Stuffed Salmon Recipe with Shrimp and Crab

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Stuffed Salmon Recipe with Shrimp and Crab is an indulgent restaurant-style meal that is perfect for a special occasion. It is a delicious dish and you can easily make it at home. Elevate your salmon repertoire with this easy shrimp and crab stuffed salmon.

Serve with a simple salad and crusty bread to make a complete meal. If you need more ideas for what to serve with this stuffed salmon recipe- get inspired here.

one filet of stuffed salmon on a plate with lemon and parsley as garnish.
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This stuffed salmon is surprisingly light with a simple stuffing of lightly sauteed shrimp in garlic and olive oil and a mixture of fresh crab, bell peppers, parsley, lemon, and panko bread crumbs for an added crunchy topping. It is a fresh and delightful seafood dish.

Best Stuffed Salmon with Shrimp and Crab

The perfect dish for the holiday season, a date night at home, and a special treat for a tasty dinner on Valentine’s Day. Instead of breaking the bank at a fancy seafood restaurant, learn how to make it at home with this simple recipe. After the first time, you make it you’ll be hooked on this salmon dish.

This meal is easy to assemble and cooks in the oven, making this salmon the ideal dish to serve at your next dinner party or as a weeknight meal.

More salmon recipes you will love BEST Salmon Piccata (Lemon Butter Caper Sauce), Best Baked Salmon with Pesto Recipe (Easy), and Creamy Smoked Salmon Pasta with Mascarpone & Peas.

Simple Ingredients

You will want to use the best ingredients to achieve the perfect dish.

ingredient shot for recipe
  • Fresh Salmon filets
  • Shrimp
  •  Lump crab meat
  • Butter or olive oil
  • Bell peppers 
  • 1 egg
  • Garlic
  • Parsley
  • Fresh lemon zest
  • Fresh lemon juice
  • Paprika (or Old Bay seasoning)
  • Panko breadcrumbs
  • Kosher Salt and Black Pepper, to taste
  • Lemon wedges for garnish 

See the recipe card for quantities.

How to make Stuffed Salmon Recipe with Shrimp and Crab (step-by-step photos)

You will be surprised by how quickly this scrumptious dish comes together.

process shot for stuffed salmon. Filets of slamon that have cuts in the middle ready to stuff.

Preheat the oven to 400 degrees F. 
Place the salmon fillets on a large cutting board and pat dry with paper towels. Drizzle both sides of the salmon fillets with 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper, to taste.

With a sharp knife, cut a pocket into the thick top part of each of the fillets, only going about 3/4 of the way through. Be careful not to cut all the way through the fillet. Set aside.

shrimp sautéing in pan with garlic.

In a large pan, melt 1 tablespoon of butter or olive oil over medium heat. Add minced garlic cloves, stirring often, until soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, until opaque about 2-3 minutes. Do not overcook as they will also cook in the oven.

process shot for stuffed salmon. crab and shrimp stuffing mixture in a bowl.

In a small mixing bowl combine the cooked shrimp, lump crab meat, lemon zest, paprika, beaten egg, panko bread crumbs, and bell pepper. Season with salt and pepper, to taste.

stuffed salmon before baking it in the oven.

Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil, or in a lightly buttered baking sheet. Pull the slit apart to fill it with the shrimp and crabmeat stuffing. Spoon a couple of heaping tablespoons of the stuffing mixture into the slit, allowing it to spill out the top of the salmon.

finished balked stuffed fish on a baking sheet.
large serving platter with fillets of stuffed fish. Garnish lemon wedges and parsley.

Bake the stuffed salmon fillet for 17-19 minutes at 400 degrees F. The tops will be slightly golden. 

Serve immediately with lemon wedges and parsley for garnish. I like to serve it with a simple salad and crusty bread. 

