Deliciously Decadent Crab and Shrimp Stuffed Salmon is a real treat for seafood lovers. Tender salmon fillets are filled with a rich mix of crab and shrimp, seasoned just right to bring out the fresh flavors of the sea. The combination of flaky salmon and the creamy, savory seafood stuffing makes this dish stand out as both fancy and comforting.
I love making this when I want to impress guests or just feel like treating myself to something special. What’s great about this recipe is that while it feels upscale, it’s not complicated to prepare. I find that using fresh seafood and a bit of garlic and herbs in the stuffing really makes a difference, and it’s always a crowd-pleaser at my table.
My favorite way to serve it is alongside some steamed vegetables or a light salad to balance out all that richness. It’s perfect for a cozy dinner that feels a little special without any fuss. If you like seafood and want a recipe that tastes like a restaurant meal but can be made right at home, this is the one to try!
Key Ingredients & Substitutions
Salmon: Choose fresh, thick salmon fillets with skin on for best flavor and moisture. If unavailable, you can use trout, which also holds stuffing well.
Crab Meat & Shrimp: Lump crab meat gives a nice texture, but canned or frozen crab can work in a pinch. For shrimp, cooked and chopped are best to avoid overcooking.
Cream Cheese & Mayonnaise: These add creaminess to the stuffing. You can swap cream cheese for Greek yogurt or sour cream if you want a lighter option. Mayonnaise can be replaced with plain yogurt for a tangier flavor.
Cheeses: Parmesan adds sharpness, while mozzarella or Gruyère brings a melty texture. If you can’t find Gruyère, Swiss or fontina are good substitutes.
Old Bay Seasoning: This classic seafood seasoning is optional but gives a nice kick. If you don’t have it, a mix of paprika, celery salt, and cayenne pepper works well.
How Do You Make the Perfect Stuffed Pocket in Salmon Fillets?
Slicing a pocket in the salmon to hold the stuffing can be tricky but it’s key to keeping the filling inside.
- Place the fillet skin side down on a cutting board.
- Using a sharp knife, carefully cut horizontally into the thickest side, about halfway through.
- Go slowly to avoid cutting all the way through. The pocket should be just large enough to hold the stuffing.
- If your fillets are thin, you can instead lay the stuffing on top and fold over a thinner piece of salmon if you have extra.
Once stuffed, gently press the filling to fit snugly, so it doesn’t fall out while cooking. Searing the skin side first helps seal in juices and gives a crispy base. Baking finishes the cooking and melts the cheesy topping perfectly.
Equipment You’ll Need
- Sharp chef’s knife – essential for carefully slicing the pocket in the salmon without cutting through.
- Cutting board – a sturdy surface to prep the salmon and chop the seafood for stuffing.
- Mixing bowl – to combine the crab, shrimp, cheeses, and seasonings smoothly.
- Large skillet – perfect for searing the salmon to get a crispy skin before baking.
- Baking dish – to hold the stuffed salmon while it finishes cooking in the oven without mess.
- Spatula or tongs – helps transfer the fish safely from the skillet to the baking dish.
Flavor Variations & Add-Ins
- Swap crab and shrimp for lobster meat to make an even richer stuffed seafood dish.
- Add chopped spinach or kale to the filling for a pop of color and extra nutrients.
- Mix in some finely diced red bell pepper for a sweet crunch and bright flavor contrast.
- Use a blend of cheddar and Monterey Jack cheeses instead of Parmesan and mozzarella for a sharper taste.
How to Make Deliciously Decadent Crab and Shrimp Stuffed Salmon
Ingredients You’ll Need:
For The Salmon & Stuffing:
- 4 salmon fillets, skin on (about 6 oz each)
- ½ lb lump crab meat, picked over for shells
- ½ lb cooked shrimp, chopped
- ½ cup cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella or Gruyère cheese
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon fresh chives, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- ½ teaspoon Old Bay seasoning (optional)
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or melted butter, for searing
- Lemon wedges, for serving
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 12–15 minutes to bake. Total time including searing and prepping is around 30 minutes, perfect for a quick yet special dinner.
Step-by-Step Instructions:
1. Prepare and Stuff the Salmon:
First, preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper. Using a sharp knife, carefully slice a pocket into the side of each salmon fillet, being careful not to cut all the way through. In a medium bowl, mix together the crab meat, chopped shrimp, cream cheese, mayonnaise, Parmesan cheese, shredded cheese, parsley, chives, Dijon mustard, Worcestershire sauce, minced garlic, Old Bay seasoning (if using), lemon zest, salt, and pepper until just combined. Stuff each salmon fillet evenly with this mixture, pressing gently to fit.
2. Sear the Salmon:
Heat olive oil or melted butter in a large skillet over medium-high heat. Place the salmon fillets stuffed side up (if possible) and sear for 2 to 3 minutes until the skin side is golden and crispy.
3. Bake and Finish:
Transfer the seared salmon fillets to the prepared baking dish. Spoon any extra filling on top of the fillets for a nice crust. Bake in the preheated oven for 12 to 15 minutes, until the salmon is cooked through and the filling is bubbly and golden. For a crispier topping, broil on high for 1 to 2 minutes at the end if you like. Once done, garnish with chopped parsley and serve with lemon wedges. Enjoy with steamed veggies, salad, or a light lemon sauce for an elegant meal!
Can I Use Frozen Seafood for the Stuffing?
Yes! Just make sure to fully thaw the crab meat and shrimp before using. Thaw them overnight in the fridge or place sealed bags in cold water for quicker thawing. Pat dry to avoid excess moisture in the stuffing.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can mix the stuffing and stuff the salmon fillets a few hours ahead, then cover and refrigerate. Cook just before serving for the best texture and flavor.
How Should I Store Leftovers?
Keep leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to maintain moistness without drying out the fish or stuffing.
What Can I Serve with Crab and Shrimp Stuffed Salmon?
This dish pairs beautifully with steamed vegetables, a crisp green salad, or light lemon butter sauce. Rice or roasted potatoes also make a great hearty side!
