Crab & Shrimp Stuffed Salmon

Crab and shrimp stuffed salmon is a rich, flavorful main dish that feels like something straight out of a fine seafood restaurant. I take thick salmon fillets and fill them with a creamy, savory mixture of lump crab, tender shrimp, herbs, and a hint of lemon. It’s elegant enough for special occasions but easy enough to make any night I want something impressive and indulgent.

Why You’ll Love This Recipe

I love this dish because it combines everything I enjoy about seafood into one beautifully baked entrée. The salmon stays juicy and flaky, while the crab and shrimp filling adds a luxurious texture and flavor. It’s naturally low-carb, full of protein, and pairs perfectly with roasted vegetables, rice, or a light salad. Plus, I can prep it ahead and just pop it in the oven when I’m ready to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Lump crab meat (drained and picked over for shells)

• Cooked shrimp (chopped)

• Cream cheese (softened)

• Mayonnaise

• Dijon mustard

• Garlic (minced)

• Lemon juice

• Fresh parsley or dill (chopped)

• Old Bay seasoning or paprika

• Salt and pepper

• Shredded mozzarella or parmesan (optional, for creaminess)

For the salmon:

• Salmon fillets (thick-cut, skin-on or skinless)

• Olive oil or melted butter

• Salt and pepper

• Lemon slices (for garnish)

Directions

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

2. I mix the crab, shrimp, cream cheese, mayo, mustard, garlic, lemon juice, herbs, seasoning, and cheese (if using) in a bowl until fully combined.

3. I pat the salmon fillets dry and season them with salt and pepper.

4. I carefully cut a slit in the center of each fillet to form a pocket, being careful not to cut all the way through.

5. I stuff the filling into each salmon pocket, pressing it in gently to keep it secure.

6. I place the fillets in the baking dish, drizzle with olive oil or butter, and add a few lemon slices on top or around the sides.

7. I bake for 20–25 minutes, or until the salmon flakes easily with a fork and the stuffing is hot and creamy.

8. I let it rest for a couple of minutes before serving.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 20–25 minutes to bake, making it a great option for weeknights or special dinners.

Variations

Sometimes I add sautéed spinach, bell pepper, or green onion to the filling for more color and flavor. I’ve also swapped the cream cheese for ricotta or used Cajun seasoning for a spicy twist. If I want to keep it lighter, I skip the cheese and use Greek yogurt in place of mayo.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I bake them covered at 300°F for 10–15 minutes or microwave gently until heated through. I avoid overheating to keep the salmon moist. This dish is best fresh but still delicious the next day.

FAQs

Can I use canned crab or pre-cooked shrimp?

Yes, I use canned or refrigerated crab meat and pre-cooked shrimp to save time. I just make sure to drain them well and pat dry to avoid a watery filling.

How do I know when the salmon is done?

I check that the salmon flakes easily with a fork and the internal temperature reaches 145°F. The stuffing should be hot and creamy.

Can I make this ahead?

Yes, I assemble the stuffed salmon up to a day in advance and store it covered in the fridge. When ready, I bake it straight from the fridge, adding a few extra minutes.

What sides go well with this dish?

I love serving it with lemon rice, roasted asparagus, garlic green beans, or a simple side salad to keep the meal balanced.

Can I use a whole salmon fillet instead of individual cuts?

Yes, I’ve made this by butterflying a large salmon fillet and spreading the filling in the center, then folding it over and baking. It works beautifully for serving a group.

Conclusion

Crab and shrimp stuffed salmon is one of those dishes that looks and tastes gourmet but is surprisingly simple to make. I love the combination of fresh seafood, creamy filling, and perfectly baked salmon—it’s a true showstopper. Whether I’m hosting or just treating myself, this recipe always brings elegance and flavor to the table.

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