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Home » Recipes » Seafood Recipes

Crab Stuffed Salmon

Published: Oct 21, 2019 · Modified: May 17, 2025 by Chef Dennis Littley

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When it comes to stuffed salmon, my crab-stuffed salmon is an over-the-top, delicious restaurant-style dish you can easily make in your home kitchen. Trust me, it takes salmon to a whole new level of deliciousness!

Baked Stuffed Salmon with green beans and potatoes


 

Since discovering Northwest Wild Caught Salmon, I’ve been having fun finding different ways to prepare and enjoy this lovely fish. I was lucky enough to pick up some nice sockeye salmon at Sam’s Club.

And it was the perfect vehicle for my crab stuffed salmon recipe.

*You will also find that many grocery stores now carry sustainably caught sockeye salmon.

Table of Contents:
  • Ingredients for Crab Stuffed Salmon
  • What type of salmon is best?
  • Can I use other cheese in the stuffing?
  • Recipe FAQ’s:
  • More Salmon Recipes You’ll Love!
  • Recipe: Crab Stuffed Salmon Recipe

Ingredients for Crab Stuffed Salmon

ingredients to make stuffed salmon in bowls on a wooden cutting board

Let’s start by gathering the ingredients needed for my Cab Stuffed Salmon recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

*If your salmon has any skin on it, use a sharp knife or paring knife to remove the skin.

What type of salmon is best?

I always try to find Pacific Salmon for my recipes, and sockeye was the choice for this delightful dish.

You can, of course, use any salmon you have available in your markets. Coho (silvers) and King (chinook) are two of my other favorites.

Atlantic salmon is more plentiful and usually less expensive, and can also be used. I prefer wild-caught fish to farmed seafood.

*Farmed salmon is much higher in fat, containing slightly more omega-3s, much more omega-6, and three times the amount of saturated fat. It also has 46% more calories, mostly from fat. Conversely, wild salmon is higher in minerals, including potassium, zinc, and iron.

Frozen salmon is always a good choice; make sure to let it fully thaw before adding the crab meat stuffing.

*These days, I buy Alaskan Salmon, shipped directly from the supplier in Alaska, and it’s always shipped frozen.   

ingredients to make crabmeat and cheese stuffing in a glass bowl with a blue rubber spatula next to it
  • Add the cream cheese, mayonnaise, beaten egg, and Old Bay seasoning to a large bowl. Mix well, but it’s okay if there are some lumps.
  • Fold the spinach, roasted red peppers, mozzarella cheese, and crab meat into the cream cheese mixture.

Chef Dennis Tip:

Pull the spinach apart or mix it into the cream cheese mixture first. It tends to clump together.

crabmeat and cheese stuffing all mixed together in a glass bowl with a blue rubber spatula
  • Mix all the ingredients together as gently as possible so you don’t break up the lumps of crab meat.

Refrigerate the mixture for 30 minutes to firm it up. If it is too loose, add some bread crumbs to help hold it together.

Can I use other cheese in the stuffing?

Yes, you can. I added shredded mozzarella because of its binding properties, but cheddar, Swiss, or your favorite cheese could be used instead of the mozzarella.

 salmon fillets seasoned with sea salt and black pepper in a glass baking dish

Season the fillets with sea salt and black pepper.

2 salmon fillets topped with crabmeat stuffing with panko bread crumbs on top
  • Add the crab meat stuffing to the top of the fillets.
  • Sprinkle panko bread crumbs (or any other bread crumbs you have on hand) over the stuffing.
    *You could also sprinkle a little Parmesan cheese for added flavor.
  • Place the salmon on a baking sheet lined with parchment paper. Place the pan on the center rack of a preheated oven and bake for 18 – 20 minutes.
baked stuffed salmon with potatoes and green beans

My creamy crab stuffed salmon is a great way to turn an ordinary night into a special occasion. It’s also the perfect dish for entertaining as it can be made up ahead of time and cooked before your guests arrive.

You may also try stuffing a whole side of salmon and roasting it for a buffet. It will look spectacular! Serve it with a squeeze of lemon juice, lemon wedges, or grated lemon zest and enjoy.

Recipe FAQ’s:

Do you bake salmon covered or uncovered?

Bake salmon, uncovered, 4 to 6 minutes per ½-inch thickness. It’s best to undercook salmon, so always check at the minimum time to ensure it’s not overcooked.

How can I make salmon taste better?

Fresh herbs are the best way to enhance salmon without overpowering it.
A coating of breadcrumbs will add a crunchy texture and flavor.
Using compound butter on salmon will help create a delicious flavor profile.
Marinating salmon will help develop rich flavors.
A glaze (like a balsamic glaze) is another easy way to add flavor to salmon.

Can I use this topping with other fish?

You sure can. This topping would work well on just about any white flaky fish, including flounder, cod, and halibut. The only fish I wouldn’t try to stuff would be tuna or swordfish.

More Salmon Recipes You’ll Love!

