stuffed salmon with crabmeat and shrimp recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best stuffed salmon with crabmeat and shrimp recipe

I have to say, this stuffed salmon with crabmeat and shrimp recipe is one of my absolute favorites. It feels fancy enough for a special dinner party, but it is actually simple enough to make on a regular weeknight. My family absolutely loves it, even my kids who are usually picky about fish. The combination of the tender salmon with the rich, flavorful crab and shrimp stuffing is just perfect. Plus, salmon is packed with omega-3 fatty acids and protein, so I feel good serving something that is both delicious and healthy. This recipe always makes me look like a rockstar in the kitchen without spending hours there.

Stuffed Salmon with Crabmeat and Shrimp

4.5 from 630 votes

A delicious and elegant dish featuring tender salmon fillets stuffed with a savory mixture of crabmeat and shrimp. This recipe is perfect for a special occasion or a healthy and impressive weeknight dinner.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Salmon

4 (6 oz) salmon fillets, skin on or off
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Stuffing

1/2 cup cooked crabmeat, flaked
1/2 cup cooked shrimp, chopped
1/4 cup panko breadcrumbs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

For the Topping

2 tablespoons melted butter
1/4 cup panko breadcrumbs

👨‍🍳Directions

1Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
2In a medium bowl, combine the crabmeat, chopped shrimp, 1/4 cup panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, parsley, garlic powder, and onion powder. Mix until well combined.
3Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a pocket into the side of each fillet, being careful not to cut all the way through.
4Gently stuff each salmon pocket with the crab and shrimp mixture, dividing it evenly among the fillets.
5Place the stuffed salmon fillets on the prepared baking sheet. Brush the tops with olive oil and season with salt and pepper.
6In a small bowl, mix the melted butter and 1/4 cup panko breadcrumbs. Sprinkle this mixture evenly over the tops of the salmon fillets.
7Bake for 20 to 25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the topping is golden brown.
8Let the salmon rest for a few minutes before serving. Garnish with extra fresh parsley if desired.

🔧Equipment

Mixing bowl
Sharp knife
Baking sheet
Parchment paper
Small skillet

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 38g

📝Notes

Tips: You can use canned crabmeat and pre-cooked shrimp to save time. For a lighter option, you can skip the butter and panko topping. Be careful not to overstuff the salmon or it will leak during baking.

Watch Video Of How Stuffed Salmon with Crabmeat and Shrimp Works

This stuffed salmon with crabmeat and shrimp recipe is always a good idea for any occasion. It works well for family gatherings because it feels special but is still easy to put together. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Stuffed Salmon with Crabmeat and Shrimp

1. Can I use frozen crabmeat and shrimp for this recipe?

Yes, you can. Just make sure to thaw them completely and drain off any excess water before mixing them into the stuffing. Pat them dry with paper towels to keep the stuffing from being too wet.

2. How do I know when the stuffed salmon is fully cooked?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145 degrees F. The stuffing should also be hot all the way through. The cooking time can vary depending on the thickness of your fillets.

3. Can I make this recipe ahead of time?

You can prepare the stuffing and stuff the salmon fillets a few hours ahead of time. Keep them covered in the refrigerator until you are ready to bake. I would not recommend baking it ahead of time as it is best served fresh from the oven.

4. What can I serve with stuffed salmon?

This dish goes wonderfully with a side of roasted vegetables like asparagus or broccoli, a fresh green salad, or some rice or quinoa. A squeeze of lemon over the top right before serving is also a nice touch.

5. Can I use a different type of fish?

Absolutely. Thick white fish fillets like cod, haddock, or halibut would work very well as a substitute for the salmon. Just keep an eye on the cooking time as it may vary slightly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts