Irresistible Crab and Shrimp Stuffed Salmon Recipe That Will Wow Your Taste Buds

Growing up in Monterey, I spent countless afternoons in my grandmother’s kitchen, where the scent of fresh seafood mingled effortlessly with garlic and herbs from her garden. It was in that warm, bustling space that I first learned how food carries stories—and nothing tells a story quite like a dish that brings together the best from both land and sea. Today, I want to share with you a recipe close to my heart: Crab and Shrimp Stuffed Salmon. This dish perfectly captures those coastal flavors I grew up with, wrapped in a tender, flaky salmon fillet. It’s a celebration of family, tradition, and the simple joy of cooking together.

Why You’ll Love This Crab and Shrimp Stuffed Salmon

There’s something truly special about Crab and Shrimp Stuffed Salmon that goes beyond the plate. For me, this recipe is a tribute to those afternoons spent with my mother, Elena, and my Nonna Rosa, who taught me how to turn fresh, humble ingredients into something magical. The blend of sweet crabmeat and succulent shrimp, seasoned with fresh herbs and a touch of citrus, nestled inside buttery salmon, is a culinary hug—comforting, elegant, and surprisingly simple to prepare.

What makes this dish stand out is the balance of textures and flavors. The salmon’s rich, flaky flesh pairs beautifully with the delicate seafood stuffing that’s lightly seasoned to let the natural flavors shine. Plus, it’s a great way to impress guests or treat your family to a seafood feast without spending hours in the kitchen. Having tried this recipe with my daughters, Olivia and Isabella, I know it’s a winner for both busy weeknights and special occasions.

Whether you’re a seafood lover or just looking to add a touch of coastal charm to your dinner table, this Crab and Shrimp Stuffed Salmon is sure to become a favorite. It reminds me of the freshness of Monterey Bay and the warmth of family gatherings—something I hope you’ll feel with every bite.

Ingredients You’ll Need for This Crab and Shrimp Stuffed Salmon

• 4 salmon fillets (6 ounces each), skin removed
• 1/2 pound cooked crabmeat, picked over for shells
• 1/2 pound cooked shrimp, chopped
• 2 tablespoons unsalted butter
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1/4 cup panko breadcrumbs
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Olive oil, for drizzling

Substitution suggestions: If you don’t have panko breadcrumbs, regular breadcrumbs or crushed crackers work well. For herbs, tarragon or chives can replace dill and parsley. If fresh seafood isn’t available, high-quality canned crab and pre-cooked frozen shrimp are good alternatives, just be sure to thaw and drain well.

Nutrition Facts

• Calories: Approximately 450 per serving
• Protein: 45g
• Fat: 22g
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 1g
• Sodium: 550mg

This nutritional profile reflects a balanced meal rich in protein and healthy fats, thanks to the omega-3s from the salmon and shellfish. It’s a satisfying dish that feels indulgent but still keeps things wholesome and nourishing—something my family always appreciates when we gather around the table.

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Steps to Create Your Crab and Shrimp Stuffed Salmon

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
2. In a medium skillet, melt the butter over medium heat. Add the minced shallot and garlic, sautéing until soft and fragrant—about 2-3 minutes. This step is essential; it builds the foundation of flavor for the stuffing, reminiscent of the way Nonna Rosa would start her sauces.
3. Remove the skillet from heat and stir in the panko breadcrumbs, fresh parsley, dill, lemon zest, lemon juice, and smoked paprika. Season with salt and pepper to taste.
4. Gently fold in the crabmeat and chopped shrimp, being careful not to break up the crab too much. The goal is to keep the stuffing light and textured.
5. Using a sharp knife, carefully cut a pocket into the side of each salmon fillet. Don’t slice all the way through—just enough to create a cavity for the stuffing.
6. Stuff each salmon fillet generously with the crab and shrimp mixture. It’s okay if some stuffing peeks out; that just means more flavor!
7. Place the stuffed salmon fillets on the prepared baking sheet. Drizzle each fillet lightly with olive oil and sprinkle a little extra black pepper on top.
8. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The stuffing should be lightly browned on top and warm throughout.
9. Remove from the oven and let rest for 5 minutes before serving. This pause lets the juices redistribute, ensuring every bite is tender and juicy.

