This Deliciously Decadent Crab and Shrimp Stuffed Salmon is a wonderful blend of juicy, flaky salmon filled with a rich mixture of crab and shrimp. The seafood stuffing is creamy and flavorful, making each bite a delightful experience. It’s a dish that feels fancy but is pretty straightforward to prepare, perfect for a special dinner or when you want to impress without too much fuss.
I love making this salmon when I want to treat myself or share something memorable with friends. The combination of crab and shrimp inside the salmon keeps it moist and super tasty, and the seasoning adds just the right touch without overpowering the natural flavors. I find that using fresh seafood makes a big difference, but even if you use good quality frozen crab and shrimp, it still turns out great.
One of my favorite ways to serve this dish is alongside a simple green salad or some roasted veggies to balance out the richness. It’s always a hit at the table, and I usually end up sneaking extra bites while cooking. If you’re looking for a dish that feels a little extra but stays easy, this stuffed salmon is just the right choice—and it tastes like a celebration in every forkful!
Key Ingredients & Substitutions
Salmon Fillets: Using skin-on fillets helps get a nice crispy texture when searing. If you prefer, you can use skinless, but watch the cooking time closely to prevent drying out.
Crab and Shrimp: Fresh is best for flavor, but good quality frozen crab meat and shrimp work well too. If you have allergies or prefer, swap crab for more shrimp or add lobster for extra luxury.
Cream Cheese & Mayonnaise: These keep the stuffing creamy and smooth. Greek yogurt is a lighter substitute for mayo, and mascarpone cheese can replace cream cheese for a richer taste.
Fresh Herbs (Parsley & Dill): These brighten the stuffing with fresh flavor. If you don’t have fresh, dried herbs work in a pinch — just use less to avoid overpowering the dish.
How Do You Make the Stuffed Salmon Cook Perfectly Without Overcooking?
Timing and steady heat are key to juicy salmon and hot filling. Here are some tips to get it just right:
- Slice the salmon pocket carefully — don’t cut through, so the filling stays sealed during cooking.
- Sear the salmon skin-side down first to get crispy, then bake gently to finish cooking evenly.
- Use an ovenproof skillet to transfer easily from stovetop to oven — no need to move the salmon and risk losing the filling.
- Keep an eye on the oven time; 8-10 minutes is usually perfect depending on thickness. Overbaking dries out salmon fast.
- Let salmon rest a few minutes after cooking so juices settle and stuffing cools slightly for the best texture.
Equipment You’ll Need
- Sharp chef’s knife – essential for slicing a clean pocket in the salmon without cutting through.
- Ovenproof skillet – lets you sear the salmon on the stove and finish cooking in the oven without transferring.
- Mixing bowl – to combine your crab, shrimp, and cream cheese filling smoothly.
- Spoon or small spatula – perfect for gently stuffing the salmon pockets with your filling.
- Cutting board – a sturdy surface for prepping shrimp, shallots, and slicing salmon safely.
Flavor Variations & Add-Ins
- Swap crab with lobster for a richer, slightly sweeter filling when you want an extra special touch.
- Add chopped scallions or chives for a milder onion flavor and fresh green color.
- Include a pinch of Old Bay seasoning or smoked paprika to give the stuffing a subtle spice kick.
- Mix in chopped fresh spinach or kale to add nutrients and a slight earthiness to balance the richness.
Deliciously Decadent Crab and Shrimp Stuffed Salmon
Ingredients You’ll Need:
- 4 salmon fillets (6 oz each), skin on
- 1/2 lb fresh crab meat, picked over for shells
- 1/2 lb shrimp, peeled, deveined, and chopped into small pieces
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup shallots, finely chopped
- 3/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 tbsp fresh dill, chopped (plus extra for garnish)
- Salt and black pepper to taste
- 1 tbsp olive oil or vegetable oil
- Lemon wedges for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and an additional 12-14 minutes to cook. Overall, you’ll spend around 35 minutes from start to finish, including searing the salmon and baking it to perfection.
Step-by-Step Instructions:
1. Prepare the Salmon:
Preheat your oven to 375°F (190°C). With a sharp knife, carefully slice a pocket lengthwise into each salmon fillet, being sure not to cut all the way through.
2. Make the Seafood Filling:
In a skillet over medium heat, melt the butter. Add the minced garlic and chopped shallots and sauté for 2-3 minutes until soft and fragrant. Add the chopped shrimp and cook for 3-4 minutes until pink and opaque. Remove from heat.
Transfer to a bowl and mix in crab meat, cream cheese, mayonnaise, Parmesan cheese, Dijon mustard, lemon juice, parsley, and dill. Season with salt and black pepper. Stir gently to combine all ingredients well.
3. Stuff and Cook the Salmon:
Spoon the crab and shrimp mixture evenly into the salmon pockets, pressing gently to fill them nicely.
Heat olive oil in an ovenproof skillet over medium-high heat. Place the stuffed salmon skin side down and sear for 3-4 minutes until the skin turns crispy and golden brown. Flip carefully to the other side.
Transfer the skillet to the oven and bake for 8-10 minutes until the salmon is cooked through and the filling is hot.
4. Serve With Style:
Remove the salmon from the oven and garnish with additional fresh parsley and dill. Serve with lemon wedges on the side. Optionally, spoon some of the pan juices or a light cream sauce over the salmon for extra flavor.
Can I Use Frozen Crab and Shrimp for This Recipe?
Yes, you can use frozen crab and shrimp. Just make sure to thaw them completely in the refrigerator overnight or under cold running water before cooking to ensure proper texture and flavor.
What Can I Substitute for Cream Cheese in the Stuffing?
You can substitute cream cheese with mascarpone for a richer taste or Greek yogurt for a lighter option. Keep in mind that Greek yogurt will make the filling a bit tangier and less creamy.
How Should I Store Leftovers?
Store any leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, covered, to keep it moist and delicious.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can prepare the crab and shrimp mixture up to a day in advance and store it in the fridge. Stuff the salmon fillets right before cooking to maintain freshness and texture.