Crab Stuffed Salmon

A Mouthwatering Stuffed Salmon Recipe

Do you need a super fancy dish for a special occasion? Maybe you want to impress a Valentine or treat someone for an anniversary or birthday? Well, this is a seafood dinner for any event! Stuffed salmon is pretty to look at, easy to make, lavish, and, of course, delicious!

Tender, juicy salmon fillets are the star of the show here, but they are well accomplished with the stuffing mixture. Because, you guys, the stuffing is cream cheese and crab! It’s so delicately sweet, creamy, and savory all at once, and you’ll be hooked!

Plus, crab stuffed salmon is simple to make, with very little cleanup, too! Unlike a branzino fish, which needs a thorough cleaning, here, all you have to do is mix the filling in one bowl and then bake the salmon on a parchment-lined baking sheet. Perfection in every way!

Is Eating Salmon Good for You?

Yes! Salmon is generally considered a very healthy food, thanks to the generous amount of Omega-3 fatty acids (which are powerful anti-inflammatory agents), B-vitamins, potassium, selenium, and protein! Typically, wild-caught salmon from clean waters are the most nutritious, but farmed salmon can be very good as well. (Source: Healthline)

The Ingredients You’ll Need

To make this stuffed salmon recipe, you’ll need salmon fillets, crab meat, and a few pantry basics, as well. Here’s the list! (Note: you can find the full recipe card at the bottom of this post.)

• Salmon: You’ll need four salmon fillets. Skin-on is fine. At times, I like to use sockeye salmon, too.
• Salt and Black Pepper: For seasoning the fish to enhance all the flavors.
• Crab Meat: You can use whatever crab meat you like. Drain it well, and finely chop it.
• Cream Cheese: Soften half a block of cream cheese, so that it’s easy to mix with the other stuffing ingredients.
• Bell Pepper: Just a little bit of finely diced bell pepper (red peppers, green, or yellow) will complement the flavor of the crab and cream cheese perfectly.
• Garlic: Mince or press the garlic cloves.
• Egg: Egg helps to bind the stuffing mixture together.
• Parsley: Chopped fresh parsley adds freshness to the dish, and makes a pretty garnish as well.
• Old Bay Seasoning: This classic  seasoning blend is perfectly balanced for use with seafood.
• Breadcrumbs: Bread crumbs add a little crunch to the finished dish, like in my honey mustard salmon.
• Cooking Spray: Spritzing cooking spray or oil over the stuffed fish before baking helps create a crispy top.

How to Choose Salmon Like a Pro

When you choose fresh salmon, look for fillets that have a bright, saturated color. Dull or pale fish is past its freshness. Additionally, press gently into the fillet; does the indention gradually spring back up, or does it stay?  Salmon that doesn’t spring back is old and should be avoided. (Source: BluGlacier)

Can I Use Frozen Salmon?

Definitely! I recommend that you find a frozen salmon brand that you trust, but in general, frozen seafood is as fresh, if not fresher, than most salmon behind the glass at the fish counter. Keep in mind that properly frozen salmon should be solid and free of any signs of thawing or freezer burn.

How To Make Crab Stuffed Salmon

So, how do you make this impressive main course? It’s easy! Let’s take a look at the process, step-by-step.

1. Prep the Salmon Fillets. Before you start, make sure your oven is preheating to 425˚F. Then, place your salmon filets on a parchment-lined baking sheet. Sprinkle them with salt and pepper, and then cut a ¼-inch-deep pocket into the center of each one.
2. Make the Crab Meat Stuffing. In a medium mixing bowl, combine the chopped crab meat, cream cheese, bell peppers, garlic, egg, parsley, and Old Bay seasoning. Stir until thoroughly combined. You could also add a little bit of lemon zest to the cream cheese mixture.
3. Stuff the Fillets. Generously stuff the salmon fillets with the crab meat stuffing, sprinkle with breadcrumbs, and lightly spritz the tops of the stuffed fillets with cooking spray. 
4. Bake. Place the baking sheet in the oven, and bake for 18 to 20 minutes, or until the salmon is cooked through. You’ll know it’s done when an instant-read thermometer registers at 130°F inside the fish fillets.
5. Enjoy! Serve your stuffed salmon garnished with parsley.

Scrumptious Side Dishes

This is the kind of recipe I like to cook for a special occasion, maybe Valentine’s Day or a birthday. To complement the stuffed salmon, I usually whip up a special but easy side dish with colorful, tender vegetables gently roasted in olive oil and spices. Roasted green beans with squash and tomatoes are always a winning combination!

This ultra-creamy, homemade lemon parmesan risotto is the perfect match for stuffed salmon. And, since it’s studded with asparagus, it’s a rice and veggie side in one! If you love mushrooms, grab this recipe for crab stuffed mushrooms or mushroom rice.

Everyone knows that roasted potatoes pair beautifully with fish, and these lemon garlic roasted potatoes or my Vesuvio potatoes are no exception! The delicate flavor of lemon contrasts perfectly with creamy, crab stuffed salmon.

How to Store and Reheat Your Leftovers

• Store your leftover salmon in the refrigerator, well covered, preferably in airtight containers. While salmon typically lasts a couple of days, crab stuffing will not stay fresh as long. For that reason, this dish should be reheated and served within 24 hours. I use the leftovers and make a salmon dip.
• To reheat, place the leftover portion in an ovenproof dish, and bake in a low oven (around 300°F) until heated through completely. You can use an instant-read thermometer to make sure that both the fish and stuffing are fully heated through. It should reach at least 130°F.
• While it is possible to freeze salmon for 1 to 2 months, I don’t recommend it because thawed cooked salmon tends to have a grainy texture and strong smell.

More Easy Seafood Recipes

• Baked Tilapia
• Crispy Air Fryer Fish Cakes Recipe
• Slow Cooker Shrimp and Grits
• Crockpot Salmon
• Creamy Lemon Butter Scallops
• Grilled Shrimp Kabobs