If you’re looking for a show-stopping seafood dish that’s as easy to make as it is impressive to serve, Crab Shrimp Stuffed Salmon is it. Tender salmon fillets are filled with a rich, creamy blend of sweet crab, juicy shrimp, and savory herbs, then baked to golden, flaky perfection. It’s the kind of meal that feels fancy but comes together with simple, everyday ingredients.

I first made this on a cozy holiday evening when I wanted something comforting but special — and wow, did it deliver. My whole family went back for seconds (and maybe even thirds). Since then, it’s become our go-to for birthdays, anniversaries, and even lazy Sunday dinners when we just want something indulgent.

What I love most? This dish offers the perfect balance of flavors and textures — buttery fish, creamy filling, a little tang from lemon, and just the right amount of seasoning. Whether you’re new to cooking salmon or you’re a seasoned home chef, this recipe makes you feel like a pro.

Why You’ll Love This Recipe

Rich and Creamy Seafood Filling

Let’s talk about that filling — it’s the heart of this recipe. The combination of cream cheese and mayonnaise makes it incredibly rich and smooth, while still allowing the natural sweetness of the crab and the slightly firmer texture of the shrimp to shine through. Every bite feels decadent, without being overly heavy. A touch of lemon juice brightens the whole thing, keeping it balanced and irresistible.

Simple, Accessible Ingredients

No need to go hunting for obscure ingredients — everything you need for this recipe is likely already in your fridge or pantry, or just a quick grocery run away.
We’re talking about kitchen staples like:

• Cream cheese

• Garlic

• Lemon juice

• Dijon mustard

• Olive oil

And of course, salmon, crab, and shrimp, which are easy to find in fresh or frozen form at most markets. The beauty of this recipe is in how these simple ingredients come together to create something that feels gourmet.

Beginner-Friendly Preparation

This is one of those meals that looks fancy but is actually very low-effort. You don’t need any special tools or advanced techniques — just a sharp knife to create a little pocket in the salmon and a spoon to fill it.

The process is straightforward and forgiving, making it perfect for beginner cooks or anyone short on time. Even if it’s your first time stuffing anything, you’ll be amazed by how easy and satisfying it is to pull this together.

Customizable to Your Taste

The best part? You can totally make it your own. Feel like adding some spinach or chopped jalapeños for extra flavor? Go for it. Want to use gouda or feta instead of parmesan? That works too.

Not a fan of salmon? Try this same method with cod or halibut — both work beautifully with the seafood stuffing.

This recipe gives you a solid foundation and the freedom to play — which, let’s be honest, is part of the joy of cooking.

Ingredients

Every great dish starts with quality ingredients — and this one keeps it simple without skimping on flavor. Most of these are pantry staples, with just a few fresh additions to make it feel indulgent and elevated.

Full List of Ingredients

• 4 salmon fillets (skin-on, about 6 oz each) – The perfect canvas for your creamy seafood stuffing.

• ½ cup cooked shrimp (finely chopped) – Adds a bite of texture and ocean-fresh flavor.

• ½ cup lump crab meat – Sweet, tender, and the star of the show.

• 4 oz cream cheese (softened) – Creates a rich, creamy base for the filling.

• ¼ cup mayonnaise – Adds moisture and a silky texture.

• 1 tbsp lemon juice – Brightens the filling and balances the richness.

• 1 tsp Dijon mustard – A touch of tang and depth of flavor.

• 1 garlic clove (minced) – Adds savory warmth and aroma.

• 1 tbsp fresh parsley (chopped) – Fresh, herbaceous lift.

• ¼ tsp paprika – Brings mild smokiness and color.

• Salt & pepper to taste – Essential for seasoning every layer.

• 2 tbsp grated Parmesan – A salty, nutty touch that finishes the filling beautifully.

• Olive oil for brushing – Helps the salmon brown and stay juicy.

• Lemon wedges (for serving) – Optional, but recommended for a fresh squeeze just before eating.

🐟 Tip: If using frozen shrimp or crab, make sure they’re fully thawed and drained to avoid excess moisture in the filling.

How to Make Crab Shrimp Stuffed Salmon

Don’t let the “stuffed” part intimidate you — this recipe is easier than it sounds. You’ll go from prep to dinner in under an hour, with minimal cleanup and maximum flavor. Here’s exactly how to make it:

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C).
   Line a baking sheet with parchment paper or lightly grease a baking dish. This keeps things tidy and prevents sticking.

2. Mix the filling.
   In a medium bowl, combine:

   • Chopped shrimp

   • Lump crab meat

   • Softened cream cheese

   • Mayonnaise

   • Lemon juice

   • Dijon mustard

   • Garlic

   • Parsley

   • Paprika

   • Salt & pepper

   • Grated Parmesan

   Stir until creamy and well combined — it should look thick, soft, and scoopable.

3. Slice a pocket into each salmon fillet.
   Use a sharp knife to cut a slit lengthwise down the middle of the thickest part of each fillet. Be careful not to cut all the way through — you want a “pocket” to hold the filling.

4. Stuff generously with the seafood mixture.
   Spoon the filling into each salmon pocket, pressing gently to pack it in. If you have any extra filling, you can mound it on top — no waste here!

5. Place on a baking sheet lined with parchment.
   Arrange the stuffed fillets evenly spaced so they cook properly.

6. Brush with olive oil and sprinkle with a little extra salt and paprika.
   This helps the top brown beautifully and adds a little more flavor.

7. Bake for 18–22 minutes, or until the salmon is flaky and cooked through.
   Internal temperature should reach 145°F (63°C). If you’re unsure, gently press with a fork — it should flake easily.

8. Serve hot with lemon wedges and your favorite sides.
   A little squeeze of lemon right before eating takes this dish to the next level!

