Crab and Shrimp Stuffed Salmon is an elegant seafood dish that combines the rich flavor of fresh salmon with a creamy, savory filling made from crab and shrimp. It looks impressive on the plate, but it is surprisingly simple to prepare. This recipe is perfect for a special dinner, a weekend treat, or when you want to serve something restaurant-quality at home.
The tender salmon acts as the perfect base for the seafood stuffing, which is both creamy and slightly tangy with hints of lemon and herbs. Each bite delivers a balance of flaky fish and flavorful filling, making this a dish that seafood lovers will truly enjoy.
Ingredients (Serves 4)
For the Salmon:
- 4 thick salmon fillets
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Lemon slices for topping (optional)
For the Crab and Shrimp Filling:
- 1 cup crab meat (lump or shredded, shells removed)
- ¾ cup shrimp, peeled, deveined, and finely chopped
- 4 oz (113g) cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, finely chopped
- 1 small garlic clove, minced
- ½ teaspoon seafood seasoning (optional)
- Salt and black pepper, to taste
Step-by-Step Instructions
1. Prepare the Filling
In a medium bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, lemon zest, minced garlic, parsley, seafood seasoning (if using), salt, and black pepper. Mix until smooth and creamy.
Add the chopped shrimp and crab meat. Gently fold them into the mixture, being careful not to break up the crab too much. Set aside in the refrigerator while you prepare the salmon.
2. Prepare the Salmon Fillets
Preheat your oven to 375°F (190°C).
Place the salmon fillets on a clean cutting board. Using a sharp knife, carefully cut a horizontal slit along the side of each fillet to create a pocket. Be careful not to slice all the way through.
Season both sides of the salmon with salt, black pepper, garlic powder, and paprika. Lightly rub the surface with olive oil.
3. Stuff the Salmon
Spoon a generous amount of the crab and shrimp filling into each salmon pocket. Press gently to keep the filling inside without tearing the fish.
If needed, use a toothpick to help hold the fillet closed. You can also place a thin lemon slice on top for extra flavor and freshness.
4. Bake the Salmon
Place the stuffed salmon fillets in a lightly greased baking dish.
Bake in the preheated oven for 20–25 minutes, or until:
- The salmon is fully cooked and flakes easily with a fork
- The filling is hot and slightly golden on top
For a light golden finish, you can broil for the last 2–3 minutes, but watch carefully to avoid burning.
Let the salmon rest for 5 minutes before serving.
Serving Suggestions
Serve your Crab and Shrimp Stuffed Salmon with:
- Roasted vegetables (asparagus, zucchini, or green beans)
- Creamy mashed potatoes
- Rice or quinoa
- A fresh green salad with lemon vinaigrette
The freshness of the side dishes balances the richness of the salmon stuffing perfectly.
Tips and Variations
- For extra flavor, add a little grated Parmesan cheese to the stuffing.
- You can include finely chopped spinach or bell peppers for more color and nutrients.
- If you like mild heat, add a pinch of chili flakes to the filling.
- If crab is not available, you can replace it with more shrimp or even cooked lobster.
Storage and Reheating
If you have leftovers:
- Store them in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 300°F (150°C) for about 10 minutes, covered loosely with foil. This helps keep the salmon moist.
- Avoid using the microwave, as it can make the salmon dry and rubbery.
Final Words
Crab and Shrimp Stuffed Salmon is a luxurious yet simple dish that brings restaurant flavors into your kitchen. With its creamy seafood filling and perfectly baked salmon, it is a guaranteed crowd-pleaser for family dinners or special occasions. Once you try it, it will quickly become one of your favorite seafood recipes.