Crab Shrimp Stuffed Salmon

This elegant seafood masterpiece transforms a simple salmon fillet into something truly spectacular for your dinner table. The rich, creamy stuffing packed with sweet crab and tender shrimp creates a restaurant-quality dish that never fails to impress guests, yet remains surprisingly approachable for home cooks. I first attempted this recipe for my anniversary dinner three years ago, and it's since become our go-to celebration meal whenever we want to make an evening feel extra special.

Introduction

The first time I served this to dinner guests, the conversation completely stopped when I brought the platter to the table. There's something magical about the way the golden stuffing peeks out from the perfectly cooked salmon that makes everyone feel like they're dining somewhere truly special.

Ingredients

• 4 thick salmon fillets skin-on or skinless: Choose fillets at least 1 inch thick to create proper pockets for stuffing
• 1 cup lump crab meat drained and picked over: Fresh is ideal, but quality canned works well when thoroughly drained
• ¾ cup cooked shrimp chopped: Buy pre-cooked for convenience or quickly sauté fresh shrimp until pink
• 4 oz cream cheese softened: Room temperature blends much easier and creates a smoother filling
• 2 tablespoons mayonnaise: Adds richness and helps bind the stuffing mixture
• 1 teaspoon Dijon mustard: Provides subtle tang that brightens the seafood flavors
• 1 teaspoon lemon zest: Fresh zest is essential here for that bright citrus pop
• 1 clove garlic minced: Use fresh garlic for the best flavor impact
• 2 tablespoons chopped fresh parsley: Adds color and fresh herb brightness
• 1 tablespoon chopped dill optional: Complements seafood beautifully if you enjoy the flavor
• ½ teaspoon Old Bay seasoning optional: Classic seafood seasoning that ties everything together
• Salt and pepper to taste: Season both the stuffing and salmon generously
• Lemon slices for topping: Both decorative and functional for serving

Step-by-Step Instructions

Prepare Your Kitchen:

Preheat your oven to 375°F and lightly grease a baking dish large enough to hold all four fillets without crowding. This temperature cooks the salmon gently while allowing the stuffing to heat through completely.

Create the Luxurious Stuffing:

In a large mixing bowl, combine the drained crab meat, chopped cooked shrimp, softened cream cheese, mayonnaise, Dijon mustard, fresh lemon zest, minced garlic, chopped parsley, dill if using, and Old Bay seasoning. Mix gently but thoroughly, being careful not to break up the crab meat too much. Season with salt and pepper to taste, keeping in mind that the seafood and seasonings already contribute saltiness.

Prepare the Salmon Pockets:

Using a sharp knife, carefully cut a horizontal slit into the thickest part of each salmon fillet, creating a pocket that goes about three-quarters of the way through the fillet. Take your time here - you want a generous pocket without cutting completely through to the other side. The pocket should be wide enough to hold a good amount of stuffing.

Season the Foundation:

Season both sides of each salmon fillet lightly with salt and pepper, paying special attention to the interior pocket area. This ensures every bite is properly seasoned.

Stuff with Care:

Divide the seafood mixture evenly among the four salmon fillets, gently stuffing each pocket with the creamy mixture. Don't overstuff, but be generous - you want each bite to include both salmon and stuffing. If the stuffing seems to want to fall out, secure the opening with one or two toothpicks.

Arrange for Success:

Place the stuffed salmon fillets in your prepared baking dish, ensuring they're not touching. Top each fillet with a fresh lemon slice, which will infuse subtle citrus flavor while preventing the top from drying out.

Bake to Perfection:

Bake for 20 to 25 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125°F for medium doneness. The stuffing should be heated through and lightly golden on top.

Optional Golden Finish:

For an extra-beautiful presentation, turn on your broiler for the final 2 minutes of cooking to create a golden, slightly bubbly top on the stuffing. Watch carefully to prevent burning.

Rest and Serve:

Allow the salmon to rest for 5 minutes before serving. This helps the juices redistribute and makes the fish easier to portion cleanly.

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You Must Know

My absolute favorite part of this recipe is the moment you cut into the salmon and reveal that gorgeous, creamy stuffing inside. It never fails to create that "wow" moment that turns a regular dinner into something memorable. The combination of textures and flavors - flaky salmon, creamy filling, sweet seafood - creates the perfect bite every time.

Storage and Reheating Success

Store any leftover stuffed salmon in an airtight container in the refrigerator for up to three days. When reheating, place in a 300°F oven for about 10 minutes until warmed through, covering with foil to prevent drying out. Avoid microwaving if possible, as it can make the salmon tough and the stuffing watery. The stuffing mixture can be prepared up to two days ahead and kept refrigerated, making this an excellent make-ahead option for entertaining.

Smart Ingredient Swaps

If fresh crab is unavailable or too expensive, high-quality canned lump crab meat works beautifully when thoroughly drained and picked over for shells. Lobster meat makes a luxurious substitute for either the crab or shrimp. For a lighter version, replace half the cream cheese with Greek yogurt, though the texture will be slightly less rich. Fresh herbs are always preferred, but dried dill and parsley can work in a pinch - use about one-third the amount called for in the recipe.

Perfect Accompaniments

This rich, elegant salmon pairs beautifully with simple sides that won't compete for attention. Roasted asparagus with lemon, garlic mashed potatoes, or wild rice pilaf complement the seafood flavors perfectly. A crisp white wine like Chardonnay or Sauvignon Blanc enhances the dish's richness, while a light salad with vinaigrette provides a refreshing contrast. For special occasions, consider serving with hollandaise sauce or a simple butter sauce drizzled alongside.

The Art of Seafood Stuffing

Stuffed fish preparations have been popular in fine dining for decades, combining multiple proteins to create dishes that feel both luxurious and satisfying. The key to success lies in balancing flavors and textures - the creamy stuffing should complement, not overpower, the delicate salmon. This technique works equally well with other firm fish like halibut or sea bass, though cooking times may need adjustment based on thickness.

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Frequently Asked Questions About Recipes

→ What type of salmon is best for stuffing?

Thick, skin-on or skinless salmon fillets work best to hold the stuffing securely while baking.

→ Can I prepare the stuffing ahead of time?

Yes, you can mix and stuff the salmon up to 8 hours in advance and keep it refrigerated until baking.

→ How do I ensure the salmon cooks evenly?

Baking at 375°F for 20–25 minutes allows the salmon to cook through while keeping it moist and tender.

→ What can I add to the stuffing for extra flavor?

Fresh herbs like parsley and dill, lemon zest, Dijon mustard, and Old Bay seasoning enhance the stuffing's flavor.

→ Is it necessary to use toothpicks or twine?

Toothpicks or kitchen twine help keep the stuffing secure inside the salmon but are optional if the fillets hold well.