I promise that this Stuffed Salmon Recipe is the fanciest but easiest recipe you’ll ever make at home. You could order this fancy dinner at a fancy restaurant, but anyone can make it at home in less than 40 minutes!
Crab stuffed salmon is a fancy and tasty dish that is surprisingly simple to make at home. You can make a fancy seafood dinner in less than an hour with just a few easy steps and parts. This article will show you how to bake salmon fillets that are soft and filled with a creamy stuffing that has crab in it.
Ingredients for Crab Stuffed Salmon
The ingredients for crab stuffed salmon are simple and likely things you already have on hand. Here’s what you’ll need:
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If you want the salmon fillets to hold the stuffing, look for ones that are thick and cut down the middle. Skinless or skin-on both work well.
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Crab meat – Fresh or canned lump crab meat works best. Use about 6 oz per 4 salmon fillets.
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Cream cheese – Softened cream cheese acts as a binder and adds richness. Use 4 oz.
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Egg – Helps bind the stuffing mixture Use 1 large egg
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Mayonnaise – Also helps bind and adds moisture. Use 1-2 tablespoons.
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Lemon – Brightens the flavor. Zest 1 lemon.
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Dijon mustard – Adds a spike of heat Use 1 teaspoon,
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Seasonings – Old Bay, paprika, oregano, salt, and pepper give great flavor.
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Panko breadcrumbs – Gives a crispy topping. Use 2-3 tablespoons.
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Parmesan – For seasoning. Grate 2 tablespoons.
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Parsley – Fresh parsley adds brightness. Chop 1 tablespoon.
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Olive oil – For drizzling. Use 1-2 teaspoons.
How to Make Crab Stuffing
Making the crab stuffing is simple. Just mix together the wet ingredients, fold in the crab meat and other additions, then chill it briefly before using.
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In a bowl, mix the cream cheese, egg, mayonnaise, lemon zest, mustard, and seasonings until smooth.
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Fold in the crab meat, panko, Parmesan, and parsley gently to keep the crab in pieces.
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Cover and chill for 30 mins to firm up.
Preparing the Stuffed Salmon
Once your stuffing is made, preparing the crab stuffed salmon takes just a few easy steps.
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Preheat oven to 350°F. Line a baking sheet with parchment or foil.
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Rinse salmon fillets and pat dry. Place on prepared baking sheet.
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Using a sharp knife, slice into the thickest part of each fillet to make a pocket, cutting about halfway through.
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Spoon crab stuffing evenly into the salmon pockets, mounding on top if needed.
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In a small bowl, mix panko, Parmesan, and seasonings. Sprinkle over the top of the crab stuffing.
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Drizzle salmon lightly with olive oil.
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Bake for 14-18 minutes until salmon is opaque throughout.
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Broil for 1-2 minutes at the end for a crispy topping, if desired.
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Garnish with parsley and serve warm.
Tips for Making Perfect Crab Stuffed Salmon
Follow these tips and tricks for crab stuffed salmon that turns out perfectly moist and delicious every time:
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Chill the stuffing first so it stays in place when baking.
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Don’t overfill the salmon or the stuffing will spill out.
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Use a light hand with drizzling olive oil to prevent sogginess.
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Bake at 350°F just until salmon is cooked through, not dried out.
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Add a pinch of Old Bay or paprika on top for flavor and color.
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Finish under the broiler for 1-2 minutes for a crispy, browned topping.
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Let salmon rest 5 minutes before serving so the filling sets up.
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Serve with fresh lemon wedges, a green veggie, and starch like rice or orzo.
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Refrigerate leftovers within 2 hours and enjoy within 3 days. Reheat gently.
FAQs
Can I prepare the stuffing ahead of time?
Yes, you can make the crab stuffing up to a day in advance. Keep it chilled until ready to use. Give it a stir before stuffing the salmon.
What kind of crab meat should I use?
Lump or jumbo lump crab is ideal, but any canned crab meat will work well. Imitation crab can also be used in a pinch.
What if I don’t have Old Bay seasoning?
If you don’t have Old Bay, use a mix of paprika, garlic powder, salt, and pepper instead. Cayenne can add heat.
Can I make this without breadcrumbs?
Yes, you can omit the breadcrumbs and it will still be delicious. The stuffing may be a bit more moist.
What sides go well with crab stuffed salmon?
Some delicious sides to serve are roasted asparagus, lemon herb rice, creamy polenta, or a fresh green salad.
Crab stuffed salmon is an elegant, restaurant-worthy meal you can feel proud to serve, even on a special occasion. The simple preparation, minimal ingredients, and fool-proof method makes this baked salmon recipe easy enough for any home cook. Follow the step-by-step instructions for tender salmon enveloping sweet crab stuffing. Enjoy this seafood delight for a special family dinner or when you want to impress guests without spending all night in the kitchen.
Home Chef Tips for making Stuffed Salmon
- It is important to remember that the salmon for this salmon stuffed with crab should be thicker pieces cut in the middle, not thinner pieces cut at the tail end.
- For this filling, I used lump crabmeat, which is what most crabcakes are made with. Claw meat and backfin, which are cheaper, are also fine to eat.
- For this stuffed salmon, I would NOT use fake crab meat. Save it for a crab rangoon pizza.
Can you freeze stuffed salmon?
Again, this crab-stuffed salmon recipe tastes best when it’s just cooked, but if you need to freeze it, I suggest wrapping the cooked salmon in plastic wrap and foil after it has cooled down. You can freeze it for up to two months this way.