Stuffed Salmon

This stuffed salmon recipe is made with crab, shrimp, mayo, parmesan, and lemon—easy, rich, and full of seafood flavor.

this Recipe

So… I didn’t plan on making stuffed salmon. Honestly, I was aiming for something far less ambitious—maybe a simple pan-seared fillet with lemon, the usual lazy Tuesday fallback. But then I spotted a can of crab in the pantry and some cooked shrimp in the back of the freezer (you know, the stuff you swore you’d use three dinners ago). Suddenly, I got this weird idea: “What if I… stuffed the salmon?”

Now, I don’t have some deep, emotional family tale about salmon. No passed-down seafood secrets here. But I do remember this one night during a beach trip when we ordered stuffed flounder, and it showed up looking like a $50 masterpiece. I wanted to recreate that. Except, well, I didn’t have flounder. Or a beach. Just me, a messy kitchen, and a couple of thick salmon fillets begging for attention.

I went for it. I didn’t measure too perfectly. I was 70% sure I over-seasoned it. But then it came out of the oven golden and bubbly, and when I took that first bite? Man. It tasted like I had my life together.

It’s creamy, a little spicy, full of texture, and somehow both indulgent and comforting. Like a seafood hug in salmon form.

Why You’ll Love This Stuffed Salmon Recipe?

This recipe isn’t trying to be fussy or gourmet. It’s just smart. You’re using salmon—rich, buttery, dependable—and then loading it with a filling that pulls from the best parts of a seafood tower.

Crab brings that soft sweetness, shrimp adds bite, and mayo ties it all together like some magical seafood glue (that sounded better in my head). There’s parmesan for that salty kick, lemon to wake everything up, and Cajun seasoning to remind you you’re alive.

And the breadcrumbs? I mean, what dish isn’t better with a crunchy topping?

What I love most is that it feels restaurant-y, but it’s not. You make it once and suddenly you are the person who makes “stuffed salmon.” That’s your thing now.

Ingredient Notes:

Let’s talk through it. Because I know half of us read recipes and still wonder if we can skip or swap something last-minute.

• Salmon fillets (2) – Go thick. Thin fillets are harder to stuff. Skin-on or skinless? I’ve done both. I vote skin-on for a little support on the bottom.

• Crab meat (6 oz) – Canned, fresh, whatever you’ve got. Just don’t go for the fake stuff unless you’re in survival mode.

• Shrimp (8 oz, small & cooked) – Chop them up a bit. Nobody wants a whole shrimp popping out mid-bite.

• Mayonnaise (¼ cup) – I know some people side-eye mayo. But here it just works. It melts into the seafood and keeps everything together.

• Parmesan (¼ cup) – Adds salt and umami. Fancy word, fancy flavor.

• Lemon juice (2 tbsp) – I do recommend fresh. But if bottled is what you’ve got, no one’s reporting you.

• Green onions (2 tbsp) – They don’t overpower, they just show up like, “Hey, I belong here.”

• Italian breadcrumbs (½ cup total) – Crunch on top, structure inside. Essential.

• Cajun seasoning – This is your flavor hero. It gives the salmon that bold, smoky personality. You can adjust for heat, of course.

How To Make Stuffed Salmon?

Step 1: Preheat your oven.
350°F. Get it going before you forget. I do it late every time and end up waiting around like a sad chef.

Step 2: Prep your fish.
Grab your salmon fillets and carefully cut a slit down the middle—not all the way through. Just a nice pocket. Now season all over (and I mean all over) with Cajun seasoning. Don’t be shy.

Step 3: Mix the filling.
Toss your crab, shrimp, mayo, parmesan, lemon juice, green onions, and ¼ cup of the breadcrumbs into a bowl. Stir gently but confidently. You want a nice, scoopable filling. If it looks too wet, throw in a pinch more breadcrumbs.

Step 4: Stuff it.
Load that mixture into each salmon pocket. You might need to press it in a bit—this is not the time to be delicate. Then sprinkle the remaining breadcrumbs on top. You’ll thank yourself later when they’re golden and crisp.

Step 5: Bake.
Into the oven they go for 30 minutes, give or take. You’ll know they’re done when the salmon flakes with a fork and your kitchen smells like seafood heaven.

Step 6: Optional glam moment.
Sprinkle on some chopped parsley if you’ve got it. Or don’t. It’ll still taste incredible.

