This Deliciously Decadent Crab and Shrimp Stuffed Salmon is a real treat for seafood lovers. Tender salmon fillets packed with a flavorful mix of crab and shrimp, all baked to perfection. You get that wonderful blend of flaky fish and rich, creamy seafood stuffing that just feels special without being too complicated.
I love making this recipe when I want something impressive but still easy enough to pull together on a weeknight. The crab and shrimp stuffing is seasoned just right, giving the salmon a boost of flavor that everyone always asks about. It’s one of those dishes that feels fancy but isn’t fussy, which I appreciate—especially when I want to enjoy good food without too much stress.
For me, this salmon is perfect served alongside a simple green salad or some roasted veggies. I like to keep the sides light to let the seafood shine. It also makes a great dinner for sharing with friends or family because it’s filling and feels like a celebration at the table. If you’re looking to try something a little different yet comforting, this crab and shrimp stuffed salmon hits all the right notes.
Key Ingredients & Substitutions
Salmon fillets: Choose thick, fresh fillets for easy stuffing and juicy results. Skin removed helps stuffing stay in place. If salmon isn’t available, thick trout works well too.
Crab and shrimp: Fresh or cooked frozen seafood is great here. If you don’t have crab, you can use just shrimp or even lobster for a special twist. Just make sure seafood is cooked and chopped.
Cheese: Parmesan and mozzarella add creaminess and flavor. Gruyere is my favorite swap for mozzarella for a nuttier taste. Feel free to skip cheese for a lighter version.
Mayonnaise: Helps bind the stuffing and adds richness. For a lighter option, plain Greek yogurt works too but changes the flavor slightly.
Herbs & aromatics: Fresh parsley, thyme, garlic, and green onions brighten the stuffing. If fresh herbs are unavailable, dried herbs can be used — just reduce the amount to 1/3.
Sauce ingredients: Heavy cream and white wine or seafood broth make a simple, smooth sauce. For a dairy-free sauce, try coconut cream and vegetable broth as alternatives.
How Do I Butterfly Salmon Fillets for Stuffing?
Butterflying salmon creates a pocket for the delicious crab and shrimp stuffing. Here’s how I do it:
- Place the fillet skin-side down (skin removed in this recipe).
- Using a sharp knife, slice horizontally about 3/4 of the way through the thick side, stopping about 1/2 inch from the edge.
- Carefully open the fillet like a book, creating a large, flat surface with a pocket inside for the stuffing.
- Be gentle so you don’t cut all the way through or tear the salmon.
Once stuffed, fold the fillet closed, which keeps the filling inside during baking. This technique helps keep each bite filled with flavor, making this dish special and enjoyable!
Equipment You’ll Need
- Baking dish – perfect for holding the salmon while it bakes evenly without sticking.
- Sharp knife – essential for butterflying the salmon fillets carefully to create stuffing pockets.
- Mixing bowl – to combine the crab, shrimp, cheese, and seasonings easily and evenly.
- Small saucepan – for making the creamy sauce gently while the salmon bakes.
- Brush or spoon – to drizzle olive oil or butter on top for a nice golden finish.
Flavor Variations & Add-Ins
- Swap crab with canned salmon or cooked lobster for a different seafood twist that’s still rich and tasty.
- Add chopped spinach or kale to the stuffing for a boost of color and a mild earthy flavor.
- Use cheddar or pepper jack cheese instead of mozzarella for a sharper or spicier flavor contrast.
- Mix in a pinch of Old Bay seasoning or smoked paprika to give your stuffing a subtle kick and extra aroma.
Deliciously Decadent Crab and Shrimp Stuffed Salmon
Ingredients You’ll Need:
For the Salmon & Stuffing:
- 4 salmon fillets (about 6 oz each), skin removed
- 1/2 cup cooked shrimp, chopped
- 1/2 cup lump crab meat, picked over for shells
- 1/2 cup cooked rice (optional for stuffing base)
- 1/3 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella or Gruyere cheese
- 2 tbsp finely chopped green onions or shallots
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves, chopped (plus extra for garnish)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- 2 tbsp olive oil or melted butter
For the Creamy Sauce:
- 1/2 cup heavy cream
- 1/4 cup white wine or seafood broth
How Much Time Will You Need?
Get ready to spend about 15 minutes prepping and around 20 minutes baking. Meanwhile, you can easily prepare the delicious sauce while the salmon cooks. Altogether, expect about 35 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Salmon:
Preheat your oven to 400°F (200°C). Lightly grease or line a baking dish with parchment paper. Carefully butterfly each salmon fillet by slicing horizontally about three quarters through, keeping one side intact. Open it like a book to create a pocket for the stuffing.
2. Make the Crab and Shrimp Stuffing:
In a medium bowl, gently mix the chopped shrimp, crab meat, cooked rice (if you’re using it), mayonnaise, Parmesan cheese, mozzarella (or Gruyere), green onions, minced garlic, parsley, thyme, lemon juice, Dijon mustard, and season it with salt and pepper. Mix just until everything is combined.
3. Stuff and Bake the Salmon:
Fill each salmon pocket with an even amount of stuffing, pressing lightly to secure but avoid overfilling. Close the fillet over the stuffing and place it seam side down in your baking dish. Drizzle olive oil or melted butter on top. Bake for 18-22 minutes until the salmon is cooked and the stuffing is golden brown.
4. Prepare the Creamy Sauce:
While the salmon bakes, pour the white wine or seafood broth into a small saucepan and simmer over medium heat until reduced by half. Stir in the heavy cream and some fresh thyme leaves, then let it gently cook until slightly thickened (about 5 minutes). Season with salt and pepper.
5. Serve and Garnish:
Plate the stuffed salmon fillets, spoon the creamy sauce around them, and sprinkle with extra fresh thyme. Serve immediately with your favorite sides like steamed veggies, salad, or a light rice dish.
Enjoy your deliciously decadent crab and shrimp stuffed salmon – perfect for a tasty and elegant meal!
Can I Use Frozen Seafood for the Stuffing?
Yes! Just make sure to fully thaw the shrimp and crab in the fridge overnight or under cold running water before using. Pat them dry to avoid adding extra moisture to the stuffing.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the stuffing and butterfly the salmon in advance, then refrigerate it covered for up to 24 hours. Bake just before serving for the freshest taste.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through, being careful not to overcook the salmon.
What Are Good Side Dishes to Serve with This Salmon?
Light sides like steamed vegetables, a crisp green salad, or simple rice work wonderfully to complement the rich crab and shrimp stuffing without overpowering it.
