Why You’ll Love This Recipe

A show-stopping main dish that looks and tastes gourmet.
Loaded with protein from salmon, crab, and shrimp.
Creamy, cheesy stuffing packed with fresh herbs and seasonings.
Perfect for holidays, special occasions, or a romantic dinner.
Easy to customize with your favorite seafood or spices.
Delicious served with vegetables, rice, or mashed potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wild caught salmon filets
Jumbo lump crab meat
Shrimp
Cream cheese
Fresh lemon juice
Fresh parsley, chopped
Green onions
Garlic cloves, minced
Old Bay seasoning
Ground cardamom
Complete seasoning
Adobo seasoning
Onion powder
Paprika
Shredded mozzarella cheese
Grated parmesan cheese
Salt and pepper
Butter

Directions

Preheat oven to 350°F (175°C). Mince garlic and chop parsley and green onions. Season shrimp with salt and pepper.
In a skillet over medium-high heat, melt 1 tablespoon of butter. Add garlic and 1 teaspoon paprika, cooking about 30 seconds while stirring. Add shrimp and cook for 3 minutes until lightly browned. Remove and set aside.
In a mixing bowl, combine cream cheese, parsley, green onions, and lemon juice until softened. Gently fold in lump crab, shrimp, mozzarella, parmesan, and remaining seasonings (except Old Bay). Mix until combined, without over-mixing.
Season both salmon filets with salt, pepper, and Old Bay. Place stuffing over one filet, spreading evenly. Place the second filet on top. Reserve a small amount of stuffing.
Place a tablespoon of butter over salmon and bake for 20 minutes. Remove from oven, add reserved stuffing on top, then broil for 5 minutes until golden.
Garnish with fresh parsley and serve hot with your favorite sides.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Add spinach or kale to the stuffing for extra greens.
Replace mozzarella with Gruyère or provolone for a richer flavor.
Use scallops instead of shrimp for another luxurious twist.
Add crushed red pepper flakes for a spicy kick.
Try smoked paprika instead of regular for a deeper flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven at 300°F (150°C) until warmed through. Avoid microwaving, as it can dry out the seafood.
This dish does not freeze well due to the creamy stuffing.

FAQs

Can I use frozen crab and shrimp?

Yes, but thaw them completely and pat dry before using to avoid excess moisture.

Do I have to use lump crab meat?

Lump crab is best for texture, but claw meat or backfin can also work.

Can I make this ahead of time?

Yes, you can assemble the salmon with stuffing a few hours ahead and refrigerate. Bake just before serving.

What side dishes pair best with this recipe?

Roasted vegetables, garlic mashed potatoes, wild rice, or a fresh green salad pair wonderfully.

Can I use skin-on salmon filets?

Yes, but skinless works better for stacking and stuffing.

How do I know when the salmon is done?

Salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I substitute the cream cheese?

Yes, mascarpone or ricotta can be used for a lighter texture.

Is this dish spicy?

No, but you can add cayenne pepper, chili flakes, or hot paprika if you like heat.

Can I grill instead of bake?

It’s best baked, but you can grill wrapped in foil to hold in the stuffing.

Can I halve the recipe?

Yes, simply use one salmon filet and reduce the stuffing ingredients by half.

Conclusion

Crab & Shrimp Stuffed Salmon is the ultimate seafood indulgence, bringing together three ocean favorites in one incredible dish. With its creamy, cheesy filling and perfectly baked salmon, it’s a recipe that will impress family and guests alike. Serve it with simple sides, and you’ll have a restaurant-quality meal right at home.