Pin
This over-the-top stuffed salmon is my answer for everything from chill weekend dinners to those wow moments at the table. The tender salmon holds a creamy crab-cheese mix with fresh herbs, then gets topped with juicy shrimp and a burst of lemon. Every bite feels fancy, but pulling it off is way easier than you think.
When I first cooked this stuffed salmon, I couldn’t get over how much it looked straight out of a fancy bistro. Now, whenever I want to knock someone’s socks off but don’t have much time, this is my old standby.
Decadent Ingredients
- Lemon wedges: serve juicy slices alongside for a bright finish—it adds zing to every bite
- Olive oil: slick the salmon to help it brown, and extra virgin's best for flavor
- Salt and pepper: sprinkle well for flavor—flaky salt and cracked pepper add great texture
- Lemon juice: freshly squeezed makes a difference and livens up the mix
- Fresh parsley or thyme: these herbs bring freshness—flat-leaf parsley or gentle thyme both work
- Garlic: mince for flavorful richness
- Dijon mustard: just enough for a hint of sharpness
- Mayonnaise: creamy and tangy—real mayo helps with the taste and texture
- Cream cheese: softened so it blends easily and keeps things lush
- Lump crab meat: go for chilled fresh crab if you can; it’s the star inside
- Jumbo shrimp: firm and plump ones for the eye-catching topping
- Large salmon fillet: pick a thick, even piece for simple stuffing
Simple How-To Steps
- Final Bake:
- Slide the skillet (or baking dish) into the oven at 375 and cook for fifteen to eighteen minutes until shrimp get pink and salmon turns opaque. If you’re into it, drizzle warm lemon-herb butter at the end and serve with lemon wedges.
- Searing with Shrimp:
- Once oil is hot, set the stuffed salmon carefully in your pan and cook each side for two minutes until golden. This keeps it juicy. After turning, arrange shrimp on top so they'll roast in the oven.
- Butterfly Salmon:
- Cut the fillet horizontally (but not all the way through), open it up gently, and pile on the crab filling. Fold the fish over to close it up—use toothpicks if you’re losing stuffing.
- Make Crab Mixture:
- Stir crab meat, cream cheese, mayo, Dijon, garlic, herbs, lemon juice, salt, and pepper together in a bowl. Mix well until smooth and thick.
Pin
The best part, in my opinion, is how rich and smooth the filling gets after baking inside the salmon. I whipped this up for my parents’ anniversary once, and everyone just stopped to let the flavors sink in after that first mouthful.
Leftover Hacks
Store extra portions tightly wrapped in the fridge for up to two days. To reheat, warm it gently in the oven so the salmon stays moist—don’t blast it in the microwave. The creamy stuffing holds up super well and makes an awesome lunch next day.
Easy Ingredient Switches
No crab handy? Sub in chopped cooked shrimp or use some flaky white fish plus a splash of Worcestershire. Smoked salmon works instead of fresh if you want bolder flavor. If your shrimp are small, wait till after baking to pile them on as garnish.
Pin
Ways to Serve
Team it up with quick sides like wild rice or crisp asparagus. A cold glass of sparkling lemonade or Sauvignon Blanc totally balances out the richness. For something special, add roasted baby potatoes and a bitter green salad on the table.
Deeper Food Story
You’ll see stuffed fish pop up everywhere—from Middle Eastern spreads to fancy French platters. This crab-shrimp-stuffed salmon is a fun spin on the classics—old-school flavors, but with a party twist that still feels homey.
FAQs About the Recipe
- → What's the way to split a salmon fillet for stuffing?
Just use a sharp knife to cut along the fillet from the thick side, but don't go all the way through. That way, you’ve got a big pocket for the filling.
- → Can I switch up the herbs inside?
Go ahead and swap in dill, chives, or thyme if you feel like something different. They'll all work with the seafood.
- → Is there a best crab meat for this?
Lump crab is awesome because it's got a sweet flavor and chunks, but if you only have claw or backfin, toss those in—they work too.
- → How do I keep shrimp juicy on top?
Lay the shrimp over the salmon right before you pop it in the oven. If you don't bake them too long, they stay nice and tender.
- → What should I serve on the side?
You can’t go wrong with garlicky greens, fluffy rice pilaf, or some roasted asparagus—they balance out all that rich seafood.