Crab and Shrimp Stuffed Salmon

stuffed salmon recipe

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Stuffed salmon is easy to prepare and doesn’t take long to cook. You can make this elaborate, fancy but tasty recipe without any fuss, and rustle up your favorite veggies to go alongside.


  • 2 x 16-ounce (2 x 450g) salmon filets
  • 8 ounces (225g) jumbo lump crab
  • 8 ounces (225g) shrimp
  • 2 tablespoons lemon juice
  • 4 ounces (110g) cream cheese
  • 4 minced garlic cloves
  • 1/4 cup (15g) chopped fresh parsley
  • 1 teaspoon Badia seasoning (optional)
  • 2 tablespoons butter
  • 2 tablespoons chopped green onions (spring onions)
  • 1 teaspoon cardamom
  • 1 tablespoon Old Bay
  • 1 teaspoon adobo seasoning
  • 2 teaspoons ground paprika
  • 1 teaspoon onion powder
  • 2 tablespoons shredded parmesan
  • 1/4 cup (55g) shredded mozzarella
  • Salt and black pepper, to taste


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Add a tablespoon of butter to a skillet and let it melt.
  3. Add the garlic and half the paprika and cook for 30 seconds.
  4. Season the shrimp with salt and pepper and add to the skillet.
  5. Cook for 3 minutes or until golden.
  6. Combine the cream cheese, parsley, lemon juice, and green onion in a bowl.
  7. Mix in the drained crab, shrimp, cheeses and all the seasonings except the Old Bay.
  8. Don’t overmix.
  9. Season the fish with salt and pepper as well as old Bay on all sides.
  10. Put about 2/3 of the stuffing on top of one filet and put the other filet on top.
  11. Add a tablespoon of butter on top and bake for 20 minutes.
  12. Add the remaining stuffing on top and broil for a few minutes.
  13. Serve garnished with fresh parsley.


  • Swap the crab and shrimp for any other cooked seafood or shellfish, or even with cooked sliced mushrooms or spinach.
  • Once the salmon flakes, it’s done. The cooking time depends how thick your filets are.
  • If you prefer you can cut into one thick filet and stuff that, rather than using two filets one on top of the other. I’ve made stuffed salmon both ways. It just depends how thick your filets are to start with.

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