Name: Crab & Shrimp Stuffed Salmon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 (6-8 oz each) salmon fillets, skin on; 8 oz lump crab meat, drained; 8 oz raw shrimp, peeled, deveined, and finely chopped; 4 oz cream cheese, softened; 2 tbsp mayonnaise; 1 tsp Dijon mustard; 1 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cayenne pepper (optional); 2 tbsp fresh chives, finely chopped; 1 tbsp fresh dill, finely chopped; 1 tbsp fresh lemon juice; 2 tbsp panko breadcrumbs; Salt and freshly ground black pepper to taste; Olive oil or cooking spray for baking dish

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You Won’t Believe How Easy Crab & Shrimp Stuffed Salmon Can Be!
Why This Crab & Shrimp Stuffed Salmon Recipe Works
Ingredients & Smart Substitutions for Your Stuffed Salmon
Step-by-Step: Crafting Your Crab & Shrimp Stuffed Salmon
Expert Tips for Success with Stuffed Salmon
What to Serve with Crab & Shrimp Stuffed Salmon
Storing & Reheating Your Stuffed Salmon
Crab & Shrimp Stuffed Salmon: Your Questions Answered

You Won’t Believe How Easy Crab & Shrimp Stuffed Salmon Can Be!

Imagine sinking your fork into perfectly flaky, tender salmon, giving way to a rich, creamy, and undeniably luxurious filling of succulent crab and juicy shrimp. The delicate brininess of the seafood, balanced by aromatic herbs and a touch of savory seasoning—it’s a symphony of flavors and textures that tantalizes every single taste bud. And guess what? This isn’t just a dream, it’s about to be your reality with my incredible recipe for Crab & Shrimp Stuffed Salmon! I’ve been refining this recipe for years, making it my absolute go-to for an impressive meal that consistently wows. Whether you’re aiming to bring a restaurant classic home for a special occasion or simply want to elevate a weeknight dinner, this dish delivers on all fronts. If you love seafood, you’ll want to See more good recipes here to impress your guests, or simply treat yourself to an unforgettable dining experience.

Why This Crab & Shrimp Stuffed Salmon Recipe Works

Flaky Salmon, Creamy Filling: The magic is in the contrast! The robust, buttery salmon perfectly complements the decadent, soft seafood stuffing, creating an incredibly satisfying mouthfeel.
Rich, Savory Seafood Flavor: We’re talking about a harmonious blend of sweet crab and savory shrimp, enhanced by perfectly chosen seasonings that highlight, not overpower, their natural deliciousness.
Surprisingly Simple Preparation: Don’t let the elegant appearance fool you. My step-by-step method breaks down the process into easy, manageable parts, making this an accessible dish for even novice cooks.
Perfectly Balanced Ingredients: Every ingredient plays a crucial role, from the zesty lemon to the fresh chives, ensuring a flavor harmony that makes every bite truly exceptional.

Ingredients & Smart Substitutions for Your Stuffed Salmon

Here is what you need and why:

The Salmon: For this exquisite Crab & Shrimp Stuffed Salmon, I recommend using thick, skin-on salmon fillets, ideally about 6-8 ounces each. Wild-caught varieties like Sockeye or King salmon offer profound flavor and firm texture, while sustainably farmed Atlantic salmon provides a consistent, milder taste and often a richer fat content. Always look for vibrant color and a fresh, oceanic scent.

The Seafood Filling Stars: We’re combining lump crab meat and chopped shrimp. For crab, use good quality lump or jumbo lump for the best texture and flavor. Canned crab meat will work in a pinch, but fresh or refrigerated is vastly superior. For shrimp, medium-sized (31/40 count) raw shrimp, peeled and deveined, are perfect. Fresh is always best, but thoroughly thawed frozen shrimp are a great convenient option. Ensure they are well-drained.

Binding & Flavor Boosters: Cream cheese (full-fat for ultimate creaminess!) provides a rich base, while a touch of mayonnaise adds moisture and tang. Don’t skip the Dijon mustard – it adds a subtle, sophisticated bite that elevates the whole dish. For seasoning, we’re using classic seafood flavors: garlic powder, onion powder, a pinch of cayenne for a gentle warmth, and a good quality salt and freshly ground black pepper.

Fresh Herbs: These are non-negotiable for bringing vibrant freshness! Finely chopped fresh chives and fresh dill work wonders with seafood. If you don’t have fresh, use half the amount of dried herbs, but honestly, the fresh truly shine here.

Other Essentials: A squeeze of fresh lemon juice brightens everything up, and a touch of panko breadcrumbs helps to absorb any excess moisture and bind the filling, keeping it perfectly contained within your beautiful Crab & Shrimp Stuffed Salmon.

