Description

Okay, so you want to absolutely blow minds at your next dinner party or just treat yourself like the royalty you are? Meet your new showstopper: Crab Shrimp Stuffed Salmon. We’re talking about perfectly cooked salmon fillets butterflied open and stuffed with a rich, creamy mixture of sweet crab meat, tender shrimp, and just enough cream cheese and herbs to make everything sing in harmony. This isn’t just dinner — it’s an experience. The kind of dish that makes people stop mid-conversation and ask “wait, you MADE this?” But here’s the secret: it looks way more complicated than it actually is. With a little prep and some quality seafood, you’ll be serving restaurant-quality elegance that’ll have everyone thinking you moonlight as a chef.

Ingredients

Scale

For the Salmon:

4 thick salmon fillets (6–8 oz each), skin removed
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder

For the Stuffing:

8 oz lump crab meat, picked over for shells
8 oz medium shrimp, peeled, deveined, and chopped
4 oz cream cheese, softened
1/4 cup mayonnaise
2 tbsp fresh lemon juice
2 cloves garlic, minced
2 tbsp fresh chives, chopped
1 tbsp fresh dill, chopped
1/2 tsp Old Bay seasoning
1/4 tsp cayenne pepper
Salt and pepper to taste

For the Topping:

1/2 cup panko breadcrumbs
2 tbsp butter, melted
2 tbsp fresh parsley, chopped
1/4 cup grated Parmesan cheese
Lemon wedges for serving

For the Pan Sauce (optional but recommended):

2 tbsp butter
2 tbsp white wine or chicken broth
1 tbsp fresh lemon juice
1 tbsp fresh herbs

Instructions

Step 1: Prep That Salmon

Preheat your oven to 400°F.

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 — you want to open it like a book.

Season both sides with salt, pepper, paprika, and garlic powder.

Step 2: Make the Stuffing Magic

In a large bowl, gently combine crab meat, chopped shrimp, cream cheese, mayo, lemon juice, and minced garlic.

Add chives, dill, Old Bay, and cayenne pepper.

Season with salt and pepper to taste — the mixture should be creamy and well-seasoned.

Be gentle with the crab so you don’t break up those beautiful lumps.

Step 3: Stuff and Secure

Open each butterflied salmon fillet and generously fill with the crab-shrimp mixture.

Fold the salmon back over the filling — it’s okay if some stuffing peeks out.

Use toothpicks to secure the edges if needed, or just let it be rustic and beautiful.

Step 4: Topping Time

Mix panko breadcrumbs with melted butter, parsley, and Parmesan cheese.

Sprinkle this golden mixture over the top of each stuffed salmon fillet.

Step 5: Sear and Bake

Heat olive oil in a large oven-safe skillet over medium-high heat.

Carefully place salmon fillets in the pan, seam-side down first, and sear for 2-3 minutes.

Flip gently and sear the other side for 2 minutes.

Transfer the entire skillet to the preheated oven.

Step 6: Bake to Perfection

Bake for 12-15 minutes, or until salmon flakes easily and the internal temperature reaches 145°F.

The topping should be golden brown and the stuffing should be heated through.

Remove from oven and let rest for 2-3 minutes.

Step 7: Optional Pan Sauce

If making the sauce, return the skillet to the stovetop over medium heat.

Add butter, wine (or broth), lemon juice, and herbs to the pan drippings.

Stir and cook for 1-2 minutes until slightly reduced.

Notes

Serve over creamy risotto, garlic mashed potatoes, or wild rice pilaf.

Roasted asparagus or Brussels sprouts make elegant vegetable sides.

A crisp white wine like Chardonnay or Sauvignon Blanc pairs beautifully.

Garnish with fresh lemon wedges and extra herbs.

Prep Time: 25 minutes
Cook Time: 20 minutes

Nutrition

Calories: ~485 kcal
Carbohydrates: ~8g
Protein: ~42g