Crab & Shrimp Stuffed Salmon

The first time I made this stuffed salmon, my kitchen smelled like a coastal restaurant. My husband kept wandering in, asking if we were having guests for dinner. There's something about the combination of crab and shrimp that makes any Tuesday night feel like a celebration.

I served this at my mother-in-law's birthday dinner last fall. She's usually quiet about food, but she took one bite and immediately asked for the recipe. Now it's become our go-to whenever we want to make someone feel special without spending all day at the stove.

Ingredients

• 4 skinless salmon fillets (6 oz each): Fresh, thick-cut fillets work best here since you will be cutting a pocket into them
• 4 oz lump crab meat: Splurge on the good stuff and pick through it carefully for any shell fragments
• 4 oz small cooked shrimp, chopped: These add sweet bites throughout the filling
• 4 oz cream cheese, softened: Room temperature cream cheese blends smoothly into the filling base
• 2 tbsp mayonnaise: Adds richness and helps bind everything together
• 1 tbsp Dijon mustard: Provides a subtle tang that cuts through the creamy elements
• 1 tbsp fresh lemon juice: Brightens the whole dish and complements the seafood
• 1 tsp Worcestershire sauce: Adds depth and umami you will not be able to place
• 2 tbsp finely chopped shallot: Milder than onion and adds sophisticated flavor
• 2 tbsp finely chopped celery: Provides a subtle crunch and fresh contrast
• 2 tbsp finely chopped fresh parsley: Brings color and a grassy, fresh note
• 1/2 tsp Old Bay seasoning: The classic seafood seasoning that makes everything taste better
• 1/2 tsp garlic powder: Even, mellow garlic flavor throughout the filling
• 1/4 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference
• 1/4 tsp kosher salt: Enhances all the other flavors without overpowering
• 2 tbsp grated Parmesan cheese: Forms a golden, salty crust on top
• 1 tbsp melted unsalted butter: Brushed on top for beautiful browning
• Lemon wedges: Essential for squeezing over right before serving

Instructions

Preheat and prepare:

Heat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup later.

Make the filling base:

Mix the softened cream cheese, mayonnaise, Dijon, lemon juice, Worcestershire, shallot, celery, parsley, Old Bay, garlic powder, pepper, and salt until completely smooth.

Add the seafood:

Gently fold in the crab meat and chopped shrimp, being careful not to break up the lump crab too much.

Prep the salmon:

Cut a horizontal pocket into the side of each salmon fillet with a sharp knife, stopping before you cut all the way through.

Stuff the fillets:

Spoon the seafood mixture into each pocket, pressing gently to fill without overflowing.

Add the finishing touches:

Arrange the stuffed salmon on the prepared baking sheet, brush with melted butter, and sprinkle with Parmesan cheese.

Bake to perfection:

Bake for 20 to 25 minutes until the salmon flakes easily and the filling is hot and golden on top.

Serve with style:

Plate each fillet with a lemon wedge and extra parsley for a restaurant-worthy presentation.

Save

This dish has become my answer to those nights when we want something comforting but still light enough that we do not feel weighed down afterward. There is something about the combination of warm salmon and cool, creamy seafood stuffing that just works.

Make It Your Own

I have learned that you can swap Greek yogurt for half the cream cheese if you are watching calories. The texture changes slightly but the flavor remains fantastic. For a splurge version, lobster or scallops work beautifully instead of shrimp.

Perfect Pairings

Roasted asparagus with garlic is my go-to side, the earthy flavors balance the richness perfectly. Sometimes I serve it over simple rice pilaf to soak up any extra filling that escapes. A crisp green salad with vinaigrette cuts through the creaminess nicely.

Wine Wisdom

A chilled Chardonnay brings buttery notes that harmonize with the filling. If you prefer something brighter, a Sauvignon Blanc cuts through the richness beautifully. The key is serving it well chilled.

• Let the salmon rest for 5 minutes before serving so the filling sets
• Have your lemon wedges ready at the table, that final squeeze makes all the difference
• If cooking for a crowd, you can prep everything up to a day ahead and bake just before serving

Save

There is nothing quite like cutting into that golden crust and seeing the seafood stuffing spilling out. This is the kind of meal that makes ordinary weeknights feel like occasions worth celebrating.

Questions & Answers

→ Can I prepare the seafood filling ahead of time?

Yes, you can mix the crab and shrimp filling up to 24 hours in advance. Store it in an airtight container in the refrigerator and bring it to room temperature for about 15 minutes before stuffing the salmon fillets.

→ What other seafood can I use in the stuffing?

You can substitute cooked lobster meat or scallops for the shrimp. Some variations also use small amounts of crawfish or even flaked white fish. Just ensure all seafood is cooked and properly drained before adding to the creamy base.

→ How do I know when the salmon is done cooking?

The salmon is finished when it turns opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C). The filling should be hot and slightly golden, with the Parmesan forming a light crust on top.

→ Can I use frozen salmon fillets?

Frozen salmon works well for this dish. Thaw it completely in the refrigerator overnight before preparing. Pat the fillets dry with paper towels to remove excess moisture, which helps create better pockets for stuffing.

→ What sides pair best with this seafood-stuffed salmon?

Roasted asparagus, green beans, or Brussels sprouts complement the rich flavors beautifully. For starches, consider rice pilaf, roasted potatoes, or crusty bread. A crisp green salad with citrus vinaigrette balances the creaminess nicely.

→ Is there a lighter alternative to the cream cheese filling?

Yes, you can replace half the cream cheese with Greek yogurt for a lighter version while maintaining creaminess. Reduced-fat cream cheese also works, though the texture may be slightly less rich.