Stuffed Salmon

The key to really good salmon is cooking it just perfectly. Not too well done, but not raw.. unless you are making sushi. The key to taking salmon to the next level is stuffing it with shrimp and crab! That’s just what I’ve done here. I took my crab cake recipe, added jumbo shrimp and stuffed it inside this deliciously tender salmon.

I usually get my salmon from Aldi, because it’s simply the best for the price, in my opinion. You can buy it in a large slab and feed a group, or a small filet for two. Adding the shrimp and crab mixture makes it a meal that’s sure to impress.

Stuffed Salmon

Salmon stuffed with the perfect shrimp and crab mixture. This filling can also be pan fried and served as crab cakes!
5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 400 kcal


  • Large Bowl
  • Measuring Cups
  • Spatula
  • Measuring Spoons
  • Baking Pan
  • Thin spatula, I use a fish spatula, but any spatula will do


  • 1.5 lbs salmon 4, 6 oz filets
  • 1/2 lb lump crab can also use imitation crab
  • 1/2 lb jumbo shrimp peeled and de-veined
  • 1 tbsp mayonnaise
  • 1 tbsp cream cheese
  • 2 tsp grain mustard yellow or brown mustard is fine too
  • 1/2 tbsp Old Bay seasoning
  • 1 tbsp Worcestershire sauce
  • 1/2 lemon, juiced
  • 1 egg
  • 1 green onion chopped
  • 1/4 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • pinch of paprika
  • pinch or oregano
  • salt and pepper to taste


  • Pre-heat oven to 375 degrees. Cut salmon into about 6 ounce filets. I usually buy a large slab and cut it into as many portions as I need. Leaving the skin on, place on parchment paper and cut a slice down the center the long way. This is where you will put the stuffing. The salmon stays together nicely when you leave the skin on, and the skin comes off easily once it's cooked.
    Shrimp and crab mixture. Chop crab and shrimp into chunks. I use cooked crab and raw shrimp, because I hate when my shrimp are too tough when overcooked. Mix all ingredients in a bowl until well combined. Stuff mixture into the salmon. Bake for about 20-25 minutes, depending on the thickness of the salmon. I always broil on high for the last minute or two, just so the top of the stuffing is a little crispy. It's important not to overcook salmon, to make sure it stays nice and juicy. Remember, salmon can be eaten raw, so it's better to under cook slightly than to over cook.
    Once the salmon is done, take a spatula and get between the salmon and the skin, and it will come right off. Plate when finished.
Keyword baked goods, baked salmon, crab cake, crab cakes, salmon, stuffed salmon


  1. 5 stars
    Awesome write-up. I am a normal visitor of your website and appreciate you taking the time to maintain the nice site. I will be a regular visitor for a really long time. Margette Roscoe Gerrald

  2. 5 stars
    Love this recipe! I’ve made it so many times including serving it for Christmas Eve dinner-my family thought it was one of the best things they’ve ever eaten. I’ve also used the crab and shrimp topping on top of salmon burger from Costco that were seriously lacking flavor which kept the burgers from going to waste. Will keep making this for sure!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating