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Crab & Shrimp Stuffed Salmon is a delightful seafood dish that combines tender salmon fillets with a savory filling of crab and shrimp. This Luxurious Seafood Dish is perfect for a special occasion, holiday dinner, or just a luxurious meal to treat yourself. The creamy filling and smoky flavor of the salmon make it a dish that will impress any seafood lover.

Why You’ll Love Crab & Shrimp Stuffed Salmon

Crab & Shrimp Stuffed Salmon is a standout Luxurious Seafood Dish:

Rich Flavors: Crab and shrimp filling enhances the salmon’s natural taste.
Impressive Yet Easy: Looks gourmet but comes together in 40 minutes.
Crowd-Pleaser: Perfect for dinner parties or special occasions.
Customizable: Adjust spices or add cheese for your twist.
I make this Luxurious Seafood Dish for celebrations, and it never fails to wow guests!

Ingredients for Crab & Shrimp Stuffed Salmon

Here’s what you’ll need for Crab & Shrimp Stuffed Salmon (serves 4):

4 salmon fillets (6 oz each), skin removed
½ cup cooked crab meat, chopped
½ cup cooked shrimp, chopped
¼ cup cream cheese, softened
2 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tsp Dijon mustard
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
¼ tsp smoked paprika
Salt and black pepper, to taste
1 tbsp olive oil

Ingredient Tips:

Salmon: Fresh or fully thawed frozen fillets for even cooking.
Crab: Use lump crab meat for texture; canned works in a pinch.
Shrimp: Pre-cooked, small shrimp for easy chopping and mixing.
Cream Cheese: Softened for smooth blending; full-fat for richness.
Paprika: Smoked paprika adds depth; regular paprika for milder flavor.

Directions for Crab & Shrimp Stuffed Salmon

Let’s create this elegant Crab & Shrimp Stuffed Salmon!

Preheat Oven

I preheat the oven to 375°F (190°C) and prepare an oven-safe skillet.

Prepare Salmon Pockets

Using a sharp knife, I carefully cut a pocket into the side of each of the 4 salmon fillets, ensuring not to slice through completely.

Make Filling

In a medium bowl, I mix ½ cup crab meat, ½ cup shrimp, ¼ cup cream cheese, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 2 minced garlic cloves, 2 tbsp parsley, ¼ tsp smoked paprika, and a pinch of salt and pepper until well combined.

Stuff Salmon

I generously stuff each salmon pocket with the crab and shrimp mixture, securing with toothpicks if needed to hold the filling.

Sear and Bake

I heat 1 tbsp olive oil in the skillet over medium-high heat, sear the stuffed salmon for 2–3 minutes per side until golden, then transfer the skillet to the oven. I bake for 12–15 minutes until the salmon flakes easily with a fork.

Serve

I let the salmon rest for a few minutes, remove toothpicks, and serve warm with favorite sides.

Nutrition

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~350 kcal per serving
Macros per Serving: 5g carbs, 40g protein, 30g fat, 1g fiber

Variations for Crab & Shrimp Stuffed Salmon

Try these twists on Crab & Shrimp Stuffed Salmon:

Cheesy Filling: Add ¼ cup shredded mozzarella or Parmesan for a gooey Luxurious Seafood Dish.
Herb Swap: Use dill or tarragon instead of parsley for a fresh flavor.
Spicy Twist: Mix in ¼ tsp red pepper flakes for a fiery kick.
Seafood Swap: Substitute crab or shrimp with cooked lobster or scallops.
Gluten-Free: Ensure Dijon mustard is gluten-free for dietary needs.

Serving Ideas:

Pair with roasted asparagus or garlic mashed potatoes for a Luxurious Seafood Dish.
Serve with a lemon herb salad for a light, refreshing balance.
Complement with Layla Cooks’ Smoked Mexican Street Corn Dip for a festive spread.
Drizzle with extra lemon juice or a creamy dill sauce for added flair.

Storage

I store Crab & Shrimp Stuffed Salmon leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm gently in a 300°F (150°C) oven for 10–12 minutes to keep the salmon moist and the filling creamy. Freezing is not recommended due to texture changes in the filling. For make-ahead, I stuff the salmon up to a day ahead, refrigerate, and sear and bake fresh.

FAQs About Crab & Shrimp Stuffed Salmon

Can I use frozen salmon for this recipe?
Yes! I often use frozen salmon fillets. Just be sure to thaw them completely before preparing the dish. This ensures that the salmon cooks evenly.

Can I use other types of seafood in the filling?
Absolutely! If I don’t have crab or shrimp on hand, I’ve used lobster, scallops, or even fish like tilapia or cod for the stuffing. The key is to keep the seafood cooked before adding it to the filling.

How can I tell when the salmon is cooked through?
I check for doneness by gently pressing the thickest part of the salmon with a fork. If it flakes easily and the filling is hot, it’s ready to serve.

Can I make this ahead of time?
Yes, I can prepare the stuffed salmon and store it in the fridge for up to a day before cooking. I recommend waiting to sear it until just before baking to keep the texture intact.

Can I bake this without searing it first?
While searing helps lock in flavor and creates a crispy exterior, you can skip this step. Just bake the stuffed salmon fillets at 375°F (190°C) for about 20–25 minutes, or until fully cooked.

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Conclusion

Crab & Shrimp Stuffed Salmon is an indulgent yet simple dish that I love making for both special occasions and weeknight dinners. The combination of the juicy salmon with the rich seafood filling creates a mouthwatering flavor profile. I also enjoy how versatile the recipe is, allowing for easy substitutions based on what I have on hand. Whether I’m feeding a crowd or treating myself to something fancy, this Luxurious Seafood Dish is always a hit.