Introduction: Ready for a Seafood Showstopper?
Craving a dinner that feels like a fancy restaurant meal but is easy enough to make at home? This Crab and Shrimp Stuffed Salmon is your answer! Imagine tender, flaky salmon fillets stuffed with a creamy, savory mix of shrimp, crab, and zesty seasonings, all baked to perfection. Perfect for date nights, special occasions, or just treating yourself, this dish is a seafood lover’s dream. Want to impress with a flavorful, elegant meal? Let’s dive into this simple, delicious recipe!
Overview: Why Crab and Shrimp Stuffed Salmon is a Must-Try
This Crab and Shrimp Stuffed Salmon is a luxurious yet straightforward dish that combines the delicate flavor of salmon with a rich, creamy seafood stuffing. The Old Bay seasoning and lemon juice add a zesty kick, while the cheesy filling brings it all together. What makes it special? It’s quicker than it looks, packed with protein, and versatile enough to pair with your favorite sides or adapt for dietary needs.
- Time Requirement: About 35 minutes total (15 minutes prep, 20 minutes baking).
- Difficulty Level: Easy to moderate. Stuffing the salmon takes a little care, but the steps are simple.
- Why It’s Special: It’s a healthy, protein-rich meal, quick for a gourmet dish, and perfect for special occasions or weeknight dinners.
This recipe is a surefire way to elevate your dinner game. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Crab and Shrimp Stuffed Salmon. Each ingredient adds to the rich, savory, and zesty flavor profile.
For the Salmon
- Salmon Fillets (4, about 6 oz each, skin-on or skinless): The star of the dish, providing a flaky, tender base.
- Salt (1 teaspoon): Enhances the salmon’s natural flavor.
- Black Pepper (1/8 teaspoon, to taste): Adds a subtle kick.
- Olive Oil (1 tablespoon): Keeps the salmon moist and adds a light flavor.
For the Stuffing
- Cooked Shrimp (1/2 cup, finely chopped): Adds sweet, tender seafood flavor.
- Lump Crab Meat (1/2 cup): Brings a delicate, luxurious texture.
- Cream Cheese (2 oz, softened): Creates a creamy, rich base for the stuffing.
- Mayonnaise (2 tablespoons): Adds smoothness and tanginess.
- Dijon Mustard (1 tablespoon): Provides a sharp, zesty note.
- Lemon Juice (1 teaspoon): Brightens the stuffing with citrusy freshness.
- Garlic Clove (1, minced): Adds a bold, savory depth.
- Old Bay Seasoning (1 teaspoon, or Cajun seasoning): Brings a spicy, smoky seafood flavor.
- Shredded Mozzarella or Parmesan Cheese (1/4 cup): Adds melty, cheesy goodness.
- Chopped Parsley (1 tablespoon): Adds freshness and color.
For the Topping (Optional)
- Melted Butter (2 tablespoons): Adds richness and helps the salmon brown.
- Smoked Paprika: Gives a smoky, colorful finish.
- Extra Parsley (for garnish): Adds a fresh, vibrant touch.
Substitutions and Variations
- Salmon: Swap for cod, halibut, or trout for a different fish flavor.
- Shrimp and Crab: Use all shrimp, all crab, or cooked scallops for the stuffing.
- Cream Cheese: Substitute with mascarpone or a dairy-free cream cheese alternative.
- Mayonnaise: Replace with Greek yogurt for a lighter, tangier option.
- Old Bay Seasoning: Use Cajun seasoning, Creole seasoning, or a mix of paprika, garlic powder, and cayenne.
- Cheese: Try cheddar, fontina, or a dairy-free cheese for dietary needs.
- Lemon Juice: Swap for lime juice or white wine vinegar for a different zing.
Step-by-Step Instructions
Making Crab and Shrimp Stuffed Salmon is easier than it looks! Follow these steps for a perfect dish every time.
Step 1: Prep the Salmon
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- Pat 4 salmon fillets dry with paper towels. Season both sides with 1 teaspoon salt and 1/8 teaspoon black pepper.
- Use a sharp knife to carefully cut a pocket or slit lengthwise into the thickest part of each fillet, being careful not to cut all the way through.
Tip: If the fillets are thin, cut a shallow slit and mound the stuffing on top instead of inside.
Step 2: Make the Stuffing
- In a medium bowl, combine 1/2 cup finely chopped cooked shrimp, 1/2 cup lump crab meat, 2 oz softened cream cheese, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, 1 minced garlic clove, 1 teaspoon Old Bay seasoning, 1/4 cup shredded mozzarella or Parmesan cheese, and 1 tablespoon chopped parsley.
- Mix until well combined and creamy.
Tip: Chop the shrimp finely for even distribution, and gently fold in the crab to keep its texture intact.
Step 3: Stuff the Salmon
- Spoon the seafood stuffing into the pocket of each salmon fillet, pressing gently to pack it in. If there’s extra stuffing, mound it on top of the fillets.
