Crab and Shrimp Stuffed Salmon

Crab and Shrimp Stuffed Salmon is a luxurious and flavorful dish that’s perfect for special occasions or whenever I want to treat myself to something indulgent. The salmon fillets are filled with a rich and savory mixture of crab meat, shrimp, and creamy cheese, creating a mouthwatering combination of flavors. The stuffing adds a delicate seafood twist to the tender salmon, making each bite a deliciously satisfying experience. It’s a great way to elevate a simple fish dinner into something truly special.

Why You’ll Love This Recipe

What I love about this recipe is how it combines the best of both worlds—perfectly cooked salmon and a decadent seafood stuffing. The stuffing is creamy, rich, and packed with flavors, while the salmon provides a light and flaky base that complements the stuffing beautifully. It’s surprisingly easy to prepare but looks impressive enough to serve at a dinner party or holiday meal. Plus, the seafood filling is versatile, so I can adjust it to suit my taste or use up any extra shrimp or crab I have on hand. It’s a dish that’s both elegant and comforting!

Ingredients

• 4 salmon fillets, skin-on or skinless

• 1/2 cup cooked crab meat (preferably lump or backfin)

• 1/2 cup cooked shrimp, peeled and chopped

• 1/4 cup cream cheese, softened

• 1/4 cup mayonnaise

• 1/4 cup grated Parmesan cheese

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 tablespoon fresh parsley, chopped (plus more for garnish)

• Salt and pepper to taste

• 1 tablespoon olive oil (for cooking)

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

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.

2. Prepare the salmon fillets by making an incision along the side of each fillet, creating a pocket for the stuffing. Be careful not to cut all the way through.

3. In a medium bowl, mix together the crab meat, chopped shrimp, cream cheese, mayonnaise, Parmesan cheese, Dijon mustard, lemon juice, garlic powder, onion powder, and parsley. Stir until everything is well combined. Taste and adjust seasoning with salt and pepper as needed.

4. Stuff each salmon fillet with the seafood mixture, pressing it gently into the pocket. If there is extra stuffing, I can place it around the salmon on the baking sheet.

5. Drizzle olive oil over the top of the stuffed salmon fillets and season with a little salt and pepper.

6. Bake the stuffed salmon in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

7. Garnish with additional chopped parsley and a squeeze of fresh lemon juice before serving.

Servings and Timing

This recipe serves 4 people and takes about 30 minutes to prepare and cook. It’s a relatively quick dish, making it a great option for a weeknight dinner with a touch of elegance or for a special occasion when I want to impress my guests without spending hours in the kitchen.

Variations

• Spicy Stuffing: If I love a bit of heat, I can add some chopped jalapeños or a pinch of cayenne pepper to the seafood stuffing for a spicy kick.

• Cheese Options: While I use cream cheese and Parmesan here, I can experiment with other cheeses like mozzarella, Gruyère, or goat cheese for a different flavor profile.

• Vegetable Addition: I can sauté some spinach, mushrooms, or bell peppers and mix them into the stuffing for extra flavor and texture.

• Gluten-Free Version: This recipe is naturally gluten-free, but I can ensure the mayonnaise and other ingredients I use are certified gluten-free if needed.

Storage/Reheating

If I have leftovers, I can store the stuffed salmon in an airtight container in the refrigerator for up to 2-3 days. To reheat, I suggest placing the salmon in a baking dish and covering it with foil. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, I can microwave individual portions for a quick reheat, but the texture might not be as perfect as oven reheating.

FAQs

Can I make this recipe ahead of time?

Yes, I can prepare the seafood stuffing in advance and stuff the salmon fillets. Cover and refrigerate them for up to 24 hours before baking. Just be sure to allow the salmon to come to room temperature before cooking.

Can I use frozen salmon?

Yes, I can use frozen salmon fillets for this recipe. If using frozen salmon, be sure to thaw the fillets completely before stuffing and cooking.

Can I substitute the crab or shrimp?

Absolutely! If I prefer one seafood over the other, I can increase the amount of crab or shrimp in the stuffing to make it the dominant flavor. I could also use scallops or other seafood, depending on my preference.

How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork, and the internal temperature reaches 145°F (63°C) when checked with a meat thermometer. If the salmon is still translucent in the center, it needs a little more time.

Can I cook this dish on the stovetop?

While the oven gives the best result, I can also cook the stuffed salmon fillets on the stovetop. In a hot skillet with a bit of oil, cook the salmon on medium heat for about 5-7 minutes per side, or until cooked through. It may not have the same crispness on top, but it’ll still be delicious!

Conclusion

Crab and Shrimp Stuffed Salmon is an elegant and flavorful dish that elevates a simple piece of fish into a gourmet meal. The combination of tender salmon and a rich, creamy seafood stuffing creates a balance of textures and tastes that’s sure to impress. Whether for a special dinner or just a luxurious meal at home, this recipe is easy to make and guaranteed to be a hit. The stuffed salmon is not only delicious but also full of nutrients, making it a perfect choice for a healthy, indulgent meal!