A delicious and easy recipe for Crab & Shrimp Stuffed Salmon that is juicy, cheesy, and perfect for seafood lovers.
Author:Caroline Jones
Prep Time:20 min
Cook Time:25 min
Total Time:45 min
Yield:4 servings 1x
Category:Main Course
Method:Baking and Searing
Cuisine:Seafood
Diet:Gluten Free
Ingredients
Scale
4 thick, center-cut skinless fillets
Salt & pepper, to taste
1 tablespoon olive oil
Fresh rosemary or parsley, for garnish
1 cup cooked shrimp, chopped
1 cup lump crab meat, drained and shell-free
115 g cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 garlic cloves, minced
¼ cup finely chopped baby spinach
1 tablespoon fresh lemon juice
½ teaspoon paprika
Salt & pepper, to taste
250 g fettuccine or linguine (optional side)
1 tablespoon olive oil (optional side)
2 garlic cloves, minced (optional side)
1½ cups baby spinach (optional side)
½ cup heavy cream (optional side)
½ cup shredded mozzarella (optional side)
¼ cup Parmesan cheese (optional side)
Salt & pepper (optional side)
Instructions
In a medium bowl, mix shrimp, crab, cream cheese, mozzarella, Parmesan, garlic, spinach, lemon juice, paprika, salt, and pepper. Stir until creamy and well combined.
Use a sharp knife to cut a deep pocket into each salmon fillet. Fill each pocket generously with the seafood mixture.
Preheat oven to 375°F (190°C). Heat olive oil in a pan over medium-high heat and sear salmon for 2 minutes per side. Transfer to a baking dish and bake for 10–12 minutes, until flaky and golden on top.
For the optional cheesy pasta side, cook pasta according to package directions. In a skillet, sauté garlic in olive oil, add spinach to wilt, then pour in cream. Stir in mozzarella and Parmesan until smooth. Season and toss pasta in sauce.
Serve salmon warm, either on its own or over a bed of creamy spinach pasta. Garnish with rosemary or parsley and fresh lemon wedges.
Notes
Use light cream cheese for a softer filling.
Add a pinch of chili flakes for a subtle kick.
Perfect with a side of roasted veggies or mashed potatoes!