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Ultimate Seafood Stuffed Salmon Recipe

This restaurant-style seafood dinner is loaded with a creamy shrimp and crab filling and finished with a garlic butter sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Cut the salmon pockets. Pat the salmon fillets dry. Cut a pocket into the side of each fillet without slicing all the way through.
  3. Stuff the salmon. Fill each salmon pocket generously with the creamy seafood mixture.
  4. Season the salmon. Rub the salmon with olive oil, then season with paprika, garlic powder, salt, and black pepper.
  5. Sear the salmon. Heat a skillet over medium-high heat. Sear the stuffed salmon for 2 to 3 minutes per side, just until golden.
  6. 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.
  7. 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.
  8. Finish and serve. Spoon the creamy garlic butter sauce over the stuffed salmon and sprinkle with parsley. Serve warm with lemon wedges.

Notes

Crab meat: Lump crab meat gives the best texture, but claw meat works as a more budget-friendly swap.
 
Make ahead: The shrimp and crab filling can be made up to 1 day ahead. Cover and refrigerate until ready to stuff the salmon.
 
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.