Crab and shrimp stuffed inside a tender salmon fillet — rich, elegant, and surprisingly simple. This recipe layers sweet crab and diced shrimp with cream cheese, Parmesan, fresh herbs, and a hit of garlic, then bakes the parcels until the salmon flakes. It’s a perfect option for a weekday special that doubles as an impressive dinner when guests show up last minute.
Why you’ll love this dish
This stuffed salmon brings restaurant flair with minimal fuss. The seafood filling adds a luxurious texture contrast to the flaky salmon, while cream cheese binds and Parmesan gives a subtle savory lift. It’s great for date nights, holiday mains, or when you want something special without hours in the kitchen.
“We served this for a small anniversary dinner — every bite was rich but balanced. Easy enough to make ahead, and it still looked like a showstopper.” — home cook review
If you enjoy pairing bold mains with complementary sides, try a velvety sauce or a mushroom jus on the side like a rich red wine and mushroom jus for contrast.
How this recipe comes together
Start by making the filling: crab, diced shrimp, cream cheese, Parmesan, herbs, and garlic all mixed until smooth enough to spoon. Cut a careful pocket in each salmon fillet without splitting the fish, then stuff each pocket and place the fillets in a baking dish. Bake at moderate heat until the salmon is cooked through. The total hands-on time is short — about 10–15 minutes prep and 20–25 minutes in the oven — making it ideal for both weeknights and entertaining.
What you’ll need
- 4 salmon fillets (6–8 oz each), skin on or off, about 1–1½" thick
- 1 cup crab meat (preferably lump crab; can use fresh or canned)
- 1 cup shrimp, peeled, deveined, and diced (small or medium)
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh herbs (parsley + dill), finely chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving
Notes and substitutions:
- If you like lower sodium, swap Parmesan for a milder aged cheese or omit.
- For a dairy-free version, replace cream cheese with a firm mayonnaise or a silken tofu blend.
- Want a sweet finish? Consider a simple dessert after this dish, like a butterscotch randy to keep the menu cohesive.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment.
- In a medium bowl, combine the crab meat, diced shrimp, cream cheese, Parmesan, chopped herbs, and minced garlic. Season with salt and pepper. Mix until the filling is evenly combined and creamy.
- Pat the salmon fillets dry with paper towels. Using a sharp knife, slice a pocket into the thickest side of each fillet — stop before cutting all the way through.
- Spoon the seafood mixture into each pocket. Press gently so the filling stays compact. Wipe any stray filling from the outside of the fish.
- Place the stuffed fillets seam-side up in the prepared baking dish. Add a light drizzle of olive oil or a small pat of butter on top if you like extra browning.
- Bake for 20–25 minutes, until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C). If you prefer a golden top, switch to broil for the last 1–2 minutes while watching closely.
- Remove from the oven and let rest for 2–3 minutes. Serve with lemon wedges.
Best ways to enjoy it
Serve this stuffed salmon with simple sides that won’t overpower the seafood:
- A crisp green salad with lemon vinaigrette.
- Herbed roasted potatoes or a light risotto.
- Seasonal roasted asparagus or sautéed spinach.
- For a richer route, a drizzle of beurre blanc or the mushroom jus mentioned earlier complements the shellfish flavors.
Plate on warm dishes. Spoon a little of the pan juices over the fillet for shine. Garnish with extra chopped herbs and a lemon wedge for freshness.
Storage and reheating tips
- Refrigeration: Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 48 hours. Seafood dishes are best eaten within two days.
- Freezing: You can freeze uncooked stuffed fillets (wrap tightly in plastic and foil or vacuum seal) for up to 2 months. Thaw overnight in the refrigerator before cooking. Cooked stuffed salmon can be frozen, but texture will change; use within one month.
- Reheating: Reheat gently in a 300°F (150°C) oven until warmed through (about 10–15 minutes). Avoid microwaving if possible, as it can dry out the fish and make the filling rubbery.
Food safety note: Refrigerate cooked seafood within two hours of cooking to prevent bacterial growth. Aim for an internal temperature of 145°F (63°C) when fully cooked.
Pro chef tips
- Use lump crab for the best texture. Flaky or imitation crab will still work but alters the mouthfeel.
