This Easy Crab and Shrimp Stuffed Salmon recipe brings together tender salmon fillets filled with a delicious mix of crab and shrimp. The seafood stuffing is creamy, flavorful, and adds just the right touch of indulgence without being too heavy. It’s a perfect way to enjoy two kinds of seafood in one simple dish.
I love making this recipe when I want something special but don’t want to spend hours in the kitchen. The stuffing is quick to prepare and packed with flavor, so it feels fancy even though it’s really straightforward. A little tip I have is to use fresh herbs and a squeeze of lemon to brighten everything up—that extra freshness makes a big difference.
Serving this with a light salad or some steamed veggies is my favorite way to keep the meal balanced and fresh. It’s also great for parties or family dinners because it looks impressive on the plate but is easy to eat and enjoy. I always feel like I’m treating myself when I make this, and it’s become a go-to recipe whenever I want something tasty without too much fuss.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with skin work best to keep the fish moist while baking. If fresh isn’t available, frozen works too—just thaw completely before stuffing.
Shrimp & Crab: Cooked shrimp and lump crab meat create the perfect seafood stuffing. You can swap crab for canned crab or cooked crab sticks if needed.
Cream Cheese: It adds creaminess to the filling. For a lighter option, try Greek yogurt or ricotta cheese, but cream cheese offers the best melt and flavor.
Spinach & Herbs: Fresh spinach keeps the stuffing bright and fresh. Parsley and dill add flavor—if you don’t have fresh herbs, dried versions work but use less.
Panko Breadcrumbs: These give that nice crunch on top. If unavailable, regular breadcrumbs or crushed crackers can substitute, though the texture might differ slightly.
How Do You Create a Perfect Stuffed Salmon Pocket Without Breaking the Fillet?
Creating a good pocket in your salmon takes a steady hand and the right knife. Here’s how to do it:
- Use a sharp, thin knife to make a horizontal slice along the thickest part of the fillet. Don’t cut all the way through!
- Go slowly and gently separate the layers with your fingers as you cut, creating a pocket for the stuffing.
- Keep the skin intact to support the pocket and hold everything together during baking.
- If your fillet is thin, consider using smaller amounts of filling to avoid tearing.
- Rest your salmon on a stable cutting board to prevent slipping and accidents.
Taking your time here sets you up for a beautiful stuffed fillet that bakes evenly and doesn’t fall apart.
Equipment You’ll Need
- Sharp chef’s knife – important for cutting a clean, even pocket in the salmon without tearing it.
- Cutting board – provides a stable surface to safely make your cuts and prep ingredients.
- Mixing bowl – perfect for combining the cream cheese, crab, shrimp, and herbs into the stuffing.
- Baking dish – holds the stuffed salmon while it bakes and catches any drips for easy cleanup.
- Spoon or small spatula – helps you stuff the filling neatly into the salmon pockets.
- Measuring cups and spoons – to get your ingredient amounts just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap crab for lobster meat – adds a richer, sweeter seafood flavor for special occasions.
- Add chopped roasted red peppers – gives a mild sweetness and pop of color to the stuffing.
- Use feta or goat cheese instead of cream cheese – offers a tangier, creamier texture.
- Include chopped fresh basil or tarragon – brings an herbal brightness that pairs well with seafood.
Easy Crab and Shrimp Stuffed Salmon
Ingredients You’ll Need:
For the Salmon:
- 2 large salmon fillets (about 6-8 oz each), skin on
For the Stuffing:
- 1/2 cup cooked shrimp, peeled and deveined
- 1/2 cup lump crab meat (drain excess liquid)
- 4 oz cream cheese, softened
- 1/4 cup fresh spinach, finely chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon fresh dill, chopped (optional)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
For the Topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- Lemon wedges for garnish
Time You’ll Need:
This recipe takes about 10 minutes to prep and around 20-25 minutes to bake—the total time is roughly 35 minutes. It’s a quick meal but feels special and delicious.
Step-by-Step Instructions:
1. Prepare the Oven and Salmon:
Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it. Carefully cut a horizontal pocket in the thickest part of each salmon fillet using a sharp knife, being careful not to slice all the way through. This pocket will hold your seafood stuffing.
2. Make the Stuffing:
In a medium mixing bowl, combine the softened cream cheese, finely chopped spinach, grated Parmesan, minced garlic, chopped parsley, fresh dill if using, lemon zest, lemon juice, cooked shrimp (save a few pieces for garnish), and lump crab meat. Gently fold the mixture together until everything is evenly mixed. Season with salt and pepper to your taste.
3. Stuff and Top the Salmon:
Evenly fill each salmon pocket with the crab and shrimp mixture. In a small bowl, mix the panko breadcrumbs with one tablespoon of olive oil until the crumbs are coated. Rub the outside of the stuffed salmon fillets with the remaining olive oil, then press the breadcrumb mixture on top of each fillet to form a crispy topping.
4. Bake and Serve:
Place the stuffed fillets in your prepared baking dish and bake in the preheated oven for 20-25 minutes, or until the salmon flakes easily with a fork and the stuffing is heated through and bubbly. Remove from the oven and garnish with the reserved shrimp, fresh parsley, and lemon wedges. Serve immediately with your favorite sides, like steamed veggies or a crisp salad.
Enjoy this flavorful and elegant dish that brings the best of crab, shrimp, and salmon together in a delightful and easy-to-make meal!
Can I Use Frozen Seafood for the Stuffing?
Yes! Just be sure to fully thaw the shrimp and crab meat before using. Pat them dry with paper towels to remove excess moisture so your stuffing isn’t soggy.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can make the stuffing and stuff the salmon fillets a few hours before baking. Keep them covered in the fridge until you’re ready to bake, then top with breadcrumbs and bake fresh.
How Should I Store Leftovers?
Place any leftover stuffed salmon in an airtight container and refrigerate for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish.
What Are Good Side Dishes to Serve with Stuffed Salmon?
Light and fresh sides work best! Consider steamed vegetables, rice pilaf, or a crisp green salad to balance the rich seafood flavors.