Crab & Shrimp Stuffed Salmon (Printable Format)

Tender salmon fillets generously filled with a savory blend of crab, shrimp, and aromatic vegetables, then baked to golden perfection.

# What You Need:

→ Seafood

01 - 4 salmon fillets (6 oz each), skinless, center cut
02 - 4 oz lump crab meat, drained and checked for shells
03 - 4 oz small cooked shrimp, chopped

→ Vegetables & Aromatics

04 - 1/4 cup finely diced celery
05 - 1/4 cup finely diced red bell pepper
06 - 2 tablespoons finely chopped green onion
07 - 1 clove garlic, minced

→ Dairy & Binders

08 - 3 tablespoons cream cheese, softened
09 - 2 tablespoons mayonnaise
10 - 1 egg yolk

→ Seasonings

11 - 1 tablespoon fresh parsley, chopped
12 - 1 teaspoon Old Bay seasoning
13 - 1/2 teaspoon Dijon mustard
14 - 1/2 teaspoon lemon zest
15 - Salt and black pepper, to taste

→ For Finishing

16 - 2 tablespoons melted butter
17 - Lemon wedges, for serving

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - In a medium bowl, combine cream cheese, mayonnaise, egg yolk, Dijon mustard, lemon zest, Old Bay seasoning, parsley, salt, and pepper. Mix until smooth.
03 - Gently fold in crab meat, chopped shrimp, celery, bell pepper, green onion, and garlic until evenly combined.
04 - With a sharp knife, cut a deep pocket lengthwise into each salmon fillet, being careful not to cut all the way through.
05 - Stuff each fillet evenly with the crab and shrimp mixture, mounding slightly on top if necessary.
06 - Place stuffed fillets on the prepared baking sheet. Brush tops with melted butter.
07 - Bake for 22–25 minutes, or until salmon is cooked through and stuffing is golden.
08 - Serve hot, garnished with fresh parsley and lemon wedges.

# Expert Suggestions:

01 -
  • The combination of lump crab and sweet shrimp creates an incredibly luxurious filling that feels restaurant quality
  • This dish looks impressive but comes together in under an hour, making it perfect for dinner parties
  • The salmon stays moist and tender while the stuffing gets beautifully golden and fragrant
02 -
  • Practice cutting pockets on a cheap piece of fish first if you are nervous, the goal is to create a deep cavity without cutting through to the other side
  • Overstuffing the salmon will cause the filling to spill out during baking, so resist the urge to pack it in too tightly
  • The salmon will continue cooking slightly after you take it out of the oven, so remove it when it is just barely opaque throughout
03 -
  • Pat the salmon fillets completely dry with paper towels before cutting the pockets, this helps the filling adhere better
  • Let the stuffed salmon rest for 5 minutes after baking before serving, this keeps the juices from running out when you cut into it

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