Description

This 30-Minute Melt-In-Your-Mouth Crab Stuffed Salmon recipe combines fresh, flaky salmon fillets with a rich and creamy crab filling made from lump crab meat, cream cheese, and seasonings. Baked to perfection with a golden crust, this elegant dish is perfect for a gourmet weeknight dinner or special occasion, offering a delicious balance of seafood flavors complemented by fragrant herbs and citrus.

Ingredients

Scale

Salmon Fillets

5 salmon fillets (6 oz each, skin removed)

Crab Stuffing

8 oz fresh lump crab meat
4 oz cream cheese (room temperature)
1 large egg (lightly beaten)
1 Tbsp creme fraiche (or mayonnaise)
2 small cloves garlic (minced, about 1 Tbsp)
2 Tbsp chopped parsley
1 tsp Old Bay seasoning
1 tsp lemon zest (from 1 medium lemon)
3 Tbsp crushed Ritz crackers (about 8 crackers) or 3 Tbsp Panko breadcrumbs

Seasoning for Salmon

1 tsp Kosher salt
¼ tsp freshly ground black pepper

Garnish

Chopped parsley or thinly sliced chives
Lemon wedges for serving

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Instructions

Make the crab mixture. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. In a medium bowl, combine the cream cheese, beaten egg, creme fraiche (or mayonnaise), minced garlic, chopped parsley, Old Bay seasoning, and lemon zest. Stir thoroughly until well mixed. Gently fold in the lump crab meat and crushed Ritz crackers or Panko crumbs, making sure not to overmix. Set this mixture aside.
Prepare the salmon. Pat the salmon fillets dry with paper towels on both sides. Using a sharp paring knife, cut a long slit down the center of the top of each fillet to create a pocket, taking care not to slice all the way through—the sides should remain intact to hold the stuffing. Season all sides of each fillet generously with Kosher salt and freshly ground black pepper.
Stuff the salmon. Evenly divide the crab mixture among the salmon fillets, stuffing the filling carefully into each pocket. You should use about ⅓ to ½ cup of the crab mixture per fillet. Place the stuffed salmon fillets on the prepared baking sheet, spacing them evenly.
Bake the salmon. Place the baking sheet in the preheated oven and bake the salmon until the internal temperature reaches 120°F for medium-rare doneness, approximately 15 to 18 minutes. If desired, switch to the broil setting for the last 1-2 minutes to achieve a gorgeous golden-brown crust on top.
Garnish and serve. Sprinkle the baked salmon with additional chopped parsley or thinly sliced chives. Serve immediately with fresh lemon wedges on the side. This dish is delicious on its own or accompanied by lemon beurre blanc sauce, crispy potatoes, and seasonal vegetables.

Notes

This crab stuffed salmon recipe combines elegant, restaurant-quality flavors with simple preparation, perfect for impressing guests or a special weeknight meal.
The rich crab filling is creamy and flavorful, baking into the salmon to create a moist, tender dish with a delightful golden crust.
For best results, use fresh lump crab meat, but high-quality canned crab can be substituted if necessary.
Using Ritz crackers adds buttery flavor and crispness; alternatively, Panko breadcrumbs provide a lighter texture.
Make sure to not cut completely through the salmon fillets when making the pocket to ensure the stuffing stays inside during baking.
Internal salmon temperature of 120°F ensures medium-rare doneness; cook longer for a more well-done texture as preferred.
Serve with side dishes such as crispy roasted potatoes and seasonal vegetables for a complete meal.

Nutrition

Serving Size: 1 stuffed salmon fillet
Calories: 425 kcal
Sugar: 2 g
Sodium: 622 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0.1 g
Carbohydrates: 8 g
Fiber: 0.3 g
Protein: 46 g
Cholesterol: 173 mg