- Place the stuffed fillets in the prepared baking dish.
Tip: Use a small spoon or piping bag to make stuffing easier and neater.
Step 4: Add Topping and Bake
- Drizzle the stuffed salmon with 1 tablespoon olive oil or 2 tablespoons melted butter.
- Sprinkle lightly with smoked paprika for color and flavor, if desired.
- Bake for 20 minutes, or until the salmon flakes easily with a fork (internal temperature of 145°F) and the stuffing is heated through.
Tip: Check at 18 minutes—if the top browns too quickly, cover with foil for the remaining time.
Step 5: Serve
- Remove from the oven and let rest for 2–3 minutes.
- Garnish with extra chopped parsley and serve hot with lemon wedges, rice, or roasted veggies.
Tip: Squeeze fresh lemon juice over the salmon just before eating for an extra zesty kick.
Assembly: Building the Perfect Stuffed Salmon
Assembling this Crab and Shrimp Stuffed Salmon is all about creating a balance of flavors and a stunning presentation. Here’s how to make it shine:
- Cut Pockets Carefully: Make clean, deep slits in the salmon to hold the stuffing without tearing.
- Stuff Generously: Pack the filling tightly but gently to ensure every bite is flavorful.
- Arrange Neatly: Place the fillets evenly in the baking dish for consistent cooking.
- Top for Appeal: Drizzle with butter and sprinkle paprika for a golden, smoky finish.
- Garnish Fresh: Add parsley and lemon wedges for a vibrant, restaurant-style look.
Presentation Tips:
- Serve on a platter or individual plates to show off the stuffed fillets.
- Garnish with extra parsley, lemon slices, or a sprinkle of Old Bay for color.
- Pair with fluffy rice, roasted asparagus, or a light salad for a complete meal.
Storage and Make-Ahead Tips
This dish is best fresh but can be stored or prepped ahead. Here’s how to keep it delicious:
- Storing Leftovers:
- Store in an airtight container in the fridge for up to 2 days.
- Freeze baked salmon for up to 1 month in a freezer-safe container. Thaw in the fridge overnight before reheating.
- Reheating:
- Microwave individual portions for 1–2 minutes with a splash of broth or lemon juice.
- Reheat in the oven at 325°F for 10–12 minutes, covered with foil, to prevent drying out.
- Make-Ahead Tips:
- Prepare the stuffing up to a day ahead and refrigerate in an airtight container.
- Stuff the salmon up to 4 hours ahead, cover, and refrigerate until ready to bake.
- Freeze unstuffed salmon fillets and stuffing separately for up to 1 month; thaw, stuff, and bake as directed.
Tip: If reheating, add a drizzle of melted butter or cream to keep the salmon moist.
Recipe Variations
This Crab and Shrimp Stuffed Salmon is easy to customize. Here are some fun ideas:
- Spicy Seafood Stuffing: Add 1/4 tsp cayenne pepper or diced jalapeño to the stuffing for heat.
- Herb-Infused: Swap parsley for dill or chives for a different fresh flavor.
- Crab-Only Version: Use 1 cup crab meat and skip the shrimp for a richer crab flavor.
- Veggie Boost: Mix in 1/4 cup finely chopped spinach or roasted red peppers to the stuffing.
- Gluten-Free Option: Ensure Old Bay or Cajun seasoning is gluten-free and serve with gluten-free sides.
Tip: Try a drizzle of garlic butter sauce over the baked salmon for extra decadence.
Conclusion: A Seafood Feast to Savor
Crab and Shrimp Stuffed Salmon is the perfect way to bring restaurant-quality flavor to your home kitchen. With its tender salmon, creamy seafood stuffing, and zesty seasonings, it’s a dish that’s as impressive as it is easy to make. Perfect for special dinners, family meals, or indulging your seafood cravings, this recipe is sure to become a favorite. Play with the variations, pair with your favorite sides, and enjoy every flavorful bite. What’s your favorite way to make this dish your own? Share your ideas in the comments and let us know how it turned out!
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Crab and Shrimp Stuffed Salmon
Description
Craving a dinner that feels like a fancy restaurant meal but is easy enough to make at home? This Crab and Shrimp Stuffed Salmon is your answer! Imagine tender, flaky salmon fillets stuffed with a creamy, savory mix of shrimp, crab, and zesty seasonings, all baked to perfection
Ingredients
For the Salmon
- Salmon Fillets (4, about 6 oz each, skin-on or skinless): The star of the dish, providing a flaky, tender base.
- Salt (1 teaspoon): Enhances the salmon’s natural flavor.
- Black Pepper (1/8 teaspoon, to taste): Adds a subtle kick.
- Olive Oil (1 tablespoon): Keeps the salmon moist and adds a light flavor.
For the Stuffing
- Cooked Shrimp (1/2 cup, finely chopped): Adds sweet, tender seafood flavor.
