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Close-up of Crab and Shrimp Stuffed Salmon fillets with creamy topping and lemon garnish.

Crab and Shrimp Stuffed Salmon

A gourmet Mediterranean centerpiece featuring thick, wild-caught salmon fillets mounded with a decadent mixture of lump crab, tender chopped shrimp, and fresh garden herbs. This high-protein dish offers the "rich taste" of a coastal bistro with a "healthier profile" aligned with Mediterranean diet principles.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Middle Eastern
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 Salmon fillets 6 oz each
  • 1 cup Lump crab meat
  • ¾ cup Chopped cooked shrimp
  • 4 oz Cream cheese softened
  • 2 tbsp Mayonnaise or Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice + zest
  • 2 cloves Garlic minced
  • 1 tbsp Fresh parsley chopped
  • 1 tbsp Fresh dill chopped
  • ½ tsp Old Bay seasoning
  • Salt & pepper to taste
  • 1 tbsp Olive oil

Method
 

  1. Preheat & Prep: Preheat oven to 375°F. Pat salmon dry and season with salt, pepper, and olive oil.
  2. Make Filling: Mix crab, shrimp, cream cheese, mayo, mustard, garlic, lemon, and herbs in a bowl.
  3. Stuff: Butterfly salmon fillets and stuff with the mixture, or mound it on top.
  4. Bake: Place on parchment paper and bake for 20–25 minutes.
  5. Serve: Garnish with extra lemon and fresh parsley.

Notes

    • Temperature Tip: To ensure the salmon is perfectly flaky, pull it from the oven when it reaches an internal temperature of 54°C (130°F). The carry-over heat will allow the temperature to rise to the ideal 57°C (135°F) while the fish rests.
    • Prep Tip: Always pat the salmon fillets completely dry with a paper towel before seasoning. This ensures that the olive oil and spices adhere properly to the fish.