I remember the soft glow of the kitchen light on a chilly evening when I first tried making a special seafood dinner for a small family gathering. The house filled with a warm, buttery scent and quiet conversation while I slid the tray into the oven. That meal became a comfort ritual, and the Crab Stuffed Salmon Recipe turned into something I reached for whenever I wanted to feel both a little fancy and comfortably at home.
Why You’ll Love It
This recipe balances indulgence and ease in a way that fits real weeknight life and small celebrations. The rich crab filling feels celebratory while the salmon stays tender and simple to prepare. It is something people notice when you set it on the table yet it does not demand hours in the kitchen. Serve it for a cozy dinner with close friends or a relaxed holiday supper with family and it will feel like an intentional treat.
Serves 4
Prep Time: 20 minutes |
Cook Time: 18 minutes |
Total Time: 38 minutes
Ingredients
- 4 salmon fillets skin on about 6 ounces each
- 8 ounces lump crab meat, picked free of shells
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1/3 cup panko breadcrumbs, divided
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 green onions, finely sliced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Old Bay seasoning or seafood seasoning
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 lemon, cut into wedges for serving
- Fresh dill or parsley sprigs for garnish
Instructions
- Preheat your oven to 400 F and line a baking sheet with parchment paper or lightly oil it.
- Pat the salmon fillets dry with paper towels. Use a small sharp knife to make a pocket in each fillet by slicing horizontally through the thickest part without cutting all the way through.
- In a bowl combine crab meat, cream cheese, mayonnaise, 2 tablespoons of panko, lemon juice, Dijon, green onions, parsley, Old Bay, melted butter, and a pinch of salt and pepper. Mix gently to keep some crab lumps intact.
- Spoon an even amount of the crab mixture into each salmon pocket and press lightly so it stays in place. Sprinkle the tops with the remaining panko for a light crust and a little extra black pepper.
- Heat olive oil in a skillet over medium high heat just until shimmering. Place the stuffed fillets skin side down and sear 1 to 2 minutes to render some skin and help crisp. Transfer fillets to the prepared baking sheet.
- Bake in the preheated oven for 12 to 16 minutes depending on thickness until the salmon is opaque and flakes easily with a fork and the crab topping is lightly golden.
- Let the fillets rest 2 to 3 minutes on the baking sheet. Serve with lemon wedges and garnish with fresh dill or parsley.
Tips & Tricks
- Pat the salmon dry so the filling sticks better and the skin sears nicely.
- Keep some lump pieces of crab for texture and only gently combine the rest.
- Do not overfill the pockets or the filling will leak; a heaping tablespoon per fillet is usually enough.
- If your fillets are thick, check for doneness with a fork at the thickest part and add a few minutes if needed.
- Use room temperature cream cheese so it mixes smoothly without overworking the crab.
- If you do not want to sear, brush the skin with oil and bake directly, adding a couple minutes to the cook time.
Serving Ideas
- Weeknight dinner with a simple lemon butter sauce and steamed green beans
- Dinner party main with roasted asparagus and herbed couscous
- Holiday table option paired with buttery mashed potatoes and glazed carrots
- Light lunch plated over mixed greens with a crisp vinaigrette
- Casual entertaining sliced on a platter for guests with bread and a chilled white wine
Frequently Asked Questions
How long will the crab filling keep in the fridge
The crab filling will keep safely in the refrigerator for up to 24 hours in an airtight container. Use fresh pasteurized crab meat and discard if it smells off.
Can I use canned crab meat
Yes canned or pouch crab meat works well. Choose lump style if possible and drain any excess liquid before mixing.
How do I know when the salmon is done
The salmon is done when it is opaque through the thickest part and flakes easily with a fork. An internal temperature of 125 to 130 F yields medium doneness and tender texture.
Can I make this with frozen salmon
You can use previously frozen salmon that has been fully thawed and patted dry. Cook from thawed only for even results.
Conclusion
This crab stuffed salmon feels like a small celebration you can make on a quiet evening. It brings together buttery crab and tender salmon without too much fuss, and it stores and adapts well when life gets busy. Trust the simple steps, keep the filling tender, and enjoy the little bit of showmanship when you set these fillets on the table. Try a small change next time to make it your own and know that this recipe is gentle enough to return to whenever you want a comforting, elegant meal.
