Crab and Shrimp Stuffed Salmon
Rich, flaky salmon fillets stuffed with a creamy blend of shrimp, crab, garlic, and herbs, baked to perfection for a seafood-lover’s dream meal. Perfect for date nights, dinner parties, or treating yourself!
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
For a spicier version, add chopped jalapeños or red pepper flakes. To make it dairy-free, use a plant-based cream cheese. This recipe is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days and reheated at 300°F (150°C).