When two prized seafood dishes like crab cakes and roasted salmon come together in one simple recipe, you can rest assured — the results are going to be positively irresistible. Crab Stuffed Salmon is pure seafood perfection with a bottom layer of succulent roasted salmon and a top-dressing of savory crab meat heaven!
The whole shebang is finished with a crunchy combo of panko breadcrumbs and parmesan cheese and sent off to the oven to bake until gorgeously golden. Serve this dish alongside creamy mashed potatoes and green beans almondine for one seriously unforgettable meal.
Stuffed Salmon may look fancy, but luckily for us, it’s deceptively easy. This restaurant-quality dinner only takes about 30 minutes to make, start to finish!
Use this recipe to impress your guests at a fancy dinner party or simply turn any weeknight into a special occasion! There’s no bad time to serve this fish.
Love salmon? Bookmark our easy, baked Lemon Garlic Salmon for next time!
HOW TO MAKE CRAB STUFFED SALMON
- Season the Salmon – Pat the salmon dry with a paper towel to remove any excess moisture and season it with salt and pepper. Then, place it on a baking sheet lined with either parchment paper or nonstick foil.
- Make the Crab Stuffing – Add the crab meat, half of the parmesan, plain breadcrumbs, mayonnaise, sliced green onions, a slightly beaten egg, diced pimiento peppers, chopped parsley, Old Bay Seasoning, and both the juice and zest of a lemon to a medium-sized mixing bowl. Gently stir and fold all of the ingredients together until they’re well-combined.
- “Stuff” the Salmon – Add generous spoonfuls of the stuffing on top of each salmon filet and pat it into an even layer, about a 3/4″-thick.
- Top It Off – Combine panko breadcrumbs and the rest of the parmesan cheese in a small bowl and sprinkle on top of the salmon filets. Then, finish it off with a drizzle of olive oil.
- Bake – Bake for about 16 minutes at 400°F, until the salmon is cooked to your liking and the panko topping is golden brown.
SKIN ON OR OFF?
Whether or not you enjoy eating (or seeing) salmon skin, I suggest baking your salmon with the skin on, that way you don’t lose any meat in the removal process.
HOW TO REMOVE THE SALMON SKIN
If you’d like to serve your Crab Stuffed Salmon without the skin, you can do it after the salmon finishes cooking in the oven. The skin should peel right off, but be careful, you don’t want to accidentally knock any of that delicious filling off!
The best way to remove the skin is to wait until the pan is cool enough to handle, and then gently slide a thin, wide spatula between the flesh and the skin. Use the spatula to wiggle the filet free while simultaneously holding the skin in place.
HOW LONG TO COOK CRAB STUFFED SALMON
Your Crab Stuffed Salmon should be finished cooking right around the 16 minute-mark at 400°F.
However, there are a few factors that could throw off your cook time. If your oven cooks hot or your salmon filets are on the thin side, you’ll want to check them for doneness prior to the 16-minute mark!
HOW TO TELL WHEN SALMON IS DONE
Cooked salmon is safe to eat once it has reached an internal temperature of 125°F. This temperature is best gauged by using an instant-read thermometer placed in the centermost point of the filet.
WHAT YOU’LL NEED
The ingredient list may appear daunting, but do not let it scare you off! Rest assured, this Crab Stuffed Salmon recipe requires minimal effort in the way of prep work and chopping. The crab stuffing comes together with a simple stir and all you need for the salmon itself is a pinch of salt and pepper!
- Lump Crab Meat
- Parmesan Cheese
- Plain Breadcrumbs
- Sliced Green Onions
- Diced Pimientos
- Chopped Parsley
- Old Bay Seasoning
- Lemon (Juice and Zest)
- Panko Breadcrumbs
- Olive Oil
HOW TO PICK YOUR SALMON
This recipe calls for individually portioned salmon, but if you can’t find them, you can purchase a 1-to-1 1/2 pound salmon filet and portion it yourself. The ideal thickness for your filets is 1-to-1 1/2″ thick, measured at the centermost part of the salmon.
