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    Ask Chef Dennis » Recipes » Main Meals » Seafood Recipes » Restaurant Style Stuffed Salmon Recipe

    Restaurant Style Stuffed Salmon Recipe

    Published: Oct 21, 2019 · Modified: Feb 20, 2022 by Chef Dennis Littley · 148 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.63 from 125 votes
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    pinterest image for stuffed salmon

    When it comes to stuffed salmon, my salmon stuffed with crabmeat, spinach and cream cheese is an over-the-top delicious and restaurant-style dish you can easily make in your home kitchen. Trust me it takes salmon to a whole new level!

    Salmon stuffed with crabmeat and cream cheese on a plate with green beans and baby 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.

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

    What do you need to make Crabmeat Stuffed Salmon?

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

    Let’s start by gathering the ingredients we need to make my Stuffed Salmon. 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 can you use for this recipe?

    I used Sockeye my salmon recipe and always try to find Pacific Salmon for my recipes.

    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.

    Can I use Frozen Salmon for this dish?

    You sure can. Fresh salmon is great if you can find it, but if not frozen is the next best thing. Just make sure to let the salmon fully thaw before you stuff it.

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

    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.

    ingredients to make crabmeat and cheese stuffing in a glass bowl with a blue rubber spatula next to it

    In a bowl add the cream cheese, mayonnaise, beaten egg and old bay seasoning. Mix well, but it’s okay if it has some lumps in it.

    Then fold in the spinach, roasted red peppers, mozzarella and crabmeat.

    Chef Dennis Tip:

    Pull the spinach apart or mix it into the cream cheese mixture first. It has a tendency 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 crabmeat too much. 

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

    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.

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

    Season the salmon fillets with sea salt and black pepper.

    2 salmon fillets topped with crabmeat stuffing with panko bread crumbs on top

    Add the crabmeat stuffing on top of the salmon fillet. Sprinkle the top of the stuffing with panko bread crumbs (or any bread crumbs you have on hand).

    *You could also sprinkle a little parmesan cheese if you want some added flavor.

    Place the salmon on a baking sheet lined with parchment paper on the center rack of a preheated 350 degrees oven for 18 – 20 minutes.

    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.

    overhead view of baked stuffed salmon on a white plate

    My creamy 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 make sure the salmon isn’t 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.

    More Salmon Recipes You’ll Love!

    • Mediterranean Style Salmon Recipe – Chef Dennis
    • Easy Salmon Marinade Recipe – Perfect for Grilling
    • Irish Whiskey Salmon wrapped with Smoked Salmon
    • Blackened Salmon with a Gorgonzola Cream Sauce

    Did you make this? Please RATE THE RECIPE below!

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    Salmon stuffed with crabmeat and cream cheese on a plate with green beans and baby potatoes
    Print Recipe Save Saved!
    4.63 from 125 votes

    Stuffed Salmon with Crabmeat & Cream Cheese

    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.
    Prep Time15 mins
    Cook Time20 mins
    chill stuffing30 mins
    Total Time1 hr 5 mins
    Course: Entree
    Cuisine: American
    Servings: 4
    Calories: 493kcal
    Author: Chef Dennis Littley

    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 baby spinach cooked 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
    US Customary – Metric
    Prevent your screen from going dark

    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: 493kcal | Carbohydrates: 6g | Protein: 51g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 208mg | Sodium: 1003mg | Potassium: 1047mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1009IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 3mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. CK

      April 06, 2021 at 3:37 pm

      5 stars
      I’ve made this quite a few times. It’s super easy, and delicious. I’m making it again tonight for my Honey’s birthday. He loves it!

      Reply
    2. Sherry Mischler

      March 31, 2021 at 4:46 pm

      5 stars
      Hello Chef Dennis! I was so excited to find this recipe. My daughter Hannah participated in your Culinary Club at Mount and we’re big fans. Can I use a whole salmon filet for this recipe? If so, how long and at what temp should I cook it? Thank you!

      Reply
      • Chef Dennis Littley

        March 31, 2021 at 4:56 pm

        hi Sherry
        I remember Hannah, how is she doing? As for using a whole filet, you certainly can. As for the cooking time, I would increase it to 25-30 minutes. The best way to know if it’s cooked enough is to use an instant-read thermometer in the middle to see if it’s up to 165 degrees. Salmon can definitely be a little underdone, you just want to make sure that the filling is hot enough.
        please feel free to contact me anytime, my email is on my contact page.
        Dennis

        Reply
    3. Eddie

      March 07, 2021 at 2:02 pm

      5 stars
      This is wonderful! I made the recipe exactly, except I used fresh king crab. We loved it.

