Crab and Shrimp Stuffed Salmon is a luxurious seafood dish that combines tender salmon fillets with a savory stuffing made of shrimp, crab, and fresh herbs. Perfect for impressing guests at a dinner party or indulging in a gourmet meal at home, this dish is both easy to prepare and full of rich flavors. It’s an ideal way to elevate a simple salmon dinner into something extraordinary.
Ingredients
4 salmon fillets (6 oz each), skin on
Salt & black pepper, to taste
1 tsp Old Bay seasoning
2 tbsp melted butter (or olive oil)
Stuffing:
½ lb shrimp, peeled, deveined, and chopped
½ lb lump crab meat, picked over
2 tbsp shallots, finely chopped
1 clove garlic, minced
2 tbsp fresh parsley, chopped
¼ cup mayonnaise (or Greek yogurt)
1 tsp lemon zest + 1 tbsp lemon juice
¼ tsp paprika
Salt & pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, and Old Bay seasoning. Brush the fillets with melted butter (or olive oil).
In a mixing bowl, combine the chopped shrimp, crab meat, shallots, garlic, parsley, mayonnaise, lemon zest, lemon juice, paprika, salt, and pepper. Mix everything together until the ingredients are well combined.
Place the salmon fillets skin-side down on a parchment-lined baking sheet. Using a sharp knife, carefully cut a slit lengthwise into the thickest part of each fillet to form a pocket.
Spoon the seafood stuffing into each pocket, pressing lightly to seal it in. Be sure the stuffing is evenly distributed.
Bake the salmon in the preheated oven for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork. The stuffing should also be heated through.
For a golden, crispy top, broil the stuffed salmon for 1–2 minutes at the end of the baking time. Watch it closely to prevent burning.
Let the salmon rest for 2 minutes before serving. Garnish with extra parsley and lemon wedges for an added touch.
Servings and Timing
Prep time: 15 minutes
Cooking time: 18 minutes
Total time: 33 minutes
Servings: 4 servings
Variations
While I love this recipe as is, there are a few variations you could try to mix things up:
Swap out the crab: If you’re not a fan of crab, you can replace it with scallops or more shrimp. Both will still provide a delicious stuffing option.
Use a different fish: If salmon isn’t your preference, this stuffing works beautifully with other firm fish like trout or halibut.
Greek yogurt substitute: If you’re not a fan of mayonnaise, Greek yogurt is a great alternative for a lighter, tangier filling.
Add cheese: For extra richness, consider mixing in some cream cheese or a shredded cheese like Parmesan into the stuffing mixture.
Storage/Reheating
If you have leftovers, here’s how to store and reheat them:
Storage: Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10-12 minutes, or until the salmon is heated through. If you’re reheating the stuffing, be sure to cover the salmon with foil to avoid drying it out.
FAQs
Can I make Crab and Shrimp Stuffed Salmon ahead of time?
Yes, you can prepare the stuffed salmon ahead of time and store it in the refrigerator for up to 24 hours before baking. Just make sure to cover it with plastic wrap or foil until you’re ready to bake.
Can I freeze Crab and Shrimp Stuffed Salmon?
While I don’t recommend freezing stuffed salmon after it’s been cooked, you can freeze the unbaked stuffed salmon fillets. Wrap them tightly in plastic wrap and foil before freezing. When ready to cook, bake directly from the freezer, adding a few extra minutes to the cooking time.
Can I use frozen shrimp and crab meat?
Yes, you can use frozen shrimp and crab meat. Just make sure to thaw them thoroughly before using in the recipe to ensure the stuffing stays moist and flavorful.
What should I serve with Crab and Shrimp Stuffed Salmon?
I like to serve this dish with a light side, such as roasted vegetables, a fresh salad, or garlic mashed potatoes. A side of rice or quinoa also complements the flavors well.
How do I know when the stuffed salmon is done?
The stuffed salmon is done when it’s opaque and flakes easily with a fork. You can also check the internal temperature with a meat thermometer; it should reach 145°F (63°C) at the thickest part.
Conclusion
Crab and Shrimp Stuffed Salmon is a showstopper dish that combines the freshness of seafood with rich, savory flavors. Whether you’re serving it at a special dinner or enjoying it on a quiet night at home, this recipe delivers a memorable meal every time. It’s easy to prepare, yet sophisticated enough to impress guests, and I love how versatile it is for any occasion. Once you try it, I’m sure it’ll become one of your go-to recipes for any seafood lover.
Recipe:
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Crab and Shrimp Stuffed Salmon
- Total Time: 33 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Crab and Shrimp Stuffed Salmon is a luxurious seafood dish that combines tender salmon fillets with a savory stuffing made of shrimp, crab, and fresh herbs. This dish is easy to prepare and full of rich flavors, perfect for impressing guests or indulging in a gourmet meal at home.
Ingredients
4 salmon fillets (6 oz each), skin on
Salt & black pepper, to taste
1 tsp Old Bay seasoning
2 tbsp melted butter (or olive oil)
Stuffing:
½ lb shrimp, peeled, deveined, and chopped
½ lb lump crab meat, picked over
2 tbsp shallots, finely chopped
1 clove garlic, minced
2 tbsp fresh parsley, chopped
¼ cup mayonnaise (or Greek yogurt)
1 tsp lemon zest + 1 tbsp lemon juice
¼ tsp paprika
Salt & pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, and Old Bay seasoning. Brush the fillets with melted butter (or olive oil).
- In a mixing bowl, combine the chopped shrimp, crab meat, shallots, garlic, parsley, mayonnaise, lemon zest, lemon juice, paprika, salt, and pepper. Mix everything together until the ingredients are well combined.
- Place the salmon fillets skin-side down on a parchment-lined baking sheet. Using a sharp knife, carefully cut a slit lengthwise into the thickest part of each fillet to form a pocket.
- Spoon the seafood stuffing into each pocket, pressing lightly to seal it in. Be sure the stuffing is evenly distributed.
- Bake the salmon in the preheated oven for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork. The stuffing should also be heated through.
- For a golden, crispy top, broil the stuffed salmon for 1–2 minutes at the end of the baking time. Watch it closely to prevent burning.
- Let the salmon rest for 2 minutes before serving. Garnish with extra parsley and lemon wedges for an added touch.
Notes
Variations: You can swap out the crab for scallops or more shrimp, or try using a different firm fish like trout or halibut. Greek yogurt can be used instead of mayonnaise for a lighter filling.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-12 minutes, covering with foil to prevent drying out.
Freezing: You can freeze unbaked stuffed salmon fillets wrapped tightly in plastic wrap and foil, then bake directly from the freezer with a few extra minutes added to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg
