Easy Crab and Shrimp Stuffed Salmon Dinner is the kind of recipe that looks impressive on the plate but is surprisingly simple to make at home. Tender salmon fillets are filled with a creamy, savory mixture of crab and shrimp, then baked until flaky and perfectly cooked. The result is a rich, satisfying seafood dinner that feels special enough for guests yet easy enough for a weeknight.
If you are looking for a restaurant style salmon recipe that does not require complicated techniques or hard to find ingredients, this one checks all the boxes. It is comforting, elegant, and packed with flavor in every bite.
Why You’ll Love This Easy Crab and Shrimp Stuffed Salmon Dinner
This recipe stands out for several reasons.
First, it balances flavors beautifully. The salmon is mild and buttery, while the crab and shrimp filling adds sweetness, creaminess, and depth.
Second, it is easy to prepare. The stuffing comes together in one bowl, and the salmon bakes in the oven without any flipping or fuss.
Third, it is versatile. You can serve it with simple sides for a casual dinner or dress it up with vegetables and starches for a special occasion.
Finally, it is family friendly and adaptable. Seasonings can be adjusted, and simple substitutions make it easy to suit different tastes.
Ingredients for Easy Crab and Shrimp Stuffed Salmon Dinner
Salmon
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon olive oil or melted butter
- Salt and black pepper, to taste
Crab and Shrimp Filling
- 8 ounces lump crab meat, picked over
- 6 ounces raw shrimp, peeled, deveined, and finely chopped
- 6 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning or seafood seasoning
- 1/4 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Optional Topping
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons seasoned breadcrumbs
Ingredient Notes and Substitutions
Fresh salmon fillets work best, but frozen salmon that has been fully thawed and patted dry also works well.
If you prefer a lighter filling, you can replace part of the cream cheese with Greek yogurt. The texture will be slightly less rich but still creamy.
If a recipe version calls for white wine, replace it with seafood broth and a small splash of lemon juice to keep the dish family friendly.
If you do not have Old Bay seasoning, a mix of paprika, garlic powder, and a pinch of cayenne makes a good substitute.
Step by Step Instructions
Step 1: Prepare the Oven and Salmon
Preheat your oven to 375°F. Lightly grease a baking dish large enough to hold the salmon fillets in a single layer.
Using a sharp knife, carefully butterfly each salmon fillet by slicing horizontally through the thickest part, creating a pocket for the filling. Be careful not to cut all the way through.
Season the salmon inside and out with salt and black pepper, then brush lightly with olive oil or melted butter.
Step 2: Make the Crab and Shrimp Filling
In a medium bowl, combine the softened cream cheese, mayonnaise, garlic, lemon juice, Old Bay seasoning, and paprika. Mix until smooth.
Gently fold in the chopped shrimp, crab meat, and parsley. Stir carefully to avoid breaking up the crab too much.
Step 3: Stuff the Salmon
Spoon the crab and shrimp mixture evenly into each salmon pocket. Press gently so the filling stays in place but do not overstuff.
If using the optional topping, mix the breadcrumbs and Parmesan together and sprinkle lightly over the top of the filling.
Step 4: Bake the Salmon
Place the stuffed salmon fillets into the prepared baking dish.
Bake for 22 to 26 minutes, depending on thickness, until the salmon is opaque and flakes easily with a fork. The filling should be hot throughout and lightly golden on top.
Step 5: Rest and Serve
Remove the salmon from the oven and let it rest for about 5 minutes before serving. This helps the juices redistribute and keeps the salmon moist.
Serve with lemon wedges and an extra sprinkle of fresh parsley if desired.
Pro Tips for Success
- Use room temperature cream cheese for a smooth, lump free filling.
- Chop shrimp finely so it cooks evenly inside the salmon.
- Do not overbake. Salmon dries out quickly once fully cooked.
- Let the salmon rest briefly before serving for best texture.
- If the filling starts to brown too fast, loosely tent with foil.
Flavor Variations
- Spicy Version: Add a pinch of cayenne or diced jalapeño to the filling.
- Herb Forward: Mix in fresh dill or chives for a brighter flavor.
- Cheesy Twist: Add shredded mozzarella or Gruyère to the filling.
- Lemon Garlic: Increase garlic and lemon zest for a bolder taste.
Serving Suggestions
This Easy Crab and Shrimp Stuffed Salmon Dinner pairs beautifully with simple sides like roasted asparagus, green beans, or broccoli.
For a heartier meal, serve it with rice pilaf, mashed potatoes, or creamy orzo. A crisp green salad with lemon vinaigrette also balances the richness of the dish.
It is an excellent choice for dinner parties, holidays, or anytime you want to serve something impressive without stress.
Storage and Reheating Instructions
Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days.
To reheat, place the salmon in a baking dish, cover loosely with foil, and warm in a 300°F oven until heated through. Avoid microwaving if possible, as it can dry out the salmon and overcook the seafood filling.
Freezing is not recommended, as the creamy filling may change texture once thawed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 460 |
| Protein | 39 g |
| Carbohydrates | 6 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sodium | 520 mg |
FAQ About Easy Crab and Shrimp Stuffed Salmon Dinner
Can I make this recipe ahead of time?
You can prepare the filling up to one day in advance and store it covered in the refrigerator. Stuff and bake the salmon just before serving for best results.
How do I know when the salmon is done?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque, not translucent.
Can I use canned crab meat?
Yes, canned lump crab meat works well. Be sure to drain it thoroughly and check for shell pieces before using.
What size salmon fillets work best?
Fillets that are about 1 to 1 1/2 inches thick are ideal. Thicker fillets hold the filling better and stay moist during baking.
Can I grill this instead of baking?
Grilling stuffed salmon is possible but trickier. Baking is recommended for best results and even cooking.
Easy Crab and Shrimp Stuffed Salmon Dinner
Equipment
- baking dish
- sharp knife
- mixing bowl
- spoon
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 1 tbsp olive oil or melted butter
- salt and black pepper, to taste
- 8 oz lump crab meat, picked over
- 6 oz raw shrimp, peeled, deveined, and finely chopped
- 6 oz cream cheese, softened
- 2 tbsp mayonnaise
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning or seafood seasoning
- 0.25 tsp paprika
- 2 tbsp fresh parsley, chopped
- 2 tbsp grated Parmesan cheese (optional)
- 2 tbsp seasoned breadcrumbs (optional)
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish. Butterfly each salmon fillet to create a pocket, season with salt and pepper, and brush with oil or butter.
- In a bowl, mix cream cheese, mayonnaise, garlic, lemon juice, Old Bay seasoning, and paprika until smooth. Gently fold in shrimp, crab, and parsley.
- Spoon the filling evenly into each salmon pocket. If desired, top with a mixture of breadcrumbs and Parmesan.
- Arrange the stuffed salmon in the baking dish and bake for 22–26 minutes, until the salmon is opaque and flakes easily.
- Let the salmon rest for 5 minutes, then serve with lemon wedges and extra parsley if desired.
Notes
Nutrition
Final Thoughts
Easy Crab and Shrimp Stuffed Salmon Dinner is proof that a show stopping seafood meal does not need to be complicated. With simple ingredients, straightforward steps, and rich, satisfying flavors, this recipe delivers every time.
Whether you are cooking for guests or treating yourself to something special, this stuffed salmon is a reliable and delicious choice you will want to keep in your rotation.
