Pin it
Here's my go-to for both comfort food weekends and wow-worthy dinners. You get tender salmon stuffed with creamy crab cheese and bright herbs, then topped off with juicy shrimp and a squeeze of lemon. It looks super fancy but honestly, it's way easier than it seems.
I couldn't believe how much this looked like something from a fancy bistro the first time I made it. Now, whenever I want to wow my crowd with zero fuss, I whip this out.
Luscious Ingredients
- Lemon wedges: juicy slices for squeezing over at the table they brighten up everything
- Olive oil: extra virgin if you’ve got it stops sticking and gives a tasty sear
- Salt and pepper: regular or flaky plus some fresh cracked pepper you need both to wake up the flavors
- Lemon juice: go for the fresh stuff it makes a huge difference
- Fresh parsley or thyme: these herbs keep everything bright pick the soft leaves for max flavor
- Garlic: a little minced garlic wakes up the whole dish
- Dijon mustard: just a bit for a gentle kick and some oomph
- Mayonnaise: real full-fat mayo makes everything creamier and holds the filling together
- Cream cheese: softened so you get a dreamy smooth filling
- Lump crab meat: main event here whenever possible grab some fresh stuff from the fridge case
- Jumbo shrimp: look for firm and snappy shrimp for that sweet bite on top
- Large salmon fillet: thick even pieces work best for stuffing
Simple Step Guide
- Oven Finish:
- Bake the salmon in an oven-safe dish at 375 for fifteen to eighteen minutes or until the shrimp turn pink and the salmon turns opaque. Finish with warm lemon butter and more lemon slices if you want, then serve right away.
- Sear and Top with Shrimp:
- Swirl olive oil in a skillet and heat to medium-high. Add the salmon, searing both sides for about two minutes to get that golden crust. This holds in moisture. After searing, pop the raw shrimp on top so they’ll cook in the oven.
- Prepare the Salmon:
- Cut into the side of the salmon to open it like a book—but don’t slice all the way through. Scoop in your crabby filling and close it up. If it wants to open, secure it with a couple of toothpicks.
- Prep the Crab Filling:
- In a mixing bowl, blend together crab, cream cheese, mayo, Dijon, garlic, fresh herbs, lemon juice, salt, and pepper until the mixture is creamy and thick enough to scoop.
Pin it
There’s something so good about how tender and rich the crab turns inside salmon after baking. I made this once for my folks’ anniversary. Everyone just went quiet after the first bite, soaking in the flavors.
Leftovers Made Easy
Wrap up leftover salmon tight and stick it in the fridge for a couple of days. Warm it gently in the oven so you don’t dry it out. Even after chilling, the stuffed center stays creamy and makes lunch feel special.
Ingredient Switch Ups
No crab handy? Chopped cooked shrimp or a mashup of mild white fish with a splash of Worcestershire are great in the filling. Swap fresh salmon for smoked for a bolder taste. Only have small shrimp? Stick 'em on top after baking as a garnish.
Pin it
Pairing Suggestions
Serve this with easy sides like green asparagus or some fluffy wild rice. A crisp Sauvignon Blanc or sparkling lemonade cuts the richness and keeps the flavors bright. For something fancier, roast little potatoes and toss up a tangy greens salad.
Story Behind the Dish
Stuffed fish dishes show up in food traditions all over the place—from big celebrations in the Middle East to classic French seafood feasts. This version mashes crab and shrimp into salmon for a fun, festive twist on timeless favorites.
Frequently Asked Questions
- → How do I butterfly a salmon fillet?
Lay the fillet flat, then slice it sideways almost all the way through so you can open it up and pack in the filling.
- → Can I use different herbs in the filling?
Absolutely. Swap parsley for dill, chives or a little thyme—whatever you like matches well here.
- → What type of crab meat works best?
Lump crab’s awesome for taste and texture, but backfin or claw will still work out just fine.
- → How can I ensure the shrimp stay tender?
Set the shrimp on top right before popping everything in the oven so they stay plump and not overcooked.
- → What sides pair well with this dish?
Want to balance it out? Throw together asparagus, rice pilaf, or even garlic greens. Keeps everything fresh with the seafood.