💡 Make it even easier: You can prepare the filling and stuff the salmon ahead of time. Store in the fridge, then pop it in the oven when you’re ready to cook!

What to Serve with This Recipe

This dish is flavorful enough to stand on its own, but pairing it with the right sides can really turn dinner into a full-on experience. Whether you’re planning a date night or a family meal, these pairings bring balance and variety to your plate.

Suggested Pairings

Sides

• Garlic mashed potatoes – Creamy and comforting, the perfect base for soaking up those juices.

• Steamed asparagus – Light and crisp, a fresh contrast to the rich filling.

• Lemon rice pilaf – Fragrant and fluffy with subtle citrus notes to echo the filling.

Drinks

• Crisp white wine – Sauvignon Blanc or Chardonnay complement the richness without overpowering.

• Iced lemon tea – A refreshing non-alcoholic option that still feels special.

Desserts

• Key lime pie – Tart and creamy, a great way to finish a seafood meal.

• Vanilla bean panna cotta – Light, elegant, and just sweet enough.

• Lemon sorbet – Cleanse the palate with a cold, zesty bite.

Variations and Substitutions

One of the best things about this Crab Shrimp Stuffed Salmon recipe is how flexible it is. Whether you’re working with dietary needs or just want to switch things up, these easy variations will help you tailor the dish to your preferences — without losing any of that delicious flair.

Spinach & Herb Variation

Looking to sneak in some extra greens? Add about ½ cup of sautéed spinach to your filling. It blends beautifully with the creamy base and adds a pop of color. Fresh dill or tarragon can also give the dish a bright, herby finish that complements the seafood perfectly.

Spicy Cajun Style

If you’re a fan of bold flavors, spice things up with a Cajun twist. Mix 1–2 teaspoons of Cajun seasoning into the filling, toss in some chopped jalapeños or red pepper flakes, and finish with a dash of hot sauce. This variation brings smoky heat that pairs beautifully with the richness of the seafood and cream cheese.

Gluten-Free or Dairy-Free

Making it work for special diets? Easy.

• Dairy-Free: Swap the cream cheese for a plant-based version (there are some great ones out there), and use a dairy-free mayo substitute.

• Gluten-Free: Double-check that your Dijon mustard, mayo, and any seasoning blends are certified gluten-free. Most of the main ingredients are naturally GF!

🧑‍🍳 These swaps make the dish inclusive and still just as indulgent. No one should have to miss out on something this good.

Storage Instructions

This recipe isn’t just great fresh out of the oven — it’s also easy to store and enjoy later. Here’s how to keep your leftovers tasting their best.

Room Temperature

• Once cooked, don’t let the salmon sit out for more than 2 hours.

• After that, it should be refrigerated to stay safe and fresh.

Refrigeration Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.

• To reheat, bake at 325°F until warm (about 10–12 minutes). This keeps the texture intact much better than microwaving.

Freezing Instructions

• Wrap individual stuffed fillets tightly in foil or plastic wrap, then place them in a freezer-safe bag.

• Freeze for up to 1 month.

• To reheat: thaw overnight in the fridge and bake at 350°F until heated through.

💡 This is a great make-ahead option for holidays or dinner parties. Prep it, freeze it, and just bake when ready.

Recipe Tips and Tricks

These little pointers can make all the difference between a good result and a great one — especially if you’re making this for the first time.

• Let your cream cheese come to room temperature before mixing. It blends much more smoothly.

• Don’t overstuff the fillets — a generous spoonful is enough. Overfilling can cause the mixture to spill out as it bakes.

• Let the salmon rest for 3–5 minutes after baking so the juices settle.

• Use wild-caught salmon if possible — it tends to have better texture and flavor.

• Want a golden, cheesy top? Sprinkle a little extra Parmesan on top before baking.

🎯 The secret is in the details — but this recipe is forgiving enough to still taste great even if it’s not picture-perfect.

Related Recipes

If you loved this Crab Shrimp Stuffed Salmon, you might also enjoy these seafood favorites:

• Garlic Butter Steak Bites with Parmesan Cream Sauce – For a surf-and-turf style dinner.

• Cheddar Bay Crab Cakes – More crab goodness, but crispier!

• Creamy Parmesan Italian Sausage Soup – A cozy soup to serve alongside.

• Seafood Lasagna Recipe – Another elegant seafood main.

• Southern Fried Cabbage with Shrimp – A Southern classic with shrimp flavor.

FAQs

Can I use canned crab meat?

Absolutely! Just make sure to drain it well to avoid excess liquid in the filling. Lump crab will give the best texture, but canned is a fine and more budget-friendly alternative.

Can I make this ahead of time?

Yes! You can assemble the stuffed salmon up to 24 hours in advance and keep it in the refrigerator. When ready to bake, just pop it in the oven as directed — no need to adjust cooking time.

Can I grill instead of bake?

You can! Just be sure to wrap the stuffed fillets in foil or use a grill-safe fish basket. Grill over medium heat until the salmon is fully cooked and flakes easily.

What’s the best way to tell when salmon is done?

It should reach an internal temperature of 145°F, and the flesh should flake apart easily with a fork. The outside will look slightly golden, and the filling should be hot and bubbly.

Can I use other fish instead of salmon?

Definitely. Cod, halibut, or even trout are excellent choices. Just make sure the fillets are thick enough to hold the stuffing without breaking.

Conclusion

This Crab Shrimp Stuffed Salmon recipe is the kind of meal that feels like a celebration — whether you’re making it for a holiday, a dinner date, or just because you deserve something delicious. With its creamy, seafood-rich filling and flaky baked salmon, it’s both elegant and deeply comforting.

Best of all? It’s simple, flexible, and beginner-friendly. A little effort, a lot of reward.

So go ahead — grab some fresh salmon and make this recipe your own.

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