Crab and Shrimp Stuffed Salmon Recipe delivers rich, buttery salmon with a garlicky crab-and-shrimp filling, bright lemon, and a little Old Bay heat. It suits seafood fans who want a restaurant-style dinner on a weeknight, and it takes about 40 to 45 minutes total. I test this on my neighbors, and they keep finding ways to stop by right at dinnertime.
Why You Should Try This Crab and Shrimp Stuffed Salmon Recipe
This Crab and Shrimp Stuffed Salmon Recipe packs sweet crab, juicy shrimp, and flaky salmon into one skillet-free bake. The lemon, Dijon, and Old Bay balance richness with freshness. You get impressive flavor without a complicated technique or a sink full of dishes.
Ingredients You’ll Need
- 4 center-cut salmon fillets, skin-on, about 6 ounces each
- 6 ounces lump crab meat, drained well (claw works as a budget swap; canned works, just drain and pick shells)
- 6 ounces shrimp, peeled and deveined, chopped small (use pre-cooked as a shortcut and skip pre-cooking)
- 1/2 cup panko breadcrumbs (use gluten-free panko if needed)
- 2 ounces cream cheese, softened, or 1/4 cup mayonnaise (both bind the filling; mayo tastes lighter)
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning, plus more to taste
- 1 large garlic clove, minced, or 1/2 teaspoon jarred minced garlic
- 1 teaspoon lemon zest and 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley or chives
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- Kosher salt and fresh black pepper
- Optional: pinch of paprika or cayenne for gentle heat
- Lemon wedges for serving
Notes:
- Pantry shortcuts: jarred garlic, pre-cooked shrimp, canned crab, and bagged panko save time.
- Brand notes: a pasteurized lump crab like Phillips keeps shells low and flavor high. Any classic seafood seasoning stands in for Old Bay if needed.
- Substitutions: swap cream cheese with Greek yogurt for tangier filling, or use crushed buttery crackers instead of panko.
Equipment:
- Sharp paring knife and cutting board
- Mixing bowl and spoon
- Rimmed sheet pan lined with foil or parchment
- Pastry brush
- Instant-read thermometer
- Small skillet if you want to pre-sauté raw shrimp
How to Make Crab and Shrimp Stuffed Salmon
- Prep: 20 minutes
- Cook: 20 to 25 minutes
- Total: 40 to 45 minutes
- Heat the oven to 400°F and line a rimmed sheet pan with foil or parchment. Pat the salmon very dry.
- Make a pocket: lay each fillet skin-side down and run a paring knife horizontally through the thickest side to form a slit, leaving the opposite side intact. Season the salmon all over with salt, pepper, and a light sprinkle of Old Bay.
- Chop the shrimp into pea-size pieces. If raw, quickly sauté them in a dab of olive oil just until barely opaque, then cool for a couple of minutes.
- Mix the filling: in a bowl, combine crab, shrimp, panko, cream cheese or mayo, Dijon, garlic, lemon zest, lemon juice, parsley, Old Bay, a pinch of salt, and pepper. Stir until the mixture feels cohesive and moist.
- Taste a tiny bit and adjust salt, pepper, or lemon. The filling should taste zippy and savory.
- Stuff each salmon pocket generously with the seafood filling, mounding any extra evenly on top.
- Stir the melted butter with the olive oil and brush it over the salmon. Sprinkle a little paprika or cayenne if you like color and heat.
- Bake on the middle rack for 12 to 15 minutes, depending on thickness. Aim for 125 to 130°F in the thickest part and opaque shrimp in the center. Tent loosely with foil if the top browns faster than the center cooks.
- Broil for 1 to 2 minutes for a golden top, watching closely.
- Rest for 5 minutes. Squeeze fresh lemon over the fish and shower with more parsley or chives.
Tips & Tricks
- Choose center-cut fillets so they stuff evenly and cook at the same rate.
- Dry the salmon well to help browning and prevent steaming.
- Keep the filling moist with a binder like cream cheese or mayo; add a splash more lemon if it tastes flat.
- Use an instant-read thermometer and pull at 125 to 130°F for juicy salmon.
- Fold the crab gently so you keep nice chunks rather than paste.
- Go gluten-free with GF panko or crushed pork rinds.
- For dairy-free, use mayo only and skip the butter; brush with oil instead.
- Secure stubborn pockets with toothpicks and remove them before serving.
- Scale it easily: use a whole side of salmon and double the filling for holidays.
- Add a little grated Parmesan to the filling if you want a richer, brinier finish.
What to Serve with Crab and Shrimp Stuffed Salmon
I love this stuffed salmon with lemony rice pilaf or garlic butter orzo that catches every drop of juice. Roasted asparagus, broccolini, or a simple green salad with a bright vinaigrette keep the plate balanced. Spoon a quick lemon butter or a spoonful of remoulade on the side for saucy fans.
Make-Ahead and Storage
Mix the seafood filling up to 1 day ahead and keep it chilled; stuff the salmon just before baking for the best texture. You can assemble the fillets up to 12 hours ahead, cover, and refrigerate; bake straight from the fridge and add a couple of minutes. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 275°F oven for 10 to 12 minutes until warm; use low microwave power with a damp towel only if you must, and stop as soon as it steams.
Nutrition Information
Approximate per serving for 4 servings: 570 calories; 50 g protein; 6 g carbs; 35 g fat; 11 g saturated fat; 200 mg cholesterol; 720 mg sodium; 0 g fiber; 2 g sugars.
Numbers vary based on brands and exact portions.
Crab and Shrimp Stuffed Salmon Recipe
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine crab meat, chopped shrimp, cream cheese, mayonnaise, lemon juice, dill, salt, and pepper.
- Cut a pocket into each salmon fillet and stuff with the seafood mixture.
- Place stuffed salmon fillets on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until salmon is cooked through and stuffing is hot.
- Serve warm with your choice of sides.