This Deliciously Decadent Crab and Shrimp Stuffed Salmon is a real treat for seafood lovers! It brings together tender salmon fillets packed with a creamy, flavorful filling of crab and shrimp. The combination of the rich salmon with the sweet, juicy seafood stuffing makes every bite feel special and satisfying.
I love making this dish when I want to impress family or friends without spending hours in the kitchen. The filling is easy to prepare ahead of time, and the salmon cooks up perfectly in the oven. What I really enjoy is how the seafood stuffing adds a little surprise inside each piece, making it more exciting than just plain salmon.
My favorite way to serve this is with a simple side of steamed vegetables or a fresh green salad. It’s such a lovely meal for special occasions or cozy weekend dinners. Every time I make it, there’s always someone asking for seconds, and that always makes me feel like I nailed it!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are key for this recipe. Choose firm, bright pink cuts. If skin-on, remove the skin for easier stuffing. You can substitute with trout or cod, but the flavor and texture will differ.
Shrimp & Crab: Use cooked shrimp and lump crab meat for the best texture and flavor. If fresh isn’t available, canned crab can work in a pinch, just drain well to avoid sogginess.
Cheese: Mozzarella or Monterey Jack melts nicely and adds creaminess. If you prefer, try a mild cheddar or Gruyère for a richer flavor.
Mayonnaise: It helps bind the filling and adds moisture. Greek yogurt is a lighter substitute but changes the taste slightly.
Fresh herbs: Parsley and chives brighten up the filling. Dill or tarragon could be good swaps if you like those flavors.
How Do You Butterfly Salmon Without Cutting Through?
Butterflying the salmon creates a pocket for stuffing without breaking the fillet. Here’s how:
- Place the salmon on a cutting board, skin side down if skin is on.
- With a sharp knife, start slicing horizontally into the thickest part.
- Cut slowly and keep the knife parallel to the board, stopping about 1/2 inch from the edge.
- Gently open the fillet like a book to create a pocket.
Take your time and use a thin, sharp knife to avoid cutting all the way through. This technique lets you add plenty of stuffing and keeps the salmon intact while cooking.
Equipment You’ll Need
- Baking dish – sturdy and oven-safe, perfect for cooking the stuffed salmon evenly.
- Sharp chef’s knife – essential for butterflying the salmon without cutting through.
- Mixing bowl – to gently combine the crab, shrimp, and other filling ingredients.
- Pastry brush – helps you evenly coat the salmon with olive oil or melted butter for a golden top.
- Cutting board – a clean surface for prepping the seafood and herbs safely.
Flavor Variations & Add-Ins
- Swap crab and shrimp for crab and scallops for a slightly firmer texture and delicate taste.
- Add a pinch of cayenne or smoked paprika to the filling for a subtle spicy kick.
- Mix in chopped sun-dried tomatoes for a sweet-tart contrast that brightens the dish.
- Use cream cheese instead of mayonnaise for a richer, creamier filling that melts nicely.
Deliciously Decadent Crab and Shrimp Stuffed Salmon
Ingredients You’ll Need:
For the Salmon and Stuffing:
- 4 salmon fillets (6 oz each), skin removed and butterflied
- 1/2 cup cooked shrimp, chopped
- 1/2 cup lump crab meat
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 1/4 cup mayonnaise
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 garlic clove, minced
- 1 tsp lemon juice
- 1/2 tsp Old Bay seasoning (optional)
- Salt and pepper to taste
- 1 tbsp olive oil or melted butter (for brushing)
- Lemon wedges, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to bake. So, in less than 40 minutes total, you’ll have a delicious, fancy-looking seafood dinner ready to enjoy.
Step-by-Step Instructions:
1. Preheat and Prep:
Start by warming your oven to 375°F (190°C). Lightly grease a baking dish so the salmon won’t stick and will cook evenly.
2. Make the Seafood Filling:
In a mixing bowl, gently combine the chopped shrimp, lump crab meat, mayonnaise, shredded cheese, parsley, chives, minced garlic, lemon juice, Old Bay seasoning (if using), plus salt and pepper. Mix it just enough to blend without breaking up the crab too much – you want those nice crab lumps in your filling!
3. Butterfly the Salmon:
Carefully slice each salmon fillet horizontally through the thickest part, creating a pocket. Be sure not to cut all the way through – the salmon should open like a book to hold the filling.
4. Stuff the Salmon:
Fill each fillet pocket with the crab and shrimp mixture, pressing lightly to fill it evenly and generously.
5. Bake the Salmon:
Place the stuffed salmon fillets in your greased baking dish. Brush the tops lightly with olive oil or melted butter for a nice golden finish. Bake for 20-25 minutes, or until the salmon is cooked through and the topping is bubbly and slightly golden.
6. Optional Broiling:
If you want a beautifully browned, crispy top, broil the salmon for an extra 2-3 minutes. Keep a close eye so it doesn’t burn!
7. Serve and Enjoy:
Take the salmon out of the oven and garnish with extra chopped parsley and lemon wedges. Serve warm with steamed asparagus, rice pilaf, or your favorite sides. Dig in and enjoy your deliciously decadent crab and shrimp stuffed salmon!
Can I Use Frozen Seafood for the Stuffing?
Yes, you can! Just be sure to fully thaw frozen shrimp and crab in the refrigerator overnight. Pat them dry before mixing to avoid excess moisture that can make the filling watery.
How Should I Store Leftover Stuffed Salmon?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to keep the salmon moist and prevent the filling from drying out.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can make the crab and shrimp filling a few hours ahead and keep it refrigerated. Just stuff the salmon shortly before baking to keep it fresh and flavorful.
What Can I Substitute for Mayonnaise in the Filling?
If you prefer a lighter option, Greek yogurt works well as a substitute. It adds creaminess with a tangy twist. Just be sure to stir gently to keep the texture smooth and not too runny.
