A deliciously elegant dinner that's surprisingly simple to prepare, combining tender salmon with a creamy, flavorful seafood stuffing. It’s perfect for both weeknight meals and special occasions.

Why You’ll Love This Recipe

I love how this recipe brings together the rich flavors of crab and shrimp in every bite. The creamy filling contrasts beautifully with the flaky salmon, and the Old Bay seasoning adds that classic seafood touch. Plus, baking everything together means less fuss and cleanup.

ingredients

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

4 salmon fillets (skin-on or skinless, about 6 oz each)
1 teaspoon salt
⅛ teaspoon pepper (or to taste)
1 tablespoon olive oil

For the stuffing:

½ cup cooked shrimp, finely chopped
½ cup lump crab meat
2 oz cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 garlic clove, minced
1 teaspoon Old Bay seasoning (or Cajun seasoning)
¼ cup shredded mozzarella or Parmesan cheese
1 tablespoon chopped parsley

For the topping (optional):

2 tablespoons melted butter
Smoked paprika
Extra parsley for garnish

directions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Pat the salmon fillets dry and season both sides with salt and pepper.
Carefully cut a pocket or slit lengthwise into the thickest part of each fillet.
In a bowl, mix chopped shrimp, crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, garlic, Old Bay seasoning, shredded cheese, and parsley until well combined.
Spoon the seafood mixture into each salmon pocket, gently pressing to pack it in. If there’s extra filling, I mound it on top of the salmon.
Place the stuffed fillets in the baking dish, drizzle with olive oil or melted butter, and sprinkle with smoked paprika if using.
Bake for about 20 minutes, or until the salmon flakes easily with a fork and the stuffing is hot.
Garnish with parsley and serve with lemon wedges, rice, or roasted vegetables.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes swap out Old Bay seasoning for Cajun seasoning if I’m in the mood for something spicier.
For extra creaminess, I’ll add a tablespoon of sour cream to the stuffing.
A sprinkle of breadcrumbs on top before baking gives a nice crunchy texture.
To lower fat, I’ve replaced mayo with Greek yogurt—same tangy flavor with fewer calories.
I’ve even made a version with crab only, which is just as tasty if I’m out of shrimp.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm in a 325°F (165°C) oven for 8–10 minutes, or until heated through. The filling stays creamy, and the salmon stays moist when reheated this way.

FAQs

How can I tell when the salmon is done?

I look for the salmon to flake easily with a fork and for the stuffing to be heated through. An internal temperature of 145°F (63°C) is a reliable indicator.

Can I use frozen shrimp or crab?

Yes—I thaw them fully, pat them dry, and then chop. Excess moisture can make the filling too runny, so drying them well is key.

Can I prepare this ahead of time?

Absolutely. I assemble the stuffed salmon and cover it in the baking dish, then refrigerate for up to 6 hours before baking. I add the olive oil or butter and paprika just before putting it in the oven.

Can I skip the cheese or use a different one?

Yes, I’ve made it without cheese and it still tastes great. You can also try Monterey Jack or Gruyère for different flavor profiles.

What should I serve with this?

I love serving it with lemon-butter rice, roasted asparagus, or a crisp green salad to balance the rich seafood flavors.

Conclusion

I truly enjoy how this Crab and Shrimp Stuffed Salmon feels gourmet without the fuss. With its creamy seafood stuffing, seasoned to perfection, it’s a dish I love making when I want to impress or just treat myself. Enjoy every delicious bite!