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Stuffed salmon fillet with creamy crab and shrimp filling on a ceramic plate

Crab Shrimp Stuffed Salmon with Creamy Seafood Filling

Crab shrimp stuffed salmon is a creamy seafood-filled salmon dish with a rich, tender texture and savory flavor. It is an elegant yet approachable meal that is perfect for weeknight dinners or special gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 480
Ingredients Method Notes

Ingredients
  

Salmon
  • 4 skinless salmon fillets (170g each)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
Crab and Shrimp Filling
  • 120g lump crab meat
  • 120g cooked shrimp, chopped
  • 60g cream cheese, softened
  • 30g breadcrumbs
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
Serving
  • Lemon wedges for serving

Method
 

Preparation
  1. Add lump crab meat, chopped cooked shrimp, softened cream cheese, breadcrumbs, mayonnaise, Dijon mustard, parsley, garlic powder, and paprika to a bowl and gently stir until the filling is evenly combined.
  2. Create a deep pocket in each salmon fillet, keeping the bottom intact, then season the salmon on all sides and inside the pocket with salt and black pepper.
  3. Fill each salmon pocket with an equal portion of the seafood mixture, using toothpicks to hold the opening closed if needed.
Cooking
  1. Warm olive oil in a large oven-safe skillet over medium-high heat, then sear the stuffed salmon for 2–3 minutes per side until lightly browned.
  2. Move the skillet into a preheated 375°F / 190°C oven and bake for 12–15 minutes until the salmon flakes easily and reaches an internal temperature of 145°F / 63°C.
  3. Remove any toothpicks, allow the salmon to rest briefly, and serve with lemon wedges and fresh parsley.

Notes

Keep the seafood filling refrigerated before stuffing the salmon so it stays firm and holds its shape during cooking.