Go Back

Crab Stuffed Salmon

Tender, flaky salmon fillets stuffed with a rich crab filling, creating a restaurant-quality meal that's surprisingly simple to make at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets (6 oz each), skin removed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
For the Crab Stuffing
  • 8 oz lump crab meat
  • ¼ cup breadcrumbs
  • 2 tablespoons mayonnaise
  • 1 egg, beaten
  • 2 green onions, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. In a medium bowl, gently combine the crab meat, breadcrumbs, mayonnaise, beaten egg, green onions, lemon juice, Old Bay seasoning, and parsley. Mix carefully to avoid breaking up the crab chunks.
  3. Place salmon fillets on a cutting board and pat them completely dry with paper towels. Using a sharp knife, cut a horizontal pocket into the thickest part of each fillet, being careful not to cut all the way through. The pocket should be about 3 inches long and deep enough to hold the stuffing securely.
  4. Rub the salmon fillets with olive oil, then season both sides with salt, pepper, and garlic powder. Carefully spoon the crab mixture into each pocket, dividing it evenly among the four fillets. Gently press the opening closed and place the stuffed salmon on your prepared baking sheet.
  5. Slide the pan into your preheated oven and bake for 12-15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. The crab stuffing should be golden and heated through. Let rest for 2-3 minutes before serving.

Notes

Don't overstuff the salmon pockets or the filling will spill out during cooking. Avoid overcooking - salmon continues cooking slightly after removing from the oven. Skip pre-cooking the crab mixture. Pat the salmon dry before seasoning for better flavor adhesion. Can stuff salmon up to 4 hours ahead and refrigerate. Store leftovers for up to 3 days in refrigerator. Reheat gently in 350°F oven for 8-10 minutes.