Crab & Shrimp Stuffed Salmon (Printable Version)

Salmon fillets filled with a savory blend of crab meat, shrimp, cream cheese, and aromatic herbs, baked to golden perfection.

# 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)

# How to Make It:

01 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
02 - In a mixing bowl, combine cream cheese, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, shallot, celery, parsley, Old Bay, garlic powder, black pepper, and salt. Mix until smooth.
03 - Gently fold in the crab meat and chopped shrimp until evenly incorporated.
04 - Using a sharp knife, cut a pocket lengthwise into the side of each salmon fillet, being careful not to cut all the way through.
05 - Stuff each fillet generously with the seafood mixture, pressing lightly to fill.
06 - Place the stuffed fillets onto the prepared baking sheet. Brush the tops with melted butter and sprinkle with Parmesan cheese.
07 - Bake for 20–25 minutes, until the salmon is opaque and flakes easily with a fork and the filling is hot and golden.
08 - Garnish with lemon wedges and additional parsley, if desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of crab and shrimp creates a sweet, brady filling that perfectly complements the rich salmon
  • Despite its restaurant quality presentation, it comes together in under an hour
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Do not overstuff the salmon or the filling will spill out during baking
  • Let the salmon rest for 5 minutes after baking so the filling sets
  • If your fillets are thinner, reduce baking time by 5 minutes to prevent drying out
03 -
  • Pat the salmon dry before cutting to create cleaner pockets
  • Room temperature ingredients blend more smoothly for the filling
  • If filling starts to ooze, press it back in halfway through baking

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