieces to blend seamlessly into the stuffing.
Binding Ingredients:
Cream cheese adds luscious creaminess, while mayonnaise keeps the filling moist. A spoonful of Dijon mustard brings just the right tang.
Flavor Boosters:
Fresh lemon zest brightens everything up. A clove or two of garlic adds a savory depth. Parsley and dill lend herby freshness that pairs beautifully with seafood.
Optional Add-ins:
Want more color and flavor? Toss in some baby spinach, finely chopped bell peppers, or a dash of Old Bay seasoning for a classic seafood spice kick.

Tip: Whenever possible, use fresh seafood for the best taste and texture!

How to Choose the Best Salmon for Crab and Shrimp Stuffing

The secret to truly amazing stuffed salmon starts with picking the right fillets.

Thickness Matters:
Look for thick, even fillets, ideally about 1 to 1½ inches thick. Thicker fillets hold stuffing better and cook more evenly.
Skin-On vs Skinless:
Skin-on salmon can help keep everything intact, especially if you’re generous with your stuffing. However, skinless works just fine too — just handle a little more gently when stuffing.
Creating the “Pocket”:
Use a sharp knife to cut a deep slit lengthwise along the thickest part of the fillet, creating a “pocket” for the stuffing. Be careful not to slice all the way through!

This simple prep step ensures that the stuffing stays neatly inside during baking, resulting in a beautiful presentation on the plate.

How to Make Crab and Shrimp Stuffed Salmon (Step-by-Step)

1 Preparing the Seafood Stuffing

First things first: decide whether you want to lightly sauté the shrimp or leave them raw before mixing. Sautéing gives a firmer texture, but leaving them raw saves time (they’ll cook through perfectly during baking).

In a large bowl, combine:

Chopped shrimp
Lump crab meat
Cream cheese
Mayonnaise
Dijon mustard
Lemon zest
Minced garlic
Fresh herbs (like parsley and dill)
Salt and pepper to taste

Mix gently until everything is just combined — you want a cohesive but slightly chunky mixture.

2 Prepping the Salmon

Place your salmon fillets on a clean surface.
Using a sharp knife, cut a deep horizontal slit through the thickest part of each fillet, creating a “pocket” without cutting all the way through.

Lightly season the outside of the salmon with salt, pepper, and a sprinkle of Old Bay seasoning (optional) for an extra seafood flair.

3 Stuffing and Securing

Spoon the seafood stuffing generously into each pocket.
If needed, use toothpicks or kitchen twine to gently secure the fillet around the stuffing so it doesn’t spill out during baking.

Be careful not to overfill — it’s okay if a little stuffing peeks out, but too much can cause the salmon to tear.

4 Baking to Perfection

Preheat your oven to 375°F (190°C).
Place the stuffed salmon fillets on a lightly greased baking dish.

Bake uncovered for about 20–25 minutes, depending on the thickness of your fillets.
You’re looking for the salmon to be opaque and flaky, and the stuffing should be hot and creamy.

Pro Tip: In the last 2–3 minutes of baking, you can switch to broil for a lightly golden, bubbly top — just keep a close eye to prevent burning!

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Use a meat thermometer if you want to be extra sure: salmon is perfectly cooked at an internal temperature of 125°F.

Expert Tips for Perfect Crab and Shrimp Stuffed Salmon

Making crab and shrimp stuffed salmon is easy, but a few smart tips can take it from good to unforgettable:

Don’t overstuff.
As tempting as it is to pack in tons of filling, too much stuffing can cause the salmon to split or leak during baking. A generous but manageable amount is key.
Use room temperature ingredients.
Softened cream cheese and room-temp seafood mix together more smoothly, giving you a perfectly creamy filling without overmixing.
Let it rest.
After baking, give the salmon about 5 minutes to rest before slicing. This helps the juices redistribute and keeps the filling inside where it belongs.
Choose high-quality crab meat.
The quality of your crab makes a huge difference in flavor. If you can, splurge a little — it’s worth it!

Pro Tip:
Top each stuffed fillet with a thin slice of lemon before baking. It adds a fresh zing and keeps the fish incredibly moist.

Serving Suggestions

This rich, flavorful stuffed salmon deserves some great sides and pairings! Here are a few ideas:

Perfect Sides:
- Creamy garlic mashed potatoes
- Steamed asparagus with a touch of lemon
- Light and fluffy wild rice pilaf
Sauces That Pair Beautifully:
- Lemon butter sauce for extra richness
- Dill cream sauce for a fresh, herby lift
Wine Pairings:
- A buttery Chardonnay brings out the richness of the seafood.
- A bright Sauvignon Blanc adds a crisp, citrusy contrast.

Keep the rest of the meal simple — the stuffed salmon is the real star of the show!

Storage and Reheating Instructions

If you’re lucky enough to have leftovers, here’s how to keep them tasting fresh:

Storage:
Place the stuffed salmon in an airtight container and refrigerate. It’s best enjoyed within 2 days for maximum freshness.
Reheating:
To reheat without drying out the salmon:
- Preheat your oven to 300°F (150°C).
- Place the salmon in a baking dish and cover it loosely with foil.
- Warm it gently for about 10–12 minutes, or until heated through.

Avoid microwaving if possible — it tends to overcook and dry out the delicate fish and stuffing.

Variations You Can Try

Once you master the basics, feel free to get creative with your stuffed salmon! Here are some fun variations:

Lobster and Shrimp Stuffing:
Swap out the crab for chopped lobster meat for an ultra-luxurious twist.
Spicy Cajun-Style:
Add a teaspoon of Cajun seasoning to the seafood filling for a little heat and a whole lot of bold flavor.
Keto-Friendly Version:
Reduce the amount of cream cheese and boost the herbs. You’ll still get a creamy, flavorful stuffing that fits perfectly into a low-carb lifestyle.

This recipe is flexible, so feel free to adapt it to your favorite flavors!

FAQs

Can I use canned crab meat for stuffed salmon?

Yes, you can! If you’re using canned crab meat, make sure to drain it very well and gently pick through it to remove any shells. Choose high-quality canned crab that’s packed in water or its own juices for the best taste.

What’s the best way to tell when salmon is fully cooked?

The salmon is ready when it’s opaque and flakes easily with a fork.
For extra precision, use a meat thermometer — you’re aiming for an internal temperature of 125°F (52°C) at the thickest part.

Can I prepare stuffed salmon ahead of time?

Definitely! You can stuff the salmon and refrigerate it, covered, for up to 8 hours before baking. Just remember to let it sit at room temperature for 10–15 minutes before putting it into the oven to ensure even cooking.

How do I make this recipe dairy-free?

Easy swaps! Use vegan cream cheese and dairy-free mayo to create a creamy filling without any dairy. The result is still rich, flavorful, and totally satisfying.

Can I grill stuffed salmon instead of baking?

Absolutely. For grilling:

Wrap each stuffed fillet in a foil packet to keep the filling inside.
Grill over medium heat for about 15–20 minutes until the salmon is cooked through.
Be gentle when flipping or moving the packets.