Stuffed salmon with crab and shrimp is the fancy dinner you didn’t know you could pull off—juicy, cheesy, buttery, and totally unforgettable.
Why This Recipe Slaps
This dish combines the rich, buttery flavor of salmon with the decadence of crab and shrimp. The textures? Chef’s kiss. The presentation? Insta-worthy. Plus, it’s surprisingly easy to make despite looking like something from a five-star restaurant. Whether you’re cooking for a date or just treating yourself, this recipe delivers every time.
Ingredients You’ll Need
- 2 large salmon fillets (about 6 oz each, skin-on or skinless)
- 1/2 cup lump crab meat (fresh or canned, but don’t cheap out)
- 1/2 cup cooked shrimp, chopped (smaller pieces mix better)
- 1/4 cup cream cheese, softened (trust me on this)
- 1 tbsp lemon juice (fresh, not the sad bottled stuff)
- 1 tsp Old Bay seasoning (or your favorite seafood spice blend)
- 1/4 cup breadcrumbs (panko for extra crunch)
- 2 tbsp melted butter (because of course)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, aka the finishing touch)
Step-by-Step Instructions
- Prep the salmon: Pat the fillets dry and cut a pocket into the thickest part, being careful not to slice all the way through. Think of it as a tiny treasure chest.
- Make the filling: In a bowl, mix crab, shrimp, cream cheese, lemon juice, Old Bay, salt, and pepper. Fold gently—you’re making filling, not dough.
- Stuff it: Spoon the mixture into the salmon pockets.
If it spills out, no big deal—just press it back in like you’re tucking in a rebellious blanket.
- Top it off: Sprinkle breadcrumbs over the stuffed salmon, then drizzle with melted butter. This is where the magic happens.
- Bake: Place the salmon on a lined baking sheet and cook at 375°F for 18–20 minutes, or until the salmon flakes easily. Don’t overcook it, or you’ll regret everything.
- Garnish and serve: Sprinkle with fresh parsley and maybe another squeeze of lemon. Boom. Masterpiece.
Storage Instructions :
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, but fair warning—the breadcrumbs won’t stay as crispy.
For longer storage, freeze the uncooked stuffed salmon (wrap tightly in plastic and foil) for up to 1 month. Thaw in the fridge before baking.
Why This Recipe Is a Win
Beyond tasting like luxury, this dish packs protein, healthy fats, and omega-3s from the salmon and seafood. It’s also low-carb if you skip the breadcrumbs (but why would you?). Plus, it’s versatile—fancy enough for guests, easy enough for a Tuesday.
Common Mistakes to Avoid
- Overstuffing the salmon: It’ll burst open and look like a seafood volcano. Neat in theory, messy in practice.
- Using low-quality crab: Imitation crab works, but the flavor won’t be the same. Splurge a little.
- Overcooking: Salmon dries out fast.
Pull it out when it’s just opaque in the center.
- Skipping the butter: This isn’t the time to count calories. The butter makes the breadcrumbs golden and glorious.
Alternatives to Mix It Up
No crab? Swap in lobster meat or even scallops. Vegetarian? Try chopped mushrooms and artichokes with cream cheese. Not a fan of breadcrumbs? Crushed almonds add a nice crunch. The world is your oyster—or in this case, your salmon.
Need a break from boring side dishes?
Skip the bland and dig into Lazy Bites—a lineup of fast, cheesy, and wildly satisfying snacks and sides. No fuss, no fancy ingredients. Just real food that tastes like you meant to impress someone.
Stuffed Salmon with Crab and Shrimp
Ingredients
- 2 salmon fillets about 6 oz each, skin-on or skinless
- 1/2 cup lump crab meat fresh or canned
- 1/2 cup cooked shrimp chopped into small pieces
- 1/4 cup cream cheese softened
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Old Bay seasoning or your preferred seafood seasoning
- 1/4 cup breadcrumbs panko preferred
- 2 tbsp melted butter
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Pat salmon fillets dry and carefully cut a pocket into the thickest part of each fillet.
- In a bowl, mix crab meat, chopped shrimp, cream cheese, lemon juice, Old Bay seasoning, salt, and pepper until combined.
- Stuff the mixture evenly into the salmon pockets. Don’t worry if a little spills out.
- Top stuffed salmon with breadcrumbs and drizzle with melted butter.
- Bake for 18–20 minutes, or until salmon flakes easily and breadcrumbs are golden.
- Garnish with fresh parsley and serve with lemon wedges if desired.
Notes
Nutrition
FAQs about stuffed salmon with crab and shrimp
Can I use frozen salmon?
Yes, but thaw it completely in the fridge first. Frozen fillets hold more water, which can make the stuffing soggy if you’re not careful.
What sides go well with this?
Keep it simple: roasted asparagus, garlic mashed potatoes, or a crisp salad. Anything that doesn’t steal the spotlight.
Can I grill this instead of baking?
Absolutely. Use a foil packet or grill pan to prevent the stuffing from falling into the flames. And watch for flare-ups—salmon fat loves to misbehave.
How do I know when the salmon is done?
The flesh should flake easily with a fork and be opaque in the center. If it’s still translucent, give it another minute or two.
Final Thoughts
Stuffed salmon with crab and shrimp is the culinary equivalent of wearing a tailored suit to a casual party—unnecessary but unforgettable. It’s easy, impressive, and tastes like you put in way more effort than you did. So go ahead, make it, and wait for the compliments to roll in. You’re welcome.
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No judgment, just good food and a whole lot of “heck yes.”
