If you’re looking to impress with minimal effort, look no further than this Crab & Shrimp Stuffed Salmon recipe. It’s rich, creamy, and bursting with fresh seafood flavor—all wrapped in a tender, flaky salmon fillet that bakes to absolute perfection. Whether you’re entertaining guests or craving something indulgent for a weeknight dinner, this dish checks all the boxes for elegance, ease, and exceptional taste.

Who Should Try This Recipe?

This stuffed salmon is ideal for:

• Seafood lovers seeking a restaurant-worthy meal at home
• Low-carb/keto eaters wanting a rich and satisfying main dish
• Home cooks looking for a simple yet impressive recipe
• Entertainers needing a show-stopping centerpiece for a dinner party
• Holiday hosts planning a seafood-inspired feast

If you appreciate bold flavors, creamy textures, and a touch of coastal sophistication, this dish is for you.

Why This Crab & Shrimp Stuffed Salmon Is a Must-Try

• 🐟 Double seafood goodness – shrimp and crab in one irresistible filling
• 🧄 Creamy & savory stuffing enhanced with garlic and lemon
• 🧑‍🍳 Easy prep with just 10 minutes of mixing before the oven does the work
• 🎯 Perfect for special occasions or date nights at home
• 🍽️ Bakes beautifully with zero fuss and a gorgeous presentation

Ingredients

For the Salmon & Stuffing:

• 1 large salmon fillet, butterflied
• ½ lb cooked shrimp, chopped
• ½ lb lump crab meat (fresh, canned, or thawed from frozen)
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 2 garlic cloves, minced
• 1 tsp lemon juice
• 1 tbsp chopped parsley
• Salt, pepper, and paprika to taste

Optional Garnishes:

• Lemon wedges
• Fresh herbs like dill or chives

Equipment You’ll Need

• Sharp knife (for butterflying the salmon)
• Mixing bowl and spoon
• Baking tray or dish
• Parchment paper or foil
• Oven preheated to 375°F (190°C)

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or foil for easy cleanup.

Step 2: Make the Stuffing

In a large mixing bowl, combine the chopped shrimp, lump crab meat, softened cream cheese, mayonnaise, minced garlic, lemon juice, parsley, and a dash of salt, pepper, and paprika. Stir well until the mixture is smooth and creamy.

Pro Tip: Use a fork to gently fold the ingredients together to avoid breaking up the crab too much.

Step 3: Butterfly the Salmon

Using a sharp knife, make a horizontal slice along the thickest part of the salmon, creating a pocket or flap for the stuffing. Be careful not to cut all the way through.

Step 4: Stuff the Salmon

Spoon the seafood mixture evenly into the salmon. Gently press the fillet closed over the stuffing.

Step 5: Bake

Place the stuffed salmon onto your lined baking tray. Sprinkle a bit more paprika on top for color, if desired. Bake for 18–22 minutes, or until the salmon is opaque and flakes easily with a fork.

Optional: Broil for the last 2 minutes for a golden top.

Step 6: Serve & Enjoy

Let rest for 2–3 minutes. Serve with lemon wedges and garnish with fresh parsley, chives, or dill for a restaurant-style touch.

What to Serve with Stuffed Salmon

This rich dish pairs beautifully with light, fresh sides:

Vegetables:

• Steamed asparagus with a squeeze of lemon
• Garlic green beans
• Roasted Brussels sprouts or broccolini

Grains & starches:

• Wild rice pilaf
• Cauliflower mash (for low-carb)
• Lemon herb couscous

Salads:

• Arugula salad with citrus vinaigrette
• Greek salad
• Cucumber and dill yogurt salad

Flavor Variations & Substitutions

• No cream cheese? Use ricotta, mascarpone, or goat cheese
• Add a kick: Stir in a dash of hot sauce or red chili flakes
• Extra flavor: Add 1 tbsp Dijon mustard or a splash of white wine
• Herb swap: Use tarragon, chives, or fresh basil instead of parsley
• Pescatarian protein boost: Add flaked cooked cod or tilapia to the filling

Leftover Storage & Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
Freezing: Not ideal due to the cream cheese filling—it may become watery when thawed.
Reheating: Warm gently in the oven at 300°F until heated through. Avoid the microwave to preserve texture.

FAQs

Can I use imitation crab instead of lump crab?

Yes! While lump crab offers the best flavor and texture, imitation crab (surimi) is an affordable alternative that still tastes great in this recipe.

Can I make this recipe ahead of time?

Yes. You can prep and stuff the salmon up to 24 hours in advance. Cover and refrigerate until ready to bake.

Can I grill the stuffed salmon?

You can—but it’s best wrapped in foil to prevent the stuffing from spilling. Grill over medium heat for 15–18 minutes, checking for doneness.

What if my salmon fillet isn’t big enough to stuff?

No problem! Lay two smaller fillets side-by-side with stuffing in between and tie with kitchen twine or secure with toothpicks.

Final Thoughts & Call to Action

This Crab & Shrimp Stuffed Salmon is pure seafood luxury—without the need for a reservation or a chef’s degree. It’s quick enough for a weeknight and elegant enough for your finest dinner party. With a rich, creamy filling and beautifully flaky salmon, this dish is guaranteed to impress and satisfy.

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Let the compliments roll in—and happy cooking!