This Crab and Shrimp Stuffed Salmon is an impressive yet approachable dish that combines tender, flaky salmon with a rich, savory seafood stuffing. The filling of lump crab, succulent shrimp, and creamy, flavorful seasonings turns a simple salmon fillet into a restaurant-worthy entrée perfect for special occasions or elegant weeknight dinners.
Why You’ll Love This Recipe
This recipe offers a delightful combination of textures and flavors: moist, flaky salmon paired with a creamy, seafood-packed stuffing enhanced by herbs, spices, and a touch of citrus. It’s easy to prepare in under 40 minutes, requires minimal cleanup, and looks stunning on the plate. Whether for a dinner party or a family meal, this dish will impress with both its taste and presentation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
4 salmon fillets (6 oz each)
1/2 cup cooked shrimp, chopped
1/2 cup lump crab meat
2 tablespoons mayonnaise
2 tablespoons cream cheese, softened
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
2 tablespoons chopped green onions
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon lemon juice
1 tablespoon olive oil
Directions
Preheat oven to 375°F (190°C).
In a medium bowl, combine shrimp, crab meat, mayonnaise, cream cheese, Dijon mustard, Old Bay seasoning, green onions, parsley, garlic powder, lemon juice, salt, and pepper. Mix until well combined.
Pat the salmon fillets dry with a paper towel. Using a sharp knife, cut a slit in the side of each fillet to create a pocket, being careful not to cut all the way through.
Stuff each salmon fillet generously with the crab and shrimp mixture.
Place the stuffed salmon fillets on a lightly greased baking sheet or in a baking dish.
Drizzle olive oil over the top of the salmon and season lightly with salt and pepper.
Bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve hot with your favorite side dishes and a fresh squeeze of lemon.
Servings and timing
This recipe yields 4 servings.
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Calories: Approximately 420 kcal per serving
Variations
Spicy version: Add a pinch of cayenne pepper or a few dashes of hot sauce to the stuffing mixture.
Herb twist: Use fresh dill or basil instead of parsley for a different flavor profile.
Cheesy addition: Stir in a tablespoon of grated Parmesan or Gruyère to the stuffing for extra richness.
Grilled option: Cook the stuffed salmon on the grill over indirect heat for a smoky flavor.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a baking dish, cover with foil, and warm in a 300°F (150°C) oven until heated through (about 10-15 minutes). Avoid microwaving, as it may dry out the salmon. This dish is best enjoyed fresh and is not recommended for freezing, as the texture of the seafood stuffing may change.
FAQs
Can I use canned crab meat instead of fresh lump crab?
Yes, canned crab meat can be used as a convenient alternative. Be sure to drain it well before adding it to the mixture.
What sides go well with stuffed salmon?
Light sides such as steamed asparagus, roasted vegetables, rice pilaf, or a simple green salad pair beautifully with this dish.
Can I prepare the stuffed salmon ahead of time?
Yes, you can assemble the stuffed salmon up to 4 hours in advance and keep it covered in the refrigerator until ready to bake.
Is it necessary to remove the skin from the salmon fillets?
No, the skin can be left on. It helps hold the fillet together during baking and can easily be removed when serving, if desired.
Can I substitute the shrimp with another ingredient?
Yes, cooked scallops or even finely chopped cooked lobster can be used as a substitute for shrimp.
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I make this recipe dairy-free?
Yes, use a dairy-free cream cheese alternative and omit or substitute the mayonnaise with a vegan version.
Can this dish be made with another type of fish?
Yes, thick fillets of cod, halibut, or trout can be used in place of salmon.
How can I prevent the stuffing from falling out?
Be careful not to overfill the pockets, and place the fillets seam-side up in the baking dish for stability.
What is the best way to cut the pocket in the salmon?
Use a sharp, thin-bladed knife to carefully cut a horizontal slit, creating a pocket without slicing through the other side.
Conclusion
Crab and Shrimp Stuffed Salmon is a flavorful, elegant dish that transforms simple salmon fillets into a gourmet meal. With its creamy seafood filling and tender, flaky salmon, this recipe is sure to become a favorite for both weeknight dinners and special occasions. Serve it with fresh lemon and your favorite sides for a complete, satisfying meal.
[tasty-recipe id=”19694″]