Crab Stuffed Salmon

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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

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.

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