There’s something downright luxurious about slicing into a thick, flaky piece of salmon and finding it generously stuffed with creamy crab and juicy shrimp. It’s seafood-on-seafood in the most indulgent way possible—yet still fresh, vibrant, and simple enough for a weeknight treat or a weekend dinner that wows.
This Crab and Shrimp Stuffed Salmon recipe brings together the richness of wild salmon, the sweetness of lump crabmeat, and the tender bite of shrimp, all seasoned to perfection and baked until bubbling and golden. It’s equal parts fancy and comforting—and yes, it absolutely lives up to the hype.
Whether you’re hosting guests, treating yourself, or pulling out all the stops for a date night in, this dish is the one that’ll have people asking for seconds (and the recipe!).
Why You’ll Love This Seafood Powerhouse
This isn’t just salmon with a side of seafood—it’s a fusion of flavor that tastes like it swam straight out of a high-end coastal restaurant. The stuffing is loaded with juicy shrimp, sweet crab, garlic, herbs, and a touch of creamy cheese for that perfect bind. When it bakes inside the salmon, the juices from all three proteins mingle together to create an incredibly moist, flavor-packed bite.
Oh, and did we mention it’s surprisingly easy to pull off? You don’t need to be a chef to make this feel like a restaurant experience. All you need is a sharp knife, a solid baking dish, and about 40 minutes from start to finish.
What You’ll Need (And Easy Swaps)
Salmon Fillets: Go for center-cut pieces if you can—they’re thicker and easier to stuff. Skin-on or skinless is up to you, but make sure it’s fresh or high-quality frozen and thawed.
Crabmeat: Lump crabmeat is ideal here. It’s tender and sweet without being too delicate to mix. Want a more affordable twist? Use a blend of lump and claw meat.
Shrimp: Medium to large shrimp, peeled and deveined, then chopped into bite-sized pieces. Don’t skip this—it adds the “meaty” texture that takes the stuffing to the next level. (Need more ideas? Here’s what pasta shape works best with shrimp and some genius cajun shrimp pairing tips.)
Cream Cheese: Helps bind the stuffing and adds a creamy base. You could also use mascarpone or a bit of sour cream.
Garlic & Shallots: Aromatics that bring depth to the seafood. You can also sub with green onions for a milder touch.
Seasonings: Old Bay, lemon zest, fresh parsley, salt, and black pepper make a flavor-packed combo. A dash of Cajun seasoning adds a nice kick if you’re feeling bold (or check out this spicy Cajun Shrimp Pasta Recipe).
How to Make Crab and Shrimp Stuffed Salmon
Step 1: Prep the Salmon
Start by slicing a deep pocket into the side of each fillet. Use a sharp knife and be careful not to cut all the way through—you’re basically creating a seafood “pita” here. Season the salmon inside and out with salt, pepper, and a sprinkle of Old Bay or Cajun seasoning.
Step 2: Make the Stuffing
In a bowl, mix the cream cheese, cooked and chopped shrimp, lump crabmeat, minced garlic, chopped parsley, lemon zest, shallots, and your seasonings of choice. Fold it all together gently—you want it combined, but not mushy. Overmixing breaks down the crab.
Want to really flex your seafood love? Check out this buttery Florida Shrimp Pie—you’ll see how well shrimp holds flavor!
Step 3: Stuff & Bake
Spoon the mixture generously into the salmon pockets. Don’t be shy! The more stuffing, the better. Arrange the fillets in a lightly oiled baking dish. Optionally, brush the tops with a little melted butter or olive oil for extra richness.
Bake at 375°F (190°C) for about 20–25 minutes, or until the salmon is flaky and opaque and the stuffing is hot and slightly golden on top. Depending on thickness, you might need a few extra minutes.
Optional Sauce: Lemon Herb Butter Drizzle
While your salmon bakes, melt a little butter in a pan, then stir in lemon juice, fresh dill, and garlic. Drizzle this over the salmon just before serving. It’s like a built-in flavor enhancer that pulls everything together in one glorious bite.