Storage Options:

So… leftovers. If you manage to not eat both fillets in one go (been there, failed that), wrap them up tight and keep in the fridge for up to two days. Reheat gently in the oven—300°F for about 10 minutes. Microwaving’s an option, but honestly, it messes with the texture.

Freezing? I wouldn’t. That creamy filling gets weird. But prepping the stuffing in advance? Absolutely.

Variations and Substitutions:

I’m not about perfection—this recipe sure isn’t. Make it work for you.

• No shrimp? No problem. Double up on the crab, or throw in scallops if you’ve got ‘em.

• Mayo hater? Greek yogurt or cream cheese could sub in, but it’ll shift the flavor.

• Don’t want it spicy? Use lemon pepper, garlic herb, or even just salt and pepper.

• Gluten-free? Easy. Use GF breadcrumbs and double-check your Cajun seasoning.

What to Serve with Stuffed Salmon?

You don’t need much, but if you’re feeling extra:

• Garlic mashed potatoes – Rich meets rich. Match made in comfort food heaven.

• Steamed asparagus or broccolini – Bright, snappy, and not too heavy.

• Wild rice or orzo – Because something has to soak up that buttery juice.

• Glass of white wine or sparkling water with lemon – One for the vibes.

Frequently Asked Questions:

Can I make it ahead?
Yes! Mix the filling earlier, refrigerate, and stuff just before baking.

Do I need to remove the salmon skin?
Nope. I actually like it for structure. Just make sure it’s scaled if you’re eating it.

Can I grill this?
You can, but be careful. The filling is delicate. Use foil and low heat if you go that route.

So… are you about to stuff some salmon or what? If you give it a go, I really want to know how it turned out. Leave a comment, tag me, or message me and say, “Hey, I made that weird seafood pocket and it was a win.” I’ll probably be eating the leftovers straight from the fridge when I reply.

Keep the Flavor Coming – Try These:

Cincinnati Chili Recipe

Cheesy Smoked Sausage Skillet

Creamy Garlic Mushrooms And Bacon

Stuffed Salmon

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

This flavorful stuffed salmon features crab, shrimp, parmesan, breadcrumbs, and Cajun spices baked to perfection—a simple yet elegant seafood entrée.

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2 Servings

Ingredients

1x2x3x

• 2 salmon fillets approximately 6 ounces each
• 1 can 6 ounces crab meat, drained
• 1 bag 8 ounces small cooked shrimp, peeled and deveined
• ¼ cup mayonnaise
• ¼ cup shredded Parmesan cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped green onions
• ½ cup Italian-style breadcrumbs divided
• Cajun seasoning to taste
• Fresh parsley chopped (for garnish; optional)
• Nonstick cooking spray for greasing the baking sheet

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Instructions

 

Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Lightly grease a baking sheet with nonstick cooking spray and set aside.

Prepare the Salmon Fillets:

1. Using a sharp knife, cut a horizontal slit into the center of each salmon fillet to form a pocket for the stuffing. Ensure the slit is deep enough to hold the filling without cutting through the fillet entirely. Season both sides of the fillets—including the slit—with Cajun seasoning, to taste.

Prepare the Filling:

1. In a large mixing bowl, combine the crab meat, shrimp, mayonnaise, shredded Parmesan cheese, lemon juice, chopped green onions, and ¼ cup of the breadcrumbs. Stir gently until all ingredients are evenly incorporated.

Stuff the Salmon:

1. Spoon the seafood filling evenly into the pocket of each salmon fillet. Press the mixture in gently to ensure it holds together. Sprinkle the remaining ¼ cup of breadcrumbs over the top of each stuffed fillet for added texture.

Bake:

1. Transfer the stuffed salmon fillets to the prepared baking sheet. Bake in the preheated oven for 30 minutes, or until the salmon is fully cooked and flakes easily with a fork. The topping should be lightly golden.

Garnish and Serve:

1. Remove from the oven and, if desired, garnish with freshly chopped parsley before serving.

Notes

To make this stuffed salmon recipe gluten-free, simply substitute the Italian-style breadcrumbs with a certified gluten-free alternative. Additionally, verify that your Cajun seasoning and all seafood products are labeled gluten-free to avoid potential cross-contamination. Cooking and preparation times remain the same.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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