Crab and Shrimp Stuffed Salmon is one of those dishes that instantly feels like a celebration. From the very first time I made it, I felt like I was plating something straight out of a coastal bistro — rich, savory, and full of flavor. As soon as it came out of the oven, the buttery garlic aroma wrapped around the sweet crab, juicy shrimp, and lemony herbs in the most mouthwatering way. Even my pickiest eater couldn’t resist a second bite.
Growing up near the ocean, seafood was part of everyday life — but combining shrimp, crab, and salmon like this? That came from my own kitchen experiments, and it’s now a family favorite for special dinners or date nights at home.
Want more recipes like this? Be sure to follow me on Pinterest and save your favorites for later!
What Makes This Recipe So Irresistible
The heart of this dish is its luxurious filling — a blend of creamy cheeses, fresh parsley, garlic, and tender seafood seasoned just right. You’ll recognize the bold zip of Old Bay, the comforting warmth of cardamom, and just a whisper of lemon brightness. It all gets wrapped inside thick, flaky salmon filets, then baked until juicy and golden. Halfway through, we add more stuffing on top, letting it crisp under the broiler for that perfect, slightly caramelized finish.
What sets this version apart is the perfect balance between decadence and ease. It looks fancy, but it’s surprisingly simple — just 10 minutes of prep and a handful of ingredients. Even better? It’s endlessly versatile. Pair it with a crisp salad, buttery mashed potatoes, or a side like these roasted salmon with creamy spinach and red pepper or lemon salmon orzo skillet for a complete seafood feast.
Whether you’re a longtime seafood lover or just looking for a new dinner idea that’ll impress, crab and shrimp stuffed salmon deserves a spot in your weekly rotation. It’s one of those rare recipes that feels both comforting and gourmet — and I can’t wait for you to try it.
Everything You Need to Make Crab and Shrimp Stuffed Salmon
Ingredient Breakdown: Simple, Fresh & Flavor-Packed
One of the best things about Crab and Shrimp Stuffed Salmon is how simple the ingredients are — yet how deeply satisfying they come together. Below, you’ll find exactly what I use, along with a few notes and alternatives if needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Wild-Caught Salmon Filets | 2 large (16 oz) | Fresh or frozen (thawed), skinless |
| Jumbo Lump Crab | 8 oz | Use fresh or refrigerated, not imitation |
| Shrimp | ½ lb | Peeled and deveined |
| Cream Cheese | 4 oz | Softened to room temp |
| Lemon Juice | 2 tbsp | Freshly squeezed preferred |
| Parsley (fresh) | ¼ cup | Chopped finely |
| Green Onions | 2 tbsp | Thinly sliced |
| Garlic | 4 cloves | Minced |
| Old Bay Seasoning | 1 tbsp | Divided for salmon only |
| Cardamom | 1 tsp | Optional but adds warmth |
| Badia Complete Seasoning | 1 tsp | Or substitute with Italian seasoning |
| Adobo Seasoning | 1 tsp | Goya or any brand |
| Onion Powder | 1 tsp | For depth |
| Paprika | 2 tsp | Divided between garlic butter and stuffing |
| Mozzarella (shredded) | ¼ cup | For melt and stretch |
| Parmesan (grated) | 2 tbsp | Freshly grated preferred |
| Salt & Pepper | To taste | Always season to preference |
These ingredients create a creamy, savory filling with layers of flavor. From the sweet seafood to the zing of lemon, every bite sings.
And just like that show-stopping filet mignon with shrimp and lobster cream sauce, this stuffed salmon brings surf and turf energy — with much less effort.
Kitchen Tools & Easy Substitutions
To make this dish come together smoothly, you’ll want a few kitchen basics:
-
Sharp chef’s knife: For chopping herbs and scoring the salmon
-
Mixing bowls: At least one large for stuffing
-
Garlic press or fine grater: To keep garlic fine and aromatic
-
Cast iron or oven-safe skillet: For the perfect bake
-
Broiler access: Essential for that golden finish
No green onions? Swap in a tablespoon of shallots or red onions for a slightly different zing. If you’re out of Badia Complete seasoning, Italian seasoning with a pinch of cumin does the trick. And if you’re loving stuffed dishes, you might also enjoy these spinach feta and sun-dried tomato stuffed mushrooms — another great crowd-pleaser.
This dish invites creativity. Just keep the balance of creamy, zesty, and savory, and you can’t go wrong.
How to Cook Crab and Shrimp Stuffed Salmon Like a Pro
Step-by-Step Instructions: From Prep to Golden Perfection
Let’s bring this showstopper to life in your kitchen. With just a few simple steps, you’ll have Crab and Shrimp Stuffed Salmon that’s tender, juicy, and beautifully golden on top.
-
Preheat your oven to 350°F.
While the oven heats, mince the garlic, chop your parsley and green onions, and pat dry the salmon filets. -
Season your shrimp.
Toss with salt and pepper and set aside. -
Sauté the shrimp.
In a hot pan, melt 1 tbsp of butter. Add the minced garlic and 1 tsp of paprika. Stir for 30 seconds — just enough to bring out the aroma without burning the garlic. Add shrimp and cook until lightly browned, about 3 minutes. Remove from heat. -
Make the stuffing.
In a large bowl, mix softened cream cheese with lemon juice, parsley, green onions, and the sautéed garlic. Add in lump crab, cooked shrimp, mozzarella, parmesan, and remaining seasonings (except Old Bay). Gently fold to combine. -
Prep the salmon.
Season both filets with salt, pepper, and Old Bay. Lay one filet in a greased oven-safe pan. Spread stuffing evenly corner to corner. Top with the second filet, sandwiching the stuffing. -
Bake for 20 minutes.
Place a tablespoon of butter on top of the salmon before it goes in. Let it roast until flaky and the edges are opaque. -
Add extra stuffing and broil.
Remove from oven, spoon reserved stuffing on top, and broil for 5 minutes until golden. -
Garnish and serve.
Top with fresh parsley and serve hot.
Tips & Tricks to Get It Just Right
-
Don’t skip the shrimp pre-sear. It adds texture and seals in flavor.
-
Use wild-caught salmon for the cleanest, richest taste. Farm-raised can work but tends to be softer.
-
Broil cautiously. You want browning, not burning — 4 to 5 minutes is enough.
-
Let it rest a couple minutes before slicing to avoid stuffing spill-out.
And if you love layered flavor bombs like this, don’t miss the cheesy stuffed artichoke bottoms — equally rich, and just as elegant.
For a lighter touch on your next seafood night, try the creamy garlic butter lobster tails — they pair beautifully with this dish.
Serving Suggestions, Storage Tips & Flavor Pairings
What to Serve With Crab and Shrimp Stuffed Salmon
This dish is rich, creamy, and layered with seafood flavor — so it shines brightest next to sides that balance or elevate its profile. I love pairing it with something green and bright, or soft and buttery.
Here are a few of my go-to ideas:
-
Garlic mashed potatoes with a drizzle of herb butter — perfect to soak up that creamy crab stuffing.
-
Steamed asparagus or lemony green beans to cut through the richness.
-
A wild rice pilaf with fresh dill and lemon zest for something earthy and citrusy.
-
For something more indulgent, I often serve it alongside stuffed chicken with roasted red pepper, spinach, and mozzarella. The contrast of land and sea is divine.
If you’re planning a romantic dinner or a small gathering, consider adding a simple side salad, a loaf of crusty bread, and a crisp white wine like Sauvignon Blanc or Chardonnay.
Need a lighter companion? The crab cakes with remoulade sauce are a great starter before this main course.
How to Store and Reheat Without Drying Out
If you’re lucky enough to have leftovers, Crab and Shrimp Stuffed Salmon stores well for up to 2–3 days in the refrigerator.
Here’s how to keep it moist and flavorful:
-
Cool completely, then wrap in foil or store in an airtight container.
-
Reheat in a 300°F oven, covered with foil to lock in moisture. Add a pat of butter or splash of broth to the foil packet for extra juiciness.
-
Avoid microwaving, as it can turn the salmon rubbery and dry out the stuffing.
If you’d like to repurpose leftovers, flake the salmon and mix with cooked pasta and a little cream for a quick seafood Alfredo. Or spoon some of the stuffing into warm wraps with arugula for a gourmet lunch.
