Easy & Impressive Crab & Shrimp Stuffed Salmon
Ever wanted to whip up something that looks totally fancy and impressive, but is secretly super simple? Something that makes a weeknight feel like a special occasion, or wows your guests without spending hours in the kitchen? Well, you are in the right place! This Crab & Shrimp Stuffed Salmon recipe is exactly that. It's rich, flavorful, and feels incredibly gourmet, yet it comes together with surprising ease. It’s the kind of dish that creates memories around the dinner table, making everyone feel a little bit spoiled. Get ready to fall in love with how simple it is to create something so utterly delicious!
Equipment
- Baking Sheet
- Parchment paper for lining baking sheet
- Medium bowl for making stuffing
- Knife for butterflying salmon (if not pre-cut) and chopping
Ingredients
Stuffing & Salmon Components
- 1 large fillet salmon fillet about 1.5 to 2 pounds, butterflied
- 0.5 lb cooked shrimp chopped
- 0.5 lb lump crab meat
- 4 oz cream cheese softened
- 0.25 cup grated Parmesan cheese
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1 tbsp chopped fresh parsley
- to taste salt
- to taste pepper
- to taste paprika
- whole shrimp optional, for topping
- olive oil or melted butter optional, for brushing
Instructions
- Prep Your Salmon: If your salmon fillet isn't already butterflied, carefully slice it horizontally from the thicker side almost all the way through, leaving about an inch connected along the other side. Open it up like a book. Pat it dry with paper towels. Season the inside lightly with salt and pepper.
- Make the Stuffing: In a medium bowl, combine the softened cream cheese, grated Parmesan, mayonnaise, lemon juice, minced garlic, chopped fresh parsley, salt, pepper, and a pinch of paprika. Mix until everything is well combined and creamy.
- Add the Seafood to the Stuffing: Gently fold in the chopped cooked shrimp and lump crab meat. Try not to break up the crab too much if you have nice lump pieces!
- Stuff the Salmon: Lay the butterflied salmon fillet open on a baking sheet lined with parchment paper (makes cleanup a breeze!). Spoon the seafood stuffing onto one half of the salmon fillet in an even layer. Don't overstuff it right to the edges – leave a little border.
- Close and Season: Carefully fold the other half of the salmon fillet over the stuffing. It should look like a nice, plump package. Lightly brush the top and sides of the stuffed salmon with a little olive oil or melted butter (optional, but adds nice color) and season generously with salt, pepper, and paprika. If using, arrange whole shrimp on top.
- Bake It: Preheat your oven to 375°F (190°C). Carefully transfer the baking sheet to the preheated oven. Bake for 20-30 minutes, depending on the thickness of your fillet, until the salmon is cooked through and flakes easily with a fork, and the stuffing is hot and bubbly. The internal temperature of the thickest part of the salmon should reach 145°F (63°C).
- Rest and Serve: Let the salmon rest for 5-10 minutes before slicing. This helps the juices redistribute. Slice into portions and serve immediately. Enjoy the oohs and aahs!
Notes
If butterflying the salmon yourself, use a sharp knife and take your time, keeping your hand flat on top. Alternatively, ask your fishmonger. Don't overstuff the salmon, leave a small border to prevent leaking during baking. Pat the salmon dry to help seasoning stick and skin crisp slightly. Using parchment paper makes cleanup much easier. Avoid overcooking; salmon cooks quickly and overcooked fish is dry. You can make the stuffing mixture a day ahead and keep it refrigerated. Leftovers can be stored in the fridge for 2-3 days and gently reheated in the oven.