Crab Stuffed Salmon

This Crab Stuffed Salmon is a restaurant-quality dish I love making at home. The rich, flaky salmon pairs perfectly with a creamy, flavorful crab filling that’s full of herbs, garlic, and just the right touch of spice. It’s elegant enough for a dinner party but easy enough for a weeknight meal.

Why You’ll Love This Recipe

I love how this recipe combines the delicate flavor of salmon with a luxurious crab stuffing that feels indulgent without being complicated. The cream cheese makes the filling creamy, while the bell peppers and garlic add freshness and depth. A sprinkle of Old Bay seasoning brings that classic seafood flavor I can’t resist. This dish bakes beautifully and always looks impressive when served.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 salmon fillets, each fillet should weigh about 5 to 6 ounces
salt and fresh ground black pepper, to taste
8 ounces crab meat, drained well and finely chopped
4 ounces cream cheese, softened
¼ cup diced bell peppers, (red, green, or yellow peppers)
4 cloves garlic, minced
1 whole egg, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon old bay seasoning
2 tablespoons panko bread crumbs
cooking spray, for topping
chopped fresh parsley, for garnish

Directions

1. I preheat my oven to 400°F (200°C) and lightly grease a baking dish with cooking spray.
2. I pat the salmon fillets dry with paper towels, then season both sides with salt and pepper.
3. Using a sharp knife, I carefully slice a slit in the center of each fillet to create a pocket for the stuffing.
4. In a mixing bowl, I combine the crab meat, cream cheese, diced bell peppers, minced garlic, beaten egg, parsley, Old Bay seasoning, and panko bread crumbs. I mix until well combined and creamy.
5. I spoon the crab mixture evenly into each salmon pocket, pressing gently to secure the filling.
6. I place the stuffed salmon fillets in the prepared baking dish and lightly spray the tops with cooking spray for a golden finish.
7. I bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Before serving, I garnish with extra chopped parsley for a fresh pop of color.

Servings and Timing

This recipe serves 4 people. The total time is about 35 minutes, including 15 minutes of prep and 20 minutes of baking.

Variations

Sometimes I mix in a little shredded Parmesan cheese for extra flavor or add a touch of hot sauce to the crab mixture for some heat. If I want a lighter version, I use Greek yogurt instead of cream cheese. For an elegant presentation, I might drizzle a lemon butter sauce over the top before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I place the salmon in a 350°F (175°C) oven for about 10 minutes or until warmed through. I avoid microwaving to keep the fish from drying out.

FAQs

Can I use canned crab meat?

Yes, I can use canned crab meat as long as it’s drained well and checked for any shells.

What kind of salmon works best?

I prefer fresh, skin-on fillets because they hold their shape and moisture better when baked.

Can I make the stuffing ahead of time?

Yes, I often prepare the crab filling up to a day in advance and store it covered in the refrigerator.

How do I know when the salmon is cooked?

I check that the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I grill the stuffed salmon instead of baking?

Yes, but I wrap each fillet in foil before grilling to keep the filling from spilling out.

What can I serve with crab stuffed salmon?

I like to serve it with roasted asparagus, mashed potatoes, or a light lemon rice.

Can I substitute the cream cheese?

Greek yogurt or ricotta cheese can work as a lighter alternative to cream cheese.

How do I keep the filling from leaking out?

I make sure not to overfill the salmon pockets and press the edges gently to close them before baking.

Can I use imitation crab meat?

Yes, imitation crab can be used if fresh crab isn’t available, though the flavor will be slightly different.

Is it okay to freeze crab stuffed salmon?

I prefer not to freeze it after baking because the texture changes, but I can freeze the unbaked stuffed fillets for up to one month.

Conclusion

I love how this Crab Stuffed Salmon combines the best of land and sea in one delicious bite. The creamy crab filling turns simple salmon into a gourmet meal that always impresses. Whether I’m cooking for guests or treating myself to something special, this dish is a reliable favorite that delivers restaurant-quality flavor every time.

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