- Keep the filling slightly cool; warm filling can make it melt out of the pocket during baking.
- Don’t cut the pocket too deep. A thin slit that opens into a cavity holds the filling best.
- For a more seared exterior, sear the fillets 1–2 minutes in a hot pan before baking. This gives extra color without overcooking.
- Make ahead: Prepare the filling and stuff the fillets up to 6 hours ahead, covered in the refrigerator. Bake just before serving. For other easy make-ahead comfort food ideas, check out grandma’s chicken soup for inspiration.
Creative twists
- Spicy Cajun: Add 1 tsp Cajun seasoning and a pinch of cayenne to the filling. Top with green onions.
- Mediterranean: Swap dill for basil and add chopped sun-dried tomatoes and olives to the filling. Omit Parmesan for a lighter flavor.
- Bacon-crisp: Wrap each stuffed fillet with a half-strip of bacon and secure with a toothpick before baking.
- Low-carb: Serve over a bed of zucchini ribbons or cauliflower mash.
- Vegetarian-ish: Replace seafood with a sautéed mushroom and spinach mixture for a similar texture and umami.
Common questions
Q: Can I use imitation crab or canned shrimp?
A: Yes. Imitation crab and canned shrimp work in a pinch but will alter texture and flavor. Fresh or lump crab and freshly cooked shrimp give the best results.
Q: How can I tell the salmon is done without a thermometer?
A: Salmon is done when it flakes easily with a fork and the flesh turns opaque. Check the thickest part; avoid overcooking to keep it moist.
Q: Can I assemble this ahead and bake later?
A: Absolutely. You can mix the filling and stuff the fillets up to 6 hours ahead, refrigerated. Bake just before serving for best texture.
Q: Is this safe for pregnant people?
A: Use fully cooked seafood and pasteurized cream cheese. Avoid raw or undercooked shellfish. If using canned or well-cooked shellfish and cooking the salmon to 145°F (63°C), it’s considered safer — but always check with a healthcare provider for personal guidance.
Conclusion
If you want more recipe inspiration or alternate takes on this dish, you can compare versions and presentation ideas with this Crab & Shrimp Stuffed Salmon : Cup of Consuella and this flavorful write-up at Crab and Shrimp Stuffed Salmon – It’s Everything Delicious. These pages offer additional photos and slight technique variations you might find helpful when perfecting your own version.
Crab and Shrimp Stuffed Salmon
Ingredients
For the filling
- 1 cup crab meat (preferably lump crab; can use fresh or canned) Use lump crab for the best texture.
- 1 cup shrimp, peeled, deveined, and diced Small or medium shrimp can be used.
- 1/2 cup cream cheese, softened For a dairy-free version, substitute with firm mayonnaise or a silken tofu blend.
- 1/4 cup grated Parmesan cheese Omit for a lower sodium option.
- 2 tablespoons fresh herbs (parsley + dill), finely chopped Feel free to swap dill for basil for a Mediterranean twist.
- 2 cloves garlic, minced
- to taste Salt Adjust as necessary.
- to taste Freshly ground black pepper Adjust to personal preference.
For the salmon
- 4 pieces salmon fillets (6–8 oz each), skin on or off, about 1–1½" thick
For serving
- Lemon wedges For serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment.
- In a medium bowl, combine the crab meat, diced shrimp, cream cheese, Parmesan, chopped herbs, and minced garlic. Season with salt and pepper. Mix until the filling is evenly combined and creamy.
- Pat the salmon fillets dry with paper towels. Using a sharp knife, slice a pocket into the thickest side of each fillet — stop before cutting all the way through.
- Spoon the seafood mixture into each pocket. Press gently so the filling stays compact. Wipe any stray filling from the outside of the fish.
Cooking
- Place the stuffed fillets seam-side up in the prepared baking dish. Add a light drizzle of olive oil or a small pat of butter on top if you like extra browning.
- Bake for 20–25 minutes, until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C). If you prefer a golden top, switch to broil for the last 1–2 minutes while watching closely.
Serving
- Remove from the oven and let rest for 2–3 minutes. Serve with lemon wedges.