One bite of this seafood stuffed salmon and it’s easy to see why it feels like a restaurant-style dinner. Juicy salmon filled with shrimp, crab, and creamy cheese gets finished with a rich garlic butter sauce, creating an impressive seafood dinner that’s well worth the effort.
Why You’ll Love This Recipe
- Three seafoods in one dish. Salmon, shrimp, and crab all come together beautifully.
- A rich, cheesy filling. Cream cheese, mozzarella, and Parmesan make the stuffing decadent in every bite.
- That creamy garlic butter sauce. Poured generously over the plate for the ultimate finishing touch.
- A true special-occasion meal. Impressive enough for a celebration but achievable at home.
Ingredients
- 4 thick center-cut salmon fillets, about 6 to 8 oz each
- ½ lb large shrimp, peeled, deveined, and chopped
- 6 oz lump crab meat
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese, divided
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, divided
- 5 garlic cloves, finely minced, divided
- ¾ cup heavy cream
- ½ cup seafood or chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- Salt and freshly ground black pepper, to taste
- 3 tbsp fresh parsley, finely chopped
How to Make Ultimate Seafood Stuffed Salmon
1. Prepare the salmon. Preheat the oven to 400°F. Pat the salmon dry and carefully cut a deep pocket through the center of each fillet without cutting all the way through. Season the salmon with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
2. Make the seafood filling. Melt 1 tablespoon butter in a skillet over medium heat. Add half of the garlic and the chopped shrimp. Cook briefly until the shrimp are just turning pink, then remove from the heat. Gently combine the shrimp with the crab meat, cream cheese, mozzarella, part of the Parmesan, and parsley.
3. Stuff and cook the salmon. Generously fill each salmon pocket with the creamy shrimp and crab mixture. Melt 1 tablespoon butter in an oven-safe skillet and sear the stuffed salmon until nicely browned. Transfer the skillet to the oven and bake until the salmon is flaky and cooked through, about 10 to 15 minutes depending on thickness.
4. Make the creamy garlic butter sauce. Remove the salmon and keep warm. Melt the remaining 2 tablespoons butter in the same skillet. Add the remaining garlic and cook briefly until fragrant. Pour in the seafood or chicken broth and heavy cream and bring to a gentle simmer. Stir in the remaining Parmesan, lemon juice, and red pepper flakes. Simmer until the garlic butter cream sauce is smooth and slightly thickened.
5. Sauce and serve. Spoon a generous layer of creamy garlic butter sauce onto each plate. Place the seafood stuffed salmon on top and spoon additional sauce around the fish. Finish with fresh parsley and cracked black pepper before serving.
Tips for the Best Seafood Stuffed Salmon
- Cut the pocket carefully. Slicing into the thickest part without cutting all the way through keeps the filling contained during cooking.
- Don’t overcook the shrimp in the initial step. It will finish cooking in the oven, so just getting it to start turning pink is enough.
- Sear before baking. This builds a nice golden crust on the salmon before it finishes in the oven.
- Use freshly grated Parmesan for the smoothest sauce, since pre-shredded cheese can make it slightly grainy.
What to Serve with Seafood Stuffed Salmon
This dish pairs beautifully with garlic mashed potatoes, a simple rice pilaf, or steamed asparagus. Crusty bread is also great for soaking up the extra sauce.
Frequently Asked Questions
Can I use imitation crab?
Yes, imitation crab works well and is a more budget-friendly option.
Can I make the filling ahead of time?
Yes, the filling can be made a few hours ahead and refrigerated. Bring it closer to room temperature before stuffing the salmon so it’s easier to work with.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the sauce will be thinner and less rich than with heavy cream.
Ultimate Seafood Stuffed Salmon
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Pat the salmon dry and carefully cut a deep pocket through the center of each fillet without cutting all the way through. Season the salmon with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
- Melt 1 tablespoon butter in a skillet over medium heat. Add half of the garlic and the chopped shrimp. Cook briefly until the shrimp are just turning pink, then remove from the heat. Gently combine the shrimp with the crab meat, cream cheese, mozzarella, part of the Parmesan, and parsley.
- Generously fill each salmon pocket with the creamy shrimp and crab mixture. Melt 1 tablespoon butter in an oven-safe skillet and sear the stuffed salmon until nicely browned. Transfer the skillet to the oven and bake until the salmon is flaky and cooked through, about 10 to 15 minutes depending on thickness.
- Remove the salmon and keep warm. Melt the remaining 2 tablespoons butter in the same skillet. Add the remaining garlic and cook briefly until fragrant. Pour in the seafood or chicken broth and heavy cream and bring to a gentle simmer. Stir in the remaining Parmesan, lemon juice, and red pepper flakes. Simmer until the garlic butter cream sauce is smooth and slightly thickened.
- Spoon a generous layer of creamy garlic butter sauce onto each plate. Place the seafood stuffed salmon on top and spoon additional sauce around the fish. Finish with fresh parsley and cracked black pepper before serving.