This is the kind of seafood dinner that looks restaurant-style the second it hits the plate, but the filling is simple, creamy, and loaded with shrimp and crab so anyone can make it feel special at home. Seared first for a golden crust, then finished in the oven and topped with a silky garlic butter sauce, it’s an easy way to turn a weeknight into something worth setting the table for.
The filling comes together in one bowl shrimp, crab, cream cheese, mozzarella, and a hit of lemon and Old Bay and gets tucked into a pocket cut into each fillet. A quick sear locks in color and flavor before the salmon finishes cooking in the oven, so you get that seared-restaurant look without any fuss.
Tips and Tricks for Making Seafood Stuffed Salmon
- Pick thick fillets: Look for salmon fillets that are at least an inch thick so they’re easy to stuff and won’t dry out during searing and baking.
- Don’t cut all the way through: Slice into the side of each fillet to form a pocket, but stop before you reach the other side this keeps the filling from spilling out.
- Room-temp cream cheese: Let the cream cheese soften before mixing so the filling blends smoothly instead of turning lumpy.
- Sear first, then bake: Searing the outside before baking gives the salmon a golden crust while the oven gently finishes cooking the inside and melts the filling.
Ingredients
For the salmon:
- 4 salmon fillets
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Lemon wedges, for serving
For the seafood filling:
- ½ cup shrimp, chopped
- ½ cup crab meat
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- 2 tbsp mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- ½ tsp Old Bay seasoning, optional
For the creamy garlic butter sauce:
- 3 tbsp butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the filling. In a bowl, mix the shrimp, crab meat, cream cheese, mozzarella, mayonnaise, garlic, lemon juice, parsley, and Old Bay seasoning (if using) until creamy and well combined.
- Cut the salmon pockets. Pat the salmon fillets dry. Cut a pocket into the side of each fillet without slicing all the way through.
- Stuff the salmon. Fill each salmon pocket generously with the creamy seafood mixture.
- Season the salmon. Rub the salmon with olive oil, then season with paprika, garlic powder, salt, and black pepper.
- Sear the salmon. Heat a skillet over medium-high heat. Sear the stuffed salmon for 2 to 3 minutes per side, just until golden.
- Bake until done. Transfer the salmon to a baking dish and bake at 375°F for 12 to 15 minutes, until the salmon flakes easily and the seafood filling is hot.
- Make the sauce. In a small saucepan, melt the butter. Add garlic and cook for 30 seconds. Stir in heavy cream, Parmesan, lemon juice, salt, and black pepper. Simmer until smooth and slightly thickened.
- Finish and serve. Spoon the creamy garlic butter sauce over the stuffed salmon and sprinkle with parsley. Serve warm with lemon wedges.
FAQs
Do You Have to Sear the Salmon Before Baking?
Searing isn’t strictly required, but it makes a real difference a quick 2 to 3 minutes per side in a hot skillet gives the salmon a golden, restaurant-style crust before it finishes cooking through in the oven.
Can You Make the Filling Ahead of Time?
Yes. The shrimp and crab filling can be mixed up to a day in advance and kept covered in the fridge just stuff the salmon right before searing so the fillets don’t sit too long.
Ultimate Seafood Stuffed Salmon Recipe
Ingredients
Method
- Prepare the filling. In a bowl, mix the shrimp, crab meat, cream cheese, mozzarella, mayonnaise, garlic, lemon juice, parsley, and Old Bay seasoning (if using) until creamy and well combined.
- Cut the salmon pockets. Pat the salmon fillets dry. Cut a pocket into the side of each fillet without slicing all the way through.
- Stuff the salmon. Fill each salmon pocket generously with the creamy seafood mixture.
- Season the salmon. Rub the salmon with olive oil, then season with paprika, garlic powder, salt, and black pepper.
- Sear the salmon. Heat a skillet over medium-high heat. Sear the stuffed salmon for 2 to 3 minutes per side, just until golden.
- Bake until done. Transfer the salmon to a baking dish and bake at 375°F for 12 to 15 minutes, until the salmon flakes easily and the seafood filling is hot.
- Make the sauce. In a small saucepan, melt the butter. Add garlic and cook for 30 seconds. Stir in heavy cream, Parmesan, lemon juice, salt, and black pepper. Simmer until smooth and slightly thickened.
- Finish and serve. Spoon the creamy garlic butter sauce over the stuffed salmon and sprinkle with parsley. Serve warm with lemon wedges.
