Crab and Shrimp Stuffed Salmon : Easy & Elegant

Looking for a luxurious seafood dish that’s surprisingly easy to make at home? This Crab and Shrimp Stuffed Salmon recipe is a stunning centerpiece for any dinner. With flaky, buttery salmon wrapped around a savory mixture of tender shrimp, lump crab, breadcrumbs, and herbs, it brings together everything you love about elegant seafood—without the restaurant price tag.

Whether you’re hosting a special occasion or want to elevate a weeknight dinner, this stuffed salmon recipe is packed with flavor and incredibly satisfying. It’s everything you’d expect from a high-end meal: rich, moist salmon, delicately seasoned crab and shrimp stuffing, and a golden crust baked to perfection.

Let’s dive into how to make this impressive dish, along with expert tips, common mistakes to avoid, and storage options.

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What Is Crab and Shrimp Stuffed Salmon?

Crab and Shrimp Stuffed Salmon is a savory baked dish where a thick fillet of salmon is slit open or butterflied, then filled with a rich mixture of crabmeat, chopped shrimp, seasonings, breadcrumbs, and often cream cheese or mayo to bind it all together. The salmon is then baked until flaky, while the filling remains moist and flavorful.

This type of stuffed salmon combines the best of three seafood favorites—salmon, shrimp, and crab—into one dish. It’s often featured on restaurant menus, but making it at home is easier than you think.

The stuffing resembles a seafood cake filling, and can also be adapted for shrimp stuffed recipes, stuffed shrimp, or even crab stuffed fish variations.

Ingredients for Crab and Shrimp Stuffed Salmon (With Exact Measurements)

To serve 4, you’ll need the following:

For the salmon:

• 4 skinless salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Lemon wedges, for serving

For the stuffing:

• 6 oz lump crab meat (drained and picked over)
• 6 oz small shrimp (peeled, deveined, chopped)
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 tablespoons finely chopped onion
• ¼ cup red bell pepper, diced
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup cream cheese, softened
• 2 tablespoons mayonnaise
• ½ cup breadcrumbs (panko or regular)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice

These ingredients strike the perfect balance of creaminess, seasoning, and seafood-forward flavor. You can easily adjust the spice level or use different herbs depending on your preferences.

Recommended Kitchen Equipment

Here’s what you’ll need to prepare this dish with ease:

• Baking sheet or oven-safe dish
• Sharp knife (for butterflying the salmon)
• Mixing bowls
• Skillet or sauté pan
• Spoon or spatula
• Basting brush (optional, for olive oil)
• Foil or parchment paper

A fish spatula is helpful when transferring cooked salmon, and a thermometer can help ensure perfect doneness.

How to Make Crab and Shrimp Stuffed Salmon Step-by-Step

Step 1: Prep the stuffing
In a skillet over medium heat, melt the butter and sauté the garlic, onion, and bell pepper for 2–3 minutes until soft and fragrant. Add chopped shrimp and cook just until pink—about 2 more minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine the sautéed shrimp mixture with crab meat, cream cheese, mayo, breadcrumbs, lemon juice, parsley, Old Bay seasoning, salt, and pepper. Stir until well combined and set aside.

Step 2: Prepare the salmon
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Pat the salmon fillets dry with a paper towel.

Use a sharp knife to cut a deep pocket in each salmon fillet lengthwise—do not cut all the way through. Season each fillet inside and out with olive oil, salt, pepper, paprika, and garlic powder.

Step 3: Stuff the salmon
Spoon the crab and shrimp stuffing into each pocket, pressing it in gently. Mound a little on top if desired.

Place the stuffed salmon fillets on the prepared baking sheet.

Step 4: Bake
Bake in the preheated oven for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F.

Optional: Broil the top for 1–2 minutes to create a golden crust.

Step 5: Serve
Remove from the oven and let rest for a few minutes. Serve with lemon wedges and a side of steamed vegetables, rice, or a fresh green salad.

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Tips for Juicy, Flavor-Packed Stuffed Salmon Every Time

Use fresh, high-quality seafood for the best taste. If using frozen shrimp or crab, thaw and pat dry before adding to the mixture.

Don’t overcook the salmon. Check it at 18 minutes—depending on thickness, it may cook faster.

Use cream cheese or mayo to keep the filling moist and creamy during baking.

Add extra breadcrumbs if the stuffing feels too loose. The mixture should be spoonable, not runny.

For extra color and crunch, brush the tops with melted butter or olive oil before baking.

A squeeze of lemon after baking brightens the whole dish.

