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This crab and shrimp stuffed salmon is my go to recipe when I want to create a truly special, restaurant quality meal at home without all the fuss. It looks incredibly impressive but comes together much more easily than you’d think, making it perfect for date nights, dinner parties, or any time you want to treat yourself.
I first made this for an anniversary dinner, and my partner was so impressed he thought I had secretly ordered it from our favorite seafood restaurant. Now it’s our special occasion staple.
Ingredients
- Salmon fillet: A large salmon fillet about 1.5 pounds is the foundation of this dish; look for a thick, center cut piece for even cooking
- Jumbo shrimp: peeled and deveined provide a juicy, satisfying bite and look beautiful arranged on top
- Lump crab meat: fresh refrigerated adds that sweet, delicate flavor you want; find it in the seafood section, not the canned aisle
- Cream cheese: softened is the rich, tangy base of the filling that holds everything together
- Mayonnaise: adds a little extra creaminess and moisture
- Dijon mustard: provides a sharp, tangy counterpoint to the rich seafood and cream cheese
- Garlic: minced offers a foundational aromatic flavor that complements everything
- Fresh parsley or thyme: chopped brings a bright, herbaceous note; fresh is always best here
- Lemon juice: freshly squeezed cuts through the richness and brightens all the seafood flavors
- Salt and pepper: are essential for seasoning every layer
- Olive oil: helps to get a beautiful golden brown sear on the salmon
Step by Step Instructions
- Prep the Filling and Oven:
- First, get your oven preheating to 375°F or 190°C. While it heats up, grab a medium bowl. Combine the softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped herbs, and lemon juice. Mix them well until smooth, then gently fold in the lump crab meat. Try your best not to break up those beautiful crab chunks; the texture is part of what makes this so special. Season with salt and pepper to taste.
- Butterfly and Stuff the Salmon:
- Place the salmon fillet on a clean cutting board. To butterfly it, you’ll create a pocket for that delicious filling. Hold a sharp knife parallel to the cutting board and carefully slice horizontally through the thickest part of the fish, stopping about an inch from the other side so it remains connected. Open the fillet up like a book. Spoon the crab and cream cheese mixture evenly into the center, then gently fold the top flap of the salmon back over to cover the filling. If it seems like it might open, you can secure the edge with a couple of toothpicks.
- Sear for a Golden Crust:
- Heat your olive oil in a large, oven safe skillet over medium high heat. You’ll know it’s ready when the oil shimmers slightly. Carefully place the stuffed salmon into the hot pan. Let it sear for about 2 minutes on each side, just until it develops a light golden brown crust. This step builds a fantastic layer of flavor.
- Top with Shrimp and Bake:
- Once the salmon is seared, arrange the raw jumbo shrimp evenly across the top of the fillet. They will cook perfectly in the oven. Transfer the entire skillet directly into your preheated oven. If your skillet isn't oven safe, just move the seared salmon to a baking dish before topping it with the shrimp. Bake for 15 to 18 minutes. The salmon is done when it’s opaque and flakes easily, and the shrimp will be pink and firm.
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The lump crab meat is truly the star here. The first time I bought it, the price felt like a splurge, but tasting the sweet, delicate chunks mixed into the creamy filling made me realize some ingredients are simply worth it. It’s what elevates this from a nice dinner to a truly memorable meal.
Making It Ahead and Storing Leftovers
You can prepare the crab and cream cheese filling up to a day in advance and keep it covered in the refrigerator. This cuts down on prep time right before dinner. Leftover cooked salmon can be stored in an airtight container in the refrigerator for up to two days. To reheat, I recommend placing it in an oven at a low temperature, around 300°F, until just warmed through. This gentle heating helps prevent it from drying out, which can easily happen in a microwave.
Ingredient Swaps and Substitutions
If fresh lump crab meat isn't available, you can absolutely substitute it with another type, like backfin, or even high quality canned crab meat, just be sure to drain it well. For the herbs, dill or chives would also be fantastic with the seafood flavors. If you don't have jumbo shrimp, any size will work, just keep an eye on them in the oven as smaller shrimp will cook faster.
Perfect Pairings and Serving Ideas
This dish is rich and flavorful, so it pairs best with simple, clean side dishes that won’t compete. My favorite accompaniments are tender blanched asparagus drizzled with a bit of lemon, a simple wild rice pilaf, or creamy roasted baby potatoes. A crisp green salad with a light vinaigrette also provides a wonderful, fresh contrast to the richness of the stuffed salmon.
Frequently Asked Questions
- → Can I use frozen shrimp for the filling?
Yes, you can use frozen shrimp. Be sure to thaw them completely and pat them dry before adding them to the crab mixture. This will prevent the filling from becoming too watery.
- → What is the best way to prevent the salmon from drying out?
Searing the salmon before baking helps to seal in the juices. Also, be careful not to overbake the salmon. It is done when it is opaque and flakes easily with a fork.
- → Can I prepare the stuffed salmon ahead of time?
Yes, you can prepare the stuffed salmon a few hours in advance. Cover it tightly and refrigerate it. Add the shrimp just before baking to avoid overcooking them.
- → What are some good side dishes to serve with this dish?
Roasted asparagus, wild rice pilaf, or roasted baby potatoes are excellent choices. A light salad with a lemon vinaigrette would also complement the rich flavors of the salmon.
- → Can I use a different type of fish?
While salmon is the star of this dish, you could substitute other thick white fish fillets like cod or halibut. Adjust the cooking time as needed depending on the thickness of the fillet.
- → Is it possible to grill this dish?
Yes, you can grill the stuffed salmon. Wrap it in foil and cook over medium heat for about 15-20 minutes, or until the salmon is cooked through. Make sure the shrimp are cooked as well.