You might be surprised how well this dish holds up even after a day — the flavors deepen beautifully.
Quick FAQs: Crab and Shrimp Stuffed Salmon
1. Can I use canned crab?
Yes, just drain well and check for shells. Fresh is best, but canned works!
2. What shrimp is best?
Raw, medium to large. Avoid precooked — it can get rubbery.
3. How do I keep the stuffing inside?
Use thick filets, press gently, and chill before baking to help it set.
4. Can I prep this ahead?
Definitely! Stuff and chill up to 24 hours in advance. Broil just before serving.
5. No Old Bay?
Mix celery salt, paprika, black pepper, and cayenne — or try Cajun seasoning.
6. Can I freeze it?
Not recommended. The creamy filling doesn’t thaw well. Eat fresh if possible.
Final Thoughts on Crab and Shrimp Stuffed Salmon
There’s something deeply satisfying about cooking a dish that looks impressive, tastes incredible, and doesn’t require hours in the kitchen. Crab and Shrimp Stuffed Salmon is exactly that — bold, buttery, and bursting with flavor. It’s the kind of meal that brings people to the table and keeps them lingering for seconds.
Whether you’re hosting a dinner party, planning a special date night, or just craving seafood that’s a little extra, this recipe is a keeper. The creaminess of the stuffing, the flaky salmon, and the richness of the shrimp and crab come together like magic.
If you’re in the mood for more elevated seafood comfort food, you’ll love the filet mignon with shrimp and lobster cream sauce or something simpler like lemon salmon orzo skillet for a lighter weeknight favorite.
Please take a moment to rate the recipe, leave a comment, and share it on Pinterest so more seafood lovers can find it!
Print
Crab and Shrimp Stuffed Salmon
- Total Time: 35
- Yield: 4 servings
Description
Crab and Shrimp Stuffed Salmon is a rich, creamy, and flavorful seafood entrée, layered with tender shrimp, sweet lump crab, and a cheesy herbed stuffing baked inside flaky salmon filets.
Ingredients
• 2 large 16 oz filets Wild-Caught Salmon
• 1 8 oz cup Jumbo Lump Crab
• 1/2 lb Shrimp, peeled and deveined
• 4 oz cream cheese, softened
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 2 tbsp green onions, sliced
• 4 cloves garlic, minced
• 1 tbsp Old Bay seasoning
• 1 tsp cardamom
• 1 tsp Badia complete seasoning
• 1 tsp adobo seasoning
• 1 tsp onion powder
• 2 tsp paprika, divided
• 1/4 cup shredded mozzarella cheese
• 2 tbsp grated parmesan cheese
• Salt and pepper to taste
Instructions
1. Preheat oven to 350°F. Prepare and mince garlic, chop parsley and green onions. Pat salmon dry.
2. Season shrimp with salt and pepper. Set aside.
3. Melt 1 tbsp butter in a skillet over medium-high heat. Add minced garlic and 1 tsp paprika. Cook for 30 seconds.
4. Add shrimp to the pan. Cook for 3 minutes until lightly browned. Remove and set aside.
5. In a bowl, mix cream cheese, lemon juice, parsley, green onions, shrimp, crab, mozzarella, parmesan, and seasonings (except Old Bay). Fold gently.
6. Season both salmon filets with salt, pepper, and Old Bay.
7. Place one filet in a greased oven-safe pan. Spread stuffing evenly on top. Lay second filet over the top.
8. Add 1 tbsp butter on top. Bake for 20 minutes.
9. Remove from oven, top with remaining stuffing, and broil for 5 minutes until golden.
10. Garnish with fresh parsley and serve hot.
Notes
– Use thick salmon filets to hold the stuffing securely.
– Fresh lump crab offers the best flavor, but canned crab can be used.
– Avoid precooked shrimp to prevent overcooking.
– Let the salmon rest before slicing to retain juices.
– Leftovers can be stored in an airtight container for up to 3 days, but freezing is not recommended due to the cream cheese filling.
- Prep Time: 10
- Cook Time: 25
- Method: Oven-Baked
- Cuisine: American