Crab and Shrimp Stuffed Salmon

The Keto Crab and Shrimp Stuffed Salmon is a rich yet light dish featuring buttery baked salmon fillets filled with a creamy, savory mixture of lump crab meat, chopped shrimp, and cream cheese brightened with fresh herbs and lemon zest. Baked at 375°F until the salmon is tender and the stuffing is warm and bubbly, this recipe delivers a silky, ocean-fresh center wrapped in flaky salmon for an indulgent, restaurant-quality meal that stays low in carbs and perfectly fits a keto lifestyle.

Course Dinner, Main Course

Cuisine American, Seafood

Keyword crab and shrimp stuffed salmon, gluten free, keto dinner, keto stuffed salmon, low carb seafood

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 520kcal

Equipment

baking sheet
Parchment Paper
Mixing bowl
Cutting board
Chef's knife
measuring cups and spoons
toothpicks or kitchen twine

Ingredients

For the salmon

4 center-cut salmon fillets, skin-on, about 6 ounces each
2 tablespoons olive oil for brushing salmon
1 teaspoon fine sea salt divided between both sides of salmon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika or sweet paprika

For the crab and shrimp stuffing

8 ounces cream cheese, softened full-fat, brick style
1/4 cup mayonnaise sugar-free, full-fat
1/4 cup grated Parmesan cheese preferably freshly grated
6 ounces lump crab meat picked over for shells, well drained if canned
4 ounces raw shrimp, peeled and deveined chopped into small pieces
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 teaspoon lemon zest from about 1 lemon
1 clove garlic, minced
1/4 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes optional, for gentle heat
1/8 teaspoon fine sea salt to season the filling, or to taste

For finishing

1 tablespoon unsalted butter, melted for brushing tops before baking
2 teaspoons lemon juice freshly squeezed, for drizzling after baking
lemon wedges and extra chopped herbs for serving, optional

Instructions

Preheat the oven to 375°F and line a baking sheet with parchment paper.
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
Brush the tops and sides of the salmon fillets with olive oil, then season evenly with the salt, black pepper, and smoked paprika.
Using a sharp knife, carefully cut a slit lengthwise down the center of each fillet to create a pocket, stopping about three-quarters of the way through without cutting to the skin.
Add the softened cream cheese, mayonnaise, and grated Parmesan to a mixing bowl and stir until smooth and well combined.
Fold the lump crab meat and chopped raw shrimp into the cream cheese mixture until evenly distributed, taking care not to break up the crab too much.
Stir the parsley, dill, lemon zest, minced garlic, onion powder, red pepper flakes, and salt into the seafood mixture until the stuffing is well seasoned and cohesive.
Spoon the stuffing into the pockets in each salmon fillet, dividing it evenly and gently pressing it in so it is mounded but not spilling over excessively.
Secure the edges of each filled fillet with toothpicks or wrap gently with short lengths of kitchen twine if needed to hold the stuffing in place while baking.
Brush the tops of the stuffed salmon with melted butter and place the baking sheet on the center rack of the preheated oven.
Bake for 15 to 20 minutes, or until the salmon is just opaque and flakes easily with a fork and the stuffing is hot and slightly bubbly around the edges.
Remove the baking sheet from the oven, drizzle the stuffed salmon with lemon juice, tent loosely with foil, and let rest for 3 to 5 minutes to allow the juices to settle.
Garnish with additional chopped herbs and serve the crab and shrimp stuffed salmon hot with lemon wedges alongside low-carb vegetables of choice.

Notes

For best texture, allow the cream cheese to come fully to room temperature before mixing the stuffing so it combines smoothly without lumps. The stuffing can be prepared up to 24 hours ahead and refrigerated in an airtight container, then brought slightly toward room temperature before filling the salmon. If your salmon fillets are very thick, lean toward the longer end of the baking time or add a few extra minutes, checking frequently to avoid overcooking. Leftover stuffed salmon keeps well in the refrigerator for up to 2 days and is best reheated gently in a 275°F oven until warmed through to preserve moisture and prevent the seafood from becoming rubbery.

Nutrition