There’s something undeniably special about combining two beloved seafood treasures—crab and shrimp—inside a tender salmon fillet. This dish brings together the sweet, briny flavors of crab meat and shrimp, married with rich cream cheese, zesty lemon, and fragrant garlic. Every bite feels like a celebration; the contrast between the flaky salmon and the creamy, herb-filled center makes your taste buds dance. I still remember the first time I made this for a cozy weeknight gathering: the kitchen was filled with laughter, clinking glasses, and the irresistible sizzle of salmon as it hit the hot skillet. Watching my friends’ eyes light up after that first forkful reminded me why I love cooking so much—food has a magical way of bringing people together.
If you’re hunting for an elegant yet approachable dinner that feels restaurant-worthy but comes together in under an hour, this Crab and Shrimp Stuffed Salmon is your new go-to. With 20 minutes of hands-on prep, about 20 minutes of oven time, and a quick 3-minute rest, you’ll plate up something stunning without breaking a sweat. At roughly 550 calories per serving, it’s substantial enough to keep everyone satisfied, yet light enough to leave room for dessert or that glass of crisp white wine you’ve been saving. Marked as an Intermediate recipe, it’s perfect for home cooks ready to step up their seafood game. So grab your cutting board and skillet—we’re about to dive into a crowd-pleaser you’ll revisit again and again.
KEY INGREDIENTS IN CRAB AND SHRIMP STUFFED SALMON
Before you roll up your sleeves, let’s get to know our superstar ingredients. Each component brings its own personality to the dish, contributing texture, flavor, and richness. From the foundation of flaky salmon to the bright pop of fresh parsley, here’s what makes this recipe shine:
- Salmon fillets
The sturdy canvas for our stuffing. Thicker cuts hold up beautifully, providing a buttery, flaky base that pairs perfectly with seafood flavors.
- Cooked crab meat
Adds a delicate sweetness and tender bite. Using pre-cooked crab ensures safety and convenience while infusing each mouthful with that unmistakable crab essence.
- Cooked shrimp
Chopped into bite-sized pieces, shrimp offers a slightly firmer texture than crab, creating a delightful contrast in the creamy filling.
- Cream cheese
Softens the mixture into a luscious, spreadable filling. Its mild tang balances the richness of mayonnaise and mustard.
- Mayonnaise
Enhances the filling’s creaminess and acts as a binder, making sure the crab and shrimp mixture holds together inside the salmon.
- Dijon mustard
Lends a subtle heat and sharpness that cuts through the richness, brightening up the overall profile.
- Lemon juice
A splash of acidity awakens the seafood flavors and prevents the filling from tasting too heavy.
- Fresh parsley
Provides a herby freshness and a pop of color, lifting the creamy mixture with green, peppery notes.
- Garlic
Minced for a robust aromatic kick that infuses every layer with depth and warmth.
- Salt and pepper
Simple seasonings that enhance all the natural flavors; essential for achieving a balanced taste.
- Olive oil
Used for searing, it creates a golden-brown crust on the salmon while imparting a silky mouthfeel.
- Lemon wedges
Served on the side to squeeze over each fillet, giving an extra burst of citrus brightness at the table.
HOW TO MAKE CRAB AND SHRIMP STUFFED SALMON
Creating this impressive dinner is easier than it looks—just follow the steps below for a flawless seafood feast.
1. Preheat your oven to 375°F (190°C).
This ensures even cooking and a beautifully tender salmon center.
2. Combine the filling ingredients.
In a mixing bowl, mix well the crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, fresh lemon juice, chopped parsley, and minced garlic. Season generously with salt and pepper until the mixture is flavorful and cohesive.
3. Create a pocket in the salmon.
Take each fillet and use a sharp knife to slice a lengthwise slit along the side, careful not to cut all the way through so the stuffing stays inside.
4. Fill the salmon pockets.
Divide the seafood mixture evenly and gently stuff it into each salmon pocket, making sure the filling is distributed without over-stuffing.
5. Secure with toothpicks if needed.
If the salmon pockets feel loose, insert small toothpicks to hold the edges together and keep the stuffing neatly in place during cooking.
6. Sear the stuffed salmon.
Heat olive oil in an oven-safe skillet over medium heat. Once the oil shimmers, add the stuffed fillets and sear for about 3 minutes per side, or until a golden-brown crust forms.
7. Bake in the oven.
Carefully transfer the skillet to the preheated oven. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Rest before serving.
Remove the skillet from the oven and let the fillets rest for 3 minutes. This helps the juices redistribute and keeps the salmon moist.
9. Plate and garnish.
Slide each stuffed fillet onto a plate, remove any toothpicks, and arrange lemon wedges alongside for a finishing squeeze of fresh citrus.
SERVING SUGGESTIONS FOR CRAB AND SHRIMP STUFFED SALMON
Presenting this mouthwatering dish is just as fun as making it. Whether you’re entertaining guests or treating yourself to a special meal, thoughtful plating and complementary sides will elevate your experience. Here are a few delightful pairings and styling tips to make your dinner look and taste extraordinary:
- Crisp Green Salad with Citrus Vinaigrette
Toss mixed salad greens, thinly sliced fennel, and cherry tomatoes in a light citrus vinaigrette (lemon juice, olive oil, a hint of Dijon). The zesty dressing complements the creamy seafood filling and adds refreshing crunch.