One tip I learned from my time in Italy is to never rush the resting stage—patience truly pays off in flavor and texture. When I first made this for my daughters, they loved helping me stuff the fillets, which made the whole experience even more special. Learn more: Irresistible Baked Crab Bombs Recipe for a Flavor Explosion

Tips for Making the Best Crab and Shrimp Stuffed Salmon

From my years cooking alongside my mother and Nonna Rosa, I’ve gathered a few little secrets that make this dish shine every time:

• Fresh seafood matters: If possible, use fresh or high-quality frozen crab and shrimp. Monterey’s coastal markets inspired me to always choose the best ingredients; it makes a noticeable difference.
• Don’t overstuff: While it’s tempting to pack the salmon full, a modest amount of stuffing ensures the fillet cooks evenly and stays intact.
• Watch your oven: Salmon can quickly go from perfectly cooked to dry. Start checking around 20 minutes and look for a gentle flake with a fork.
• Customize your herbs: I love adding dill for freshness, but basil or tarragon work beautifully too—use what your garden or grocery has on hand.
• Use lemon zest and juice: These bright notes cut through the richness of the seafood, balancing the dish much like the sun-drenched markets of Spain inspired me to do.

“Cooking is an expression of love and heritage,” my Nonna Rosa always said, and this recipe embodies that perfectly. Taking the time to layer flavors and use fresh ingredients pays homage to those lessons.

Serving Suggestions and Pairings

When I serve Crab and Shrimp Stuffed Salmon, I like to keep the sides simple so the seafood remains the star. Here are some of my favorite accompaniments that bring out the coastal charm of the dish:

• Lightly sautéed garlic green beans or asparagus with a squeeze of lemon
• Herbed quinoa or a simple lemon risotto, echoing the citrus notes in the stuffing
• A crisp, mixed green salad with a vinaigrette made from olive oil, lemon juice, and a touch of Dijon mustard
• Fresh crusty bread, perfect for soaking up any buttery juices

When Olivia and Isabella were little, these sides were the perfect balance of familiar and exciting—something I encourage when cooking for family. And for a wine pairing, a chilled Sauvignon Blanc or a light, unoaked Chardonnay complements the flavors beautifully without overpowering the seafood.

Storage and Reheating Tips

One of the joys of cooking seafood at home is enjoying leftovers without losing quality. Here’s how I keep Crab and Shrimp Stuffed Salmon fresh and flavorful for the next day:

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the salmon in a low oven (around 275°F) for 10-15 minutes, covered loosely with foil to prevent drying out.
• A quick stovetop reheat in a covered skillet over low heat with a splash of water or broth also works well, helping to keep moisture.
• Avoid microwaving if possible, as it can make the salmon rubbery and the stuffing lose its texture.

These tips come from many family meals where we saved a bit for the next day, savoring leftovers as much as the fresh dish. It’s a wonderful way to extend the love and flavor of a carefully prepared meal.

Frequently Asked Questions

What are the main ingredients for Crab and Shrimp Stuffed Salmon?

The main ingredients for Crab and Shrimp Stuffed Salmon include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Crab and Shrimp Stuffed Salmon?

The total time to make Crab and Shrimp Stuffed Salmon includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Crab and Shrimp Stuffed Salmon ahead of time?

Yes, Crab and Shrimp Stuffed Salmon can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Crab and Shrimp Stuffed Salmon?

Crab and Shrimp Stuffed Salmon pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Crab and Shrimp Stuffed Salmon suitable for special diets?

Depending on the ingredients used, Crab and Shrimp Stuffed Salmon may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Crab and Shrimp Stuffed Salmon is more than just a recipe to me—it’s a connection to my roots, a nod to the women who taught me that cooking is an act of love and storytelling. Every step, from sautéing the shallots to carefully stuffing the fillets, reminds me of the warmth of my grandmother’s kitchen and the joy of sharing meals with family.

This dish celebrates the bounty of the sea with the rustic charm of the California coast, wrapped up in a simple, elegant presentation. Whether you’re cooking for your loved ones or craving a special meal to savor yourself, I hope this recipe brings a little piece of Monterey’s heart and my family’s kitchen to your table.

So, gather your ingredients, roll up your sleeves, and enjoy the process—because the best meals are the ones made with love, shared with joy, and remembered long after the last bite.