This crab-stuffed salmon dinner 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 salmon recipe is the stuff seafood lovers dream of having for dinner!
In a medium mixing bowl add 1 large egg, 4 oz cream cheese, 1 tablespoon mayonnaise, 1 teaspoon lemon pepper, 1 teaspoon paprika, ½ teaspoon each, salt & 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 6 oz crab meat, 2 tablespoon Panko breadcrumbs, ½ tablespoon green onion, and ½ tablespoon fresh parsley. Fold in gently till blended.
Add in the ½ cup 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/Gas Mark 4) and line a baking sheet with parchment paper.
Rinse and then use a paper towel to pat the 24 oz salmon 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/Gas Mark 4) for 15 to 18 minutes. To get a nice finish on the fillets, you can broil them for a minute or two when they are almost done.
Remove from oven and garnish with a small amount of freshly grated Parmesan cheese and parsley if desired. Serve immediately.