You know that feeling when you want to cook something special, something that looks like it came from a fancy restaurant? But then you look at the recipe and it has a million steps and ingredients you can’t even pronounce. You just close the cookbook and order a pizza instead.
I get it. I’ve been there. This Crab and Shrimp Stuffed Salmon recipe is the answer. It looks and tastes super impressive, but I promise you, it’s so much easier to make than you think. You are going to feel like a rockstar in your own kitchen.
What You’ll Need
This list might look long, but most of it is for the stuffing. It all comes together really fast.
For the Salmon:
- Four 6-ounce salmon fillets, skin on or off is your choice
- Olive oil
- Salt and black pepper
For the Stuffing:
- Cooked shrimp, peeled, deveined, and chopped
- Lump crab meat, picked over for any shells
- Cream cheese, softened to room temperature
- Mayonnaise
- Grated parmesan cheese
- Minced garlic
- Chopped green onions or chives
- A little lemon juice
- Panko breadcrumbs
- Old Bay seasoning or paprika
Pro Tips
After making this dish more times than I can count, I’ve learned a few things. These little tricks make a big difference.
- Don’t Overmix the Stuffing: When you mix the stuffing, be gentle. If you beat it up too much, the crab and shrimp will break down and the texture will be mushy. We want chunks of seafood in there.
- Pat the Salmon Dry: Before you season the salmon, take a paper towel and pat the fillets completely dry. This helps you get a better color on the fish and prevents it from getting steamy in the oven.
- Don’t Overstuff: It’s tempting to cram as much filling in as possible, but don’t do it. If you overstuff the salmon, the filling will spill out everywhere during baking. A nice, even amount is all you need.
- Use a Meat Thermometer: The best way to know if your salmon is cooked perfectly is to use a thermometer. Stick it in the thickest part of the fish. When it reads 145°F, it’s done. No more guessing.
Tools for the Job
You don’t need any special equipment for this recipe. Just your basic kitchen gear will work fine.
- Baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Sharp knife for cutting the pocket in the salmon
- Cutting board
- Spatula
- Measuring cups and spoons
Substitutions and Variations
Don’t have something on the list? No problem. Cooking is all about making things work for you.
| Original Ingredient | Good Swap | Why it Works |
|---|---|---|
| Shrimp | Cooked scallops | Bay scallops are a great size and have a similar sweet flavor. |
| Lump Crab | Imitation crab | It’s more affordable and will work in a pinch for the texture. |
| Cream Cheese | Mascarpone cheese | It’s a bit richer but gives a similar creamy base. |
| Panko Breadcrumbs | Crushed crackers | Ritz or saltine crackers add a nice buttery, salty crunch. |
Spice It Up
If you like a little heat, add a pinch of cayenne pepper or red pepper flakes to the stuffing mixture. You could also add some chopped jalapeños for a fresh kick. A little bit of fresh dill in the stuffing also tastes amazing with the seafood.
Make-Ahead Tips
You can absolutely get a head start on this meal. Prepping ahead makes dinner time so much easier, especially if you have guests coming over.
The stuffing can be made a full day in advance. Just mix everything together, cover it tightly, and keep it in the fridge.
You can also cut the pockets in the salmon fillets and store them in an airtight container in the fridge. When you’re ready to cook, just fill them up and bake.
How to Make Crab & Shrimp Stuffed Salmon
This is the fun part. Let’s put it all together.
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to make cleanup a breeze.
Step 2: In your large mixing bowl, combine the cream cheese, mayo, parmesan, garlic, green onions, lemon juice, and seasonings. Mix it until it’s smooth.
Step 3: Gently fold in the chopped shrimp, lump crab meat, and panko breadcrumbs. Remember not to overmix it.
Step 4: Take your sharp knife and carefully cut a pocket into the side of each salmon fillet. Cut deep but be careful not to slice all the way through to the other side.
Step 5: Spoon the stuffing mixture evenly into the pockets of each salmon fillet. Don’t press it in too hard.
Step 6: Place the stuffed salmon on your prepared baking sheet. Drizzle a little olive oil over the top of each one and season with salt and pepper.
Step 7: Bake for 15-20 minutes. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F.
Diets, Pairings, and Nutrition
This dish can be adjusted for different eating styles. A few small changes can make a big difference.
| Diet | How to Adjust | Notes |
|---|---|---|
| Keto / Low-Carb | Skip the panko breadcrumbs. | The filling will be softer but still delicious. You can add more cheese. |
| Gluten-Free | Use gluten-free breadcrumbs. | Most stores carry these now, and they work perfectly. |
| Dairy-Free | Use dairy-free cream cheese and parmesan. | The dairy-free options have gotten much better over the years. |
What to Serve With It
This salmon is the star of the show, so the side dishes should be simple. Roasted asparagus with a squeeze of lemon is a great choice. A light garden salad or some steamed green beans also works well. For something a little more filling, serve it with quinoa or wild rice.
Nutritional Info
This is just an estimate, and it can change based on your exact ingredients and portion sizes.
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 550 kcal |
| Protein | 45g |
| Fat | 38g |
| Carbohydrates | 8g |
Leftovers and Storage
If you have any leftovers, they are great for lunch the next day. Store them in an airtight container in the refrigerator for up to 2 days.
To reheat, the oven or an air fryer is your best bet. A microwave will work, but it can make the fish rubbery. Heat it at 350°F for about 10 minutes, or until it’s warmed through.
Frequently Asked Questions
Here are some common questions people have when making this for the first time.
Q1. Can I use frozen salmon?
Ans: Yes, you can. Just make sure it is completely thawed before you start. Pat it extra dry with paper towels to remove any excess water.
Q2. My stuffing keeps falling out. What did I do wrong?
Ans: You might have cut the pocket too large or overstuffed it. Make sure the pocket is just big enough for the filling, and don’t pack it too tightly.
Q3. What’s the best kind of crab meat to use?
Ans: Lump crab meat is great because it has nice big pieces. But any kind will work. Even canned crab is fine if that’s what you have.
Wrapping Up
See? That wasn’t so hard. You just made a restaurant-quality meal right in your own kitchen. This stuffed salmon is perfect for a date night, a special occasion, or just a Tuesday when you feel like treating yourself.
Now it’s your turn. Give this recipe a try and let me know how it goes in the comments below. I love hearing about your kitchen adventures and am happy to answer any questions you have.
