This delicious crab stuffed salmon is a real treat! The flaky salmon fillet is filled with a creamy crab mix, making each bite feel fancy and special. Enjoy it with a squeeze of lemon for a fresh touch!
I love how quick this dish is to whip up, yet it feels gourmet. Perfect for impressing friends or just a cozy dinner at home! Who doesn’t love a meal that looks beautiful and tastes even better? 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here. If you can’t find salmon, try using trout or another firm fish like halibut.
Crab Meat: I love using lump crab meat for its big pieces and sweet flavor. You could substitute it with imitation crab or cooked shrimp if needed, but the flavor will differ a bit.
Cream Cheese: Cream cheese gives that rich texture. If you want a lighter version, you could use Greek yogurt or cottage cheese instead, though it will change the taste slightly.
Parmesan Cheese: Grated Parmesan adds saltiness. For a stronger flavor, consider Pecorino Romano. Nutritional yeast can be a great dairy-free option if you’re keeping it plant-based!
Old Bay Seasoning: This classic seasoning adds a nice touch! If you don’t have it, any seafood blend will work fine. You can even mix garlic powder, paprika, and thyme if you’d like to make your blend.
How Can I Stuff Salmon Fillets Without Making a Mess?
Stuffing salmon fillets can seem tricky, but it’s quite simple with a few careful steps.
- Use a sharp knife and slice horizontally in the thickest part of the fillet, making sure not to cut through completely.
- Fill the pocket gently; don’t overstuff, or it might spill out during cooking.
- Press the filling lightly to secure it within. You can use toothpicks to hold the pocket together if needed.
This method keeps the filling inside while baking, giving you a beautifully stuffed piece of salmon!
Melt-in-your-mouth Crab Stuffed Salmon
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (6 oz each), skin removed
For The Crab Filling:
- 1 cup cooked lump crab meat (fresh or canned)
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese (plus extra for topping)
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley (plus extra for garnish)
- 1/2 tsp Old Bay seasoning or seafood seasoning
- 1/4 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1 cup fresh spinach leaves, roughly chopped (optional)
For Cooking:
- Olive oil or butter, for cooking salmon
- Lemon wedges, for serving
How Much Time Will You Need?
This dish takes about 15 minutes of prep time and roughly 20 minutes of cooking time, making it a quick and impressive meal. You’ll have a total of approximately 35 minutes from start to finish!
Step-by-Step Instructions:
1. Prep Your Oven:
Start your culinary adventure by preheating your oven to 375°F (190°C). This will ensure your salmon bakes perfectly once we get to that step.
2. Create the Crab Filling:
In a medium bowl, mix together your softened cream cheese, mayonnaise, Parmesan cheese, Dijon mustard, minced garlic, fresh lemon juice, chopped parsley, Old Bay seasoning, paprika, salt, and pepper. Stir well until it’s all smooth and creamy.
3. Fold in the Crab and Spinach:
Carefully gently fold in the cooked crab meat and chopped spinach (if you’re using it) into your creamy mixture. Be gentle so you don’t break up the crab chunks too much—lumpy crab is the best kind!
4. Prepare the Salmon:
Now it’s time for the salmon! Using a sharp knife, carefully create a pocket in each salmon fillet by slicing horizontally through the thickest part of the fish. Just be sure not to cut all the way through—this will hold your filling nicely!
5. Stuff the Salmon:
Using a spoon, stuff each salmon fillet with the crab mixture. Press lightly to fill the pocket, but don’t overstuff it. We want it to stay together while cooking!
6. Sear the Salmon:
Heat a skillet over medium heat and add a little olive oil or butter. Carefully place the stuffed salmon fillets into the skillet. Sear them for about 2-3 minutes on each side until they’re golden brown. This gives them a nice crust!
7. Bake the Salmon:
Transfer your beautifully seared salmon fillets to a baking dish. If you have leftover crab mixture, spread it on top of each fillet, and sprinkle some extra Parmesan cheese for good measure. Bake in the preheated oven for 10-12 minutes, or until the salmon is cooked through and the topping is golden and bubbly.
8. Final Touches:
Once it’s out of the oven, let the salmon rest for a few minutes before serving. This allows the juices to settle and makes each bite even tastier!
9. Serve and Enjoy:
Garnish with extra chopped parsley and serve alongside lemon wedges. This melt-in-your-mouth crab stuffed salmon is perfect with roasted potatoes and sautéed greens for a delightful meal!
Enjoy your culinary creation! It’s sure to impress anyone at your dinner table! 😊
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the refrigerator overnight before preparing the dish. Pat it dry with paper towels to remove excess moisture for a better sear.
What Can I Substitute for Crab Meat?
If you don’t have crab meat on hand, you can use cooked shrimp or even canned tuna as a substitute. For a vegetarian option, consider using artichokes or chopped mushrooms mixed with cream cheese.
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the crab filling up to a day in advance. Just keep it covered in the refrigerator. When you’re ready to cook, stuff the salmon right before searing to ensure freshness.
How Do I Know When the Salmon is Done?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Keep an eye on it to avoid overcooking, as the salmon can dry out quickly.
