Best Crab & Shrimp Stuffed Salmon Ready in 30 Minutes

Did You Know 70% of Home Cooks Avoid Stuffed Fish—Because They Think It’s Too Complicated?

I used to be part of that statistic too—until I discovered the magic of crab and shrimp stuffed salmon. This luxurious yet surprisingly simple dish shatters the myth that elegant seafood belongs only on restaurant menus. Imagine flaky, buttery salmon cradling a decadent filling of sweet crabmeat and plump shrimp, all kissed by a hint of lemon and herbs. It’s the kind of meal that turns an ordinary Tuesday into a celebration, and the best part? You’ll need just 15 minutes of hands-on time.

What makes this crab and shrimp stuffed salmon recipe truly special is how it balances indulgence with approachability. The filling comes together like a seafood lover’s dream, while the salmon acts as the perfect edible “package,” keeping every bite moist and flavorful. Whether you’re hosting a dinner party or treating yourself to a gourmet moment, this dish delivers restaurant-worthy results without the fuss.

I first fell in love with stuffed salmon during a coastal getaway in Maine, where a fisherman’s wife served her version with a whisper of dill and crackling parmesan crust. That single bite inspired me to create my own foolproof version—one that wouldn’t intimidate busy home cooks. After testing dozens of variations (my neighbors became very willing taste testers!), I landed on this perfect harmony of textures and flavors.

Why This Recipe Works for Real Life

Most stuffed fish recipes fail home cooks in two ways: they either require obscure ingredients or demand surgical precision. But here’s what sets this crab and shrimp stuffed salmon apart:

• The filling stays put—no frustrating spillage during baking, thanks to a clever binding trick with cream cheese
• Pantry-friendly enhancements—a dash of smoked paprika and Worcestershire sauce elevate the seafood without specialty shopping
• Forgivable timing—unlike delicate white fish, salmon remains moist even if you accidentally overbake by a few minutes

As you’ll see when we dive into the ingredients, this recipe celebrates convenience without compromising on flavor. Those pre-cooked cocktail shrimp in your freezer? Perfect. That canned lump crab hiding in your pantry? Ideal. This is seafood elegance that adapts to your reality.

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Crab & Shrimp Stuffed Salmon: A Coastal Feast on Your Plate

There’s something undeniably luxurious about a perfectly stuffed salmon—tender, flaky fish cradling a rich, seafood-filled center. This Crab & Shrimp Stuffed Salmon is a celebration of the sea, bringing together buttery crab, sweet shrimp, and aromatic herbs in every bite. It’s the kind of dish that feels special enough for a dinner party but simple enough to whip up on a cozy weeknight.

Gathering the Goodness: Ingredients You’ll Need

• 2 large salmon fillets (about 6 oz each) – Look for thick, center-cut pieces with the skin on for easy stuffing.
• 1/2 cup lump crab meat – Fresh or high-quality canned crab works, but do drain it well to avoid a soggy filling.
• 1/2 cup cooked shrimp, finely chopped – I love using small wild-caught shrimp for their sweetness.
• 1/4 cup cream cheese, softened – This binds the filling and adds a lovely richness.
• 2 tbsp mayonnaise – Just a touch for creaminess.
• 1 tbsp Dijon mustard – A little tang to balance the richness.
• 1 clove garlic, minced – Because everything’s better with garlic.
• 1 tbsp fresh parsley, chopped – Brightens up the filling beautifully.
• 1 tsp Old Bay seasoning – A nod to classic seafood flavors.
• 1/2 tsp lemon zest – For that fresh, citrusy pop.
• Salt and pepper to taste – Season as you go!
• 1 tbsp olive oil – For brushing the salmon before baking.
• Lemon wedges, for serving – A must for that final bright finish.

Let’s Get Cooking: Step-by-Step

Step 1: Prep the Salmon
Pat the salmon fillets dry with a paper towel—this helps the skin crisp up nicely. Using a sharp knife, carefully make a deep pocket in the center of each fillet, being careful not to cut all the way through. Think of it like creating a little boat for the filling!

Step 2: Make the Seafood Filling
In a bowl, gently fold together the crab, shrimp, cream cheese, mayonnaise, Dijon, garlic, parsley, Old Bay, and lemon zest. Season with a pinch of salt and pepper. The key here is to mix just enough to combine—overworking can break down the delicate crab meat.

Step 3: Stuff & Seal
Generously spoon the filling into the pockets of the salmon. Press gently to pack it in, then smooth the top to seal the filling inside. If any spills out, no worries—just tuck it back in or let it crisp up in the oven.

Step 4: Ready for the Oven
Preheat your oven to 375°F (190°C). Lightly brush the salmon with olive oil and sprinkle with a touch more salt and pepper. Place the fillets on a parchment-lined baking sheet—this makes cleanup a breeze.

Conclusion

There you have it—a showstopping Crab & Shrimp Stuffed Salmon that’s as elegant as it is delicious! With tender salmon fillets packed with a rich seafood filling and baked to perfection, this dish is perfect for impressing guests or treating yourself to a restaurant-quality meal at home. The combination of sweet crab, succulent shrimp, and buttery breadcrumbs creates a harmony of flavors that’s simply irresistible. Serve it with a squeeze of lemon, a side of roasted veggies, or a crisp salad, and you’ve got a meal to remember.

Now it’s your turn! Give this recipe a try and let us know how it turns out in the comments below. Did you add a personal twist? We’d love to hear about it! And if you’re craving more seafood inspiration, check out our Seafood Recipes for more mouthwatering ideas.

FAQs

Can I use frozen crab and shrimp for the stuffing?

Absolutely! Just make sure to thaw them completely and pat them dry with paper towels before mixing them into the stuffing. Excess moisture can make the filling soggy.

What’s the best way to check if the salmon is cooked through?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you’re unsure, make a small cut in the thickest part—the flesh should be opaque and slightly pink in the center.

Can I prepare the stuffed salmon ahead of time?

Yes! You can assemble the stuffed salmon up to a day in advance, cover it tightly with plastic wrap, and refrigerate until ready to bake. Just add a few extra minutes to the cooking time if baking straight from the fridge.

Can I substitute the breadcrumbs for a gluten-free option?

Definitely! Gluten-free breadcrumbs, crushed gluten-free crackers, or even almond flour work well as alternatives. The texture will be slightly different, but still delicious.

What sides pair well with this dish?

This stuffed salmon pairs beautifully with roasted asparagus, garlic mashed potatoes, a fresh arugula salad, or even a light lemon-butter pasta. The options are endless!

Can I grill the stuffed salmon instead of baking it?

You can! Wrap the stuffed salmon tightly in foil to prevent the filling from falling out, then grill over medium heat for about 15–20 minutes, flipping once halfway through.