Common Mistakes to Avoid When Making Stuffed Salmon Recipes

Overfilling the salmon can cause the stuffing to spill out. Press it in firmly but don’t pack too much.

Using too wet a stuffing mix will prevent the filling from setting properly. Make sure sautéed vegetables are slightly cooled and not watery.

Not sealing the salmon enough can result in uneven cooking. Make a deep pocket but keep both sides connected.

Skipping seasoning on the salmon means missed flavor. Season inside and outside the fillet.

Baking at too high a temperature can dry out both the salmon and filling. Stick to 375°F for even cooking.

Avoiding these common pitfalls ensures that your shrimp stuffed salmon turns out perfectly cooked and restaurant-worthy every time.

Variations: Add-Ins and Flavor Twists

This recipe is highly customizable. Here are some delicious alternatives to try:

Cheesy twist: Add shredded parmesan or mozzarella to the stuffing mix.

Cajun stuffed salmon: Swap Old Bay for Cajun seasoning and add diced jalapeños for spice.

Spinach-stuffed salmon: Add sautéed spinach to the stuffing for a green boost.

Bacon-wrapped: Wrap the entire stuffed fillet in thinly sliced turkey bacon before baking.

Crab-only or shrimp-only versions: Adjust the filling to focus on your preferred seafood for a crab stuffed salmon or stuffed shrimp dish.

You can even prepare the stuffing separately and serve it over grilled salmon if you don’t want to butterfly the fillets.

How to Serve Stuffed Salmon for Special Occasions

This dish is a showstopper on any dinner table. Here are ideas for plating and pairing:

For holidays or entertaining:
Serve alongside wild rice, roasted asparagus, and a glass of sparkling water with lemon.

For romantic dinners:
Pair with mashed potatoes and sautéed green beans with a garlic-butter drizzle.

For light brunches:
Offer with a citrus salad and herbed couscous. Slice and serve buffet-style.

Add fresh herbs or a simple lemon dill sauce for a fine-dining finish.

Whether for date nights, holidays, or dinner parties, stuffed salmon always impresses.

How to Store and Reheat Leftovers Properly

Refrigerator:
Store leftovers in an airtight container for up to 2 days. Be sure to let the salmon cool completely before storing.

Freezer:
Wrap each portion tightly in plastic wrap, then foil, and store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheating:
Reheat gently in the oven at 300°F for 10–15 minutes or in the microwave on 50% power for 2–3 minutes. Add a splash of lemon juice or broth to keep it moist.

Avoid high heat when reheating to prevent drying out the delicate fish and stuffing.

Nutrition Information (Per Serving)

Here is an approximate breakdown per serving (1 stuffed fillet):

Calories: 390
Protein: 36 g
Fat: 24 g
Saturated Fat: 8 g
Cholesterol: 120 mg
Carbohydrates: 6 g
Fiber: 0 g
Sugars: 1 g
Sodium: 520 mg
Calcium: 6% DV
Iron: 10% DV

This dish is low in carbs, high in protein, and rich in omega-3s, making it a great choice for those following low-carb or high-protein diets.

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Crab and Shrimp Stuffed Salmon FAQs

Can I use canned crab instead of fresh?
Yes, just be sure to drain and pick over for shells. Fresh or lump crab is ideal for best flavor.

Can I prepare this recipe in advance?
Yes, you can stuff the salmon up to one day ahead and refrigerate until ready to bake.

Can I make this recipe dairy-free?
You can omit the cream cheese and mayo or use dairy-free alternatives. The texture may be slightly less creamy.

What’s the best type of shrimp to use?
Small or medium raw shrimp work well. Avoid pre-cooked shrimp as they may overcook in the oven.

Can I cook this in foil or parchment packets?
Yes, that method helps seal in moisture. Just open the packets in the last few minutes to crisp the top.

Is this dish gluten-free?
Use gluten-free breadcrumbs to make this recipe completely gluten-free.

Final Thoughts and Share This Recipe Call to Action

This Crab and Shrimp Stuffed Salmon is an unforgettable meal that’s easier to make than it looks. With layers of buttery salmon, tender shrimp, and delicate crab all baked to perfection, this dish is rich in flavor and elegant enough for any occasion.

Whether you’re looking for stuffed salmon recipes to impress dinner guests or simply want to treat yourself to a luxurious home-cooked meal, this recipe delivers.

If you loved this dish, be sure to share it with your friends, leave a comment, and subscribe to the blog for more seafood specialties and restaurant-quality meals made easy.

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