I love recreating restaurant style dishes in my home and sharing them with my friends. This easy to make Stuffed Salmon with Cream Cheese and Crabmeat will wow your family and friends.
Since discovering Northwest Wild Caught Salmon earlier this year, 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.
This week Stuffed Salmon was on the menu at home, and I decided to try something a little different with the stuffing using cream cheese in my stuffing mix.
Lisa and I had eaten at a seafood restaurant in Madeira Beach on one of our road trips and they had a similar stuffing with a grouper we had for dinner. So I thought I’d give it a try with salmon. It was such an easy and delicious way to make salmon it’s become a regular addition to our home dinner options.
What type of salmon can you use for this recipe?
I used Coho Salmon for this recipe and always try to find Pacific Salmon for my recipes.
You can, of course, use any salmon you have available in your markets. Sockeye (red) 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.
What type of cream cheese should I use for the stuffing?
The first time I made this recipe I used whipped cream cheese. I found that to be a mistake as it did not hold up as well as I thought it should. I made the Stuffed Salmon again using regular cream cheese and also added in shredded mozzarella which gave the dish a better overall appearance and taste.
Can I use this topping with other fish?
You sure can. This topping would work well on just about any white flaky fish. Flounder, cod, and halibut would also work well. The only fish I wouldn’t try to stuff would be tuna or swordfish.
My Stuffed Salmon is a great way to turn an ordinary night into a special occasion and is great 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!
Can I use other cheese in the stuffing?
I added shredded mozzarella because of its binding properties, but cheddar, swiss or your favorite cheese could be used instead of the mozzarella.
If you love Salmon, you might also like these recipes:
- Grilled Cedar Planked Salmon
- Mediterranean Style Salmon
- Blackened Salmon Salad
- Marinated Grilled Salmon
Stuffed Salmon with Cream Cheese and Crabmeat
- 4 salmon fillets
- 8 ounces of crabmeat drained well I used claw meat
- 4 ounces cream cheese softened use regular not whipped
- 1 large egg whipped
- 1 tablespoon mayonnaise
- 1 1/2 cups baby spinach
- 1 tablespoon roasted red peppers diced
- 1/2 cup shredded mozzarella cheese or your favorite cheese
- 1 teaspoon old bay seasoning
- sea salt and black pepper to taste
- 2 tablespoons seasoned bread crumbs
- 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