Crab & Shrimp Stuffed Salmon (Oven‑Baked, Elegant)

Crab & Shrimp Stuffed Salmon—rich, savory, and elegant enough for a special dinner.

This dish pairs flaky, oven‑baked salmon with a creamy seafood filling for a restaurant‑worthy main that’s surprisingly straightforward. The stuffing is gently bound so the crab stays in tender lumps and the shrimp adds sweet bite; a quick roast at high heat finishes the fish juicy with a lightly bronzed top.

🐟 Ingredients

For the stuffing

• 170 g (6 oz) lump crab meat (picked over for shells)
• 115 g (4 oz) small cooked shrimp, chopped
• 3 Tbsp cream cheese (softened)
• 2 Tbsp mayonnaise
• 1 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• 1 garlic clove, minced
• 1–2 Tbsp fresh parsley (or dill), chopped
• ½ tsp paprika
• Salt & pepper to taste

For the salmon

• 4 salmon fillets (about 170 g / 6 oz each), skin‑on
• 1 Tbsp olive oil or melted butter
• Lemon wedges for serving

You will also want a medium mixing bowl, a sharp knife, and a parchment‑lined baking sheet for easy cleanup.

🔪 Directions