Crab & Shrimp Stuffed Salmon

My Favorite Stuffed Salmon Recipe You’ll Love

Hey there! If you’re anything like me, you sometimes want a meal that’s both fancy and comforting without spending hours in the kitchen. This stuffed salmon recipe ticks all those boxes for me. It’s packed with juicy salmon, creamy crab and shrimp stuffing, and just enough zest from lemon and garlic to keep your taste buds happy. Plus, it makes a perfect weekend dinner or a way to impress guests with minimal fuss.

Nutritional Benefits of Salmon and Seafood

Not only is this dish absolutely delicious, but it’s also a powerhouse of nutrition. Salmon is rich in omega-3 fatty acids, which are excellent for heart and brain health. The shrimp and crab add lean protein without a ton of calories, plus important minerals like zinc and selenium. Combining these ingredients gives you a meal that’s high in protein, packed with vitamins, and supportive of overall wellness. Plus, the use of fresh herbs and lemon juice adds antioxidants for a clean, fresh flavor and a health boost.

Adaptable Variations to Try

• Make it dairy-free: Swap the cream cheese and Parmesan for vegan cream cheese and nutritional yeast to keep the creaminess and cheesy flavor without dairy.
• Spice it up: Want a little heat? Add a pinch of cayenne pepper or some chopped fresh jalapeño to the stuffing for a spicy kick.
• Different seafood combos: No crab? No problem! You can replace the crab meat with chopped scallops or even more shrimp.
• Fresh herbs switch-up: Try dill or basil instead of parsley for a different fresh herb flavor that pairs beautifully with seafood.

Step-by-Step Stuffed Salmon Recipe

Ingredients

• 4 large salmon fillets (6-8 oz each), skin removed and thick enough for stuffing
• 1 cup peeled and deveined shrimp (chopped or small whole)
• 1 cup lump or claw crab meat, drained
• 4 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small shallot or 1/4 cup finely chopped onion
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• 1 tablespoon freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste
• 1 teaspoon Old Bay seasoning or paprika (optional)
• 2 tablespoons olive oil or cooking oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and shallots, and sauté for 2-3 minutes until fragrant and translucent.
3. Add the shrimp to the skillet and cook until they just turn pink, about 2 minutes. Remove the skillet from heat.
4. In a mixing bowl, stir together the cooked shrimp, crab meat, softened cream cheese, grated Parmesan, chopped parsley, lemon juice, Old Bay seasoning (if you’re using it), and salt and pepper to taste. Mix until creamy and well combined.
5. Carefully cut a horizontal pocket along the thick side of each salmon fillet, being mindful not to cut all the way through.
6. Heat the remaining 1 tablespoon of butter and olive oil in a large oven-safe skillet over medium-high heat. Season the salmon fillets with salt and pepper.
7. Place the salmon fillets in the skillet, pockets side down, and sear for 2-3 minutes until golden brown. Flip and sear for another 1-2 minutes.
8. Remove the salmon from the skillet and gently stuff each pocket with the crab and shrimp mixture. Put the stuffed fillets back into the skillet or transfer them to a baking dish.
9. Bake in the preheated oven for 12-15 minutes or until the salmon is fully cooked and the stuffing is bubbling and lightly browned on top.
10. Optional step: Spoon any juices from the skillet back over the salmon, or simmer the juices with a splash of cream for a quick, luscious sauce.
11. Garnish with extra chopped parsley and serve immediately. This dish is wonderful paired with mashed potatoes, steamed vegetables, or a simple green salad.

Practical Tips for the Best Stuffed Salmon

• Thickness matters: Pick salmon fillets that are thick enough to hold the stuffing without falling apart, about 1 1/2 inches is perfect.
• Don’t skip the sear: Searing both sides before baking locks in flavor and gives a beautiful golden crust that makes this dish look impressively professional.
• Watch your oven time: Salmon cooks fast, so keep an eye on it to avoid drying out. It should flake easily with a fork but still remain moist.
• Storing leftovers: Store any leftovers tightly covered in the fridge and eat within 2 days for best freshness.
• Easy substitutions: If you don’t have fresh seafood, frozen shrimp and canned crab meat can be used—just be sure to thaw and drain well.

Equipment Needed

• A sharp knife for creating the salmon pockets
• Oven-safe skillet or baking dish
• Mixing bowls
• Skillet for sautéing shrimp and aromatics
• Measuring spoons and cups
• Spatula or spoon for mixing and stuffing

Frequently Asked Questions

1. Can I prepare this dish ahead of time?
   Yes! You can prepare the stuffing and stuff the salmon a few hours ahead. Keep it wrapped in the fridge until ready to cook.
2. Can I freeze stuffed salmon?
   It’s better to freeze the stuffing separately and then assemble fresh before cooking to maintain texture and flavor.
3. What can I serve with stuffed salmon?
   Mashed potatoes, steamed asparagus, rice pilaf, or a crisp green salad all pair wonderfully.
4. Can I use frozen crab or shrimp?
   Absolutely! Just be sure to thaw fully and drain so your stuffing isn’t watery.
5. Is Old Bay seasoning necessary?
   Not at all—it adds a nice touch of spice, but paprika or your favorite seafood seasoning work well too.

Let’s See Your Stuffed Salmon Creations!

Ready to give this recipe a try? I’d love to know how it turns out for you! Don’t forget to snap a photo and share it with me on Pinterest. I’m always excited to see your cooking adventures and share your delicious creations with our foodie community!