Crab & Shrimp Stuffed Salmon

Name: Crab & Shrimp Stuffed Salmon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 4 salmon fillets (6 oz each), skin removed; 1/2 cup cooked crab meat, chopped; 1/2 cup cooked shrimp, chopped; 1/4 cup cream cheese, softened; 2 tablespoons mayonnaise; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 1/4 teaspoon smoked paprika; Salt and pepper, to taste; 1 tablespoon olive oil

Isabella

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Crab & Shrimp Stuffed Salmon is a delightful seafood dish that combines tender salmon fillets with a savory filling of crab and shrimp. This recipe is perfect for a special occasion, holiday dinner, or just a luxurious meal to treat yourself. The creamy filling and smoky flavor of the salmon make it a dish that will impress any seafood lover.

Why You’ll Love This Recipe

I absolutely love this recipe because it brings together two of my favorite seafood ingredients—crab and shrimp—stuffed inside a flaky salmon fillet. The richness of the crab and shrimp mixture perfectly complements the natural flavors of the salmon, and the added touch of cream cheese, garlic, and smoked paprika makes every bite a little taste of luxury. Whether I’m preparing it for a casual dinner or a special celebration, this dish always turns out amazing and is a real crowd-pleaser.

Ingredients

4 salmon fillets (6 oz each), skin removed

1/2 cup cooked crab meat, chopped

1/2 cup cooked shrimp, chopped

1/4 cup cream cheese, softened

2 tablespoons mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1/4 teaspoon smoked paprika

Salt and pepper, to taste

1 tablespoon olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

Using a sharp knife, carefully cut a pocket into the side of each salmon fillet, making sure not to cut all the way through.

In a medium bowl, combine crab meat, shrimp, cream cheese, mayonnaise, lemon juice, Dijon mustard, garlic, parsley, smoked paprika, salt, and pepper. Mix until well blended.

Stuff each salmon fillet pocket generously with the crab and shrimp mixture. Secure with toothpicks if necessary.

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed salmon fillets for 2-3 minutes per side until golden brown.

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Remove from the oven, let rest for a few minutes, then serve warm with your favorite side dishes.

Servings and Timing

Servings: 4 servings

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Variations

Cheese: I sometimes add a bit of shredded mozzarella or Parmesan to the filling for an extra creamy and cheesy texture.

Herbs: Feel free to swap out the parsley for other fresh herbs like dill or tarragon to match your flavor preferences.

Spicy Kick: If I want a bit of heat, I add a pinch of red pepper flakes to the stuffing for some extra spice.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Reheating: To reheat, I gently warm the stuffed salmon in a preheated oven at 300°F (150°C) for 10-12 minutes, ensuring the filling remains moist and the salmon doesn’t dry out.

Related Recipes:

Honey Garlic Salmon Bites

FAQs

Can I use frozen salmon for this recipe?

Yes! I often use frozen salmon fillets. Just be sure to thaw them completely before preparing the dish. This ensures that the salmon cooks evenly.

Can I use other types of seafood in the filling?

Absolutely! If I don’t have crab or shrimp on hand, I’ve used lobster, scallops, or even fish like tilapia or cod for the stuffing. The key is to keep the seafood cooked before adding it to the filling.

How can I tell when the salmon is cooked through?

I check for doneness by gently pressing the thickest part of the salmon with a fork. If it flakes easily and the filling is hot, it’s ready to serve.

Can I make this ahead of time?

Yes, I can prepare the stuffed salmon and store it in the fridge for up to a day before cooking. I recommend waiting to sear it until just before baking to keep the texture intact.

Can I bake this without searing it first?

While searing helps lock in flavor and creates a crispy exterior, you can skip this step. Just bake the stuffed salmon fillets at 375°F (190°C) for about 20-25 minutes, or until fully cooked.

Conclusion

Crab & Shrimp Stuffed Salmon is an indulgent yet simple dish that I love making for both special occasions and weeknight dinners. The combination of the juicy salmon with the rich seafood filling creates a mouthwatering flavor profile. I also enjoy how versatile the recipe is, allowing for easy substitutions based on what I have on hand. Whether I’m feeding a crowd or treating myself to something fancy, this dish is always a hit.

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