Flavorful, juicy, flaky, and absolutely delicious—this baked Salmon Stuffed With Shrimp and crab is a showstopper at any dinner party. Because it’s so simple to prepare, it’s perfect for any occasion—or even no occasion at all. Make it any day of the week!
This post may contain affiliate links. Read my disclosure policy.
It's lovely paired with potatoes, rice, or any other one of our side dishes, such as the Easy 3-ingredient Baked Potato Wedges or simply the Healthy Turmeric Oven Roasted Vegetables.
Looking for more seafood dinner ideas? Browse my collection of 20 Easy Seafood Recipes.
Jump to:
Reasons to love this Salmon Stuffed with Shrimp recipe
- It's Elegant Yet Simple: Just like this Aubergine Gnocchi and Shrimp Casserole dish, despite its gourmet presentation, this recipe is surprisingly easy to prepare!
- Bursting with Flavor: The combination of tender salmon and succulent shrimp creates a rich, savory flavor profile that’s elevated by fresh herbs and garlic.
- Healthy and Nutritious: Packed with protein, omega-3 fatty acids, and essential vitamins, this dish is a nutritious choice!
- Crowd-Pleaser: Just like these Beef and Popcorn Shrimp Tacos or these Chicken in Spaghetti Nests, this dish looks as good as it tastes, making it a hit at dinner parties, family gatherings, or any occasion where you want to impress your guests.
Ingredients
- Salmon: While any variety of salmon will work, some of the best options include Atlantic salmon, which tends to be milder and fattier, or wild-caught Pacific salmon, like Sockeye or King salmon, which have a more robust flavor and firmer texture.
- Shrimp: for this recipe, like in this Citrus Shrimp Salad or this Honey Garlic Eggplant and Shrimp recipe, you can purchase deveined, and peeled shrimp. I like to purchase the cooked salad shrimp; they are the smallest available. This way, there is no need to cut up the shrimp into smaller pieces. And, the shrimp look better in the salmon.
- Imitation Crab: Real crab is even better! Diced. The smaller the better! If you like crab recipes, you must also try this Chickpea and Crab Salad and this Simple Seafood Soup Recipe.
*** See the recipe card below for the full ingredients list and quantities
Substitutions and variations
- Salmon: If you want a different type of fish, trout or cod could work well as they have a similar texture and flavor profile. For a non-seafood version, use a butterflied chicken breast similar to this Cheesy Chicken and Mushroom Recipe and stuff it with the shrimp mixture.
- Imitation Crab Meat: Use fresh or canned crab meat for a more authentic flavor. Chopped scallops can add a sweet, buttery taste to the stuffing. You can also use them in addition to the crab meat and shrimp, as we do in this Sautéed Seafood Medley For a more luxurious twist, use lobster meat instead of imitation crab!
- Cheese: For a sharper flavor, substitute or add Parmesan cheese to the mix. You can also mix in some cream cheese, or a little bit of coconut milk for a richer, creamier stuffing.
- Make it more spicy: Add some crushed red pepper flakes or finely diced jalapeño to the stuffing for a bit of heat. Or, you can mix in a bit of Sriracha or hot sauce when cooking the shrimp.
- Add veggies: Add finely chopped spinach, kale, and/or bell peppers to the stuffing for added color and nutrients. You can also sautée onions in the stuffing mix for extra flavor.
- Add crispiness: Top the stuffed salmon with a mixture of panko breadcrumbs and Parmesan cheese, like in this Baked Ginger Chicken Drumsticks recipe, for a crispy topping. Drizzle with melted butter before baking to enhance the crust's golden color.
Preparation
STEP 1: Line a baking sheet with parchment paper and preheat the oven to 425°F (220°C).
STEP 2: Prepare salmon
Place salmon on a large cutting board. Using a sharp knife, slice the top half of the fish so that you are left with two whole fillets. Don't worry about making it perfect or even. Sprinkle both sides of the two fillets with salt, pepper, and ½ of the dried basil and set aside.
STEP 3: Prepare stuffing
In a large mixing bowl mix together the shrimp, diced imitation crab, ½ of the grated cheese, minced garlic, and dried basil seasoning.
STEP 4: Stuff the salmon
Transfer the bottom fillet onto the parchment paper-lined baking dish and top it with about ½ of the stuffing. Spread the stuffing evenly over the fish. Place the second salmon fillet on top and distribute the remaining stuffing. Sprinkle with the remaining ½ of the grated cheese.
STEP 5: Bake
Bake in the oven at 425°F (220°C) for about 20 minutes or until internal temperature reaches 145°F, measured at the thickest part of the fish. Take the fish out of the oven and allow it to cool slightly before slicing and serving.