What kind of Salmon is best for this stuffed salmon recipe

Salmon, crab, and shrimp are a great way to get extra Omega-3‘s, which are shown to help in the prevention of migraine. Look for a thicker cut that is also wide – or you can ask the fishmonger for a “center cut” piece- this will make it easier for stuffing the fish.

one filet of stuffed salmon on a plate with lemon and parsley as garnish. and platter with other fish on platter.

Wild Salmon vs Farm Fresh Salmon

These days, Atlantic salmon is typically farmed, while Pacific salmon species are primarily wild-caught. 

Wild-caught Pacific salmon are typically considered the healthiest salmon. For this recipe, use your favorite variety, or what you can find near you.

Fresh Salmon vs Frozen Salmon

Frozen wild salmon is sometimes considered better than fresh salmon because it’s frozen fresh off the boat and then shipped.

The quality of fresh wild salmon deteriorates as soon as it’s harvested, but frozen salmon bypasses that part, making it the superior choice.

With frozen salmon, you want to let it thaw in the fridge. For this recipe, you can use wild or farm fresh salmon, or frozen salmon.

one filet of stuffed salmon on a plate with lemon and parsley as garnish and fork.

Substitutes for Salmon

This recipe is delicious as it is with wild caught salmon fillets. If you prefer other fish here are some I recommend for the stuffed fish recipe.

What to Substitute for Salmon

  • Tilapia
  • Cod
  • Mahi-Mahi
  • Trout
  • Sea-bass
  • Wahoo
  • Stripped Bass
  • Any white fish

You will also love this easy cod recipe: Crispy Baked Cod with Panko and Baked Cod with Lemon.

one filet of stuffed salmon on a plate with platter of other stuffed salmon on platter.

Variations

  • Cheese options– In Italy, we don’t mix cheese with seafood. Since I grew up with this I typically keep it that way in my recipes. However, if you want a cheesy twist try adding mozzarella cheese (1/2 cup), cream cheese (1/2 cup), or even a tablespoon of goat cheese to the shrimp and crab stuffing. You could also add parmesan cheese to the breadcrumbs for a more subtle cheese option.
  • Buttery Crackers– you can use these instead of the panko bread crumbs or regular breadcrumbs.
  • Old Bay Seasoning– you can use this instead of the paprika since it also has a little bit of celery seed and garlic powder.
  • Spinach and Artichoke Dip– this makes a great filling for stuffing salmon if you make it and have any leftovers. If you don’t have mascarpone on hand you can substitute with a cream cheese filling.

Try this Fried Butterfly Shrimp Recipe (Easy and Crunchy), Easy Shrimp Salad with Old Bay, or Stuffed Flounder with Crab and Shrimp.

Baked Salmon FAQ

Is it better to bake salmon covered or uncovered?

For the best results, leave salmon uncovered when cooking so it gets a nice sear on top and doesn’t steam. Do not overcook salmon, or it can get dry. Fish cooks quickly so keep an eye on it and remove it from the oven when the internal temperature reaches 140-145 degrees Fahrenheit.

Can this be cooked on the grill?

This salmon dish could be cooked on the grill but more than likely most of the stuffing would fall off the fish and down onto the flames. If you really want the fish grilled you could cook it separately and put the filling on top when serving.

Do I remove the skin before cooking?

This is totally up to taste. Many people leave the skin on salmon when cooking because it gets crispy and tastes delicious.

What wine goes well with stuffed salmon?

The general rule is that fatty fish like salmon go well with white wines such as Sauvignon blanc, Riesling, or Chablis.

What is the white stuff when salmon is cooked?

White spots appearing around the salmon fillet when cooking is called albumin. Albumin is a liquid protein that solidifies and seeps out as the muscle fibers contract under heat. If you see A LOT (a little is okay) of it, this means the salmon is overcooked.

Top Tip for Cooking Salmon

  • When baking the salmon, keep an eye out for white spots appearing around the salmon fillet – this is called albumin. If you see A LOT (a little is okay) of it, this means the salmon is overcooked. At this point, you can remove it. Baking for about 15 minutes should give you a nice medium-cooked fish.

