Name: Crab & Shrimp Stuffed Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 center-cut salmon fillets, skin-on or skinless; 1/2 cup cooked shrimp, finely chopped; 1/2 cup lump crab meat, drained; 4 oz cream cheese, softened; 2 tbsp mayonnaise; 1 tbsp lemon juice; 1 tsp Dijon mustard; 2 cloves garlic, minced; 2 green onions, finely chopped; 1 tsp Old Bay seasoning or seafood seasoning; Salt and pepper to taste; 2 tbsp olive oil or melted butter (for brushing)

Jump to Recipe·Leave a Review

This Crab & Shrimp Stuffed Salmon is an indulgent, restaurant-quality dish that’s perfect for a special dinner or when I want to impress guests with minimal effort. Juicy salmon fillets are generously stuffed with a rich mixture of crab, shrimp, and savory seasonings, then baked to perfection. Every bite brings a satisfying mix of buttery seafood and tender fish that’s hard to resist.

Why You’ll Love This Recipe

I love this recipe because it brings together the best of both worlds—flaky, juicy salmon with the luxurious texture and flavor of crab and shrimp. It’s an easy way to elevate dinner without needing fancy cooking skills. Whether I’m hosting or just treating myself, this dish never fails to impress. Plus, it’s versatile enough for holiday dinners or simple weeknight meals.

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, center-cut
Cooked shrimp, finely chopped
Lump crab meat, drained
Cream cheese, softened
Mayonnaise
Lemon juice
Dijon mustard
Garlic, minced
Green onions, finely chopped
Old Bay seasoning or seafood seasoning
Salt and pepper to taste
Olive oil or melted butter (for brushing)

Directions

I start by preheating the oven to 375°F (190°C).
In a medium bowl, I mix the softened cream cheese, mayonnaise, lemon juice, Dijon mustard, minced garlic, green onions, Old Bay seasoning, and a pinch of salt and pepper until smooth.
Then, I gently fold in the chopped shrimp and crab meat to create the seafood stuffing.
With a sharp knife, I make a slit in the thickest part of each salmon fillet to form a pocket—careful not to cut all the way through.
I stuff the seafood mixture generously into each pocket.
I place the stuffed salmon fillets onto a greased baking dish or sheet, brush the tops with olive oil or melted butter, and bake for 18–20 minutes, or until the salmon flakes easily with a fork.
For a golden top, I broil them for 1–2 minutes at the end.

Servings and timing

This recipe serves 4 people and takes about 35 minutes from start to finish, including prep and cook time. It’s a great option for a weeknight dinner or a celebratory weekend meal.

Variations

I sometimes add finely diced red bell pepper or spinach into the stuffing for a touch of color and extra nutrients. For a bit of heat, I like to mix in a dash of hot sauce or red pepper flakes. I can also switch the cream cheese with ricotta or mascarpone for a different texture. If I prefer a different fish, thick fillets of cod or halibut work beautifully too.

storage/reheating

I store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. To reheat, I cover it with foil and warm it in a 300°F (150°C) oven for about 10–15 minutes until heated through. I avoid microwaving, as it can make the seafood rubbery.

FAQs

How do I know when the salmon is cooked through?

I check if the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part.

Can I use canned crab meat?

Yes, I can use canned crab as long as it’s high-quality and drained well. Lump or claw meat works best for texture.

Can I make this dish ahead of time?

I prepare the stuffing and stuff the fillets up to a day ahead, then keep them covered in the fridge. I bake them just before serving.

What can I serve with stuffed salmon?

I like serving it with garlic mashed potatoes, steamed asparagus, or a fresh green salad to keep the meal balanced.

Can I grill the stuffed salmon instead of baking it?

Grilling works if I wrap the stuffed fillets in foil to keep the filling secure and moist. I grill over medium heat for 15–20 minutes.

Conclusion

This Crab & Shrimp Stuffed Salmon is my go-to when I want something impressive yet easy to pull off. It’s rich, satisfying, and full of flavor, making every bite feel like a special occasion. Whether I serve it for guests or a quiet night in, it always hits the mark.

Crab & Shrimp Stuffed Salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: American

Print Recipe

Description

This Crab & Shrimp Stuffed Salmon is a rich and indulgent dish featuring juicy salmon fillets filled with a creamy, savory mixture of crab, shrimp, and seasonings. Perfect for special occasions or a luxurious dinner at home.

Instructions

Preheat the oven to 375°F (190°C).
In a medium bowl, mix the cream cheese, mayonnaise, lemon juice, Dijon mustard, garlic, green onions, Old Bay seasoning, salt, and pepper until smooth.
Fold in the chopped shrimp and crab meat to form the stuffing.
Make a slit in the thickest part of each salmon fillet to form a pocket, being careful not to cut all the way through.
Stuff the seafood mixture generously into each pocket.
Place the stuffed salmon fillets onto a greased baking dish or sheet, brush the tops with olive oil or melted butter.
Bake for 18–20 minutes or until the salmon flakes easily with a fork.
Broil for 1–2 minutes at the end for a golden top.