Step-by-Step: Crafting Your Crab & Shrimp Stuffed Salmon

Follow these step-by-step photos:

1. Prep the Salmon: Create the Pocket

Pat your salmon fillets dry with paper towels. With a sharp knife, carefully slice horizontally through the thickest side of each fillet, stopping about half an inch before the opposite side. You want to create a wide pocket, like a butterfly cut, without cutting all the way through. This will be the perfect cavity for our delicious filling. Work slowly and gently to avoid tearing the delicate flesh.

2. Mix the Filling: Combine All Flavors

In a medium bowl, gently combine the lump crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, panko breadcrumbs, garlic powder, onion powder, cayenne pepper, fresh chives, fresh dill, lemon juice, salt, and pepper. Use a fork or spoon to mix until just combined. Be careful not to overmix, as this can break up the delicate crab and shrimp pieces. The mixture should be moist but not wet, holding its shape when squeezed.

3. Stuff and Secure: Don’t Overfill

Generously spoon the seafood mixture into each prepared salmon pocket. Don’t be shy, but also don’t overstuff to the point where the salmon can’t close. Gently press the filling in, then fold the top flap of salmon over the filling. If needed, you can secure the edges with one or two toothpicks to keep the filling tucked in during baking. Season the outside of the stuffed salmon with a pinch more salt and pepper.

4. Bake to Perfection: Temperature and Timing Tips

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper. Place the stuffed salmon fillets in the prepared dish. Bake for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork, and the filling is hot and bubbly. The exact time will depend on the thickness of your salmon. An internal temperature of 145°F (63°C) is ideal for perfectly cooked salmon. Remove any toothpicks before serving.

Expert Tips for Success with Stuffed Salmon

Don’t Overcook the Salmon! This is the golden rule for any salmon dish. Overcooked salmon becomes dry and less flavorful. Watch it closely, and remember, it will continue to cook slightly after it’s removed from the oven.
Achieve the Perfect Butterfly Cut: A very sharp, thin knife is your best friend here. If you’re nervous, ask your fishmonger to butterfly the fillets for you!
Seasoning the Salmon, Not Just the Filling: Remember to season the outside of the salmon with salt, pepper, and perhaps a touch of garlic powder or paprika before baking. This adds another layer of flavor.
When to Use Toothpicks (or Not): For very thick fillets or generous stuffing, toothpicks are helpful. For thinner fillets or if you’ve been conservative with the filling, you might not even need them. Just ensure the opening is relatively sealed.
Use Room Temperature Cream Cheese: This ensures your filling mixes smoothly without lumps and incorporates evenly with the other ingredients, creating that luxurious consistency.

What to Serve with Crab & Shrimp Stuffed Salmon

This glorious Crab & Shrimp Stuffed Salmon is already a star in its own right, but a well-chosen accompaniment can truly complete the meal. Keep it simple to let the salmon shine!

Simple Steamed Veggies: Asparagus, green beans, or broccoli are fantastic choices. Their fresh, vibrant crunch and mild flavors are a perfect contrast to the rich seafood.
Light Grains or Pasta: A delicate lemon-herb couscous, a simple steamed rice, or even a light orzo pasta tossed with a little olive oil and garlic would be exquisite.
A Crisp Side Salad: A fresh green salad with a light vinaigrette cuts through the richness beautifully, offering a refreshing counterpoint. Think mixed greens, cherry tomatoes, and a bright lemon dressing.

Storing & Reheating Your Stuffed Salmon

If you’re lucky enough to have leftovers of this magnificent Crab & Shrimp Stuffed Salmon, here’s how to handle them:

Cooling & Refrigeration Guidelines: Allow the cooked salmon to cool completely at room temperature (no more than 2 hours) before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days.
Best Way to Reheat Without Drying Out: Reheating salmon can be tricky, as it can easily dry out. My preferred method is to reheat gently in the oven. Place the salmon in an oven-safe dish, cover it loosely with foil, and bake at 275°F (135°C) for about 10-15 minutes, or until just warmed through. You can also gently reheat in a microwave on a low setting for short bursts, but watch it carefully to prevent overcooking. Avoid high heat, as this will lead to a rubbery texture.

Crab & Shrimp Stuffed Salmon: Your Questions Answered

Can I use frozen seafood?

Absolutely! It’s a great convenient option. Just make sure both the frozen crab and frozen shrimp are completely thawed and thoroughly drained of any excess liquid before mixing into the filling. Excess moisture can make the filling watery.

What other fish can I stuff?

While salmon is my favorite for its rich flavor and firm texture, you can experiment! Cod, snapper, or even thick halibut fillets would work well. Just ensure the fillets are thick enough to create a pocket for the stuffing without falling apart during baking. The cooking time might need slight adjustments for different fish types. For more cooking insights, particularly on seafood, you might find valuable information from Food Network.

How do I know when the salmon is done?

The best way to tell is by checking the internal temperature with an instant-read thermometer; it should register 145°F (63°C) at its thickest part. Visually, the salmon will become opaque throughout and flake easily with a fork. Don’t wait until it’s completely dry; slightly translucent in the very center is perfectly fine and means it’s incredibly moist.