Crab & Shrimp Stuffed Salmon

The first time I made this stuffed salmon was for my anniversary dinner. I had seen something similar at a restaurant and thought I could recreate it at home for half the price. When my husband took that first bite and his eyes widened, I knew I had stumbled onto something special. Now it is our go-to celebration dinner.

Last summer I served this at a dinner party and watched three normally picky eaters go back for seconds. The combination of textures and that buttery seafood flavor hits something primal and satisfying. My friend Sarah actually asked for the recipe before she even finished her plate.

Ingredients

• 4 salmon fillets (6 oz each), skinless: Center cut pieces are thicker and hold the stuffing better without drying out
• 4 oz lump crab meat: Spend the extra money on real lump crab rather than imitation
• 4 oz small cooked shrimp: Chop them into small pieces so they distribute evenly throughout the stuffing
• 1/4 cup finely diced celery: Adds a crucial crunch that contrasts with the tender fish
• 1/4 cup finely diced red bell pepper: Brings sweetness and color to the filling
• 2 tablespoons finely chopped green onion: Use both the white and green parts for mild onion flavor
• 1 clove garlic, minced: Fresh garlic is worth it here, do not substitute powder
• 3 tablespoons cream cheese, softened: Let it come to room temperature for easier mixing
• 2 tablespoons mayonnaise: Creates richness and helps bind everything together
• 1 egg yolk: The secret ingredient that keeps stuffing from becoming crumbly
• 1 tablespoon fresh parsley: Fresh parsley makes such a difference in brightness
• 1 teaspoon Old Bay seasoning: This is the flavor that makes it taste like a proper seafood dish
• 1/2 teaspoon Dijon mustard: Just enough to add depth without overwhelming
• 1/2 teaspoon lemon zest: Use a microplane to get just the yellow part, no bitter white pith
• Salt and black pepper: Taste your stuffing before adding much, the Old Bay is already salty
• 2 tablespoons melted butter: Brushing the top helps it develop that gorgeous golden color
• Lemon wedges: Fresh lemon squeezed over the top right before serving is essential

Instructions

Preheat your oven to 375°F and line a baking sheet:

Parchment paper makes cleanup so much easier and prevents sticking

Make the creamy base:

Whisk together the softened cream cheese, mayonnaise, egg yolk, Dijon, lemon zest, Old Bay, parsley, salt and pepper until completely smooth

Add the seafood and vegetables:

Gently fold in the crab meat, shrimp, celery, red pepper, green onion and garlic until everything is evenly distributed

Create pockets in the salmon:

Use a sharp knife to cut lengthwise down the center of each fillet, stopping before you cut all the way through to create a pocket

Stuff the salmon generously:

Divide the mixture among the four fillets, mounding it slightly on top if the pockets are overflowing

Prepare for baking:

Place the stuffed fillets on your prepared baking sheet and brush the tops with melted butter

Bake until perfectly cooked:

Bake for 22 to 25 minutes until the salmon is opaque and the stuffing is lightly golden

Serve immediately:

Garnish with fresh parsley and serve with lemon wedges for squeezing over the top

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This recipe has become my answer to every special occasion. There is something about slicing into that salmon and seeing the golden stuffing peek through that makes people feel celebrated.

Making It Your Own

I have learned that scallops work beautifully in place of shrimp if you want to elevate it even further. The key is keeping the seafood pieces roughly the same size so everything cooks evenly.

Perfect Pairings

Wild rice with its nutty flavor complements the sweetness of the seafood filling. For vegetables, roasted asparagus or sautéed broccolini with garlic never fails to complete the plate.

Timing Is Everything

You can prepare the stuffing up to a day ahead and keep it refrigerated. I usually stuff the salmon about 30 minutes before baking to let everything come to room temperature together.

• Prep all your vegetables before starting the stuffing mixture
• Use a piping bag if you want a really neat presentation
• Set out the cream cheese and egg yolk 20 minutes early

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This dish has a way of making any Tuesday night feel like a special occasion.

Recipe Questions & Answers

→ How do I know when the salmon is done?

The salmon is finished when it flakes easily with a fork and reaches an internal temperature of 145°F. The stuffing should be lightly golden and the fish opaque throughout.

→ Can I prepare the stuffing ahead of time?

Yes, mix the stuffing ingredients up to 24 hours in advance and store refrigerated in an airtight container. Let it come to room temperature for about 15 minutes before stuffing the salmon.

→ What sides pair well with this dish?

Roasted asparagus, wild rice pilaf, garlic mashed potatoes, or a crisp green salad complement the rich flavors. A light white wine like Sauvignon Blanc makes an excellent pairing.

→ Can I use frozen salmon fillets?

Frozen salmon works well if completely thawed first. Thaw overnight in the refrigerator, then pat dry before creating the pocket and stuffing. Avoid frozen fish for the best texture.

→ How do I prevent the stuffing from falling out?

Carefully cut a deep pocket without cutting through completely. If needed, tie each fillet with kitchen twine or use toothpicks to secure. Mounding extra stuffing on top rather than overfilling helps too.