Crab & Shrimp Stuffed Salmon

Why You’ll Love This Recipe

I love how this dish blends restaurant-quality flavors with simple, approachable ingredients. The filling is decadent without being too heavy, and the salmon stays juicy and tender thanks to the quick bake time. It looks impressive on the plate and tastes even better — with hints of lemon, garlic, Old Bay seasoning, and buttery seafood all wrapped in one satisfying package. Plus, it’s naturally low-carb and gluten-free, making it a crowd-pleaser no matter who I’m serving.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 wild-caught salmon filets (skinless, about 6 oz each)

• 1 cup jumbo lump crab meat

• 1/2 cup cooked small shrimp, chopped

• 4 oz cream cheese, softened

• 2 tablespoons mayonnaise

• 1/4 cup shredded Parmesan cheese

• 1 tablespoon fresh parsley, chopped

• 1 green onion, finely sliced

• 1/2 teaspoon Old Bay seasoning

• 1/4 teaspoon garlic powder

• 1/4 teaspoon black pepper

• Juice of 1/2 lemon

• 1 tablespoon olive oil

directions

1. I preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper or foil.

2. In a medium bowl, I mix together the cream cheese, mayonnaise, Parmesan, parsley, green onion, Old Bay, garlic powder, black pepper, and lemon juice until smooth.

3. I gently fold in the crab meat and chopped shrimp, being careful not to break up the crab too much.

4. I pat the salmon filets dry and use a sharp knife to make a horizontal slit in the thickest part of each filet, forming a pocket.

5. I stuff each filet generously with the seafood filling and secure the opening with toothpicks if needed.

6. I place the stuffed salmon on the prepared baking sheet, drizzle lightly with olive oil, and bake for 18–20 minutes, or until the salmon flakes easily and the filling is hot.

7. For a golden top, I broil the salmon for the last 2–3 minutes of baking, watching closely to avoid burning.

8. I remove the toothpicks before serving and plate with lemon wedges or a fresh herb garnish.

Servings and timing

This recipe makes 2 generous servings and comes together in about 35 minutes — 15 minutes of prep and 20 minutes of baking. It’s ideal for an intimate dinner or as part of a holiday spread.

Variations

• I sometimes add a pinch of red pepper flakes or a splash of hot sauce to the filling for a touch of heat.

• If I’m out of crab, I substitute with all shrimp or add chopped scallops for a different seafood mix.

• I serve it over wilted spinach or garlic mashed cauliflower for a low-carb side.

• For extra richness, I spoon a little lemon butter sauce over the top right before serving.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I cover with foil and warm in a 300°F oven for 10–12 minutes until heated through. I avoid microwaving since it can dry out the fish and separate the creamy filling.

FAQs

Can I use frozen salmon filets?

Yes, I just make sure they’re completely thawed and patted dry before stuffing and baking to avoid excess moisture.

What kind of crab meat should I use?

I go for jumbo lump or lump crab meat for the best texture and flavor. I avoid imitation crab for this recipe — the real thing makes a big difference.

Do I need to cook the shrimp first?

Yes, I use pre-cooked shrimp or sauté raw shrimp briefly until just pink before adding to the filling. This ensures everything cooks evenly and safely.

Can I make this recipe ahead of time?

I can prep and stuff the salmon a few hours ahead and keep it covered in the fridge. Then I bake it just before serving for the freshest result.

What should I serve with stuffed salmon?

I like to pair it with simple sides like roasted asparagus, lemon rice, or a crisp green salad to let the salmon shine as the star of the meal.

Conclusion

Crab & Shrimp Stuffed Salmon is a show-stopping dish that delivers on both flavor and presentation. I love how it feels fancy but comes together quickly, making it perfect for special occasions or just treating myself to a gourmet dinner at home. With tender seafood, creamy filling, and perfectly baked salmon, this recipe always makes the table feel a little more special.