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Crab and Shrimp Stuffed Salmon

Crab and Shrimp Stuffed Salmon

Crab and Shrimp Stuffed Salmon is a truly decadent yet surprisingly simple dish perfect for weeknight dinners or special occasions alike. This recipe transforms humble salmon fillets into an elegant centerpiece, boasting a luxurious seafood stuffing that elevates every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 salmon fillets
Course: Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 4 6-ounce salmon fillets, skin removed
  • 1/2 pound cooked shrimp, peeled, deveined, and finely chopped
  • 1/2 pound lump crab meat, picked over for shells
  • 1/4 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Lemon wedges, for serving (optional)

Equipment

  • Oven-safe skillet
  • Baking Sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 400°F (200°C). Lay your salmon fillets on a clean work surface. Using a sharp knife, carefully cut a pocket into the thickest side of each salmon fillet. Be careful not to cut all the way through; you want to create a generous opening for the stuffing.
    4 6-ounce salmon fillets, skin removed
  2. In a medium bowl, combine the finely chopped cooked shrimp and the lump crab meat. Add the panko breadcrumbs, mayonnaise, chopped fresh parsley, Dijon mustard, lemon zest, and garlic powder. Season with salt and freshly ground black pepper to your liking. Gently mix all the ingredients together with a spoon until well combined, ensuring the seafood is evenly distributed throughout the creamy mixture.
    1/2 pound cooked shrimp, peeled, deveined, and finely chopped, 1/2 pound lump crab meat, picked over for shells, 1/4 cup panko breadcrumbs, 1/4 cup mayonnaise, 2 tablespoons finely chopped fresh parsley, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, 1/2 teaspoon garlic powder, to taste Salt and freshly ground black pepper
  3. Spoon the crab and shrimp mixture generously into the pockets you created in each salmon fillet. Don't overstuff, but ensure each fillet is well-filled. Alternatively, if your fillets are thin or you prefer an open-faced stuffing, you can spread the mixture evenly over the top of each salmon fillet.
    4 6-ounce salmon fillets, skin removed, 1/2 pound cooked shrimp, peeled, deveined, and finely chopped, 1/2 pound lump crab meat, picked over for shells, 1/4 cup panko breadcrumbs, 1/4 cup mayonnaise, 2 tablespoons finely chopped fresh parsley, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, 1/2 teaspoon garlic powder, to taste Salt and freshly ground black pepper
  4. Heat the olive oil and butter in an oven-safe skillet over medium-high heat. Once the butter has melted and the oil is shimmering, carefully place the stuffed salmon fillets into the hot skillet. Sear for 1-2 minutes per side, just until a light golden-brown crust forms. This step adds an extra layer of flavor and texture.
    2 tablespoons olive oil, 1 tablespoon butter, 4 6-ounce salmon fillets, skin removed
  5. If you seared the salmon, transfer the oven-safe skillet directly to the preheated oven. If you didn't sear, arrange the stuffed salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your salmon fillets. The internal temperature should reach 145°F (63°C).
    4 6-ounce salmon fillets, skin removed
  6. Once cooked, remove the salmon from the oven. Let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moist and flavorful fish. Serve the Crab and Shrimp Stuffed Salmon immediately, perhaps with a drizzle of extra lemon juice or with your favorite side dishes like roasted asparagus or a fresh salad.
    Lemon wedges, for serving

Notes

Refrigerated leftovers will stay fresh for up to 2-3 days. Freeze for up to 2-3 months.