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Incredible Crab and Shrimp Stuffed Salmon

Craving a dinner that feels luxurious but is easy enough for a weeknight? This Crab and Shrimp Stuffed Salmon is your answer. Perfectly cooked salmon fillets are stuffed with a creamy, savory mixture of crab and shrimp, creating a restaurant-quality dish right in your own kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing
  • 1/2 cup cooked shrimp chopped
  • 1/2 cup lump crab meat
  • 2 tbsp mayonnaise
  • 2 tbsp cream cheese softened
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 2 tbsp green onions chopped
  • 1 tbsp fresh parsley chopped
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 tbsp lemon juice
For the Salmon
  • 4 salmon fillets about 6 oz each
  • 1 tbsp olive oil
  • salt and pepper to taste

Equipment

  • medium bowl
  • baking sheet
  • Oven
  • Sharp knife

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C). While it heats up, you can start prepping your ingredients.
  2. Step 2: In a medium bowl, combine the chopped cooked shrimp, lump crab meat, mayonnaise, softened cream cheese, Dijon mustard, Old Bay seasoning, chopped green onions, fresh parsley, garlic powder, lemon juice, and a pinch of salt and pepper. Stir it all together until everything is well combined and looks creamy.
  3. Step 3: Pat the salmon fillets dry with a paper towel. Using a sharp knife, carefully cut a slit horizontally into the side of each fillet, creating a pocket. Try not to cut all the way through to the other side.
  4. Step 4: Spoon a generous amount of the crab and shrimp mixture into the pocket of each salmon fillet. Don't overstuff, but ensure a good amount of filling.
  5. Step 5: Place your stuffed salmon fillets on a lightly greased baking sheet or in a baking dish.
  6. Step 6: Drizzle the tablespoon of olive oil evenly over the tops of the stuffed salmon fillets. Give them a final light seasoning with salt and pepper.
  7. Step 7: Bake for 18 to 20 minutes in the preheated oven. The salmon is done when it's cooked through and flakes easily with a fork (internal temperature should be 145°F).
  8. Step 8: Carefully remove from the oven and let rest for a minute before serving. Enjoy your incredibly delicious, restaurant-quality meal!

Notes

Substitutions & Additions: This stuffing works well with other fish like cod, halibut, or even chicken breasts (adjust cooking times). If you only have crab or shrimp, you can use more of one. Finely chopped scallops could be added. Add a pinch of cayenne or hot sauce for spice. A sprinkle of Parmesan or Monterey Jack cheese can be mixed into the stuffing. Finely diced bell peppers or celery can add crunch (keep pieces small).
Tips for Success: Avoid overstuffing the salmon pockets. Pat the salmon fillets really dry before cutting and stuffing for a better exterior texture. Ensure cream cheese is fully softened for a smooth filling. Monitor cooking time carefully to prevent dry salmon; check around 18 minutes. Prep the stuffing mixture up to a day in advance and refrigerate; stuff salmon right before baking.
Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently in the oven or microwave.
FAQ Answers: For best flavor and texture, use real lump crab meat, not imitation. You can grill stuffed salmon on a cedar plank or in a foil packet over medium heat. Good side dishes include steamed asparagus, roasted broccoli, rice pilaf, a green salad, or mashed potatoes. If stuffing looks dry, ensure cream cheese was soft or add a touch more mayonnaise or a splash of milk/cream.