Crab Shrimp Stuffed Salmon

Crab Shrimp Stuffed Salmon brings together the very best of the sea, wrapping silky crab and tender shrimp in rich, flaky salmon for a dinner that feels like a celebration. This dish is perfect when you need an impressive entrée for a special gathering or just want to indulge yourself with luxurious flavors and textures.

My guests always request seconds and I love watching the look of pure surprise after the first bite because the flavors are so much more luxurious than you expect from a home oven.

Ingredients

• Wild caught salmon filets: look for firm fleshed pieces with a deep pink hue for optimal taste and structure
• Jumbo lump crab meat: provides sweet briny flavor with tender texture use high quality refrigerated crab for the best results
• Raw shrimp, peeled and deveined: choose large or extra large and check for a mild ocean scent
• Cream cheese: adds creamy richness and helps hold stuffing together use softened brick style for easy mixing
• Freshly squeezed lemon juice: brightens the filling and cuts the richness pick plump lemons that yield when squeezed
• Fresh parsley: adds grassy freshness and color opt for vibrant green stems and leaves
• Green onions: deliver a gentle onion bite and color use the top green and lower white portions
• Minced garlic: imparts a savory aroma make sure cloves are fresh and firm
• Old Bay seasoning: brings a classic seafood flavor to the salmon itself
• Ground cardamom: adds subtle warmth and a bit of complexity
• Badia complete seasoning: layers in subtle herbal and garlic notes
• Adobo seasoning: for mild heat and earthy richness try to use a low sodium blend if available
• Onion powder: deepens the savory flavors and balances sweetness of seafood
• Paprika (two teaspoons, divided): for sweet smokiness and color Spanish smoked paprika makes this shine
• Shredded mozzarella cheese: gives stretch and light tang choose one that melts easily
• Grated Parmesan cheese: brings sharp nutty edges to the stuffing freshly grated is best
• Butter: for sautéing and topping choose unsalted for control over seasoning
• Salt and pepper: for seasoning and balance taste your filling before finishing

Instructions

Prep Aromatics:

Finely mince the garlic, chop parsley and green onions. Season the shrimp with salt and pepper then set aside so the flavors start to blend.

Sauté the Shrimp:

In a skillet over medium high heat, melt butter and sprinkle in one teaspoon of paprika. Stir constantly as you add the garlic and let it cook about half a minute until fragrant but not browned. Toss in the shrimp and cook for about three minutes until lightly golden on both sides for extra flavor. Remove shrimp from heat and let cool slightly before chopping into bite sized pieces.

Mix the Stuffing:

In a large mixing bowl combine softened cream cheese, parsley, green onions, and fresh lemon juice. Stir until the cream cheese begins to soften and loosen. Fold in the crab meat, cooked shrimp, mozzarella, Parmesan, and all the seasonings except the Old Bay. Gently toss to blend making sure not to mash the seafood.

Stuff and Layer the Salmon:

Pat both salmon filets dry and season them well with salt, pepper, and Old Bay on the flesh side. Take one filet and layer on the seafood stuffing from corner to corner making sure it is evenly distributed and reaches the edges. Carefully set the second filet on top, pressing gently. Reserve a bit of stuffing to add during the final broil.

Bake then Broil:

Transfer the stacked salmon to an oven safe pan and dot the top with small pieces of butter. Bake uncovered at 350 F for twenty minutes until the fish is mostly cooked through. Remove from oven and pile the extra stuffing on top. Slide under the broiler for about five minutes more until the stuffing browns on the edges and the salmon is fully cooked.

Garnish and Serve:

Let the stuffed salmon rest for a few minutes. Scatter with freshly chopped parsley before cutting into thick slices. Serve with steamed vegetables, rice, or creamy mashed potatoes for a rounded meal.

Pin it

One of my personal favorite parts is the moment you pull the top salmon filet back and see the ribbons of crab and shrimp melting into the cheese. I once made this recipe as a birthday dinner for my sister and she still talks about it years later.

Storage Tips

This stuffed salmon tastes best freshly baked but leftovers keep well in the fridge. Store cut slices in an airtight glass container and enjoy within two days. For reheating, gently warm in a low oven covered to keep the fish moist. I have found that the stuffing actually intensifies in flavor the next day so do not shy away from making extra.

Ingredient Substitutions

You can swap the crab for imitation crab if true crab is out of budget or unavailable just increase the seasoning to boost the flavor. If you do not have Old Bay, use equal parts celery salt and paprika. Ricotta works for the cream cheese in a pinch, though the stuffing will be a touch less rich.

Serving Suggestions

I love serving this dish with lemony green beans, bright roasted asparagus, or buttery mashed potatoes. A simple spinach salad or garlicky sautéed spinach also works well to cut the richness and round out the plate. A glass of crisp white wine is never a bad idea either.

Cultural and Historical Context

Crab and shrimp stuffed salmon has roots in classic coastal cuisine especially in regions where these ingredients are freshly caught. The tradition of combining abundant seafood catches in celebratory recipes stretches across many cultures but in my own kitchen it always signals a dinner worth savoring and sharing.

Pin it

Let the flavors blend as the salmon rests for a few minutes before slicing. This extra moment makes each bite perfectly tender and keeps the stuffing intact.

Frequently Asked Questions

→ How do I prevent salmon from drying out?

Bake just until the salmon turns opaque and flakes easily, usually about 20 minutes, to keep it moist.

→ Can I use imitation crab or pre-cooked shrimp?

Yes, both can be substituted, but fresh seafood provides better flavor and texture in the filling.

→ What herbs pair well with the stuffing?

Fresh parsley and green onions add brightness, but dill or chives also complement seafood beautifully.

→ Do I need to remove the skin from the salmon?

Removing the skin helps the filets enclose the stuffing evenly and makes serving easier.

→ What sides best complement this dish?

Steamed vegetables, wild rice, or mashed potatoes make excellent accompaniments to stuffed salmon.