Crab Stuffed Salmon

Whether you’re planning a special occasion, a romantic Valentine’s dinner, or a birthday celebration, this crab stuffed salmon recipe is the perfect choice! It’s elegant, easy to make, and absolutely 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, stuffed salmon with crab meat is simple to make, with very little cleanup! 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!

Recipe Ingredients

To make this crab stuffed salmon recipe, you’ll need salmon fillets, crab meat, and a few pantry basics. Below is the list, along with notes on substitutions and swaps to make it your own! Please scroll down to the recipe card for full amounts and complete directions.

• 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: I used lump crab meat, but you can use whatever crabmeat 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 fresh garlic cloves. A teaspoon of garlic powder is also okay to use.
• Egg: Acts as a binder for the stuffing mixture, helping everything hold together. If you prefer, you can swap it for mayonnaise as an alternative.
• 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 recipe. Crushed crackers are a good swap.
• Cooking Spray: Spritzing cooking spray or oil over the stuffed fish before baking helps create a crispy top.

How To Cook Crab Stuffed Salmon

This salmon recipe comes together in just a few simple steps. Let’s break it down so you can make this flavorful, restaurant-quality dish at home!

• 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.
• 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.
• 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. 
• 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 to 140˚F inside the fish fillets.
• Enjoy! Serve your crab-stuffed salmon garnished with parsley and a squeeze of fresh lemon juice.

Side Dishes To Serve

This is the kind of recipe I like to cook for a special occasion, maybe Valentine’s Day or a birthday. To complement the crab stuffed salmon, I usually whip up these roasted green beans with squash and tomatoes – they are always a winning combination!

This 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!

How to Store and Reheat Your Leftovers

• Fridge: 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.
• Freeze: 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.
• Reheat: Place the leftover portion in an ovenproof dish, and reheat in a low temp oven (around 300°F) until heated through.

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