Crab Stuffed Salmon
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!
Servings: 4
Calories: 246kcal
Ingredients
- 4 (about 5-ounces each ) single-serving salmon fillets, skin on and about 1-to-1 ½" at the thickest part
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces lump crab meat
- ⅔ cup grated parmesan, separated
- ⅓ cup plain breadcrumbs
- ⅓ cup mayonnaise
- ⅓ 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
- ⅓ cup panko breadcrumbs
- 1 to 2 tablespoons of olive oil
Instructions
- 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, ⅓ 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 ¾" thick from the surface of the fish.
- In a small bowl, combine the remaining ⅓ 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!
Video
Nutrition
Calories: 246kcal | Carbohydrates: 14g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1281mg | Potassium: 241mg | Fiber: 1g | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 15mg | Calcium: 259mg | Iron: 2mg