Crab & Shrimp Stuffed Salmon

Crab & Shrimp Stuffed Salmon is the ultimate show-stopper dish I turn to when I want something rich, elegant, and downright impressive. It’s everything I love in a seafood dinner—juicy, flaky salmon loaded with a creamy crab and shrimp filling, then baked until golden and tender. It’s bold, buttery, and bursting with coastal flavor.

Why You’ll Love This Recipe

I love this recipe because it feels fancy but is surprisingly easy to make. The stuffing is creamy, briny, and full of texture, with sweet crab, tender shrimp, and just the right amount of seasoning. It turns a simple salmon fillet into something restaurant-worthy—perfect for dinner parties, date nights, or when I just want to treat myself to a gourmet meal without leaving home.

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
1/2 cup lump crab meat
1/2 cup small cooked shrimp, chopped
4 oz cream cheese, softened
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
1 clove garlic, minced
Salt and pepper, to taste
Olive oil or melted butter, for brushing

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.

In a medium bowl, I mix together the cream cheese, mayonnaise, Dijon mustard, Old Bay, lemon juice, garlic, and parsley until smooth.

I gently fold in the crab meat and chopped shrimp, seasoning the filling with salt and pepper to taste.

Using a sharp knife, I carefully slice a pocket into the thickest part of each salmon fillet—being careful not to cut all the way through.

I stuff each fillet generously with the seafood mixture, pressing it in gently so it stays in place.

I place the fillets on the prepared baking sheet and brush the tops with olive oil or melted butter.

I bake for 18 to 22 minutes, or until the salmon flakes easily and the filling is hot and golden.

I let the salmon rest for a few minutes before serving, often garnishing with extra lemon or fresh herbs.

Servings and timing

This recipe serves 4 people and takes about 15 minutes to prep, plus 20 minutes to bake—for a total of 35 minutes. It’s quick enough for a weeknight but fancy enough for a special occasion.

Variations

Sometimes I add grated Parmesan or chopped spinach to the filling for an extra layer of flavor. If I’m feeling bold, I swap the cream cheese for a Cajun-seasoned ricotta or even a little goat cheese. I’ve also topped the stuffed salmon with a buttery breadcrumb crust before baking for a bit of crunch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the salmon gently in a 300°F oven until heated through—usually about 10 minutes. I avoid using the microwave to keep the fish from drying out.

FAQs

Can I use canned crab and frozen shrimp?

Yes, I often use canned lump crab and thawed frozen shrimp when fresh isn’t available. I just make sure to drain and pat everything dry so the filling isn’t watery.

What’s the best salmon to use?

I like thicker fillets with even thickness so they hold the stuffing well. Skin-on or skinless both work—it’s just a matter of preference.

Can I prep this ahead of time?

Absolutely. I assemble the stuffed salmon earlier in the day, cover, and refrigerate. When I’m ready, I bake it fresh.

What should I serve this with?

I usually pair it with lemon rice, roasted asparagus, or a crisp green salad. It also goes great with mashed potatoes or garlicky sautéed spinach.

Can I grill this instead of baking?

Yes, but I use a grill-safe pan or foil to keep the filling intact. I grill over medium heat with the lid closed until the salmon is cooked through.

Conclusion

Crab & Shrimp Stuffed Salmon is one of those recipes that always makes me feel like a gourmet chef. It’s rich, indulgent, and surprisingly simple to put together. Whether I’m cooking to impress or just want a luxurious seafood dinner at home, this dish always delivers big-time flavor and a wow factor with every bite.

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