Enjoy this elegant Crab Stuffed Salmon dinner that features tasty crab meat in a creamy filling, all stuffed into tender baked salmon fillets! The salmon turns out beautifully with a crunchy Panko topping and rich, flavorful stuffing like you'd expect at a fine seafood restaurant!
This easy-to-make crab stuffed salmon is the stuff seafood lovers dream of having for dinner!
This easy salmon recipe looks and tastes likes it’s straight out of a fancy seafood restaurant! Your family and friends will think you’re spoiling them with this flaky salmon filled with delicious and creamy crab filling.
Fish lovers will truly appreciate this double dose of seafood, prepared with delightfully savory ingredients that are likely already in your cupboards. If you prep the crab stuffing in advance, you can have this super healthy meal on the table in 20 minutes!
Easy to find and fresh ingredients help make this light and elegant crab-stuffed salmon both quick and beautiful!
- Salmon Fillets – Be sure to buy the thick, center cuts of salmon, as it’s difficult to “stuff” thin pieces. Look for 4-6 ounce fillets, skinless or skin-on both work wonderfully.
- Crab meat – I like to use lump crab meat, but the less expensive claw meat works just as well.
- Cream Cheese – Choose the type that comes in a block, rather than whipped cream cheese, as it holds together best in cooking and baking.
- Egg – Adds richness and helps hold everything together for a great presentation.
- Mayonnaise - Enhances the creamy texture of the crab stuffing.
- Parmesan Cheese – This nutty, salty taste is a great complement to the crab meat.
- Panko Breadcrumbs – Provides a lighter texture and better crunch than regular breadcrumbs. However, plain breadcrumbs or seasoned breadcrumbs will also work.
- Parsley - Adds color and a depth of flavor to the richness of the stuffing. Use fresh, freeze-dried, or dried parsley.
- Green Onion – A bit milder than regular onions and adds bright color. Fresh chives would be a great substitution for the scallions.
- Lemon Pepper – Great on any seafood! Add a pinch of Old Bay seasoning if desired as well.
- Paprika – A little bit sweet and peppery, plus the deep red color is gorgeous on salmon.
- Salt & Pepper – Start with a small amount of each to heighten all of the delicious flavors in this easy recipe. Then add more to taste when serving.
💭 Tips & Recipe Notes
When choosing the best thick cuts of salmon, look for pieces that have a deep red color and only a very mild fish smell.
I'm using skinless salmon fillets for my crab stuffed salmon, simply for the ease of eating them. However, in general, skin-on salmon will stay moister and the skin is full of nutritional benefits.
Frozen salmon fillets are great for any cooking purpose!
If using frozen fillets, simply be sure to allow your package of salmon to thaw in the refrigerator overnight. The salmon should be fully thawed before stuffing and baking.
🔪 Step-by-Step Instructions
If you decide to make the crab stuffing in advance, this fancy, family favorite salmon dinner will be ready to eat in 15-20 minutes! So yummy and fresh!
- Combine wet ingredients and seasoning. Measure the following ingredients into a mixing bowl: egg, cream cheese, mayonnaise, lemon pepper, paprika, salt, and pepper. Stir or whisk until well combined.
- Fold in the crab meat. Next, add the crab, green onion, panko, and parsley. Fold these in gently until well distributed throughout the stuffing mixture.
- Stir in Parmesan and chill. Lastly, add the Parmesan cheese and stir. Cover the bowl with cling film and refrigerate to chill for about 30 minutes.
- Preheat. Before prepping your salmon, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, lightly coat with oil, or with non-stick cooking spray.
- Prepare the salmon. Rinse the salmon fillets and pat them dry using paper towels, then place them onto the prepared baking sheet.
- Slice the center of each fillet. To make room for the stuffing, use a sharp knife to make an opening down the center of each fillet, only half-way through.
- Stuff the fillets. Give the stuffing a quick stir, then spoon the crab filling into each fillet, adding extra over the top of each piece. Sprinkle a bit more paprika for color, if desired.
- Bake and broil. Bake the salmon in the oven at 350°F (175°C) for 15-18 minutes. You can place them under the broiler for a few minutes at the end, to create a crunchy finish and add a bit more color to the crisped topping.
- Garnish and serve immediately. Remove from the oven and garnish with parsley or a bit more Parmesan before serving.
This healthy, yet decadent-tasting seafood delight is beautiful on the plate and super good for you. It is rich in antioxidants, protein, and omega 3 fatty acids!
Pair it with sauteed asparagus & cherry tomatoes or garlic green beans and vermicelli rice for a complete, fresh meal that looks like it took hours to create. And remember, this crab stuffing is delicious with ANY fish!
🥡 Storing & Reheating
Any leftover salmon should be placed into an airtight container and refrigerated within one hour of cooking. Your cooked salmon can be refrigerated for up to 1-2 days.
Because of the stuffing, this salmon entree is best reheated and enjoyed within 1 day after cooking it.
Reheating this dish is very easy and best done in the oven, in the same way as you first prepared it. Preheat the oven to 275°F (135°C) and use a prepared baking sheet.
Heat the salmon for about 15 minutes or until the internal temp is at least 130°F (55°C). Serve and enjoy the last bit, but discard anything remaining (do not re-refrigerate).
Crab Stuffed Salmon
- 24 oz salmon fillets (6 skinless salmon fillets, 4 ounces each)
- 4 oz cream cheese (softened to room temperature, half of an 8-ounce block)
- 1 large egg
- 1 tablespoon mayonnaise
- 1 teaspoon lemon pepper
- 1 teaspoon paprika (plus a pinch to sprinkle on top later)
- ½ teaspoon each, salt & pepper (to taste)
- 6 oz crab meat (canned, drained of water)
- 2 tablespoon Panko breadcrumbs (or plain breadcrumbs)
- ½ tablespoon fresh parsley (finely chopped)
- ½ tablespoon green onion (finely chopped)
- ½ cup Parmesan cheese (freshly grated, plus a little extra to put on top)
- In a medium mixing bowl add egg, cream cheese, mayonnaise, lemon pepper, paprika, salt, and pepper. Whisk until well combined.4 oz cream cheese, 1 large egg, 1 tablespoon mayonnaise, 1 teaspoon paprika, ½ teaspoon each, salt & pepper, 1 teaspoon lemon pepper
- Add in the crab, panko, green onion, and parsley. Fold in gently till blended.
- Add in the Parmesan cheese, salt, and pepper then combine. Once mixed, chill your crab mixture in the refrigerator for about 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Rinse and then use a paper towel to pat the fillets dry. Place the salmon fillets onto your prepared baking sheet.24 oz salmon fillets
- With a sharp knife carefully cut down the center of each fillet making an opening into the center (careful not to cut all the way through, just about halfway).
- Using a small spoon, spoon in the mixture into the salmon fillets then add the rest on top in the center of the fillets. Sprinkle additional paprika on if desired.
- Place in the preheated oven at 350°F (175°C) for 15 to 18 minutes. To get a nice finish on the fillets you can broil them for a minute or two when almost done.
- Remove from oven and garnish with a small amount of freshly grated Parmesan cheese and parsley if desired. Serve immediately.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!