Elevate your seafood game with this elegant yet easy-to-make dish. This recipe combines buttery salmon, creamy crab stuffing, and succulent shrimp, all topped with a zesty lemon herb butter for a rich and flavorful experience.

Sautéed Salmon Stuffed with Crab & Shrimp

Why You’ll Love This Recipe

This is a seafood lover’s dream meal!

The salmon is moist and flaky.
The filling is creamy with a mix of crab, herbs, and cheese.
The shrimp adds a juicy touch, and the lemon butter ties everything together.
It’s a restaurant-quality dish that’s surprisingly simple to prepare at home.

Ingredients

For the Stuffed Salmon:

1 large salmon fillet (butterflied)
1 cup lump crab meat
4 oz cream cheese (softened)
2 tbsp mayonnaise
1 tsp Dijon mustard
1 garlic clove (minced)
2 tbsp fresh parsley (chopped)
1 tbsp fresh dill (chopped)
Salt and pepper to taste

For Cooking:

1 tbsp olive oil
2 tbsp butter
Juice of 1 lemon

For the Shrimp:

6–8 jumbo shrimp (peeled & deveined)
Optional: Paprika or Old Bay seasoning
Salt and pepper to taste

Instructions

1. Prepare the Filling

In a mixing bowl, combine crab meat, cream cheese, mayonnaise, Dijon mustard, minced garlic, parsley, dill, salt, and pepper. Mix until smooth.

2. Stuff the Salmon

Open the butterflied salmon and spread the crab filling evenly. Fold the top back over to seal.

3. Sear the Salmon

Heat olive oil in a skillet over medium-high heat. Sear the stuffed salmon for 3–4 minutes per side until golden brown.

4. Transfer to Baking Dish

Move the seared salmon to a baking dish and set aside.

5. Roast the Shrimp

Season shrimp with salt, pepper, and optional paprika or Old Bay. Roast in a preheated oven at 375°F (190°C) for 6–8 minutes until pink and cooked through.

6. Make Lemon Herb Butter

In a small saucepan, melt butter. Stir in lemon juice and a bit more fresh parsley or dill.

7. Assemble the Dish

Place the roasted shrimp over the stuffed salmon and drizzle everything with the lemon herb butter.

Serving and Timing

Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Variations

Add Veggies: Pair with asparagus, spinach, or green beans.
Spicy Option: Add red pepper flakes or hot sauce to the butter.
Gluten-Free: Naturally gluten-free—no substitutions needed.

Storage & Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Warm in the oven at 350°F (175°C) for 10 minutes, or heat gently in a skillet.

FAQs

1. Can I use frozen salmon?
Yes, just fully thaw it before use.

2. What can I substitute for crab meat?
Cooked chicken, lobster, or even mushrooms are good alternatives.

3. How do I know when shrimp is done?
Shrimp is fully cooked when it’s pink, opaque, and firm.

4. Can I make it ahead of time?
You can prep and stuff the salmon in advance, but cook it fresh for best results.

5. Can I grill the salmon instead?
Yes! Grill over medium heat for a smoky flavor.

6. Can I use another type of fish?
Yes—halibut, cod, or tilapia work well too.

7. How can I make it spicier?
Add chili flakes or hot sauce to the crab mixture or butter.

8. Can I freeze the stuffed salmon?
Yes, before cooking. Cooked leftovers don’t freeze well.

9. Can I use light cream cheese?
Yes, but it may be slightly less creamy.

10. Can I use olive oil instead of butter for the sauce?
Yes, for a lighter or dairy-free option.

Conclusion

This Sautéed Salmon Stuffed with Crab & Shrimp is a decadent dish perfect for special dinners or treating yourself. It’s rich, flavorful, and surprisingly simple to prepare. Once you try it, it’ll surely become a favorite!

Sautéed Salmon Stuffed with Crab & Shrimp

Why You’ll Love This Recipe