Name: Crab Shrimp Stuffed Salmon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 salmon fillets (skin-on or skinless); 1/2 cup cooked shrimp, finely chopped; 1/2 cup lump crab meat (fresh, canned, or imitation); 4 oz cream cheese, softened; 2 tbsp mayonnaise; 1 tsp Dijon mustard; 1 tbsp lemon juice; 1 garlic clove, minced; 2 tbsp green onions or chives, finely chopped; 1 tbsp fresh parsley or dill, chopped; 1/2 tsp Old Bay seasoning or paprika; Salt and black pepper, to taste; 1 tbsp olive oil or melted butter (for brushing); Lemon wedges and herbs, for garnish

This Crab Shrimp Stuffed Salmon is an elegant, restaurant-style dish that’s surprisingly easy to make at home. Each salmon fillet is filled with a creamy, savory mixture of crab, shrimp, herbs, and spices, then baked until perfectly flaky and golden. I love serving this when I want something that feels fancy but doesn’t take much effort to pull together.

Why You’ll Love This Recipe

I love how indulgent and flavorful this recipe is. The rich seafood stuffing perfectly complements the tender, buttery salmon. It’s ideal for special dinners, date nights, or holidays, yet simple enough for a weeknight treat. I also love how versatile it is—I can easily tweak the stuffing based on what I have on hand.

Ingredients

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

Salmon fillets (skin-on or skinless)
Cooked shrimp, finely chopped
Lump crab meat (fresh, canned, or imitation)
Cream cheese, softened
Mayonnaise
Dijon mustard
Lemon juice
Garlic, minced
Green onions or chives, finely chopped
Fresh parsley or dill
Old Bay seasoning or paprika
Salt and pepper
Olive oil or melted butter (for brushing)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper.
In a bowl, I mix the cream cheese, mayo, mustard, lemon juice, garlic, green onions, parsley, Old Bay, salt, and pepper until smooth.
I fold in the chopped shrimp and crab meat gently, being careful not to break it up too much.
I cut a slit into the center of each salmon fillet to create a pocket, being careful not to slice all the way through.
I spoon the seafood mixture into each pocket, pressing it in slightly so it stays in place.
I place the stuffed fillets in the baking dish, brush with olive oil or butter, and sprinkle with a pinch of paprika or extra seasoning.
I bake for 20–25 minutes, or until the salmon flakes easily with a fork and the stuffing is hot and golden on top.
I garnish with fresh herbs and serve with lemon wedges.

Servings and timing

This recipe makes 4 stuffed salmon fillets. It takes about 15 minutes to prep and 25 minutes to bake, so I usually have it ready in about 40 minutes.

Variations

I sometimes add shredded Parmesan or mozzarella to the stuffing for a cheesy version.
For a spicier kick, I mix in a bit of cayenne or diced jalapeños.
I swap out the cream cheese for ricotta or Greek yogurt for a lighter texture.
I use canned salmon instead of crab if I want a more budget-friendly option.
For a richer flavor, I top the fillets with a drizzle of garlic butter just before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I cover the salmon loosely with foil and warm it in the oven at 300°F (150°C) for about 10–12 minutes. I avoid the microwave if I want to preserve the texture of the stuffing.

FAQs

Can I use frozen seafood?

Yes, I’ve used frozen shrimp and crab. I make sure to thaw and drain them well before mixing to avoid a watery stuffing.

Do I need to remove the skin from the salmon?

Not necessarily. I often leave the skin on—it helps hold the fillet together during baking and adds flavor. I just place the skin-side down in the pan.

Can I prepare this dish ahead of time?

Yes, I prep and stuff the salmon ahead, then refrigerate it (covered) until ready to bake. It’s perfect for entertaining.

What sides go well with stuffed salmon?

I like serving this with roasted asparagus, garlic mashed potatoes, lemon rice, or a crisp green salad.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork, and the thickest part should reach an internal temperature of 145°F (63°C).

Conclusion

Crab Shrimp Stuffed Salmon is one of those impressive dishes that’s much easier than it looks. It’s rich, satisfying, and packed with fresh seafood flavor. Whether I’m making it for a weeknight dinner or a special celebration, it always delivers a show-stopping main course that tastes like it came from a high-end restaurant.