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.

Simple Crab and Shrimp Stuffed Salmon

Name: Simple Crab and Shrimp Stuffed Salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
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

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

Scale

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