Weeknight-Worthy Crab & Shrimp Stuffed Salmon: Rich, Savory, Elegant

Crab & Shrimp Stuffed Salmon—rich, savory, and elegant enough for a special dinner. Ever find yourself wishing you could whip up something fancy for a weeknight but just remember the messy kitchen last time you tried? I get it. Honestly, after work, I’d rather just order takeout. But, hear me out, this recipe is not only simple, it’s way less stressful than you think. If you love recipes with that “wow” factor, you might wanna check out my other favorites in quick-ease recipes, or poke around what I’ve been cooking lately at my food blog author page.

Why You Will Love This Stuffed Salmon Recipe

Let’s be real, salmon is already a dinner win. But when you stuff it with a cheesy, herby mix of crab and shrimp? Now you’re playing in the big leagues. Here’s the thing: this is my secret “impress-everyone” meal. My neighbors still talk about the last time I made it. And you get to feel like a kitchen boss without using 100 pots and pans.

This crab & shrimp stuffed salmon is seriously “weeknight-worthy.” It’s got that fresh-from-the-sea flavor, buttery soft salmon, and makes you look like you went to culinary school (I didn’t, by the way). What hooks me most is the balance. It’s rich, yeah, but not heavy. Savory but not fussy. If your people love seafood—or even if they think they don’t—there’s a good chance they’ll fight over the last bite.

“I made the stuffed salmon for a big family get-together and everyone was blown away! I still get texts about the recipe.”

Ingredients for Stuffed Salmon with Crabmeat

I didn’t believe this was possible, but the ingredient list is not intimidating. Here’s what you need for stuffed salmon with crabmeat and shrimp:

• 4 salmon fillets, about 6 oz each (ask your butcher to remove bones if you aren’t into playing surgeon)
• 1 cup crabmeat (I use lump crab for max flavor, but you do you)
• ½ cup small cooked shrimp, chopped
• 4 oz cream cheese, softened
• ⅓ cup mayo
• 2 green onions, chopped
• 2 tablespoons fresh parsley, chopped (or dried if you’re forgetful like me)
• Juice of ½ lemon
• 1 teaspoon Old Bay seasoning (if you haven’t tried this stuff, it’s a game-changer)
• Salt and black pepper, to taste
• Olive oil for brushing

Bonus if you have some garlic powder or paprika—totally not necessary, but I like a sprinkle for oomph.

How to Make Crab Stuffed Salmon

The process is shockingly simple. Like, you probably have more fun cleaning up your junk drawer than you’ll struggle with this.

Start by mixing together the crab, chopped shrimp, cream cheese, mayo, green onions, parsley, lemon juice, and seasoning in a bowl. Stir until it’s a scoopable filling. Some days I add a little extra lemon if I’m feeling zesty.

Next, lay out your salmon fillets and carefully slice a pocket into each one—think almost all the way through but not quite. Spoon a heap of the seafood filling into each fillet. Don’t panic if some spills out. That’s the best part.

Lay the stuffed salmon on a greased baking sheet. Brush the tops with olive oil. Bake at 375°F for about 18-22 minutes, depending on how thick your salmon is. Keep an eye on things. Salmon abuses, though rare, have happened in my kitchen—dry fish is just sad.

And that’s legit it. No fancy tricks. No chef hat required.

Home Chef Tips for Making Stuffed Salmon

Let’s keep it real. Stuffing salmon sounds harder than it is. A couple of things I’ve messed up, so you don’t have to:

First, use a small sharp knife to cut the pocket. If the hole looks ugly—who cares, it’s gonna get covered up anyway. Don’t oversalt the filling because crab is naturally salty, especially if you use canned. If your crabmeat or shrimp is a bit watery (sometimes happens with frozen stuff), squeeze out some excess moisture with a clean towel.

Last, let the cream cheese hit room temp for easy mixing. That stuff is like concrete straight from the fridge.

For bonus points, serve with a squeeze of lemon or even a little drizzle of garlic butter. People will ask for your “secret,” I promise.

How to Serve Salmon Stuffed With Crab

Now, the fun part. There’s more than one way to wow your table with this dish.

• Serve with a side of roasted asparagus or green beans for a “fancy dinner” feel.
• Spoon extra crab/shrimp filling along the side if you have leftovers.
• Top with chopped fresh herbs, or a sprinkle of paprika for a pop of color.
• Try with garlic mashed potatoes—or, ok, plain rice works too if you’re out of potatoes.

It also works cold on a leafy salad. Not lying—sometimes leftovers taste even better for lunch.

If you want more genius ideas, have a look at these quick-ease recipes or if baking’s your thing (cheesy biscuits anyone?), check out baking recipes.

Common Questions

Q: Can I make this ahead for meal prep?
A: You sure can. Just keep the salmon and filling prepped, but stuff right before baking so everything stays fresh.

Q: What’s the best crabmeat to use for stuffed salmon with crabmeat?
A: Go for lump or backfin if you’re feeling fancy. I’ve used canned, too – just make sure to drain it well.

Q: Will it work with other fish, like tilapia?
A: Yep. Salmon’s my favorite for this, but nearly any thick fish fillet works. Adjust baking times if the fillet’s thinner.

Q: Do I need to use both crab and shrimp?
A: Nope, but I love the combo. If you’ve just got one, increase the amount to make up for the other.

Q: Can I freeze leftovers?
A: It can get a little watery, but freezing in an airtight container is doable. Better to eat fresh, though, if you can.

Bring a Little “Wow” to Your Dinner Table

Ok, here’s my final pitch — if you want to feel like a five-star chef without breaking a sweat, this recipe is the ticket. Crab & shrimp stuffed salmon is probably the best way to class up a Tuesday, honestly. And if you need to ask questions or just wanna talk kitchen wins (or fails), the contact page is always open. Trust me, once you make it, it’ll be hard to go back to plain ol’ salmon. For more dinner hero recipes and fun baking ideas, keep hanging out at this site and explore the baking category for more adventures.