Stuffed Salmon Recipe with Shrimp and Crab
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Stuffed Salmon Recipe with Shrimp and Crab is an elegant seafood dinner that combines tender salmon with a rich, creamy filling of shrimp, crab, Parmesan, and herbs. Perfect for holidays, dinner parties, or a special date night at home, this restaurant-quality recipe is surprisingly easy to make and guaranteed to impress.
Serve with an Orange Fennel Salad and Ciabatta Bread to make a complete meal.
Quick Look: Stuffed Salmon Recipe with Shrimp and Crab
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 6 people
- Dietary Info: Gluten-Free, High-Protein
- Method: Stuffed and oven-baked
- Technique: Butterfly salmon, fill generously, and bake until the salmon is flaky and the stuffing is golden
- Flavor/Texture: Rich, creamy, savory, flaky, tender
A Dinner Everyone Will Love
If you’re looking to change up your usual salmon routine, this recipe is one of my favorite ways to do it. Stuffing the salmon adds another layer of flavor and texture, making each bite more exciting than a simple baked fillet. It’s a wonderful way to enjoy seafood in a fresh and unexpected way.
If you love salmon, try my Salmon Piccata and Salmon with Pesto,
Made With Amore,
Table of Contents
Simple Ingredients
These key ingredients work together to create the perfect balance of flavor and texture.
- Fresh Salmon Filets: The foundation of this recipe, salmon provides a tender texture that pairs perfectly with the seafood filling.
- Shrimp and Lump Crab Meat: The heart of the stuffing, this seafood combination adds sweet, delicate flavor.
- Creamy Filling Ingredients: Butter, egg, and panko breadcrumbs help bind the stuffing together.
- Fresh Lemon: Lemon zest and juice brighten the recipe.
- Paprika or Old Bay Seasoning: These seasonings add warmth and savory flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Filling Variation: Use leftover Spinach and Artichoke Dip as a flavorful alternative filling for the salmon. You can also swap mascarpone for cream cheese when making a creamy seafood stuffing.
- Breadcrumb Swap: Use buttery crackers instead of panko breadcrumbs for a richer, more savory stuffing with extra crunch.
- Cheese Options: While traditional Italian cooking typically avoids pairing cheese with seafood, you can add a small amount of mozzarella, cream cheese, goat cheese, or Parmesan for a different twist.
- Fish Variations: This stuffing also works well with other mild fish varieties, such as cod, tilapia, mahi-mahi, trout, sea bass, or striped bass. Try my Baked Stuffed Flounder next.
How to Make Stuffed Salmon Recipe with Shrimp and Crab
You will be surprised by how quickly this scrumptious dish comes together. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven to 400°F. Place the salmon fillets on a large cutting board and pat dry with paper towels. Drizzle both sides of the salmon fillets with olive oil. Season with salt and ground black pepper. 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.
- 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.
- 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.
- 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.
- Bake the stuffed salmon fillet for 17-19 minutes at 400°F. The tops will be slightly golden.
- Serve immediately with lemon wedges and parsley for garnish.
Stuffed Salmon FAQs
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.
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.
This is totally up to taste. Many people leave the skin on salmon when cooking because it gets crispy and tastes delicious.
For this recipe, you can use wild or farm fresh salmon, or frozen salmon. 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.
If you have leftover salmon, store it in the fridge in an air-tight container for up to three days.
Serving Suggestions
Serve this stuffed salmon with simple Italian-inspired sides to create a complete meal at home. Pair it with Zucchini Pasta and Italian Bread for a restaurant-worthy dinner, or add a vegetable side like Sautéed Green Beans or Crispy Brussels Sprouts for a fresh and flavorful balance. These sides complement the rich seafood filling without overpowering the delicate salmon.
My Pro Tips
Recipe Tips
- Let the salmon come closer to room temperature before baking so it cooks more evenly. Cold salmon straight from the refrigerator can cook unevenly and may need extra time in the oven.
- Avoid overcooking the salmon by checking for doneness near the end of the baking time. A little albumin (the white protein that appears on the surface) is normal, but a large amount can mean the salmon has been cooked too long.
- Let the stuffed salmon rest for a few minutes before slicing. This allows the juices to settle and keeps the fish tender and moist.
More Seafood Recipes
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Crab & Shrimp Stuffed Salmon Recipe
Ingredients
- 4 center cut salmon filets, 4-6 ounce filets per person
- 10 medium-sized raw shrimp, peeled and deveined with tails removed, chopped into ½” pieces
- 8 ounces lump crab meat, drained well and chopped
- 2 tablespoons butter or olive oil
- ¼ 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
- ¼ teaspoon paprika, or Old Bay seasoning
- ¼ cup panko breadcrumbs
- Kosher Salt and Black Pepper, to taste
- Lemon wedges for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the stuffed salmon fillet for about 15 minutes at 400 degrees F. The tops will be slightly golden.
- Serve immediately with lemon wedges and parsley for garnish.
Notes
- Let the salmon come closer to room temperature before baking so it cooks more evenly. Cold salmon straight from the refrigerator can cook unevenly and may need extra time in the oven.
- Avoid overcooking the salmon by checking for doneness near the end of the baking time. A little albumin (the white protein that appears on the surface) is normal, but a large amount can mean the salmon has been cooked too long.
- Let the stuffed salmon rest for a few minutes before slicing. This allows the juices to settle and keeps the fish tender and moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Surprisingly easy to make!