Last summer, I took my retired teacher friends on a short getaway to the coast. One evening, we walked along a quiet beach just as the sun settled into the waves. We passed a small food stall with a sign that read “Sea Lover’s Delight”—they were stuffing fish with seafood, and I watched the vendor scoop a creamy mix into halibut, then bake it until the fish flaked apart like soft pillows.
Back home in my own kitchen, I couldn’t shake that gentle interplay of flavors and textures. I tried it two days later with fresh salmon fillets and the pantry’s crab and shrimp. I blended cream cheese, mozzarella, mayo, Dijon, Old Bay and that felt just right.
When I gently slipped the mixture into salmon pockets and baked it, the scent filled the house: warm, buttery fish with a light ocean breeze of shellfish.
My granddaughter came in during those final minutes, and I asked if she wanted a taste. She tucked into it with an “ooh”—that’s all I needed. That moment reinforced that good food doesn’t have to be complicated—it only needs care, simple ingredients, and a bit of affection.
Short Description
Salmon fillets are filled with a creamy mixture of crab, shrimp, and cheese, then baked until tender and flaky—a flavorful, elegant dish perfect for family meals or a relaxed dinner party.
Key Ingredients
- 4 salmon fillets (6 oz each, skinless)
- ½ cup cooked shrimp, chopped
- ½ cup lump crab meat
- ¼ cup cream cheese, softened
- ¼ cup shredded mozzarella
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- ¼ tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp lemon juice
- 1 tbsp chopped parsley (optional)
- Olive oil for brushing
Tools Needed
- Baking sheet lined with foil
- Medium mixing bowl
- Sharp knife
- Pastry brush or spoon
- Small bowl for leftovers
Cooking Instructions
Step 1: Preheat and Prep
Preheat oven to 375°F. Line a baking sheet with foil and lightly grease it.
Step 2: Prepare the Filling
In a medium bowl, mix shrimp, crab, cream cheese, mozzarella, mayonnaise, Dijon, Old Bay, garlic powder, salt, pepper, lemon juice, and parsley until smooth and even.
Step 3: Create Salmon Pockets
Using a sharp knife, cut a pocket into the side of each salmon fillet—slice about two-thirds through, creating a pocket without cutting all the way.
Step 4: Stuff the Salmon
Generously fill each pocket with the seafood mixture, pressing gently to close.
Step 5: Bake the Fillets
Place fillets on the baking sheet and brush tops lightly with olive oil. Bake at 375°F for 18–20 minutes, until salmon flakes easily with a fork.
Step 6: Optional Broil Finish
If you like a golden top, broil for 1–2 minutes until the filling edges brown slightly—watch closely to prevent burning.
Step 7: Serve
Transfer to plates, garnish with lemon wedges or parsley, and serve warm. A simple salad on the side brightens the plate.
Why You’ll Love This Recipe
Flavorful Indulgence: Elevates plain salmon with creamy, savory seafood stuffing.
Quick Elegant Meal: Ready in under 30 minutes with minimal fuss.
Healthy & Protein-Packed: Combines salmon and shellfish in a satisfying dish.
Make-Ahead Friendly: Prep filling in advance for easy assembly later.
Crowd-Pleasing: Impressive enough for guests, relaxed enough for weeknights.
Mistakes to Avoid & Solutions
1. Overstuffing pockets: May cause salmon to split.
Use moderate filling and gently seal.
2. Underbaking salmon: Leads to raw flesh.
Bake until internal temperature reaches 145°F or fish flakes easily.
3. Burning during broil: Top can brown too fast.
Broil less than 2 minutes and keep oven door open slightly.
4. Watery stuffing: Ice crystals in seafood introduce moisture.
Pat dry shrimp and crab before mixing.
Serving and Pairing Suggestions
Serve on a plate with lemon wedges or fresh parsley.
Pair with a crisp green salad, steamed asparagus, or rice pilaf.
Offer chilled white wine, sparkling water with lemon, or iced tea.
Family-style works well for casual dinners; individual plates impress guests.
Storage and Reheating Tips
Refrigerate: Store leftover salmon in airtight container for up to 2 days.
Reheat (Oven): Warm at 350°F for 8–10 minutes to retain texture.
Microwave: Quick, but may dry out fish—cover with damp paper towel and heat in 30-sec intervals.
Freezing: Not recommended—seafood and cream cheese texture change upon freezing.
FAQs
1. Can I use frozen shrimp or crab?
Yes—thaw fully and pat dry before mixing to avoid sogginess.
2. Can I skip the cheese?
You can, but creaminess will be reduced; add extra mayo or a touch of sour cream instead.
3. Can I use skin-on salmon?
Yes—just place skin-side down on foil-lined baking sheet and bake as directed.
4. Is Old Bay essential?
It adds classic flavor, but Italian seasoning or Cajun spice works well too.
5. Can I prepare this ahead?
Yes—make filling a day ahead and refrigerate; assemble and bake just before serving.
Tips & Tricks
Pat salmon dry before filling to help stuffing stay inside.
Let the filling rest at room temperature for 10 minutes—easier to spread.
Add a pinch of smoked paprika for a deeper flavor.
Use parchment-lined foil for easier cleanup.
Serve warm—not piping hot—to preserve moisture and texture.
Recipe Variations
1. Spicy Cajun Seafood Salmon
Add ½ tsp Cajun seasoning and a dash of hot sauce to the filling.
Use pepper jack instead of mozzarella.
Bake same way, but skip broiling to avoid burning spices.
2. Spinach-Feta Seafood Stuffed Salmon
Mix ½ cup baby spinach and 2 tbsp crumbled feta into the filling.
Replace Dijon with a squeeze of honey mustard.
Bake and broil same as base recipe.
3. Lemon-Herb Salmon Florentine
Add 1 tbsp chopped dill and parsley, zest of half a lemon.
Omit Old Bay; use Italian seasoning instead.
Replace mozzarella with Swiss cheese.
Final Thoughts
As I plated the salmon that evening, sunlight pooled on the tablecloth and the house smelled of sea breeze and buttered fish. My husband took the first bite, closed his eyes, and said, “This feels like summer.” That made me smile, I aim to bring a sense of comfort and warmth back into dishes, especially with seafood.
This recipe is simple, gentle, and a touch luxurious without being fussy. I hope it becomes one of those dishes you make when you want to treat yourself or someone special because food, like memories, nourishes in more ways than one.
Crab And Shrimp Stuffed Salmon
Print ThisIngredients
- 4 salmon fillets (6 oz each, skinless)
- ½ cup cooked shrimp, chopped
- ½ cup lump crab meat
- ¼ cup cream cheese, softened
- ¼ cup shredded mozzarella
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- ¼ tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp lemon juice
- 1 tbsp chopped parsley (optional)
- Olive oil for brushing
Instructions
Step 1: Preheat and Prep
Preheat oven to 375°F. Line a baking sheet with foil and grease lightly.
Step 2: Make the Filling
Mix shrimp, crab, cream cheese, mozzarella, mayo, Dijon, Old Bay, garlic powder, salt, pepper, lemon juice, and parsley in a bowl until smooth.
Step 3: Cut Salmon Pockets
Slice a pocket into each fillet without cutting all the way through.
Step 4: Stuff the Salmon
Fill each pocket generously with the seafood mixture.
Step 5: Bake
Place fillets on the sheet, brush tops with olive oil, and bake for 18–20 minutes until salmon flakes easily.
Step 6: Broil (Optional)
Broil 1–2 minutes for a golden top, watching carefully.
Step 7: Serve
Plate and garnish with lemon or parsley. Serve warm with salad.
