Okay, so you want to absolutely blow some minds at dinner? This Crab and Shrimp Stuffed Salmon is basically the seafood equivalent of a fancy sports car – it looks incredible, performs even better, and makes everyone think you’re way more sophisticated than you actually are. We’re talking perfectly flaky salmon fillets butterflied open and packed with a luxurious mixture of sweet crab, tender shrimp, and creamy herbs that’ll make your taste buds do a happy dance. It’s surf-and-surf in the most elegant way possible. My mother-in-law actually asked if I hired a chef when I served this, and honestly? I didn’t correct her. This is special occasion food that’s surprisingly doable on a weeknight when you want to feel fancy.
Why You’ll Love This Recipe
- Looks like you spent way more money than you actually did
- Three types of seafood in one gorgeous dish
- Impressive enough for date night or dinner parties
- Actually easier than it looks (shh, don’t tell anyone)
- Rich and indulgent but still feels somewhat healthy
- Makes regular salmon seem boring forever
The Good Stuff You’ll Need
For the Salmon:
- 4 salmon fillets (6-8 oz each), skin removed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika
- 1/2 tsp garlic powder
For the Seafood Stuffing:
- 8 oz lump crab meat, picked over for shells
- 1/2 lb medium shrimp, cooked and chopped
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup panko breadcrumbs
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp dried dill
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
For the Lemon Herb Butter:
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
For the Finishing Touch:
- Lemon wedges
- Extra fresh herbs
- A sprinkle of paprika
- Toothpicks (trust me on this)
Let’s Do This
Step 1: Prep That Salmon Like a Pro
Preheat your oven to 400°F because we’re going in hot.
Pat salmon fillets dry and place them on a cutting board.
Using a sharp knife, carefully butterfly each fillet by cutting horizontally about 3/4 of the way through, then opening like a book. Don’t cut all the way through – we want a pocket, not salmon slices.
Season inside and out with salt, pepper, paprika, and garlic powder. Be generous!
Step 2: Make That Luxe Stuffing
In a bowl, gently fold together crab meat, chopped shrimp, cream cheese, mayo, and panko.
Add green onions, garlic, lemon juice, Old Bay, dill, and parsley. Mix carefully – you don’t want to break up that beautiful crab.
Season with salt and pepper, then taste. It should be rich and flavorful enough to stand up to the salmon.
Step 3: Stuff and Secure
Divide the seafood mixture evenly among the salmon fillets, spooning it into those pockets you created.
Fold the salmon back over the stuffing and secure with toothpicks every 2 inches or so. Don’t skip this – nobody wants stuffing spillage.
Step 4: Sear for Success
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear the stuffed salmon seam-side down first for 3-4 minutes to help seal everything in.
Carefully flip and sear the other side for another 2-3 minutes until golden.
Step 5: Oven Magic
While salmon sears, whisk together all the lemon herb butter ingredients.
Brush the butter mixture all over the salmon fillets like you’re painting a masterpiece.
Pop that skillet right into the oven for 12-15 minutes, or until salmon flakes easily and stuffing is heated through.
Step 6: The Grand Finale
Let salmon rest for 5 minutes (this is crucial for keeping everything together).
Carefully remove toothpicks and transfer to serving plates.
Drizzle with any remaining lemon herb butter and garnish with fresh herbs and lemon wedges.
Stand back and accept the compliments that are definitely coming your way.
Serving Suggestions
Pair with garlic mashed potatoes or wild rice pilaf to soak up all those delicious juices.
Roasted asparagus or green beans make perfect veggie companions.
A crisp white wine like Pinot Grigio or Sauvignon Blanc is chef’s kiss.
Start with a simple salad to let this beauty be the star.
Switch It Up
Cheese Please: Add some cream cheese or goat cheese to the stuffing for extra richness.
Spice It Nice: Throw in some minced jalapeño or a dash of hot sauce for heat.
Herb Garden: Try fresh tarragon, chives, or basil instead of dill.
Bread It: Top with extra panko mixed with butter for a golden crust.
Go Lighter: Use Greek yogurt instead of mayo and reduce the cream cheese.
Make-Ahead Tips
You can butterfly and season the salmon up to a day ahead – just cover and refrigerate.