      Reply
    4. Trudi Annett

      February 18, 2021 at 6:39 pm

      How far ahead can you make the stuffing?

      Reply
      • Chef Dennis Littley

        February 18, 2021 at 6:49 pm

        a day ahead of time is okay. I wouldn’t make it any longer as it will start to weep.

        Reply
    5. Dan

      January 16, 2021 at 8:28 pm

      What a great recipe. Simple ingredients. Easy to make. We loved it!

      Reply
      • Marianne

        January 31, 2021 at 8:46 pm

        5 stars
        This was amazing, made it for a Saturday night at home dinner for two! Easy too!

        Reply
    6. Tina

      January 10, 2021 at 9:16 pm

      5 stars
      Excellent! Easy to make and absolutely delicious!

      Reply
    7. KayKay

      January 04, 2021 at 4:07 am

      5 stars
      We loved it! I live in landlocked Switzerland where crab is super expensive, so I sautéed a few shrimp to substitute. Very delicious and a great recipe for a fancy yet easy main that can be prepared ahead of time. Thank you for this wonderful recipe, Chef. I love your site and look forward to trying many more recipes in the future.

      Reply
    8. Barb Banman

      January 03, 2021 at 11:32 am

      Fabulous recipe – So glad our local grocer ran out of pre-made Stuffed Salmon so I had to search and found your recipe. Thank you!

      Reply
    9. Susan

      January 03, 2021 at 10:10 am

      We made the stuffef salmon last night . I used steelhead trout an d in was amazing! Thanks

      Reply
    10. Kim

      November 19, 2020 at 8:18 pm

      5 stars
      This recipe was delicious! My family loved it even my kids who usually don’t like salmon.

      Reply
    11. Erlinda Coligado

      November 06, 2020 at 8:24 pm

      I want to try this recipe for a very long time. Occasionally I will buy at the grocery store. Last night I tried and it was a hit. Told my sister that this will be my favourite salmon recipe for family parties. As soon as this pandemic is over, this salmon recipe will be serve when family comes over.

      Reply
    12. Erin

      November 01, 2020 at 2:37 pm

      5 stars
      Thanks I enjoyed making and eating this meal..A perfect Sunday meal to watch football..

      Reply
    13. Darlene

      October 27, 2020 at 3:54 am

      Mine is in the oven :0)

      Reply
    14. Katie

      October 20, 2020 at 5:05 pm

      Hi! I’ve never made salmon before, does it matter if I get frozen sockeye salmon instead of fresh sockeye? The market I’m shopping at does not have skinless sockeye

      Reply
      • Chef Dennis Littley

        October 20, 2020 at 5:57 pm

        Sure, you can use frozen salmon. Just let it fully thaw before you use it.

        Reply
    15. Kim Hill

      October 08, 2020 at 10:05 am

      5 stars
      Kim,this Recipe was awesome I follow each direction and my family loved it. The stuff salmon

      Reply
    16. CKL

      October 03, 2020 at 7:16 pm

      5 stars
      I just made this and it was delicious. And it’s so easy to make!

      Reply
    17. CRBrown

      August 27, 2020 at 6:17 pm

      5 stars
      I’ve been married for 26 years and my husband said this was the best salmon he’s ever had! My son said it was 5 ⭐️! Will definitely save the recipe and make this again!

      Reply
    18. Joseph H Scott

      August 21, 2020 at 11:56 pm

      I love seafood and these recipes are right on target. I can not wait to try them on my family.

      Reply
    19. Jewelz

      August 17, 2020 at 2:02 pm

      This is one of the best dishes! Instead of spinach however I switched it up and used artichoke hearts it is to die for!!!! Making it again tonight!!!!!

      Reply
      • Chef Dennis Littley

        August 17, 2020 at 3:33 pm

        I like the idea of using artichokes!

        Reply
        • Jewelz

          August 17, 2020 at 9:26 pm

          My mom hates salmon so I’m making hers with cod. And yes artichokes are the way to go!!! Thank u sir for ur recipe!

    20. Anthony Pugleisi

      August 16, 2020 at 6:06 pm

      5 stars
      I made this the other night and it was extremely delicious. I would highly recommend using this recipe which is very easy to follow.

      Reply
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