Crab and Shrimp Stuffed Salmon
A rich, coastal-inspired dish featuring butterflied salmon stuffed with a creamy crab-and-herb mixture, topped with garlic-kissed shrimp and zesty lemon herb butter. Decadent, easy to make, and perfect for seafood lovers.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings (2 salmon portions per serving)
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
1 large butterflied salmon fillet (6–8 oz)
8 oz cream cheese, softened
1/3 cup mayonnaise
1/4 cup finely chopped fresh herbs (parsley, dill, chives)
2 tbsp Dijon mustard
1 cup flaked crab meat
6 oz shrimp, peeled and deveined
4 garlic cloves, minced
4 tbsp unsalted butter
Zest of 1 lemon
Juice of 1 lemon
Salt and black pepper to taste
1 tbsp Worcestershire sauce (non-alcoholic alternative)
Optional: lemon slices for garnish
Instructions
Preheat oven to 375°F (190°C)
Place salmon fillet on a parchment-lined baking sheet, skin side down
In a bowl, combine cream cheese, mayonnaise, herbs, Dijon mustard, and half of the crab meat. Mix until smooth
Season salmon cavity with salt, pepper, and remaining crab. Spoon the herb-mayo mixture into the salmon
Fold the salmon edge-upward to close the cavity
In a separate bowl, toss shrimp with minced garlic, lemon zest, Worcestershire sauce, and 1 tbsp butter. Season with salt and pepper
Spread the shrimp mixture evenly over the salmon
Dot the remaining 3 tbsp butter, cut into small pieces, across the top
Bake for 15–20 minutes until salmon is flaky and golden
Just before serving, drizzle with fresh lemon juice
Notes
For liquid smoke or soy sauce-free seasoning, omit Worcestershire
Use light mayonnaise to reduce fat if desired
Can be assembled and chilled for 30 minutes before baking
Leftovers can be refrigerated for up to 3 days
Find it online: https://cookingwithramsay.com/crab-and-shrimp-stuffed-salmon/