Crab Shrimp Stuffed Salmon

I’ve made a lot of salmon recipes over the years, but this one? This one is the showstopper. Every time I put Crab Shrimp Stuffed Salmon on the table, it gets the kind of reaction that makes you feel like a superstar in your own kitchen. It’s rich with

A Quick Introduction

This is Crab Shrimp Stuffed Salmon- juicy salmon fillets slit open and generously stuffed with a creamy, savory filling of crab, shrimp, herbs, and cheese. It is one of the most famous delicious fish, and think of surf-and-surf party tucked inside one of the most-loved fish. Bake up golden on the outside but tender inside, with a bite which gives you that perfect mix of flaky salmon and flavorful seafood stuffing.

Why This Recipe is Special

I love this recipe because it’s pretty decadent to make yet so simple in execution. You’re not just letting your salmon have a luxurious filling; you’re feeding it for real comfort. It is just as versatile, though-fancy enough for a date night or holiday dinner, but simple and quick enough for a weeknight treat. And best of all, all-you don’t need the skills of a chef to make it happen.

Why You’ll Love This Recipe

Here’s why I think you’ll fall head over heels for it:

• Unbeatable flavor combo – You’re pairing buttery salmon with sweet crab and tender shrimp, all tied together in a creamy, garlicky filling.
• Looks impressive, but isn’t hard – It looks like a restaurant entrée, but I promise you, it’s mostly just mixing, stuffing, and baking.
• Nutrient-rich – Salmon gives you omega-3s, shrimp is lean protein, and crab brings a dose of minerals.
• Customizable – You can play around with the stuffing ingredients (I’ll share some variations later).
• Perfect for gatherings – This is the kind of dish people will remember and ask you about later.

Tools You’ll Need

I like to keep my kitchen gear simple. Here’s what you’ll want:

• Sharp knife – To carefully cut a pocket into each salmon fillet.
• Cutting board – A sturdy surface for prepping fish and seafood.
• Mixing bowl – For combining the crab-shrimp stuffing.
• Spoon or spatula – To scoop and spread the stuffing evenly.
• Baking dish or sheet pan – To hold the salmon fillets while they bake.
• Foil or parchment paper – Helps with easy cleanup.
• Measuring cups/spoons – Because the right balance makes a difference here.

https://www.youtube.com/watch?v=nFmwh5TohoM

Ingredients

(Serves 4)

For the Salmon

• 4 salmon fillets, skin-on (about 6 oz / 170 g each)
• 1 tablespoon olive oil (15 ml)
• Salt and black pepper, to taste

For the Crab-Shrimp Stuffing

• ½ cup (115 g) lump crab meat (fresh or canned, drained)
• ½ cup (75 g) cooked shrimp, chopped
• 4 oz (115 g) cream cheese, softened
• ¼ cup (25 g) grated Parmesan cheese
• 2 tablespoons mayonnaise (30 g)
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
• 1 teaspoon Old Bay seasoning (or paprika if you prefer milder)
• Juice of ½ lemon (about 1 tablespoon / 15 ml)

Optional garnish: extra parsley, lemon wedges

Step-by-Step Instructions

1. Prep the salmon

Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a slit down the side of each fillet, creating a pocket. Don’t cut all the way through—you want a little pouch. Season both the outside and inside lightly with salt and pepper.

(Tip: If cutting pockets feels intimidating, take it slow. Even if your slit isn’t perfect, the stuffing will cover it up. Nobody will know.)

2. Make the stuffing

In a mixing bowl, combine crab, shrimp, cream cheese, Parmesan, mayo, garlic, parsley, Old Bay, and lemon juice. Stir until creamy and well mixed.

(Personal note: I always taste a little here—just a pinch—to see if it needs more seasoning. Sometimes I add a dash of hot sauce for heat.)

3. Stuff the salmon

Use a spoon to gently fill each salmon pocket with the crab-shrimp mixture. Don’t overpack; just enough so it peeks out a little.

(If some spills out while baking, that’s totally normal. Messy often means delicious.)

4. Bake

Place the stuffed salmon fillets in a greased baking dish or lined sheet pan. Brush the tops with olive oil. Bake at 375°F (190°C) for about 20-25 minutes, or until the salmon flakes easily with a fork.

5. Serve

Garnish with parsley and a squeeze of fresh lemon. Serve hot.

Serving Ideas

• Pair with roasted asparagus, garlic butter green beans, or a simple side salad.
• A buttery rice pilaf or mashed potatoes makes it feel extra luxurious.
• For a lighter vibe, serve with zucchini noodles or roasted veggies.

Variations & Customization

• Spicy kick – Add chopped jalapeño or a teaspoon of sriracha to the stuffing.
• Cheesy twist – Swap Parmesan for sharp cheddar or Gruyère.
• No crab? – Use extra shrimp or even chopped scallops.
• Lighter version – Replace cream cheese with Greek yogurt.

Storage & Make-Ahead

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently in the oven at 300°F (150°C). Avoid the microwave—it can dry the salmon out.
• Make-ahead: You can prep the stuffing a day in advance and keep it chilled. When ready, just stuff and bake.

Pro Tips & Mistakes to Avoid

Let me share a few kitchen secrets with you:

• Don’t overcook the salmon. Dry salmon is heartbreaking. Check at the 20-minute mark.
• Use real crab if you can. Imitation crab works in a pinch, but real crab makes a big difference.
• Let the cream cheese soften before mixing. It makes stuffing so much smoother.
• Always season the salmon itself, not just the filling.
• Don’t be afraid of a messy pocket. The rustic look is part of the charm.

Recipe Details

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Nutrition (per serving, approx.):

• Calories: 380
• Protein: 34 g
• Fat: 22 g
• Carbs: 4 g

Final Note

If you’re looking for a dish that wows without wearing you out, Crab Shrimp Stuffed Salmon is it. I can tell you firsthand that it’s one of those recipes that makes people lean back in their chairs and say, “Wow.” So go ahead—give it a try this week. And when you do, I’d love to hear how it turned out for you. Leave a comment, share your tweaks, or even snap a picture of your plate. Cooking is always better when we share it.