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Creamy Garlic Shrimp-Stuffed Salmon

Crab & Shrimp Stuffed Salmon

This crab and shrimp stuffed salmon features tender salmon fillets filled with a creamy mixture of lump crab, chopped shrimp, cream cheese, lemon, Dijon mustard, garlic, and fresh herbs. Ready in 33 minutes, it is an elegant seafood dinner that is simple enough for a weeknight.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz lump crab meat, checked for shells
  • 4 oz cooked shrimp, chopped
  • 3 tbsp cream cheese, softened
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 to 2 tbsp fresh parsley or dill, chopped
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • 4 salmon fillets, about 6 oz each, skin on
  • 1 tbsp olive oil or melted butter
  • Lemon wedges, for serving

Equipment

  • mixing bowl
  • sharp knife
  • Baking dish or baking sheet
  • pastry brush
  • Rubber spatula or spoon

Method
 

  1. In a bowl, mix the crab meat, shrimp, cream cheese, mayonnaise, lemon juice, Dijon mustard, garlic, parsley or dill, paprika, salt, and black pepper until just combined.
  2. Pat the salmon fillets dry. Cut a slit in the thickest part of each fillet to form a pocket, being careful not to cut all the way through.
  3. Fill each salmon pocket with the creamy crab and shrimp mixture, pressing lightly so the stuffing stays in place.
  4. Brush the stuffed salmon with olive oil or melted butter. Sprinkle with salt, black pepper, and a little paprika.
  5. Bake at 400°F for 14 to 18 minutes, until the salmon flakes easily and the seafood stuffing is hot.
  6. Garnish with fresh parsley and serve with lemon wedges. Pair with roasted vegetables, garlic mashed potatoes, or a crisp salad.

Notes

Check the lump crab carefully for any shell fragments before preparing the stuffing.
Mix the seafood stuffing only until combined so the crab retains some texture.
Cut the pocket into the thickest part of each salmon fillet without slicing all the way through.
Press the filling gently into each pocket so it stays in place during baking.
Begin checking the salmon near the 14-minute mark to avoid overcooking.
The salmon is ready when it flakes easily and the seafood filling is hot throughout.
Serve with lemon wedges, roasted vegetables, garlic mashed potatoes, or a crisp salad.