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!

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.
Ingredients for Crab Stuffed Salmon
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.
- 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.
- 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.
Season the fillets with sea salt and black pepper.
- 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.
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:
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.
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.
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!
Crab Stuffed Salmon Recipe
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
Arialdy Cury says
Tank you so much chef Dennis, excellent dish very good food millions of times tanks
Chef Dennis Littley says
You are very welcome. I’m happy to hear you enjoyed the salmon!
Claire says
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
Chef Dennis Littley says
I’m happy to hear you’ve been enjoying the recipe. It works with a lot of different fish.
Sharon C says
Made this today for Thanksgiving. Oh my goodness this is another great recipe from Chef Dennis.
Chef Dennis Littley says
I’m happy to hear that, Sharon. Happy Thanksgiving.
Steven Carleton says
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.
Brenda Forth says
Wonderful, will definitely fix again
Chef Dennis Littley says
I’m happy to hear that and thanks for letting me know you enjoyed my stuffed salmon!
Cathy says
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?
Chef Dennis Littley says
That would be half cup of cooked spinach.
Libba says
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?
Chef Dennis Littley says
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.
Lorinda says
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 😊