stuffed salmon with crabmeat recipe

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The Best stuffed salmon with crabmeat recipe

I started making stuffed salmon with crabmeat on a Tuesday night when I wanted dinner to feel a little nicer than our usual rotation of pasta and tacos. My oldest took one bite and asked if we could have it again the next week. Now it shows up on our table about once a month, sometimes more when crabmeat goes on sale at the grocery store near us. It looks like something you would order at a restaurant, but it takes about 15 minutes of hands-on work before it goes in the oven.

The stuffing is what sold me on this recipe. You mix crabmeat with a little mayonnaise, mustard, breadcrumbs, and seasoning, then pile it on top of the salmon fillets and bake everything together. There is no long ingredient list and nothing fussy to assemble. I make it for birthdays and anniversary dinners, but I also make it on regular weeknights when I want a real dinner without spending my whole evening in the kitchen. My husband likes it with roasted asparagus, and my kids eat theirs with rice and whatever vegetable is already in the fridge.

I also feel good about what is on the plate. Salmon gives you a solid dose of protein and omega-3 fatty acids, and crabmeat adds lean protein without a lot of extra fat. Baking the fillets instead of frying them keeps the whole thing lighter, and the stuffing uses just enough mayonnaise and breadcrumbs to hold together without turning heavy. It is one of the few dinners in my rotation that feels special enough for company and simple enough that I will actually make it after a long day of work and school pickup.

Crab-Stuffed Salmon

4.6 from 1558 votes

Salmon fillets get a pocket cut into the thickest part and filled with a buttery lump crabmeat stuffing. The fillets roast until just opaque, so the crab stays sweet and the salmon stays moist.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 580 kcal

🥘Ingredients

For the Salmon

4 (6-ounce) salmon fillets, skin on, about 1 inch thick
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

For the Crab Stuffing

8 oz lump crabmeat, drained and picked over for shell
1/3 cup panko breadcrumbs
3 tbsp mayonnaise
1 large egg, lightly beaten
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp fresh lemon juice
1/2 tsp seafood seasoning
2 tbsp finely diced celery
2 tbsp minced shallot
2 tbsp chopped fresh parsley
2 tbsp grated Parmesan cheese
2 tbsp unsalted butter, melted

For the Lemon Butter

3 tbsp unsalted butter, melted
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
1/4 tsp kosher salt

👨‍🍳Directions

1Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set it aside.
2Spread the crabmeat on a plate and pick through it with your fingers to remove any stray shell or cartilage. Pat it dry with paper towels so the stuffing does not turn soggy.
3In a medium bowl, whisk the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, seafood seasoning, and a pinch of salt until smooth. Stir in the panko, celery, shallot, parsley, and Parmesan, then fold in the crabmeat with a spatula just until combined. Stop as soon as the lumps hold together.
4Pat the salmon fillets dry. Lay each one skin side down and cut a horizontal pocket into the thickest part of the flesh, running the knife about three-quarters of the way through. Leave the sides and bottom intact so the filling stays put.
5Season the fillets inside and out with the salt and pepper, then rub the tops lightly with olive oil.
6Spoon the crab mixture into each pocket, mounding it slightly above the surface. Press gently so it holds, and wipe away any filling that spills onto the baking sheet.
7Brush the salmon and stuffing with the melted butter. Bake for 18 to 22 minutes, until the salmon is opaque at the edges and flakes when nudged with a fork. An instant-read thermometer inserted into the thickest part of the fish should read 130°F to 135°F for medium, or 145°F if you prefer it fully cooked.
8While the salmon bakes, stir together the melted butter, lemon juice, parsley, and salt for the lemon butter.
9Let the fillets rest on the baking sheet for five minutes, then transfer to plates and spoon the lemon butter over the top.

🔧Equipment

Rimmed baking sheet
Parchment paper
Small mixing bowl
Chef’s knife
Cutting board
Measuring cups and spoons
Pastry brush
Instant-read thermometer
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 580 kcal🧈Total Fat: 38g💛Saturated Fat: 9g❤️Cholesterol: 175mg🧂Sodium: 780mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 47g

📝Notes

Tips: Use fresh lump crabmeat when you can; pasteurized crab in the refrigerated case works well too, but drain it thoroughly. Do not overmix the stuffing or the crab will break down into shreds. For even cooking, choose fillets of similar thickness, and pull them from the oven a few degrees early if your fillets are thin. You can assemble the stuffed fillets up to four hours ahead and keep them covered in the refrigerator; add two to three minutes to the bake time if they go in cold. Leftovers keep in the refrigerator for up to two days and are best flaked into a salad rather than reheated whole.

Watch Video Of How Crab-Stuffed Salmon Works

Stuffed salmon with crabmeat is the recipe I reach for when I want something that feels special but doesn’t keep me in the kitchen all day, and it works just as well for a holiday dinner as it does for a Sunday with the family. Everyone at the table gets their own filled fillet, so there is nothing to carve and no arguing over portions. If you are feeding a crowd and want a dish that looks impressive and still comes together without stress, this is the one I would pick.

❓ Frequently Asked Questions About Crab-Stuffed Salmon

1. Can I use frozen salmon for this stuffed salmon with crabmeat recipe?

Yes. Thaw frozen salmon completely in the refrigerator overnight, then pat it dry before stuffing. Dry salmon helps the crabmeat filling stay in place and prevents excess moisture during baking. Fresh salmon works too, but frozen is fine as long as it is fully thawed.

2. How do I keep the crabmeat stuffing from falling out?

Cut a pocket into the side of each salmon fillet rather than slicing all the way through, and pack the stuffing in gently without overfilling. You can secure the opening with a toothpick or tie kitchen twine around the fillet. Place the salmon seam-side up on a lined baking sheet so the filling stays contained as it cooks.

3. How can I tell when stuffed salmon is fully cooked?

The salmon should look opaque at the center and flake easily with a fork. The crabmeat filling should be hot throughout. If you use a thermometer, insert it into the thickest part of the salmon and aim for 145°F. Let the fillets rest for a few minutes before serving so the filling sets.

4. Can I prepare stuffed salmon ahead of time?

You can assemble the stuffed fillets up to a few hours ahead and keep them covered in the refrigerator. Add the crabmeat filling shortly before baking for the best texture, since the stuffing can become watery if it sits too long. If you assemble ahead, remove the salmon from the fridge about 15 minutes before cooking so it bakes evenly.

5. What should I serve with stuffed salmon with crabmeat?

Serve it with simple sides that won’t compete with the rich filling. Steamed asparagus, roasted broccoli, green beans, or a crisp green salad work well. For something heartier, add rice, couscous, or crusty bread to soak up the juices.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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