Can I make this ahead of time?

Yes, you can make this ahead of time. To save time the day you are making it, you can prep the fish the night before and stuff it, then place it in the refrigerator. When you are ready to bake it place it on a baking sheet, bake and serve.

How to store shrimp and crab-stuffed salmon

If you have leftover salmon, store it in the fridge in an air-tight container for up to three days. Try adding it to a salad as extra protein.

What to serve with Stuffed Salmon Recipe with Shrimp and Crab

Served with a side of Italian Fennel, Citrus, Pomegranate and SaladShredded Zucchini and Cheese Pasta (easy)Easy Soft Italian No Knead Bread you have a meal that tastes like an Italian restaurant!

Also, try Sautéed Green Beans Recipe (Easy), or Crispy Brussels Sprouts Recipe. But don’t worry, this stuffed salmon is so good it will taste great with any of your favorite side dishes.

Don’t forget dessert. Try Simple Italian Apple Cake (one bowl), or Classic Italian Tiramisu Recipe (Authentic).

From My Cucina to your Table. Mangia! Mangia! (Eat!)

one filet of stuffed salmon on a plate with a bite taken out on fork.

More delicious recipes for you

Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.

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Crab & Shrimp Stuffed Salmon Recipe

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Stuffed Salmon Recipe with Shrimp and Crab is an indulgent restaurant-style meal that is perfect for a special occasion. It is a delicious dish and you can easily make it at home. Elevate your salmon repertoire with this easy shrimp and crab stuffed salmon.

  • Total Time: 30 minutes
  • Yield: 46 servings 1x

Ingredients

Units Scale
  • 4 center cut salmon filets, 4-6 ounce filets per person
  • 10 medium-sized raw shrimp, peeled and deveined with tails removed, chopped into 1/2” pieces
  • 8 oz lump crab meat, drained well and chopped
  • 2 tablespoons butter or olive oil
  • 1/4 cup bell peppers (red, green, or yellow peppers), diced
  • 1 egg, lightly beaten
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley, more for garnish
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon of paprika (or Old Bay seasoning)
  • 1/4 cup panko breadcrumbs
  • Kosher Salt and Black Pepper, to taste
  • Lemon wedges for garnish

Instructions

  1. Preheat the oven to 400 degrees F. 
  2. Place the salmon fillets on a large cutting board and pat dry with paper towels. Drizzle both sides of the salmon fillets with 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper, to taste.
  3. Cut a pocket into the thick top part of each of the fillets, only going about 3/4 of the way through. Be careful not to cut all the way through the fillet. Set aside.
  4. In a large pan, melt 1 tablespoon of butter or olive oil over medium heat. Add minced garlic cloves, stirring often, until soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, until opaque about 2-3 minutes. Do not overcook as they will also cook in the oven. 
  5. In a small bowl combine the cooked shrimp, lump crab meat, lemon zest, lemon juice paprika, beaten egg, panko bread crumbs, and bell peppers. Season with salt and pepper, to taste.
  6. Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil, or in a lightly buttered baking dish. Pull the slit apart to fill it with the shrimp and crabmeat stuffing. Spoon a couple of heaping tablespoons of the mixture into the slit, allowing it to spill out the top of the salmon.
  7. Bake the stuffed salmon fillet for about 15 minutes at 400 degrees F. The tops will be slightly golden. 
  8. Serve immediately with lemon wedges and parsley for garnish. I like to serve it with a simple salad and crusty bread

Notes

Tip for Cooking Salmon

  • When baking the salmon, keep an eye out for white spots appearing around the salmon fillet – this is called albumin. If you see A LOT (a little is okay) of it, this means the salmon is overcooked. At this point, you can remove it. Baking for about 15 minutes should give you a nice medium-cooked fish.

  • Author: Elena
  • Prep Time: 15 min
  • Cook Time: 15 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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