Crab and Shrimp Stuffed Salmon

Crab and shrimp stuffed salmon brings together the richness of fresh salmon and the sweet brininess of shellfish inside one elegant yet achievable dish. I love how this recipe makes even an average weeknight feel like a celebration but is still simple enough to pull off without stress. The flavors blend perfectly for a restaurant-worthy dinner at home and it is always a hit on my table.

My family was wowed the first time I served this with lemony green beans and every bite disappeared fast. I now make it anytime I want a meal that feels both comforting and luxurious.

Ingredients

• Salmon fillets: choose thick fillets without skin to hold the stuffing best
• Cooked crab meat: look for hand-picked lump or claw crab for the sweetest flavor and check it for shell bits
• Cooked shrimp: fresh or frozen both work just chop into small pieces for even texture
• Breadcrumbs: help bind the stuffing and add a bit of texture I like using panko for extra crunch
• Mayonnaise: adds moisture and helps bring the filling together
• Dijon mustard: a little bit sharp and tangy to balance the richness
• Lemon juice: brightens the whole dish and lifts the seafood flavor
• Fresh parsley: gives a fresh herbal note dried parsley works if fresh is not available
• Salt and pepper: essential for balancing and bringing out all the flavors
• Olive oil: keeps the salmon juicy and helps the top brown

Step-by-Step Instructions

Prepare the Oven and Baking Dish:

Preheat the oven to 375 F 190 C and set up a baking dish lined with parchment or lightly greased so the salmon does not stick and cleans up easily

Mix the Seafood Stuffing:

Combine crab meat shrimp breadcrumbs mayonnaise Dijon mustard lemon juice and parsley in a mixing bowl Add a generous pinch of salt and pepper Use a fork or spatula to mix until everything is evenly blended and holds together

Create Salmon Pockets:

Lay out the salmon fillets flat on a board Then with a sharp knife cut a deep horizontal pocket into each fillet leaving one long edge intact for a good seal Be careful not to cut all the way through

Stuff the Salmon:

Fill each pocket with spoonfuls of seafood stuffing pressing gently with your fingers to evenly distribute and secure the filling but do not overstuff or it may spill out during baking

Arrange in Baking Dish and Season:

Set the stuffed fillets snug-side up in your prepared dish Drizzle a little olive oil over each one and add another light sprinkle of salt and pepper for extra flavor

Bake to Perfection:

Place the dish on the center rack and bake for about 20 to 25 minutes or until the salmon flakes easily with a fork and the stuffing feels hot and set The top should look slightly golden

Rest and Serve:

Let the salmon rest a few minutes before serving to keep the juices inside then plate up and enjoy warm

Pin

My favorite part is the tangy lemon and mustard in the filling which wakes up every bite and makes the dish so much brighter. The first time I cooked this for my partner we both could not get enough of the crispy edges on the stuffing.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days Gently reheat in the oven at a low temperature to avoid drying out the salmon or use a microwave at low power. I recommend spooning any juices from the original baking dish over the top before reheating to keep it moist.

Ingredient Substitutions

If you cannot find good fresh crab canned lump crab can be used but rinse it and squeeze gently to remove excess liquid. For shrimp small wild or farmed shrimp are both fine chopped cooked scallops also make a lovely twist. Substitute panko for standard breadcrumbs if you like a crunchier stuffing or use whole wheat crumbs for more fiber.

Serving Suggestions

I love this dish with a side of garlicky sautéed green beans or a simple salad with lemon vinaigrette For something cozy serve alongside buttery mashed potatoes or roasted asparagus. Add a lemon wedge or fresh dill sprig on the plate to elevate the look and brighten the flavor even more.

Pin

Cultural or Historical Context

Stuffed fish dishes are found in many cultures and always feel special In coastal regions especially in the Pacific Northwest and New England stuffed salmon is a beloved centerpiece at festive gatherings. Bringing shellfish into the stuffing is a nod to surf and turf traditions but with a lighter and fresher touch perfect for seafood lovers.

Frequently Asked Questions About the Recipe

→ Can frozen crab and shrimp be used?

Yes, just ensure they are fully thawed before combining with other ingredients for best texture and flavor.

→ Which salmon type works best for stuffing?

Fresh, thick salmon fillets are ideal as they hold the stuffing well and cook evenly.

→ Can the stuffing be prepared ahead of time?

Absolutely. Prepare the mixture a few hours in advance and stuff the salmon just before baking to maintain freshness.

→ Is it possible to add extra herbs or spices?

Yes, herbs like dill or parsley and spices such as paprika can be added to enhance and customize the flavor.

→ What side dishes pair well with this seafood bake?

Fresh salads, roasted vegetables, or a simple lemon wedge make perfect accompaniments to balance rich flavors.