  • roasted salmon fillet topped with feta olive tapenade on a white plate
    Mediterranean Style Salmon Recipe – Chef Dennis
  • overhead view of marinated grilled salmon with lime slices on top sitting on a bed of wilted spinach on a white platter
    Easy Marinated Grilled Salmon
  • crispy browned Irish whiskey salmon with a lemon wedge on a white platter
    Irish Whiskey Salmon wrapped with Smoked Salmon
  • northwest, coho
    Blackened Salmon with Gorgonzola Cream Sauce

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baked stuffed salmon with potatoes and green beans

Crab Stuffed Salmon Recipe

I love recreating restaurant-style dishes in my home and sharing them with my friends. This easy to make Stuffed Salmon with Crabmeat & Cream Cheese will wow your family and friends.
4.73 from 169 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
chill stuffing 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Entree
Cuisine American
Servings 4
Calories 493 kcal

Ingredients
 
 

  • 24 ounces salmon fillets four fillets 6 ounces each, skin off
  • 8 ounces crabmeat drained well lump, claw or backfin
  • 4 ounces cream cheese softened use regular not whipped
  • 1 large egg whipped
  • 1 tablespoon mayonnaise
  • ½ cup cooked baby spinach with excess liquid squeezed out
  • 1 tablespoon roasted red peppers diced (or fresh red pepper)
  • ½ cup mozzarella cheese shredded (or your favorite cheese)
  • 1 teaspoon old bay
  • ¼ teaspoon sea salt adjust to taste
  • ⅛ teaspoon black pepper adjust to taste
  • 2 tablespoons panko bread crumbs or whatever type of bread crumb you prefer

Instructions
 

  • Preheat oven to 350 degrees
  • cook spinach in a little bit of water till fully cooked, take off the heat and allow to cool
  • When spinach is cool squeeze out all of the water from the spinach (excess water will make the stuffing loose)
  • in a mixing bowl add in the softened cream cheese, mayonnaise, egg and old bay seasoning. Whip together until well blended.
  • fold in the spinach, roasted peppers, shredded mozzarella and crab meat (make sure crab meat has been well-drained, squeezing out any excess water). Mix gently and if the mixture is too loose you may add a little bread crumb to tighten it up.
  • place salmon on a baking sheet and season with salt and pepper
  • portion stuffing out and place on top of salmon fillet, then sprinkle breadcrumbs on top.
  • pour a little water on the baking dish to help keep the salmon moist while it's cooking
  • cook salmon at 350 degrees for 18-22 minutes. salmon should be done but not overcooked
  • serve with your favorite sides

Video

Nutrition

Calories: 493kcalCarbohydrates: 6gProtein: 51gFat: 28gSaturated Fat: 10gCholesterol: 208mgSodium: 1003mgPotassium: 1047mgFiber: 1gSugar: 2gVitamin A: 1009IUVitamin C: 7mgCalcium: 170mgIron: 3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.73 from 169 votes (117 ratings without comment)

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    Recipe Rating




  1. Arialdy Cury says

    November 22, 2024 at 4:04 pm

    5 stars
    Tank you so much chef Dennis, excellent dish very good food millions of times tanks

    Reply
    • Chef Dennis Littley says

      November 23, 2024 at 8:59 am

      You are very welcome. I’m happy to hear you enjoyed the salmon!

      Reply
  2. Claire says

    August 20, 2024 at 9:43 am

    5 stars
    We have made this recipe a few times! So good using Salmon and Halibut. I followed the recipe to the T. No changes needed. Perfect recipe for a dinner party

    Reply
    • Chef Dennis Littley says

      August 20, 2024 at 4:01 pm

      I’m happy to hear you’ve been enjoying the recipe. It works with a lot of different fish.

      Reply
  3. Sharon C says

    November 21, 2023 at 8:27 pm

    5 stars
    Made this today for Thanksgiving. Oh my goodness this is another great recipe from Chef Dennis.

    Reply
    • Chef Dennis Littley says

      November 22, 2023 at 7:06 am

      I’m happy to hear that, Sharon. Happy Thanksgiving.

      Reply
  4. Steven Carleton says

    November 10, 2023 at 4:10 pm

    5 stars
    This is very forgiving recipe. We’ve used Fontina in place of Moz; frozen chopped spinach instead fresh sauted; mini-peppers instead of roasted. Try it on a bed of lemon rice or pilaf infused with the cooking juices. For New Years we go to the fish monger and get fresh Alaskan salmon and crab. I would not use ‘krab’ meat! For a full fillet you only need about 8oz of the real thing. The site and aroma of the finished dish is awesome! Fresh dill and lemon are nice garnishes. Due to oven differences, temp your salmon instead of relying on a timer, unless you really know how to cook fish.

    Reply
    • Brenda Forth says

      February 10, 2025 at 5:59 pm

      5 stars
      Wonderful, will definitely fix again

      Reply
      • Chef Dennis Littley says

        February 11, 2025 at 8:02 am

        I’m happy to hear that and thanks for letting me know you enjoyed my stuffed salmon!

  5. Cathy says

    November 04, 2023 at 12:27 pm

    Looks great. Quick question…the recipe calls for half cup of spinach…is that a half cup raw, or half cup after the spinach is cooked?

    Reply
    • Chef Dennis Littley says

      November 04, 2023 at 1:57 pm

      That would be half cup of cooked spinach.

      Reply
  6. Libba says

    September 26, 2023 at 8:27 pm

    I am searching for a recipe that will not tie me up in the kitchen once my dinner guests have arrived. I’m praying that I’ve found the one to impress. My question for you is can I prepare this ahead and chill until guests arrive, let it sit to room temperature, then bake?

    Reply
    • Chef Dennis Littley says

      September 27, 2023 at 8:30 am

      You can set the fish up with the stuffing and keep it covered with plastic wrap and refrigerated until you’re ready to bake the stuffed salmon. I wouldn’t leave it at room temperature for too long the stuffing will start to break down.

      Reply
  7. Lorinda says

    November 08, 2022 at 3:57 pm

    5 stars
    I’ve made twice. Once with shrimp and scallops. The other time with shrimp and lobster. You can use whateva seafood you like. Absolutely love this dish! Thanks for sharing 😊

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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