Some dinners just bring you back this Simple Crab and Shrimp Stuffed Salmon is one of them.
Growing up, meals were fast but full of heart. I remember watching my mom mix leftovers into something magical, and now I do the same with seafood, herbs, and whatever brightness a lemon can bring. This recipe is my way of turning tired evenings into cozy moments. It feels fancy, but it’s made for real life.
And when I want something cool to pair it with, I often serve it with my Simple Southwest Cucumber Salad—fresh, easy, and always welcome.
Table of Contents
Table of Contents
How to Make Simple Crab and Shrimp Stuffed Salmon (Step by Step)
This dish looks fancy, but the steps are calm and manageable even on a weeknight. You’ll stuff tender salmon with a creamy seafood mix, bake it until golden, and finish with a hint of lemon.
Need:About Simple Crab and Shrimp Stuffed Salmon
- 4 thick salmon fillets
- 1 cup lump crab meat (drained and picked over)
- ¾ cup cooked shrimp (chopped)
- 4 oz cream cheese (softened)
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1 clove garlic (minced)
- 2 tbsp chopped fresh parsley
- 1 tbsp dill (optional)
- ½ tsp Old Bay seasoning (optional)
- Salt and pepper, to taste
- Lemon slices, for topping
Easy Instructions:About Simple Crab and Shrimp Stuffed Salmon
- Prep the Oven – Preheat to 375°F (190°C) and lightly grease your baking dish.
- Make the Filling – In a bowl, mix crab, shrimp, cream cheese, mayo, mustard, lemon zest, garlic, herbs, seasoning, salt, and pepper.
- Cut the Fillets – Slice a pocket into each fillet without cutting all the way through. Season with salt and pepper.
- Stuff the Salmon – Spoon the filling inside and gently press to secure. Use toothpicks if needed.
- Bake It – Place the salmon in your dish, top with lemon slices, and bake for 20–25 minutes (until flaky and 125°F inside).
- Optional Broil – For a bubbly top, broil for 1–2 minutes. Let rest before serving.
Pair this with a bright veggie side like my Cucumber Ranch Crack Salad for a complete, craveable dinner.
Smart Tips for Perfect Simple Crab and Shrimp Stuffed Salmon
There’s something magical about the way salmon wraps around creamy crab and shrimp but the real secret? A few thoughtful details.
How to Get the Texture Just Right
Simple Crab and Shrimp Stuffed Salmon:
- Use room temp cream cheese so the filling blends smoothly.
- Don’t overbake salmon can dry fast. 125°F is the sweet spot.
- A quick broil at the end adds that golden, “Wow!” finish without overcooking.
Easy Ingredient Swaps
Simple Crab and Shrimp Stuffed Salmon:
- No fresh crab? Try lump canned crab just make sure it’s well drained.
- Not a fan of dill? Swap it for chives or extra parsley.
- You can also switch shrimp for cooked scallops or even chopped lobster for an upgrade.
Make It Ahead
Simple Crab and Shrimp Stuffed Salmon:
You can stuff the salmon, cover, and refrigerate it a few hours in advance. Just bake it when you’re ready to eat. I do this often when prepping dinner for guests it saves so much last-minute stress.Simple Crab and Shrimp Stuffed Salmon.
If you love seafood and want more inspiration, check out my Sizzling Scallops with Zesty Lime Cilantro Sauce a crowd-pleaser and perfect sidekick to this dish.
How to Serve & Store Simple Crab and Shrimp Stuffed Salmon
Once it’s out of the oven, this dish doesn’t need much just a table and hungry people.
Serving Tips from My Kitchen
Simple Crab and Shrimp Stuffed Salmon:
Simple Crab and Shrimp Stuffed Salmon I usually plate it with a wedge of lemon and a fresh herb sprinkle. It pairs beautifully with light, bright sides like Simple Southwest Cucumber Salad or even a scoop of garlic mashed potatoes for something cozy.
If I’m serving guests, I’ll place each stuffed salmon fillet on a bed of baby greens it looks stunning and adds freshness.
How to Store It
Simple Crab and Shrimp Stuffed Salmon:
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat gently at 300°F in the oven, covered with foil to avoid drying out.
- I don’t recommend freezing this one the seafood filling can lose its texture.
This one never lasts long in our house, but when it does, it’s even better the next day over a salad or tucked into a warm pita.Simple Crab and Shrimp Stuffed Salmon.
For a lighter lunch the next day, I sometimes slice leftovers and enjoy them cold over greens, with a spoonful of Simple Cheesy Garlic Chicken Wraps salad mix on the side.
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FAQs About Simple Crab and Shrimp Stuffed Salmon
Can I use canned crab meat for stuffed salmon?
Yes, absolutely. Just make sure it’s labeled “lump” and fully drained. It blends well into the filling and keeps the prep easy.
What’s the best way to tell when salmon is fully cooked?
Use a food thermometer 125°F in the thickest part is perfect. It should flake easily with a fork and have a slight translucency in the center.
Can I prepare stuffed salmon ahead of time?
Yes! You can stuff the salmon and refrigerate it for up to 6 hours before baking. It’s a great option for meal prep or hosting.
How do I make this recipe dairy-free?
Swap cream cheese with a dairy-free spread and use vegan mayo. The texture holds up well, and the flavor stays rich.
Can I grill stuffed salmon instead of baking?
You can, but wrap each fillet tightly in foil to prevent the filling from spilling. Grill over indirect heat for about 20 minutes.
Final Notes From My Table to Yours
This Simple Crab and Shrimp Stuffed Salmon isn’t just another dinner it’s a reminder that comfort and elegance can live on the same plate. Whether you’re feeding your family or treating yourself after a long day, this dish brings something special without the fuss.
When I make it, it’s not just about getting food on the table. It’s about slowing down, letting the kitchen smell like lemon and garlic, and sharing something warm with the people I love. That’s what Daily Easy Meals is all about.
If this recipe spoke to you, you might also fall in love with my Parmesan Garlic Chicken Mac and Cheese another cozy classic reimagined for real life.
Print
Simple Crab and Shrimp Stuffed Salmon – Rich, Creamy, Easy Dinner
- Prep Time: 10m
- Cook Time: 25m
- Total Time: 35m
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This easy and elegant crab and shrimp stuffed salmon is packed with creamy seafood filling, fresh herbs, and finished with a touch of lemon. Perfect for weeknight dinners or special occasions.
Ingredients
4 thick salmon fillets, skin-on or skinless
1 cup lump crab meat, drained and picked over
¾ cup cooked shrimp, chopped
4 oz cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped dill (optional)
½ teaspoon Old Bay seasoning (optional)
Salt and pepper to taste
Lemon slices for topping
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, mix crab, shrimp, cream cheese, mayo, mustard, lemon zest, garlic, herbs, and seasoning.
3. Cut a pocket into each salmon fillet and season lightly.
4. Stuff each fillet with seafood mixture, securing with toothpicks if needed.
5. Place in baking dish and top with a lemon slice.
6. Bake 20–25 minutes until salmon flakes easily or reaches 125°F internal temp.
7. Broil for 2 minutes at the end if desired for golden top.
8. Let rest 5 minutes before serving.
Notes
You can prep this dish a few hours ahead and store it in the fridge before baking.
For a dairy-free version, use dairy-free cream cheese and mayo alternatives.
Canned crab can be used, but fresh lump crab gives the best flavor.
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 390
- Sugar: 1g
- Sodium: 590mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 120mg
Keywords: stuffed salmon, crab stuffed salmon, shrimp stuffed salmon, seafood dinner, baked salmon