The stuffing can be made a few hours in advance and kept chilled.
Stuff the salmon up to 2 hours before cooking and keep covered in the fridge.
The lemon herb butter keeps for days in the fridge for other seafood adventures.
Questions People Actually Ask
Q: Can I use frozen crab and shrimp? A: Absolutely! Just make sure everything’s thawed and well-drained. Nobody wants watery stuffing.
Q: What if I can’t find lump crab meat? A: Claw meat works fine, just pick through it extra carefully for shells and cartilage.
Q: Can I grill this instead? A: You can, but use a fish basket and be extra careful with the flipping. The oven is more foolproof.
Q: How do I know when the salmon is done? A: It should flake easily with a fork and reach 145°F internal temperature. Don’t overthink it.
Q: What if my stuffing falls out? A: More toothpicks! And next time, don’t overstuff. Less is more when it comes to keeping things tidy.
Q: Can I make this without the searing step? A: You can bake it straight away, but the searing gives you that beautiful golden color and extra flavor.
Print
Crab and Shrimp Stuffed Salmon
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Okay, so you want to absolutely blow some minds at dinner? This Crab and Shrimp Stuffed Salmon is basically the seafood equivalent of a fancy sports car – it looks incredible, performs even better, and makes everyone think you’re way more sophisticated than you actually are. We’re talking perfectly flaky salmon fillets butterflied open and packed with a luxurious mixture of sweet crab, tender shrimp, and creamy herbs that’ll make your taste buds do a happy dance. It’s surf-and-surf in the most elegant way possible. My mother-in-law actually asked if I hired a chef when I served this, and honestly? I didn’t correct her. This is special occasion food that’s surprisingly doable on a weeknight when you want to feel fancy.
Ingredients
For the Salmon:
- 4 salmon fillets (6–8 oz each), skin removed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika
- 1/2 tsp garlic powder
For the Seafood Stuffing:
- 8 oz lump crab meat, picked over for shells
- 1/2 lb medium shrimp, cooked and chopped
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup panko breadcrumbs
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp dried dill
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
For the Lemon Herb Butter:
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
For the Finishing Touch:
- Lemon wedges
- Extra fresh herbs
- A sprinkle of paprika
- Toothpicks (trust me on this)
Instructions
Preheat your oven to 400°F because we’re going in hot.
Pat salmon fillets dry and place them on a cutting board.
Using a sharp knife, carefully butterfly each fillet by cutting horizontally about 3/4 of the way through, then opening like a book. Don’t cut all the way through – we want a pocket, not salmon slices.
Season inside and out with salt, pepper, paprika, and garlic powder. Be generous!
In a bowl, gently fold together crab meat, chopped shrimp, cream cheese, mayo, and panko.
Add green onions, garlic, lemon juice, Old Bay, dill, and parsley. Mix carefully – you don’t want to break up that beautiful crab.
Season with salt and pepper, then taste. It should be rich and flavorful enough to stand up to the salmon.
Divide the seafood mixture evenly among the salmon fillets, spooning it into those pockets you created.
Fold the salmon back over the stuffing and secure with toothpicks every 2 inches or so. Don’t skip this – nobody wants stuffing spillage.
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear the stuffed salmon seam-side down first for 3-4 minutes to help seal everything in.
Carefully flip and sear the other side for another 2-3 minutes until golden.
While salmon sears, whisk together all the lemon herb butter ingredients.
Brush the butter mixture all over the salmon fillets like you’re painting a masterpiece.
Pop that skillet right into the oven for 12-15 minutes, or until salmon flakes easily and stuffing is heated through.
Let salmon rest for 5 minutes (this is crucial for keeping everything together).
Carefully remove toothpicks and transfer to serving plates.
Drizzle with any remaining lemon herb butter and garnish with fresh herbs and lemon wedges.
Stand back and accept the compliments that are definitely coming your way.
Notes
Pair with garlic mashed potatoes or wild rice pilaf to soak up all those delicious juices.
Roasted asparagus or green beans make perfect veggie companions.
A crisp white wine like Pinot Grigio or Sauvignon Blanc is chef’s kiss.
Start with a simple salad to let this beauty be the star.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~8g
- Protein: ~52g