This crab stuffed salmon is simply divine! The flaky salmon pairs perfectly with the juicy, flavorful crab filling that melts in your mouth.
Honestly, chopping up the crab and mixing the stuffing is a breeze. When I serve this for dinner, everyone asks for seconds. It’s a dinner party favorite! 🦀✨
Key Ingredients & Substitutions
Salmon Fillets: Use skin-on salmon for added flavor and moisture. If salmon isn’t available, try other fatty fish like trout or even chicken breasts for a different take.
Crab Meat: Fresh lump crab meat is ideal for this recipe, but canned crab works in a pinch. Just make sure to drain it well. If you’re allergic or vegan, consider using a plant-based crab substitute.
Mayonnaise: Traditional mayo adds creaminess. You can swap it with Greek yogurt for a healthier option or even vegan mayo if needed. I’ve also used a little sour cream for a richer texture.
Green Ingredients: Fresh spinach is a great way to add color and nutrition. If spinach isn’t on hand, kale or even arugula could be used instead. Just make sure to chop them finely!
How Do I Ensure My Salmon is Perfectly Cooked?
Cooking salmon can be tricky, but with a few tips, you can nail it every time! First, keep an eye on the cooking time; salmon cooks fast. A good rule is about 18-22 minutes at 375°F.
- Check doneness by gently flaking the fish with a fork; it should come apart easily.
- If you’re unsure, use a meat thermometer; the internal temperature should reach 145°F.
- Let the salmon rest for a couple of minutes after baking. This helps it retain moisture!
By following these simple steps, you’ll have tender, flaky salmon paired with a delicious crab filling every time!
How to Make Melt-in-your-mouth Crab Stuffed Salmon
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (6 oz each), skin on
For the Crab Filling:
- 1 cup fresh lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 2 tbsp cream cheese, softened
- 1/4 cup finely chopped spinach (fresh or thawed & drained frozen)
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp finely chopped fresh chives (plus extra for garnish)
- Salt and black pepper to taste
For Assembly:
- Olive oil for brushing
- Lemon wedges, for serving
- Optional: roasted potatoes or asparagus for serving
How Much Time Will You Need?
This delectable dish takes about 15 minutes to prep and 22 minutes to cook, totaling around 37 minutes from start to finish. Perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C). You’ll also want to prepare your baking sheet by lining it with parchment paper or giving it a light coat of olive oil to prevent sticking.
2. Prepare the Crab Filling:
In a medium bowl, carefully mix together the crab meat, mayonnaise, cream cheese, chopped spinach, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, and chives. Season the mixture with salt and black pepper to your liking. Be gentle while mixing to keep those crab lumps intact; they’re the star of the show!
3. Get the Salmon Ready:
Pat the salmon fillets dry with a paper towel and lay them skin-side down on the prepared baking sheet. Using a sharp knife, gently slice a pocket into the side of each fillet. Be careful not to cut all the way through, just enough to create a nice cavity for the filling.
4. Stuff the Salmon:
Evenly spoon the crab mixture into the pocket of each salmon fillet. Press the filling in gently, but don’t overstuff it. You want it to hold together without spilling out!
5. Add Finishing Touches:
Lightly brush the tops of the stuffed salmon with olive oil. If you like, sprinkle some extra Parmesan or chives on top for added flavor and a nice look.
6. Bake:
Put the baking sheet in the preheated oven and bake for about 18-22 minutes. The salmon should be cooked through and will flake easily with a fork, while the crab topping should be beautifully golden brown.
7. Rest the Salmon:
Once the salmon is done, remove it from the oven and let it rest for a couple of minutes. This helps the juices redistribute and keeps it moist.
8. Serve and Enjoy:
Plate your stuffed salmon fillets with lemon wedges on the side. You can pair this dish with roasted potatoes or steamed asparagus for a complete meal. If there are any pan juices, drizzle them over the salmon for that extra burst of flavor!
Enjoy this delicious, flaky salmon stuffed with moist, flavorful crab that truly melts in your mouth! 🦀💖
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure it’s completely thawed before cooking. Thaw it overnight in the fridge or place it in a sealed plastic bag and submerge it in cold water for a quick thaw.
How Can I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free, but always double-check your ingredients such as mayonnaise and Dijon mustard to ensure they don’t contain gluten. You can also omit the Parmesan cheese or use a gluten-free alternative if desired.
Can I Prepare the Crab Filling in Advance?
Absolutely! You can make the crab filling a day in advance. Store it in an airtight container in the refrigerator. Just remember to stuff the salmon fillets right before baking to keep everything fresh!
What Should I Serve with Crab Stuffed Salmon?
This dish pairs wonderfully with roasted potatoes, asparagus, or a simple green salad. You can also serve it with a light, buttery sauce or a squeeze of fresh lemon juice for added brightness.
