If you’re looking for an elegant seafood dinner that’s surprisingly easy to prepare, Crab & Shrimp Stuffed Salmon is the perfect recipe. Filled with a rich, creamy seafood mixture and baked until tender, this dish delivers restaurant-quality flavor with simple ingredients. Whether you’re planning a family dinner or a special occasion meal, this recipe is guaranteed to impress.
Why You’ll Love This Recipe
- Rich, creamy seafood filling packed with crab and shrimp
- Tender, flaky salmon with a perfectly golden crust
- Easy enough for weeknight dinners yet elegant for entertaining
- Family-friendly and full of fresh, satisfying flavors
- Ready in under an hour with simple pantry ingredients
Ingredients
- 4 salmon fillets
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup breadcrumbs
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Olive oil, for cooking
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium mixing bowl, combine the crab meat, chopped shrimp, softened cream cheese, breadcrumbs, lemon juice, parsley, garlic powder, salt, and black pepper until evenly mixed.
- Carefully cut a deep pocket into the side of each salmon fillet without slicing all the way through.
- Spoon the seafood mixture evenly into each salmon pocket.
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Sear the stuffed salmon for 3–4 minutes per side until lightly golden.
- Transfer the fillets to a baking dish.
- Bake for 15 minutes, or until the Crab & Shrimp Stuffed Salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Garnish with fresh parsley and serve immediately with lemon wedges if desired.
Tips & Tricks
- Pat the salmon dry before stuffing for better browning.
- Use lump crab meat for the best texture and flavor.
- Fresh shrimp provides the sweetest taste, but frozen cooked shrimp works well too.
- Avoid overstuffing the salmon to prevent the filling from spilling during cooking.
- Add grated Parmesan to the filling for extra richness.
- Serve with roasted asparagus, garlic mashed potatoes, rice pilaf, or steamed vegetables.
Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared and Baked
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: High in protein, low in carbohydrates, gluten-free when using gluten-free breadcrumbs
Notes
- Fresh parsley can be replaced with fresh dill or chives.
- Panko breadcrumbs create a lighter filling.
- For a brighter flavor, add a teaspoon of lemon zest.
- Pair with a crisp green salad or buttery rice for a complete meal.
- Leftover filling can be baked in ramekins as a seafood dip.
Nutrition (Approximate Per Serving)
- Calories: 465
- Protein: 42g
- Carbohydrates: 8g
- Fat: 28g
- Fiber: 1g
- Sugar: 2g
- Sodium: 510mg
FAQ
Can I make Crab & Shrimp Stuffed Salmon ahead of time?
Yes. Assemble the stuffed salmon up to 24 hours in advance, cover, and refrigerate. Sear and bake just before serving.
Can I use canned crab?
Absolutely. Well-drained canned crab meat is a convenient alternative to fresh crab.
Can I freeze stuffed salmon?
Yes. Freeze the uncooked stuffed fillets individually for up to 2 months. Thaw overnight in the refrigerator before cooking.
What sides go well with stuffed salmon?
Roasted vegetables, mashed potatoes, rice pilaf, buttered green beans, or Caesar salad all pair beautifully.
How do I know when salmon is fully cooked?
The salmon should reach an internal temperature of 145°F (63°C) and flake easily with a fork.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked or uncooked stuffed salmon for up to 2 months in a freezer-safe container.
Reheating: Warm in a 325°F (163°C) oven for 10–15 minutes until heated through. Avoid microwaving for the best texture.
Similar Recipes
Crab & Shrimp Stuffed Salmon
Ingredients
- 4 salmon fillets
- 1 cup cooked crab meat
- 1 cup cooked shrimp chopped
- 1/2 cup cream cheese softened
- 1/4 cup breadcrumbs
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium mixing bowl, combine the crab meat, chopped shrimp, softened cream cheese, breadcrumbs, lemon juice, parsley, garlic powder, salt, and black pepper until evenly mixed.
- Carefully cut a deep pocket into the side of each salmon fillet without slicing all the way through.
- Spoon the seafood mixture evenly into each salmon pocket.
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Sear the stuffed salmon for 3–4 minutes per side until lightly golden.
- Transfer the fillets to a baking dish.
- Bake for 15 minutes, or until the Crab & Shrimp Stuffed Salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Garnish with fresh parsley and serve immediately with lemon wedges if desired.
Notes
- Fresh parsley can be replaced with fresh dill or chives.
- Panko breadcrumbs create a lighter filling.
- For a brighter flavor, add a teaspoon of lemon zest.
- Pair with a crisp green salad or buttery rice for a complete meal.
- Leftover filling can be baked in ramekins as a seafood dip.
Conclusion
This Crab & Shrimp Stuffed Salmon recipe combines flaky salmon with a creamy seafood filling for an unforgettable meal that’s both elegant and easy to prepare. Perfect for holidays, dinner parties, or a cozy family meal, this seafood stuffed salmon recipe is sure to become a favorite in your kitchen.