Crab & Shrimp Stuffed Salmon (Printable)

Salmon fillets generously stuffed with a savory blend of crab, shrimp, cream cheese, and aromatic herbs. Bake until golden and flaky for a luxurious seafood dinner.

# What You Need:

→ Seafood

01 - 4 skinless salmon fillets (6 oz each)
02 - 4 oz lump crab meat, drained and picked over
03 - 4 oz small cooked shrimp, chopped

→ Filling Base

04 - 4 oz cream cheese, softened
05 - 2 tbsp mayonnaise
06 - 1 tbsp Dijon mustard
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce

→ Vegetables & Aromatics

09 - 2 tbsp finely chopped shallot
10 - 2 tbsp finely chopped celery
11 - 2 tbsp finely chopped fresh parsley

→ Seasonings

12 - 1/2 tsp Old Bay seasoning
13 - 1/2 tsp garlic powder
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp kosher salt

→ Topping

16 - 2 tbsp grated Parmesan cheese
17 - 1 tbsp melted unsalted butter

→ Garnish

18 - Lemon wedges
19 - Fresh parsley (optional)

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or foil.
02 - Combine cream cheese, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, shallot, celery, parsley, Old Bay, garlic powder, black pepper, and salt in a mixing bowl. Mix until smooth.
03 - Gently fold in crab meat and chopped shrimp until evenly incorporated.
04 - Cut a pocket lengthwise into the side of each salmon fillet with a sharp knife, being careful not to cut all the way through.
05 - Stuff each fillet generously with the seafood mixture, pressing lightly to fill completely.
06 - Place stuffed fillets on the prepared baking sheet. Brush tops with melted butter and sprinkle with Parmesan cheese.
07 - Bake for 20–25 minutes until salmon is opaque and flakes easily with a fork, and filling is hot and golden.
08 - Garnish with lemon wedges and additional parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • Company worthy elegance that comes together in under an hour
  • The combination of crab and shrimp makes every bite feel like a splurge
  • Leftovers reheat beautifully for a luxurious lunch the next day
02 -
  • The pocket cutting technique takes practice, and my first attempt resulted in completely butterflied fillets that still tasted great
  • Overstuffing seems tempting but the filling will spill out and burn on your baking sheet
  • Room temperature cream cheese is the difference between a smooth filling and one with tiny unappealing lumps
03 -
  • Pat the salmon fillets dry before cutting the pockets, moisture is the enemy of a good seal
  • The filling can be made a day ahead and kept cold, making dinner assembly almost effortless
  • If your Parmesan is browning too quickly, tent the pan loosely with foil for the last 5 minutes

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