A few helpful tips
- Removal of the skin is optional. In fact, it's better to leave the skin on; it provides more flavor. The skin is easy to remove after it's been cooked, so you can always remove it before serving.
- Season the salmon right before adding the stuffing and right before it goes in the oven. Do not allow the salmon to sit in the seasoning and draw out its moisture.
Frequently Asked Questions
Firstly, avoid placing salmon in a cold, non-preheated oven. Always preheat the oven to ensure the salmon cooks evenly and develops the right texture. Overcooking salmon is another common mistake. As it continues to cook after being removed from heat, many chefs recommend taking it out when the center is slightly underdone, aiming for an internal temperature of around 125°F (52°C) for medium-rare. As the salmon rests for a few minutes, it will reach the perfect temperature while allowing the juices to redistribute, keeping it moist. Lastly, don’t skip the seasoning step—proper seasoning is key to avoiding bland fish.
Yes, you can eat salmon skin, and many people enjoy it for its flavor and texture, especially when it's pan-seared and grilled. If the skin is soft or rubbery, it may not be as pleasant to eat. Salmon skin is also rich in omega-3 fatty acids and contains vitamins B and D, as well as minerals like selenium. So, in general, if you like the taste and texture, and you know the source of your salmon is safe, eating the skin can be a tasty and nutritious choice!
Yes, you can prepare the stuffing up to a day in advance. Store it in an airtight container in the refrigerator until you're ready to stuff the salmon.
Serving Suggestions
Serve the salmon with a light lemon butter sauce or hollandaise sauce for added richness. Try a dill and yogurt sauce, such as the one we use in this Pan Seared Salmon with Vegetables recipe. A side of potatoes and a salad will make it a full meal. Here are a few of my recipes that will go great with the fish:
- Easy 3-ingredient Baked Potato Wedges
- Oven Roasted Potato Cubes
- Sweet Potato and Zucchini Hash Browns
- Spring Vegetable and Berry Salad
Storing and reheating leftovers
Store leftovers in the refrigerator in an airtight container. It's best to store it in the coldest part of your fridge. Consume within 3 to 4 days.
Reheating: the best way to reheat the salmon is in the oven. Preheat the oven to 300 degrees Fahrenheit and place the leftover fish on a parchment-lined baking dish. Heat for approximately 12-15 minutes.
If you prefer to heat leftovers in the microwave, use a lower setting of your microwave and make sure to cover the container with a lid (don't lock the lid, just gently cover it).
The salmon can also be served chilled.
Try our other seafood recipes
If you tried this Salmon Stuffed With Shrimp recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Salmon Stuffed With Shrimp
Ingredients
For the salmon:
- 2 pounds salmon fillet
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried basil
- ¾ cup Mozzarella cheese grated
For the stuffing:
- 1 pound salad shrimp cooked
- 8 oz. imitation crab meat finely chopped
- 1 teaspoon dried basil
- ½ cup Mozzarella cheese grated
- 2 cloves garlic minced
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 425°F
- Place salmon on a large cutting board and, using a sharp chef's knife, slice the top half of the salmon, so that you are left with two whole salmon fillets (don't worry about making it perfect or even). Sprinkle both sides of the two fillets with salt, pepper, and dried basil.2 pounds salmon fillet, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon dried basil
- In a large mixing bowl combine the shrimp, diced imitation crab, ½ cup grated cheese, minced garlic, and dried basil seasoning. Stir well, and set aside.1 pound salad shrimp, 8 oz. imitation crab meat, ½ cup Mozzarella cheese, 2 cloves garlic, 1 teaspoon dried basil
- Transfer the bottom fillet onto the parchment paper-lined baking dish and top with about ½ of the stuffing. Spread the stuffing evenly over the fish. Place the second salmon fillet on top and distribute the remaining stuffing. Top with ¾ cup of grated cheese and bake in the oven at 425°F for about 22 minutes. Then, switch to broil for around 3 minutes until the cheese is lightly browned. Internal temperature of salmon should reach 145°F, measured at the thickest part of the salmon.¾ cup Mozzarella cheese
Notes
- Season the salmon right before adding the stuffing and right before it goes in the oven. Do not allow the salmon to sit in the seasoning and draw out its moisture.
- Do not reheat in the microwave. It will dry it out. It can be served chilled or reheated in the oven, in an oven-safe dish, at a low temperature of 250 - 275°F for 10-15 minutes. Make sure to cover the salmon with foil.
Comments
No Comments