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Crab and Shrimp Stuffed Salmon

Crab and Shrimp Stuffed Salmon
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Crab and Shrimp Stuffed Salmon beautifully combines the buttery richness of salmon with a savory seafood stuffing made from lump crab meat, chopped shrimp, and creamy cream cheese, accented with fresh herbs, lemon, and panko breadcrumbs. This elegant yet simple baked dish delivers a perfectly balanced, flavorful meal suited for impressing guests or enjoying a nutritious, gourmet dinner at home.

Ingredients

Scale

Seafood and Fish

  • 4 thick skin-on fresh salmon fillets (6–8 oz each)
  • 1 cup cooked lump crab meat
  • 1/2 cup cooked shrimp, chopped

Stuffing Components

  • 4 oz softened cream cheese
  • 2 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup panko breadcrumbs

Seasonings and Fats

  • 2 tablespoons olive oil (plus extra for brushing)
  • 1 tablespoon butter (optional, for baking)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Stuffing: In a medium bowl, combine the cooked crab meat, chopped shrimp, softened cream cheese, minced garlic, finely chopped shallots, chopped parsley, lemon zest, and lemon juice. Stir in the panko breadcrumbs, then season with salt and pepper to taste. Mix gently until all ingredients are evenly incorporated but retain some texture.
  2. Prep the Salmon Fillets: Rinse and pat dry the salmon fillets. Using a sharp knife, carefully cut a pocket lengthwise along the thick side of each fillet without slicing all the way through. Lightly brush the inside and outside of the pockets with olive oil to keep the fish moist during baking.
  3. Stuff the Salmon: Generously fill each salmon pocket with the crab and shrimp stuffing, pressing gently to hold the shape without overfilling to prevent spilling during cooking.
  4. Cook the Salmon: Preheat the oven to 375°F (190°C). Place the stuffed salmon on a lined baking tray, drizzle with olive oil or dot with butter, and season the exterior with salt and pepper. Bake for 20-25 minutes, or until the salmon flakes easily with a fork and the stuffing is heated through.
  5. Rest and Serve: Let the salmon rest a few minutes after baking to lock in the juices. Serve warm, garnished with fresh herbs and lemon wedges for a bright, refreshing finish.

Notes

  • Let salmon sit at room temperature for 15-20 minutes before cooking to ensure even cooking.
  • Use fresh crab and shrimp for the best flavor and texture in the stuffing.
  • Do not overstuff the salmon pockets to avoid spilling during cooking.
  • A little cream cheese or olive oil in the stuffing keeps the filling moist and creamy.
  • Cook salmon until it reaches an internal temperature of 145°F and flakes easily.

Nutrition

Keywords: crab stuffed salmon, shrimp stuffed salmon, seafood stuffed salmon, baked salmon recipe, elegant seafood dish, healthy seafood dinner

Find it online: https://emillycooks.com/crab-and-shrimp-stuffed-salmon/