- Oven-Roasted Asparagus or Broccolini
Drizzle fresh asparagus spears or broccolini with olive oil, salt, and pepper, then roast at 400°F until tender. The slight char and natural sweetness pair beautifully with the rich salmon.
- Herbed Rice Pilaf
Serve the fillets atop a bed of fluffy rice tossed with fresh dill, chives, and a squeeze of lemon. This pilaf soaks up any extra juices and creates a comforting base for your seafood.
- Chilled Sauvignon Blanc or Chardonnay
A glass of chilled white wine with crisp acidity—like Sauvignon Blanc or an unoaked Chardonnay—cuts through the richness of the stuffing and brings out bright herbal and citrus notes.
HOW TO STORE CRAB AND SHRIMP STUFFED SALMON
Proper storage ensures you can enjoy leftovers without losing the delicate flavors and textures. Whether you’re refrigerating for the next day or freezing to savor later, these tips will keep your salmon tasting its best:
- Refrigerate in an airtight container.
Allow the stuffed fillets to cool completely before placing them in a sealed container. Store in the fridge for up to 2 days to maintain maximum freshness.
- Wrap tightly for freezing.
For longer storage, wrap individual fillets in plastic wrap followed by aluminum foil. Place them in a freezer-safe bag and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheat gently.
To preserve moisture, reheat portions in a low oven (300°F) for about 10 minutes or until warmed through. Alternatively, microwave on medium power in short intervals, covering to trap steam.
- Refresh before serving.
Once reheated, add a spritz of fresh lemon juice and a sprinkle of chopped parsley. This revives the bright flavors and brings back that just-cooked appeal.
CONCLUSION
Thank you for joining me on this flavorful journey through Crab and Shrimp Stuffed Salmon—an elegant dinner that’s surprisingly straightforward to prepare. We’ve covered everything from the flaky salmon fillets to the luscious seafood stuffing, searing techniques, oven-baking tips, and clever storage methods for leftovers. This recipe brings together the best of land and sea: the rich, buttery texture of salmon contrasts beautifully with a creamy blend of crab meat, shrimp, garlic, and fresh herbs. With just 20 minutes of prep, 20 minutes of cooking, and a quick 3-minute rest, you’ll whip up a restaurant-quality meal right in your own kitchen. Intermediate cooks will find it both fun and rewarding, while enthusiastic beginners might discover new skills in working with seafood pockets and skillet-to-oven cooking. Don’t forget that you can print this article and save it for your recipe binder—having a physical copy ensures you can glance at the instructions while you’re elbow-deep in cream cheese and parsley.
I hope this recipe inspires you to get creative with seafood and brings joy to your dinner table. Whether you’re hosting a celebratory meal or simply treating yourself after a long day, Crab and Shrimp Stuffed Salmon is guaranteed to impress. Keep this guide handy—there’s a FAQ section below that addresses common questions, from ingredient swaps to troubleshooting cooking times. If you try the recipe, I’d love to hear how it turned out: leave your comments, ask questions, or share any tweaks you made. Your feedback helps fellow home cooks feel confident diving into new culinary adventures. Happy cooking, and here’s to many more delicious feasts!
Crab and Shrimp Stuffed Salmon
Description
Tender salmon envelops a luscious seafood stuffing of cream cheese, crab meat, shrimp, garlic, and a hint of lemon. A quick sear and oven bake deliver a restaurant-worthy meal you'll love making at home.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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In a mixing bowl, combine crab meat, shrimp, cream cheese, mayonnaise, Dijon mustard, lemon juice, parsley, and minced garlic. Mix well until the ingredients are thoroughly combined. Season with salt and pepper to taste.
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Create a pocket in each salmon fillet by slicing a lengthwise slit in the side, being careful not to cut all the way through.
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Fill the pockets with the crab and shrimp mixture, dividing it evenly among the fillets.
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Use a toothpick to secure the salmon slices together if necessary, to keep the stuffing in place.
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Heat olive oil in an oven-safe skillet over medium heat. Place the stuffed salmon fillets in the skillet and sear for about 3 minutes on each side, or until golden brown.
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Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
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Remove the salmon from the oven and let it rest for 3 minutes before serving.
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Serve the stuffed salmon fillets with lemon wedges on the side.
Note
- Ensure the crab meat and shrimp are thoroughly cooked before mixing them into the stuffing to avoid any risk of undercooking.
- Fresh herbs like dill or chives can be substituted for parsley to add different flavors.
- This dish pairs well with a side of roasted vegetables or a fresh green salad.
- For an extra burst of flavor, consider adding a few drops of hot sauce or a pinch of cayenne pepper to the stuffing mixture.
- When purchasing salmon, look for thick fillets; they’re easier to stuff and hold their shape better during cooking.