- Lump Crab Meat (1/2 cup): Brings a delicate, luxurious texture.
- Cream Cheese (2 oz, softened): Creates a creamy, rich base for the stuffing.
- Mayonnaise (2 tablespoons): Adds smoothness and tanginess.
- Dijon Mustard (1 tablespoon): Provides a sharp, zesty note.
- Lemon Juice (1 teaspoon): Brightens the stuffing with citrusy freshness.
- Garlic Clove (1, minced): Adds a bold, savory depth.
- Old Bay Seasoning (1 teaspoon, or Cajun seasoning): Brings a spicy, smoky seafood flavor.
- Shredded Mozzarella or Parmesan Cheese (1/4 cup): Adds melty, cheesy goodness.
- Chopped Parsley (1 tablespoon): Adds freshness and color.
For the Topping (Optional)
- Melted Butter (2 tablespoons): Adds richness and helps the salmon brown.
- Smoked Paprika: Gives a smoky, colorful finish.
- Extra Parsley (for garnish): Adds a fresh, vibrant touch.
Substitutions and Variations
- Salmon: Swap for cod, halibut, or trout for a different fish flavor.
- Shrimp and Crab: Use all shrimp, all crab, or cooked scallops for the stuffing.
- Cream Cheese: Substitute with mascarpone or a dairy-free cream cheese alternative.
- Mayonnaise: Replace with Greek yogurt for a lighter, tangier option.
- Old Bay Seasoning: Use Cajun seasoning, Creole seasoning, or a mix of paprika, garlic powder, and cayenne.
- Cheese: Try cheddar, fontina, or a dairy-free cheese for dietary needs.
- Lemon Juice: Swap for lime juice or white wine vinegar for a different zing.
Instructions
Step 1: Prep the Salmon
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- Pat 4 salmon fillets dry with paper towels. Season both sides with 1 teaspoon salt and 1/8 teaspoon black pepper.
- Use a sharp knife to carefully cut a pocket or slit lengthwise into the thickest part of each fillet, being careful not to cut all the way through.
Tip: If the fillets are thin, cut a shallow slit and mound the stuffing on top instead of inside.
Step 2: Make the Stuffing
- In a medium bowl, combine 1/2 cup finely chopped cooked shrimp, 1/2 cup lump crab meat, 2 oz softened cream cheese, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, 1 minced garlic clove, 1 teaspoon Old Bay seasoning, 1/4 cup shredded mozzarella or Parmesan cheese, and 1 tablespoon chopped parsley.
- Mix until well combined and creamy.
Tip: Chop the shrimp finely for even distribution, and gently fold in the crab to keep its texture intact.
Step 3: Stuff the Salmon
- Spoon the seafood stuffing into the pocket of each salmon fillet, pressing gently to pack it in. If there’s extra stuffing, mound it on top of the fillets.
- Place the stuffed fillets in the prepared baking dish.
Tip: Use a small spoon or piping bag to make stuffing easier and neater.
Step 4: Add Topping and Bake
- Drizzle the stuffed salmon with 1 tablespoon olive oil or 2 tablespoons melted butter.
- Sprinkle lightly with smoked paprika for color and flavor, if desired.
- Bake for 20 minutes, or until the salmon flakes easily with a fork (internal temperature of 145°F) and the stuffing is heated through.
Tip: Check at 18 minutes—if the top browns too quickly, cover with foil for the remaining time.
Step 5: Serve
- Remove from the oven and let rest for 2–3 minutes.
- Garnish with extra chopped parsley and serve hot with lemon wedges, rice, or roasted veggies.
Tip: Squeeze fresh lemon juice over the salmon just before eating for an extra zesty kick.
FAQs
1. Can I use frozen shrimp or crab?
Yes! Thaw and drain frozen shrimp and crab well before chopping to avoid excess water in the stuffing.
2. Is this dish healthy?
It’s protein-packed and balanced with seafood. Use low-fat cream cheese or less cheese for a lighter version.
3. Can I make it dairy-free?
Yes! Use dairy-free cream cheese, vegan butter, and a dairy-free cheese alternative.
4. Why is my salmon dry?
- Don’t overcook; check at 18 minutes for doneness (145°F internal temperature).
- Drizzle with olive oil or butter to keep it moist.
- Use fresh, high-quality salmon for the best texture.
5. Can I make this ahead?
Yes! Prep the stuffing a day ahead or stuff the salmon up to 4 hours ahead and refrigerate. Bake fresh for the best results.
6. How long does it last in the fridge?
It stays fresh in an airtight container for up to 2 days.
7. Can I freeze this dish?
Yes! Freeze baked salmon for up to 1 month. Thaw in the fridge and reheat gently with extra butter or broth.
8. What sides go well with this dish?
Serve with rice, roasted asparagus, mashed potatoes, or a green salad for a complete meal.
This Crab and Shrimp Stuffed Salmon is luxurious, versatile, and perfect for any occasion. Happy cooking!