Crab and Shrimp Stuffed Salmon

Introduction

If you’re looking for a seafood dish that’s both elegant and full of flavor, this Crab and Shrimp Stuffed Salmon recipe is your answer. Perfect for a dinner party, special occasion, or even a luxurious weeknight dinner, this dish combines tender salmon with a rich, savory crab and shrimp stuffing. Every bite delivers a harmonious blend of textures and flavors that will leave your guests asking for seconds.

My Recipe Story

Seafood has always been a central part of my culinary adventures. One summer evening, while visiting a coastal town famous for its fresh catches, I fell in love with a stuffed salmon dish at a local bistro. Inspired, I experimented in my kitchen for weeks, tweaking the stuffing, seasoning, and cooking techniques until I perfected this recipe. It has now become a staple in my household whenever I want to impress friends or family with a gourmet seafood experience without the fuss of dining out.

Why You’ll Love This Recipe

• Rich and flavorful combination of crab, shrimp, and salmon in every bite.
• Elegant enough for special occasions yet simple enough for weeknight dinners.
• Customizable stuffing allows for creative twists with herbs and spices.
• Perfect balance of textures: creamy stuffing, flaky salmon, and a slight crunch from breadcrumbs.
• Healthy, protein-packed, and naturally gluten-free when using gluten-free breadcrumbs.

Ingredient Breakdown

The star of this recipe is, of course, the salmon. Choose fresh, high-quality fillets with the skin on for added flavor and to help hold the stuffing. Wild-caught salmon tends to have a richer, more robust taste, while farmed salmon offers consistent texture and a milder flavor. Both options work beautifully in this recipe.

The stuffing features a mix of crab and shrimp, finely chopped and lightly sautéed to bring out their natural sweetness. Adding aromatics like shallots, garlic, and a hint of fresh herbs elevates the seafood flavors without overpowering the delicate fish. Cream cheese or mascarpone is incorporated for a creamy texture, while breadcrumbs provide structure and a satisfying bite.

Seasonings are key: a touch of lemon zest brightens the dish, while a sprinkle of Old Bay seasoning or smoked paprika adds depth and a subtle hint of spice. Fresh parsley or dill not only enhances the visual appeal but also adds a layer of freshness that balances the richness of the salmon and stuffing.

Equipment You’ll Need

• Baking sheet or oven-safe dish
• Mixing bowls
• Skillet for sautéing
• Sharp knife for filleting and chopping
• Measuring cups and spoons
• Spatula or spoon for mixing stuffing
• Aluminum foil or parchment paper
• Food thermometer (optional, but recommended for perfect doneness)

Step-by-Step Directions

Step 1: Prepare the Salmon Fillets
Start by preheating your oven to 375°F (190°C). While it heats, gently rinse the salmon fillets and pat them dry with paper towels. Carefully cut a horizontal slit along the thickest part of each fillet to create a pocket for the stuffing. Be cautious not to cut all the way through. Season the fillets with salt, pepper, and a light drizzle of olive oil to enhance natural flavors.

Step 2: Prepare the Seafood Filling
In a medium skillet, heat a tablespoon of olive oil over medium heat. Add finely chopped shallots and minced garlic, sautéing until fragrant and translucent. Stir in the chopped shrimp and crab meat, cooking until just opaque. Remove from heat and let the mixture cool slightly. Mix in cream cheese, breadcrumbs, lemon zest, fresh herbs, and your chosen seasonings. Taste and adjust seasoning as needed.

Step 3: Stuff the Salmon
Using a spoon, gently fill each salmon pocket with the prepared crab and shrimp mixture. Do not overfill to prevent the stuffing from spilling out during cooking. Press lightly to ensure it stays in place. If needed, secure the opening with toothpicks. Drizzle a little melted butter or olive oil over the stuffed salmon for added moisture and a golden finish.

Step 4: Bake the Salmon
Place the stuffed fillets on a parchment-lined baking sheet or oven-safe dish. Bake in the preheated oven for 20–25 minutes, depending on the thickness of the fillets. The salmon should be opaque and flake easily with a fork, while the stuffing should be hot and slightly golden on top. Optional: broil for 1–2 minutes at the end to give the tops a light crust.

Step 5: Serve and Garnish
Remove the stuffed salmon from the oven and let it rest for 2–3 minutes. Carefully transfer to serving plates, removing any toothpicks if used. Garnish with fresh herbs, a squeeze of lemon juice, or a light drizzle of beurre blanc sauce for an elegant presentation. Serve immediately with your chosen sides for a restaurant-quality meal at home.

