Salmon has always had a special place in my heart, being luscious and buttery and never dull. But the very first experience with crab-shrimp stuffing took me to what felt like the next level from salmon. A flaky piece of fish around a sumptuous and creamy blend of seafood? Oh, my goodness, that is so unforgettable. That is the recipe I make for those times when dinner shall feel like a celebration, but not too terribly complicated.

What This Recipe Is All About

Elegant Crab Shrimp Stuffed Salmon means just that: fresh salmon fillets, slashed and stuffed with a wonderful creamy mix of crab, shrimp, garlic, herbs, and just enough cheese to hold it all together. Bake until beautifully golden and tender, the juicy salmon is elevated with a filling that is decadent and almost restaurant-worthy.

Why This Recipe Feels Special

There’s just something about seafood-on-seafood indulgence. This flavour combo will be really rich-not excessively so-while still being comforting. But it has some power to impress your guests. I can pull this off on a weeknight for myself or set it on the centre of the table for a holiday, and it works. You take that first bite, and the hubbub outside your head dies down for just a second.

Why You’ll Love This Recipe

It’s full of flavour – you get buttery salmon, sweet crab, and juicy shrimp all in one bite.
Looks impressive, tastes fancy – but honestly, it’s way simpler to make than it looks.
Customizable – you can play with the herbs, swap cheeses, or make it spicier.
Nutritious – salmon and shrimp bring lean protein and omega-3s, while the filling is balanced and satisfying.
Perfect for any occasion – it works for a quiet dinner for two or as the star of a dinner party.

Tools You’ll Need

I like to think of these tools as your little helpers in the kitchen. Here’s what you’ll want:

Sharp chef’s knife – for neatly cutting the salmon pockets.
Cutting board – preferably one for seafood to keep things clean.
Mixing bowl – for combining the crab and shrimp filling.
Spoon or spatula – to scoop and tuck that filling inside the salmon.
Baking sheet or dish – lined with parchment for easy cleanup.
Kitchen brush – for brushing on any oil or butter.
Measuring cups/spoons – to keep the balance of the filling just right.

Related: Philly Steak Cheese Fries

Ingredients

For the Salmon

4 salmon fillets (about 6 oz / 170 g each, skinless if you prefer)
1 tablespoon olive oil (15 ml)
Salt and pepper, to taste

For the Stuffing

4 oz (115 g) lump crab meat
4 oz (115 g) shrimp, peeled, deveined, finely chopped
3 tablespoons cream cheese (45 g), softened
2 tablespoons Parmesan cheese (20 g), grated
1 clove garlic, minced
1 tablespoon fresh parsley (or one teaspoon dried)
½ teaspoon paprika
½ teaspoon lemon zest
Pinch of salt and black pepper

Step-by-Step Instructions

Preheat the oven to 375°F (190°C). This would be the perfect baking temperature for retaining moisture in salmon without drying.
Prepare the salmon fillets. Place them on your cutting board, then use your sharp knife to carefully cut a slit down the side of each fillet. That’s all you need–you don’t cut all the way through–to spoon in filling.
Make the filling. In your mixing bowl, combine the crab, shrimp, cream cheese, Parmesan, garlic, parsley, paprika, lemon zest, salt, and pepper. Stir until creamy and well blended. It should smell fantastic at this point–garlic and lemon always do it for me.
Stuff the salmon. With the tucking spoon, tuck the filling into each salmon pocket. A little spillage will not hurt–it will crispen nicely in the oven.
Season and oil. Brush olive oil on both sides of the fillets and do a light sprinkling of salt and pepper on the fillets.
Bake. Arrange the fillets onto your parchment-lined baking sheet and bake for 18-22 minutes, depending on the thickness. The salmon should be able to flake easily with a fork, and the filling should be warm with a little golden hue.
Allow the salmon to rest for 2-3 minutes before serving. This helps redistribute the juices so that the fish will stay moist.

Serving Ideas

I am very much willing and ready to serve as a side dish, very well-roasted garlic mashed potatoes, or asparagus.
That’s when you would probably like to take some indulgence. Move the dish a little lemon butter sauce to it for some deep flavour.
Pair with a crisp white wine like Sauvignon Blanc.

Variations & Customizations

Spicy kick: Add a little pinch of either cayenne or red pepper flakes to the filling.
Cheesy version: Use either mozzarella or Gruyère instead of Parmesan for a gooier centre.
Low-carb option: Serve on a bed of cauliflower mash.
Herb lovers: Use dill instead of parsley, or basil instead of parsley, for a fresh twist.

Storage & Make-Ahead

Fridge: Keep leftovers in airtight containers for a maximum of 2 days. Gently reheat in the oven so the fish will not get dry.
Freezer: Not my favourite for this one-seafood tends to go watery after freezing-but if you absolutely have to, wrap tightly and freeze up to 1 month.
Make ahead: Stuff the salmon a few hours beforehand, then cover and keep in the refrigerator until ready to bake.

Pro Tips & Mistakes to Avoid

Tip #1: Use fresh crab if possible. The flavour difference is worth it.
Tip #2: Don’t overbake—check around 18 minutes to be safe.
Tip #3: Let your cream cheese soften fully; it mixes so much smoothly.
Mistake to avoid: Cutting the salmon pocket too deep—it’ll leak filling everywhere.
Mistake to avoid: Overstuffing. A little restraint keeps the fillet neat and easier to cook evenly.

Recipe Details

Yield: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Nutrition (per serving, approximate)

Calories: 320
Protein: 36 g
Fat: 16 g
Carbohydrates: 3 g
Fibre: 0 g
Sugar: 1 g

Final Word

I can’t tell you how many times this Elegant Crab Shrimp Stuffed Salmon has saved me when I wanted something that feels both cosy and impressive. It’s the kind of dish that makes people say, “Wow, you made this?”—and the best part is, you’ll know how easy it really was.