Crab & Shrimp Stuffed Salmon

I love this elegant Crab & Shrimp Stuffed Salmon—flaky salmon fillets filled with a savory seafood-stuffed mix that’s rich, flavorful, and impressive without being complicated.

Why You’ll Love This Recipe

I’m drawn to how the buttery salmon pairs beautifully with a flavorful crab and shrimp stuffing infused with herbs, lemon, and garlic. It’s indulgent yet elegant, perfect for easy weeknight dinners or special occasions. The stuffing keeps the salmon moist and makes every bite special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Salmon fillets (about 6–8 oz each), skin removed
• Crab meat (fresh or canned), flaked
• Shrimp, finely chopped
• Cream cheese, softened (or substitute with Greek yogurt for a lighter twist)
• Mayonnaise or sour cream (optional, for creaminess)
• Garlic, minced
• Lemon zest and lemon juice
• Fresh herbs (like dill, parsley, chives), chopped
• Panko breadcrumbs (for texture)
• Olive oil or melted butter (for drizzling and sautéing)
• Salt and freshly ground black pepper

directions

1. I preheat the oven to 375 °F (190 °C) and lightly grease a baking dish.

2. I prepare the stuffing by combining crab meat, chopped shrimp, cream cheese, a bit of mayo or sour cream (if using), minced garlic, lemon zest, herbs, salt, pepper, and breadcrumbs in a bowl. If I want extra texture, I sauté the shrimp and garlic in a little olive oil first before mixing.

3. I fan out the salmon fillets and spoon the stuffing onto one side, gently pressing it to adhere. I fold the fillets over to enclose the filling or leave slightly open—either works beautifully.

4. I place the stuffed fillets in the baking dish, drizzle with olive oil or melted butter, and season with a final sprinkle of salt, pepper, and lemon zest.

5. I bake for about 20–25 minutes, until the salmon is just cooked through (an internal temperature of ~125–130 °F/52–54 °C) and the stuffing is hot and lightly golden on top.

6. I let it rest for a couple of minutes before serving, then garnish with extra lemon slices or herbs.

Servings and timing

This recipe makes about 4 servings.
Prep time: ~15 minutes
Cook time: ~20–25 minutes
Total time: ~35–40 minutes

Variations

• Stuffing swaps: I sometimes add crab-only or shrimp-only stuffing, or toss in chopped spinach or artichoke hearts to the mix.

• Cheese twist: I swap cream cheese for mascarpone or goat cheese for a richer flavor.

• Crunchy topping: I sprinkle extra panko or parmesan on top and broil for the last 2 minutes to get a golden crust.

• Citrus flavor: I add lime zest and cilantro for a different twist.

• Spicy kick: I mix in a pinch of chili flakes or diced jalapeño to the stuffing for heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a 325 °F oven for about 8–10 minutes, until heated through. Reheating in a skillet over medium-low heat with a splash of broth also works well.

FAQs

Can I use frozen seafood?

Absolutely—I thaw the seafood fully and pat it dry before using. Too much extra moisture can make the stuffing soggy.

Can I prep this in advance?

Yes—I assemble the stuffed salmon, cover, and refrigerate for a few hours before baking straight from the fridge. I might add a couple of extra minutes to the cooking time.

Is it gluten-free?

Yes—it’s easy to make gluten-free by swapping regular breadcrumbs with gluten-free panko or almond flour.

Can I bake this on foil or parchment?

Definitely—I sometimes bake on a foil-lined sheet or parchment for easy cleanup, and it works beautifully.

What to serve with it?

I serve this with steamed asparagus, roasted potatoes, or a crisp green salad to complement the richness of the fish.

Conclusion

Crab & Shrimp Stuffed Salmon is one of my favorite recipes for when I want something indulgent yet easy. I love how the creamy, savory seafood stuffing enhances the tender salmon and makes the dish feel fancy without fuss. It’s a delicious recipe I return to when I want to impress or treat myself.