Variations & Substitutions

There are plenty of ways to customize this recipe. Swap crab and shrimp for lobster or scallops for a different seafood twist. For a lighter version, replace cream cheese with Greek yogurt or ricotta. If you prefer a spicier kick, add a pinch of cayenne or chopped jalapeño to the stuffing. Gluten-free cooks can easily substitute regular breadcrumbs with almond flour or gluten-free panko.

Expert Tips & Troubleshooting

• Use a food thermometer to ensure salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
• Do not overcook the salmon; it should remain moist and flaky.
• Let the stuffing cool slightly before filling the salmon to prevent the fillet from cooking unevenly.
• Chop seafood uniformly to ensure even cooking and a smooth texture.
• Fresh herbs add brightness; avoid dried herbs that may overpower delicate seafood flavors.

Storage, Freezing & Make-Ahead

Leftover stuffed salmon can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, cover with foil and warm in a 325°F (165°C) oven until heated through. For make-ahead preparation, assemble the stuffed fillets and store uncooked in the fridge for up to 12 hours before baking. You can also freeze the uncooked stuffed salmon by wrapping tightly in foil and placing in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge before baking.

Serving Ideas & Pairings

This dish pairs beautifully with a variety of sides. Consider roasted asparagus, garlic mashed potatoes, or a light citrus quinoa salad. For a fresh contrast, serve with a crisp green salad dressed with a lemon vinaigrette. A glass of chilled Chardonnay or Sauvignon Blanc complements the seafood perfectly, enhancing the rich flavors of the crab and shrimp stuffing.

FAQ

Q1: Can I use frozen seafood for the stuffing?
Yes, but ensure the seafood is fully thawed and patted dry to avoid excess moisture, which can make the stuffing soggy.

Q2: How do I prevent the salmon from overcooking?
Monitor baking time closely and use a food thermometer. The salmon is done when it reaches 145°F (63°C) and flakes easily with a fork.

Q3: Can this recipe be made gluten-free?
Absolutely. Use gluten-free breadcrumbs or almond flour in the stuffing to maintain texture without gluten.

Q4: What can I serve with stuffed salmon for a complete meal?
Roasted vegetables, creamy mashed potatoes, quinoa, or a light salad work well. Pair with a white wine for a full gourmet experience.

Q5: Can I make this recipe ahead of time?
Yes, you can prepare the stuffed salmon up to 12 hours in advance and store in the fridge. Bake just before serving for optimal freshness.

Final Thoughts

Crab and Shrimp Stuffed Salmon is the ultimate blend of elegance and comfort, perfect for impressing guests or treating yourself to a special dinner. Its combination of tender salmon, creamy seafood stuffing, and bright, fresh seasonings creates a dish that’s visually stunning and deeply satisfying. With simple preparation, customizable variations, and tips for perfect execution, this recipe is destined to become a favorite in your culinary repertoire. Whether it’s a holiday feast, anniversary dinner, or a weekend indulgence, this stuffed salmon will delight every seafood lover at your table.

Crab and Shrimp Stuffed Salmon

---

• Author: Sarah White
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Succulent salmon fillets stuffed with a creamy blend of crab and shrimp, perfect for a gourmet dinner at home.

---

Ingredients

Scale 1x2x3x

• 4 salmon fillets, skin on

• 1/2 cup cooked crab meat, finely chopped

• 1/2 cup cooked shrimp, finely chopped

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1/4 cup finely chopped shallots

• 2 cloves garlic, minced

• 1/4 cup cream cheese

• 1/4 cup breadcrumbs (or gluten-free alternative)

• 1 teaspoon lemon zest

• 2 tablespoons fresh parsley, chopped

• 1/2 teaspoon Old Bay seasoning

• Salt and pepper to taste

---

Instructions

1. Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

2. Pat salmon fillets dry and carefully cut a horizontal pocket along the thickest part of each fillet.

3. In a skillet, heat olive oil and sauté shallots and garlic until fragrant, then add crab and shrimp until just cooked.

4. Remove from heat and stir in cream cheese, breadcrumbs, lemon zest, parsley, and seasonings until combined.

5. Spoon the seafood mixture into each salmon pocket, pressing lightly and drizzling with melted butter.

6. Bake for 20–25 minutes, until salmon flakes easily and stuffing is golden; broil 1–2 minutes for a crisp top if desired.

7. Remove from oven, let rest 2–3 minutes, garnish with herbs or lemon, and serve immediately.

Notes

For best flavor, use fresh seafood. Leftovers store in the fridge up to 2 days; reheat gently. Serve with roasted vegetables or a light salad.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American