FARM-RAISED OR WILD-CAUGHT
You can purchase farm-raised or wild-caught salmon. Wild-caught salmon will have a meatier texture, and it is our go-to pick when it comes to seafood of any kind.
FRESH OR FROZEN
As far as fresh vs. frozen salmon, take your pick. Contrary to what many believe, fish filets found on the frozen aisle are typically fresher than those sitting behind the seafood counter. This is because the fish in the seafood counters was also previously frozen (unless labeled otherwise).
One thing you do want to watch for is you are buying frozen salmon filets is how thick those filets are. Again, for this recipe, it is best to use salmon filets that are at least 1″-thick.
ABOUT THE CRAB
Canned crab meat comes in all different grades. For best results, purchase crab meat from the refrigerated section of your grocery store.
The higher quality the crab, the better it will taste. Jumbo lump or lump crab meat is best for topping off your Crab Stuffed Salmon.
WHAT TO SERVE WITH CRAB STUFFED SALMON
There are lots of options when it comes to side dishes for serving alongside your Crab Stuffed Salmon. You could take a simple yet elegant approach with these Lyonnaise Potatoes and a side salad…or serve it up with a bit more of a Southern flare.
Since this recipe was largely inspired by the Creole foodie scene in New Orleans, I find the Southern recipe approach entirely appropriate. Here are a few of my faves:
CAN I MAKE THIS IN ADVANCE?
Crab Stuffed Salmon can be made hours in advance the day you intend to serve it. If you’d like to make it ahead, just prepare the recipe as directed, then cover with plastic wrap and keep refrigerated until you are ready to bake it.
Be sure to remove the plastic wrap before baking and you may find you’ll need to add an extra minute or two to the total cook time if the salmon is going straight from the refrigerator to the oven.
HOW TO STORE CRAB STUFFED SALMON
You can store leftover Crab Stuffed Salmon refrigerated in an airtight container for up to two days.
5 MORE SEAFOOD RECIPES YOU’LL LOVE
- Hot Crab Dip with Cream Cheese
- Smoked Salmon Spread
- Crawfish Etouffee
- Shrimp with Tomatoes and Capers
- Seared Scallops with Balsamic-Orange Sauce
Crab Stuffed Salmon with succulent salmon on bottom and a savory crab cake stuffing on top! It’s finished with a crunchy panko-parmesan coating and ready in just 30 minutes, start to finish!
- 4 (about 5-ounces each ) single-serving salmon fillets, skin on and about 1-to-1 1/2" at the thickest part
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces lump crab meat
- 2/3 cup grated parmesan, separated
- 1/3 cup plain breadcrumbs
- 1/3 cup mayonnaise
- 1/3 cup green onions, sliced
- 1 large egg, slightly beaten
- 2 tablespoons diced pimientos, drained
- 2 tablespoons chopped parsley
- 1 teaspoon Old Bay Seasoning
- Zest and juice of a lemon
- 1/3 cup panko breadcrumbs
- 1 to 2 tablespoons of olive oil
Preheat the oven to 400°F and have ready a rimmed baking sheet lined with either parchment paper or aluminum foil.
Pat the salmon dry with a paper towel and sprinkle the fillets evenly with salt and pepper. Transfer to the baking sheet and set aside.
In a medium-sized mixing bowl, combine the crab, 1/3 cup of the parmesan cheese, the plain breadcrumbs, mayonnaise, green onions, beaten egg, pimiento peppers, chopped parsley, Old Bay seasoning, lemon zest and juice. Gently, fold the mixture together until well combined.
Add 2 to 3 generous spoonfuls of the crab mixture to the top of the salmon fillets, and gently pat it into place. It should be about 3/4" thick from the surface of the fish.
In a small bowl, combine the remaining 1/3 cup of parmesan and panko breadcrumbs. Sprinkle the mixture on top of the crab stuffing and drizzle evenly with oil.
Bake for about 16 minutes, or until the salmon is cooked to your liking. Serve skin-on or off, and enjoy!