Crab Stuffed Salmon Recipe
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Discover the perfect blend of tender, flaky salmon and rich, sweet crab in this delightfully easy crab stuffed salmon recipe.
Follow our step-by-step instructions for an elegant dish that’s sure to impress any seafood lover in your life!
Looking for more delicious stuffed recipes? Check out this Crab and Shrimp Stuffed Cod, Chicken Alfredo Stuffed Manicotti, and Healthy Tuna Stuffed Avocado too!
This is the type of elegant dinner that you expect to find in a fancy seafood restaurant, or only served on a special occasion, but I promise you this simple recipe can be prepared any night of the week in under 30 minutes.
You know what else would make an elegant, restaurant worthy dinner? Crab Ravioli – They have a creamy filling, jam-packed with crab, wrapped in a tasty homemade pasta.
What you’ll need
Thankfully this tasty salmon dish is made with simple ingredients available at just about any grocery store.
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- Fresh salmon fillets – dried with paper towels
- Real lump crab meat – fresh or canned
- Cooked rice – this is a great way to use leftover rice
- Red bell pepper – finely diced
- White onion – substitute the white parts of green onions for a milder flavor
- Mayonnaise
- Paprika
- Chili powder
- Black pepper
- Olive oil for the baking dish
- Butter
- Lemon zest
- Fresh parsley and fresh lemon wedges to garnish
- Baking dish – large cookie scoop (optional) – cutting board & chefs knife
- digital thermometer – lemon zester
Be sure to check out the detailed printable recipe card below
How to make salmon with crab stuffing
Preheat oven to 375° F. Brush a baking dish with olive oil and set aside.
In a large bowl, combine crab meat, rice, bell pepper, onion, and mayonnaise. Mix until well combined.
Slice salmon fillets down the center lengthwise with a sharp knife to create a hole for the stuffing mixture.
Scoop the crab mixture and stuff the the center of each salmon fillet.
Sprinkle with paprika, chili powder, and black pepper.
Place in the oven and bake for 14 minutes. Check the internal temperature with a digital thermometer to see where you are at.
Place a pat of butter on top of the crab filling and grate lemon zest over the top. Return to the oven and bake for an additional 2 to 4 minutes until the salmon is cooked through and the internal temperature reaches 145°F.
Drizzle the melted butter over top of the salmon fillet, squeeze lemon juice over the top, and sprinkle with chopped parsley.
Serve with steamed broccoli, simple salad, or your favorite side dishes.
This crab-stuffed salmon recipe was created as a date night, dinner for two, but can easily be doubled or tripled if needed.
Expert Tips
- Choose salmon filets that are similar in thickness so they cook evenly.
- Substitute southwest seasoning, old bay seasoning, or your favorite seasoning mix for the chili powder and paprika.
- Use any fresh herbs that you like in place of the parsley.
- Stuffed salmon can also be baking on a baking sheet lined with parchment paper if you prefer.
- For shrimp and crab stuffed salmon: substitute cooked cocktail shrimp for half of the crab.
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FAQ’s
Cooking times can vary depending on the thickness of the salmon fillets and the cooking method. Generally, it takes around 15-20 minutes to cook in an oven preheated to 375°F (190°C). Make sure the salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
Atlantic salmon is a common choice for crab stuffed salmon. It has a mild and buttery flavor, which complements the crab stuffing nicely.
Sockeye salmon is known for its vibrant red color and rich flavor. While it has a stronger flavor compared to Atlantic salmon, it can still work well with crab stuffing.
Coho salmon has a milder taste than sockeye but is slightly more flavorful than Atlantic salmon. It’s a good balance for those who want a bit more salmon flavor in the dish.
Yes, you can prepare the crab stuffing a day in advance, then stuff the salmon just before cooking.
This recipe was created with several restrictions in mind. Rice is gluten-free, mayonnaise is used instead of cream cheese, and dairy-free butter can be used if needed or left off entirely.
Allow salmon to cool completely and place in an airtight container. Store in the refrigerator for up to 2 days. Reheat in the microwave for 45 to 60 seconds, or in an air fryer using the reheat function.
A crisp white wine like Chardonnay or Sauvignon Blanc pairs nicely with the flavors of crab stuffed salmon. Alternatively, a light Pinot Noir can complement the dish.
More seafood favorites
- Garlic Shrimp Pizza – everyone’s favorite pizza!
- Instant Pot Salmon and Potatoes – super easy meal.
- Lemon Garlic Mahi-Mahi – topped with a simple lemon garlic sauce.
- Salmon Oscar – with crab topping and a rich Béarnaise sauce.
- Creamy Seafood Enchiladas – shrimp and crab in a creamy white sauce.
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Enjoy!!
Crab Stuffed Salmon Recipe
Ingredients
- 2 fresh salmon fillets about 6-ounces each
- 6 ounce can lump crab meat drained
- 0.5 cup cold, cooked rice I used Jasmine rice, brown rice works too
- 1 tablespoon finely minced white onion white parts of a green onion for milder flavor
- 1 tablespoon finely minced red bell pepper
- 2 tablespoons mayonnaise
- .25 teaspoon paprika
- ⅛ teaspoon chili powder
- ground black pepper to taste
- 2 tablespoons butter divided
Instructions
- Preheat oven to 375° F. Brush a baking dish with olive oil and set aside.
- In a large bowl, combine crab meat, rice, bell pepper, onion, and mayonnaise. Mix until well combined.
- Slice salmon fillets down the center lengthwise with a sharp knife to create a hole for the stuffing mixture, without cutting all the way to the ends.
- Scoop the crab mixture and stuff the the center of each salmon fillet. Sprinkle with paprika, chili powder, and black pepper.
- Place in the oven and bake for 14 minutes. Check the internal temperature with a digital thermometer to see where you are at. We don't want it cooked though at this point.
- Place a pat of butter on top of the crab filling and grate lemon zest over the top. Return to the oven and bake for an additional 2 to 4 minutes until the salmon is cooked through and the internal temperature reaches 145°F.
- Drizzle the melted butter over top of the salmon fillet, squeeze lemon juice over the top, and sprinkle with chopped parsley.
- Serve with steamed broccoli, simple salad, or your favorite side dishes.
Notes
- Choose salmon filets that are similar in thickness so they cook evenly.
- Substitute southwest seasoning, old bay seasoning, or your favorite seasoning mix for the chili powder and paprika.
- Use any fresh herbs that you like in place of the parsley.
- Stuffed salmon can also be baking on a baking sheet lined with parchment paper if you prefer.
- For shrimp and crab stuffed salmon: substitute cooked cocktail shrimp for half of the crab.
- Store leftover salmon in an airtight container in the refrigerator for up to 2 days.
