Crab Shrimp Stuffed Salmon

This crab shrimp stuffed salmon offers a satisfying blend of flaky, tender fish and a creamy, flavorful seafood filling. It brings together the luxury of fresh crab and shrimp with the comforting richness of cream cheese and a hint of zest from lemon and Dijon mustard. Perfect for elevating a weekday dinner or impressing guests with a dish that feels both indulgent and approachable.

I first made this to celebrate a seafood feast with friends, and it quickly became a signature dish I return to whenever I want something comforting yet sophisticated.

Ingredients You Need

• Salmon fillets: skin-on for crispiness and ease of handling choose thick, fresh fillets about 6 ounces each for perfect stuffing
• Cooked shrimp: finely chopped provides a sweet and firm bite that complements the crab
• Lump crab meat: select high quality for rich flavor and appealing texture
• Cream cheese: softened adds luscious creaminess that binds the filling smoothly
• Mayonnaise: contributes moisture and subtle tang to balance richness
• Lemon juice: adds brightness to lift the seafood flavors
• Dijon mustard: imparts gentle heat and complexity
• Garlic: minced gives an aromatic foundation essential for savory depth
• Fresh parsley: chopped adds a fresh herbal note and color
• Paprika: for mild warmth and to enhance the visual appeal
• Salt and pepper: to taste bring out the nuances of all ingredients
• Grated Parmesan cheese: offers umami and a slight savory crust when baked
• Olive oil: for brushing ensures the salmon stays moist and gains a golden finish
• Lemon wedges: for serving provide a fresh squeeze of acidity to brighten each bite

Detailed Cooking Directions

Build The Filling:

In a bowl combine finely chopped shrimp, lump crab meat, softened cream cheese, mayonnaise, lemon juice, Dijon mustard, minced garlic, chopped parsley, paprika, salt and pepper, and Parmesan cheese. Mix thoroughly until everything is well incorporated into a creamy, chunky seafood filling.

Prepare The Salmon:

Using a sharp knife, create a deep slit along the center of each salmon fillet forming a pocket without slicing all the way through. This pocket will hold the stuffing, so be careful to keep it intact.

Stuff And Season:

Generously pack the seafood mixture into each salmon pocket. Set stuffed fillets on a parchment-lined baking sheet. Gently brush the tops with olive oil and sprinkle a pinch of salt and paprika over the surface to enhance flavor and color while baking.

Bake To Perfection:

Place the baking sheet in the oven preheated to 375 degrees Fahrenheit and bake for 18 to 22 minutes. Check that the salmon is cooked through and flakes easily when tested with a fork. Aim for an internal temperature of 145 degrees Fahrenheit to ensure food safety and best texture.

Serve And Enjoy:

Plate the salmon fillets warm, adding fresh lemon wedges for squeezing over just before eating to add brightness. Pair with your favorite sides such as steamed vegetables or a light salad for a balanced meal.

I remember a family dinner when I served this with lemon butter asparagus on the side, and the compliments lingered long after the meal was over. The cream cheese filling makes every bite melt effortlessly, making it a definite favorite in my kitchen.

Smart Storage Tips

Store any leftover stuffed salmon in an airtight container in the refrigerator up to two days to maintain freshness. Reheat gently in the oven at a low temperature to avoid drying out the fish. Avoid freezing after baking as texture can suffer but you can freeze the raw stuffed fillets uncooked for up to one month, thawing fully before baking.

Ingredient Variations

Swap mayonnaise for Greek yogurt if you prefer a lighter, tangier filling without the extra fat. Add finely diced celery or bell pepper for crunch in the stuffing. Use smoked salmon fillets rather than fresh for a deeper smoky flavor, adjusting bake time accordingly. Fresh dill or chives can be added in place of parsley for an herbal twist.

Perfect Pairing Ideas

A crisp Sauvignon Blanc or a light, citrusy Chardonnay complements the seafood richness beautifully. Serve with garlic mashed potatoes, roasted baby carrots, or a zesty quinoa salad to balance texture and flavor. For a light and refreshing option, pair with steamed green beans tossed in lemon and olive oil.

Seasonal Makeovers

In spring swap parsley for fresh mint or tarragon for a bright herbal note. Summer versions benefit from diced fresh tomatoes mixed into the filling for juicy bursts. During fall add finely chopped roasted butternut squash or mushrooms to the stuffing for earthy sweetness that pairs well with paprika and lemon.

This recipe brings the flavors of the sea to your table with impressive ease and elegance. It's a go-to dish for special dinners or whenever you want a comforting yet refined seafood meal.

Frequently Asked Questions

→ What type of salmon works best for stuffing?

Choose firm, skin-on fillets about 6 ounces each to hold the filling well and provide good texture after baking.

→ Can I prepare the seafood stuffing in advance?

Yes, mixing the crab, shrimp, and cream cheese filling ahead helps flavors meld, but stuff the salmon just before baking.

→ How do you prevent the salmon from drying out?

Brushing the fillets with olive oil and baking at a moderate temperature preserves moisture and keeps salmon flaky.

→ What sides complement this seafood filled salmon?

Light sides like roasted vegetables, steamed greens, or a simple lemon-infused rice pair well without overpowering the seafood.

→ Can I substitute any ingredients in the filling?

Yes, cream cheese can be swapped with mascarpone for creaminess, and fresh herbs may be varied to your preference, maintaining the balance of flavors.