A gourmet seafood dish that brings together tender salmon fillets filled with a rich, flavorful blend of crab and shrimp. This elegant entree is perfect for weeknight dinners or special occasions—delicious, protein-packed, and a breeze to prepare.

Why You’ll Love This Recipe

Flavorful and elegant: Combines delicate seafood and creamy seasoning.
Impressively simple: Looks fancy, yet is easy to assemble.
Highly versatile: Easily adapt with sauces, grill, or serve low-carb.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Stuffing:

cooked shrimp, finely chopped
lump crab meat
cream cheese, softened
breadcrumbs (or crushed crackers)
mayonnaise
green onion, finely chopped
garlic, minced
lemon juice
Old Bay seasoning
salt and pepper to taste

For the Salmon:

salmon fillets (6 oz / 170 g each), skin-on or skinless
olive oil
salt and pepper to taste
paprika
fresh parsley and lemon wedges for garnish

directions

Prepare the Stuffing
Combine shrimp, crab meat, cream cheese, breadcrumbs, mayonnaise, green onion, garlic, lemon juice, Old Bay, salt, and pepper. Blend well and set aside.
Prep the Salmon Fillets
Pat dry. Use a sharp knife to carve a pocket in the thickest part of each fillet. Drizzle with olive oil and season exterior with salt, pepper, and paprika.
Stuff the Salmon
Spoon the seafood mixture into each pocket and press gently to secure the filling.
Bake the Salmon
Preheat oven to 375 °F (190 °C). Arrange fillets on a lightly greased baking sheet or dish. Bake for 18–20 minutes, until salmon is cooked through and flakes easily.
Serve
Garnish with parsley and lemon wedges. Serve alongside vegetables of choice.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

With cream sauce: Top with a light lemon-dill cream sauce at serving.
Grilling option: Grill stuffed fillets over medium heat (375 °F/190 °C) for ~12–15 minutes.
Low-carb: Swap breadcrumbs for almond flour.

storage/reheating

Refrigerate leftovers (covered) for up to 2 days.
To reheat, bake at 300 °F (150 °C) for 10–12 minutes until warmed through; avoid microwave to prevent dryness.

FAQs

What is the best salmon to use for stuffing?

Choose firm-flesh varieties like Atlantic or King salmon; skin-on fillets help hold the stuffing better.

Can I use frozen seafood for the stuffing?

Yes—just thaw thoroughly, drain excess moisture, and pat dry before mixing.

Can this be made ahead of time?

Yes, prepare the stuffing and fill the fillets up to a day in advance; keep covered in the fridge.

Can I substitute crab or shrimp with other seafood?

Absolutely—try scallops, lobster, or a fish-chorizo blend for variations.

How can I tell when the salmon is done?

The flesh should flake easily and reach an internal temperature of 145 °F (63 °C).

Is it necessary to use Old Bay seasoning?

It adds classic seafood flavor, but you can use Cajun seasoning, smoked paprika, or herbes de Provence.

Can I freeze leftovers?

Technically yes, but texture may suffer. It’s best enjoyed fresh or refrigerated briefly.

Can I bake it longer to ensure doneness?

If over 20 minutes, the salmon may dry out. If needed, cover loosely with foil after 20 minutes.

What sides pair well with this dish?

Consider garlic butter green beans, roasted asparagus, brown rice pilaf, or a crisp green salad.

Is this recipe gluten‑free?

Not as written, but replacing breadcrumbs with almond flour or gluten-free crumbs makes it gluten-free.

Conclusion

Crab & Shrimp Stuffed Salmon offers a balanced and elegant meal—combining rich seafood stuffing with tender salmon fillets. With minimal prep time and flexible variations, it’s both indulgent and approachable. Whether baked or grilled, it’s sure to impress at any table.