What to Serve with Stuffed Salmon
Stuffed salmon is the star of the show, so keep your sides light and fresh to balance it out:
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Garlic roasted asparagus
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Wild rice pilaf
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Crisp lemony salad
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Steamed green beans with almonds
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Or go full indulgence mode and serve with creamy mashed potatoes
And for something a little unexpected, try pairing it with a crisp white wine or even a grapefruit sparkling water—it really lifts the seafood notes.
Health Notes (Because It’s Not Just Delicious)
Let’s talk nutrition. Salmon is a powerhouse of omega-3 fatty acids, high-quality protein, and vitamins B12 and D. According to Healthline, salmon may support heart health, improve brain function, and reduce inflammation. Pair that with lean crab and shrimp, and you’ve got yourself a feel-good meal that doesn’t skimp on flavor or benefits.
Tips & Variations
Make it Spicy: Add minced jalapeños to the stuffing or sprinkle red pepper flakes on top before baking.
Dairy-Free Version: Use dairy-free cream cheese or hummus as a binder.
Crab Substitute: Not a crab fan? You can use cooked scallops, lobster, or even a little white fish for a different kind of richness.
Pescatarian Bonus: This is a total showstopper for seafood lovers who skip meat. No side of steak needed.
For more creative crab ideas, check out this rich Crab Brûlée or learn what crab pâté is really made of—you’ll see how versatile this little crustacean can be!
How to Store and Reheat
Leftovers? Lucky you.
Let the salmon cool completely, then store it in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 300°F (150°C), covered loosely with foil to prevent drying. You can also use the microwave—just go low and slow.
Want to freeze it? Technically yes, but the texture of the seafood stuffing may change. For best results, enjoy it fresh or refrigerate only.
Final Thoughts: Stuffed Salmon That’s Anything but Boring
Crab and Shrimp Stuffed Salmon isn’t just a meal—it’s a culinary moment. It’s the kind of dinner that feels like you tried hard (even if you didn’t), and it leaves everyone at the table reaching for seconds. Whether you’re feeding your family, entertaining guests, or just treating yourself to something special, this dish brings big coastal flavor with every bite.
And hey—if you’ve never tried a seafood-stuffed main before, this is your sign to go for it. You don’t need a reservation at a fancy restaurant to get that fine-dining experience. Just a fillet, some fresh crab and shrimp, and about 40 minutes in the kitchen.
Ready to level up your salmon game? We’ve got more inspiration on the blog—from cozy shrimp pies to clever tricks like why chefs soak calamari in milk (hint: it’s for tenderness!).
Crab and Shrimp Stuffed Salmon
Ingredients
- 4 salmon fillets center-cut, skin-on or skinless
- ½ cup lump crabmeat picked over for shells
- ½ cup shrimp cooked, peeled, deveined, and chopped
- 4 oz cream cheese softened
- 1 clove garlic minced
- 1 tablespoon shallot minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley chopped
- 1 teaspoon Old Bay seasoning or Cajun seasoning
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 1 tablespoon butter or olive oil for brushing
- 2 tablespoons butter for sauce (optional)
- 1 tablespoon lemon juice for sauce (optional)
- 1 clove garlic minced, for sauce (optional)
- 1 teaspoon fresh dill chopped, for sauce (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a baking dish.
- Using a sharp knife, cut a deep pocket into the side of each salmon fillet without slicing all the way through.
- Season salmon inside and out with salt, pepper, and Old Bay or Cajun seasoning.
- In a bowl, gently combine cream cheese, cooked shrimp, crabmeat, garlic, shallot, lemon zest, parsley, and seasoning until well mixed but not overworked.
- Spoon the stuffing mixture into the salmon pockets generously.
- Arrange the fillets in the baking dish and brush tops with melted butter or olive oil.
- Bake for 20–25 minutes, or until salmon is opaque and flaky, and stuffing is hot and slightly golden.
- Optional: For a lemon herb butter drizzle, melt butter in a small pan, add lemon juice, garlic, and dill. Stir and warm gently.
- Drizzle sauce over salmon before serving, if desired.
Notes