Crab and Shrimp Stuffed Salmon is a showstopping dish perfect for special gatherings or when you want to bring restaurant-level flavor to your dinner table at home. The succulent salmon wraps around a creamy crab and shrimp filling, with fresh herbs and a touch of spice to highlight every bite. This recipe quickly became a favorite for holiday dinners in my home and has never failed to impress even the fish skeptics at my table.
Each time I make this stuffed salmon I remember the first Christmas Eve my family sat around the table in awe after the first taste Friends still ask for invitations if they hear this dish is on the menu
Ingredients
- Wild caught salmon filets: look for ones with vibrant color and a fresh sea scent as the base for the dish
- Jumbo lump crab: brings decadent texture and sweet flavor choose high quality refrigerated crab
- Shrimp: adds heartiness and a satisfying bite always peel and devein
- Cream cheese: makes the filling creamy and binds it together look for full fat for best flavor
- Lemon juice: cuts the richness and keeps the filling fresh use only fresh squeezed
- Fresh parsley: adds herbal brightness and color opt for flat leaf if possible
- Green onions: give subtle onion flavor without overpowering
- Garlic: boosts savory notes use firm fresh cloves
- Old Bay: delivers classic coastal seasoning
- Cardamom: adds a subtle floral spiciness a little goes a long way
- Badia complete seasoning: brings a rounded savory note
- Adobo seasoning: layers in more spice
- Onion powder: gives gentle base flavor
- Paprika: brings warmth and color choose smoked for extra depth
- Shredded mozzarella cheese: makes the filling melty
- Grated parmesan: adds salty nutty notes use freshly grated for best melt
- Salt and pepper: are essential for seasoning
- Butter: helps brown shrimp and adds richness to the bake
- For the best results: buy seafood the day you plan to make this recipe and use cheeses that are freshly shredded at home
Step-by-Step Instructions
- Prepare aromatics:
- Mince the garlic and finely chop the parsley and green onions among the most important steps for fresh flavor throughout the dish
- Season shrimp:
- Toss peeled and deveined shrimp with a pinch of salt and pepper This step preps them for browning and layering flavor
- Cook shrimp and aromatics:
- Heat a pan over medium high and melt a tablespoon of butter Add garlic and paprika Let this bubble until the garlic is fragrant but not browned about thirty seconds Add the seasoned shrimp Cook until just pink and lightly browned on the outside which should take about three minutes Set shrimp aside
- Mix the stuffing:
- In a large bowl combine softened cream cheese lemon juice parsley green onion and mix gently to combine Add the crab lump meat cooked shrimp mozzarella parmesan and all dry seasonings except Old Bay Fold together softly Try not to break up the crab pieces too much
- Season salmon:
- Place the salmon filets on a work surface and season both with salt pepper and Old Bay on both sides This amplifies the flavor both inside and out
- Stuff and assemble:
- Lay one filet flat and heap the crab and shrimp mixture thickly from end to end Place the second filet directly on top so you have a stuffed salmon roast Leave a bit of stuffing aside for topping later
- Bake:
- Place the stuffed salmon carefully into an oven safe pan Add a pat of butter on top and bake in a preheated oven at three fifty degrees for about twenty minutes
- Add more stuffing and broil:
- Remove pan from oven and spread remaining crab and shrimp mixture on top Return to oven under the broiler for five minutes until golden and bubbling on top
- Garnish and serve:
- Finish with a shower of freshly chopped parsley and serve with your favorite sides
Crab Shrimp Stuffed Salmon
Salmon filets packed with crab, shrimp, cream cheese, and fresh herbs, then baked for a rich seafood entrée.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Main Dishes
Ingredients
- 2 large (16 oz each) wild-caught salmon filets
- 18 oz jumbo lump crab meat
- 1/2 lb shrimp, peeled and deveined
- 4 oz cream cheese, softened
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tbsp green onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp Old Bay seasoning
- 1 tsp ground cardamom
- 1 tsp Badia complete seasoning
- 1 tsp adobo seasoning
- 1 tsp onion powder
- 2 tsp paprika, divided
- 1/4 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- Salt, to taste
- Pepper, to taste
- 1 tbsp butter
Instructions
-
Preheat oven to 350°F (175°C). Mince garlic, chop parsley, and prepare green onions. Season shrimp with salt and pepper; set aside.
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In a pan over medium-high heat, melt 1 tbsp of butter. Add minced garlic and 1 tsp of paprika. Cook for about 30 seconds, stirring to prevent burning. Add shrimp and cook for about 3 minutes, or until browned. Remove shrimp and set aside.
-
In a large bowl, combine cream cheese, parsley, green onions, and lemon juice. Stir gently to soften. Add crab meat, cooked shrimp, mozzarella cheese, Parmesan cheese, and all seasonings (except Old Bay). Mix gently until combined, being careful not to overmix.
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Season both salmon filets with salt, pepper, and Old Bay seasoning. Layer the prepared stuffing on one filet from corner to corner. Place the second filet on top. Reserve some stuffing to add during cooking.
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Place salmon in an oven-safe pan. Add 1 tbsp of butter on top and bake for 20 minutes. Remove from oven, top with reserved stuffing, and broil for an additional 5 minutes.
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Garnish with fresh parsley. Serve with vegetables, rice, or mashed potatoes, and enjoy!
Notes
- Ensure all shellfish is fresh for optimal flavor and safety.