SalmonThis gourmet crab and shrimp stuffed salmon recipe will save you the trip and the money to a swanky, 5-star restaurant. This seafood medley is as easy as it is indulgent and will satiate any epicurean craving. 

The recipe is a fusion in both flavor and theme. Brown sugar and honey combine with garlic and cilantro notes, distinctly but coherently blending both sweet and savory notes to effortlessly create rich and decadent flavors. Further Italian blended cheeses and dressing couple with teriyaki sauce and panko crumbs, fusing both Italian and Japanese food palettes.

I love brown sugar in traditionally savory dishes, as it adds depth to the overall flavor of the meal. Teriyaki sauce has become a go-to for my brown sugar based dishes as the flavor pairs perfectly with sweet notes. I added panko crumbs to the top of this dish to add a crisp texture to the melt-melt-in-your-mouth quality of the rest of the stuffing and filets. 


I made this dish for Valentine’s Day, accompanied by fettucine and spinach in a light white wine garlic sauce. This salmon is the perfect centerpiece for a romantic evening at home with a significant other or for when you just want to indulge your appetite with a gourmet meal.

Try it with a side of greens or pasta (or both) and a glass of white wine.



Crab and Shrimp Stuffed Salmon

Crab and Shrimp Stuffed Salmon
Serves 2
An indulgent salmon recipe worthy of a 5 star restaurant!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
For the Marinade
  1. 1 tbsp Honey
  2. 1/4 cup Brown Sugar
  3. 1 tbsp Creamy Italian Dressing
  4. 1 tbsp Teriyaki
For the Salmon
  1. 2 Salmon Filets
  2. 1 tbsp garlic (Minced)
  3. 2 tsp thyme
  4. 1/2 tsp garlic powder
  5. 1/2 tsp onion powder
  6. 1/2 tsp sage
  7. Pinch of salt
  8. Pinch of pepper
For the Stuffing
  1. 8 oz Lump Crab
  2. 20 Shrimp (halved, deveined, tail off)
  3. 1/2 c Italian Blend Shredded Cheese (I just used the pre-shredded bags of shredded cheese that you can find in most supermarkets. If you're more authentic than I am, shred up some mozzarella, provalone and/or Romano.)
  4. 1/4 cup Cilantro
  5. 1 tbsp garlic (Minced)
  6. 2 tsp thyme
  7. 1/2 tsp garlic powder
  8. 1/2 tsp onion powder
  9. 1/2 tsp sage
  10. Pinch of salt
  11. Pinch of pepper
For Topping
  1. Panko Crumbs (to preference)
  1. Preheat oven to 375°
  2. Mix the garlic, honey, brown sugar, Italian dressing and teriyaki.
  3. Slice filets of salmon down middle of filet without cutting all the way through the fish. Place the filets In a container and add half of the honey and brown sugar mixture to marinate the salmon.
  4. Cut shrimp in half and, in a bowl, combine with lump crab. Pour rest of garlic and brown sugar marinade into the bowl. Toss to ensure the marinade is equally distributed.
  5. In the shrimp and crab bowl, add the thyme, garlic powder, onion powder, sage, salt and pepper. Evenly distribute spices throughout.
  6. Add cheese and cilantro to the shrimp and crab mixture.
  7. Remove salmon filets from the container and place on baking sheet. Sprinkle the thyme, garlic powder, onion powder, sage, salt and pepper on top.
  8. Stuff each filet with your shrimp and crab mixture in the slit you created in step 3. Sprinkle top with panko crumbs. (You can stuff it according to your preference. You will probably have some left over. I added my leftover shrimp and crab to the pasta I'd made as a side.)
  9. Place salmon in oven for 20-25 minutes.
  10. Enjoy!
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