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Crab Stuffed Salmon

Updated: May 25, 2021

Crab stuffed salmon is pretty easy to put together, but looks amazing and tastes even better. If you are celebrating a special moment, or just want to eat like a boss, make this recipe! We use salmon fillets, jumbo lump crab meat, and some additional ingredients to bring it all together. This was cooked in a pizza oven, which cooked it to perfection in a speedy 4 minutes. We served the salmon over a simple salad with grape tomatoes and red onions.

I had some extra stuffing leftover, so I used the rest to make a crab cake. All you have to do is form the stuffing into a patty and coat it with panko bread crumbs, and quick fry them in a pan with a little bit of oil.



4 Salmon Fillets

4-8 oz Crab meat - plan for ~2 oz per fillet (preferably jumbo lump)

T Tbsp Mayonnaise

1 Tbsp Dijon Mustard

1 tsp Bay Seasoning

1 tsp Garlic Powder

Generous squeeze of lemon

2 oz Cream cheese - get it to room temperature

1 Tbsp Green Onions or Chives

1 Tbsp Parsley

1/4 Cup Panko Bread Crumbs (or regular bread crumbs)

1 tsp Paprika

1 Tsp parmesan optional

Salt & Pepper to taste

Preferred Oil

Lets get cooking

1. In a bowl, combine all of the ingredients except the salmon, and leave a little bit of panko on the side. Carefully fold the ingredients together, ensuring the cream cheese is at room temperature to make it easier to mix.

2. If you have a full fillet, cut them into 3-4 inch wide portions. Take your fillets, and cut a slit down the center but leave a gap at the top and bottom so you aren't fully separating the fillet. If you have skin on your salmon, don't cut all the way through the skin because it will help keep the crab stuffing from falling out.

3. Season the fillets on both sides before you stuff them. You can use salt and pepper or your favorite rub.

4. Take each fillet and evenly space them on a cookie sheet, baking tray, or cast iron skillet and gently spread some oil on the bottom if you are worried about the fish sticking. I am cooking them in a pizza oven with a cast iron skillet. Grab a spatula/spoonful of crab stuffing and put into the slit, and keep stuffing until it slightly overflows. You are looking for at least 2 oz of crab meat per portion. Sprinkle some of the panko set aside on the top of the stuffing to give it a crunchy crust.

5. Cook the salmon for 8-12 minutes in an oven at 400 degrees. If the fish starts to flake, that is a good sign its ready. If you want a crispy top, put it under the broiler setting for just a minute or two. In a pizza oven, I had these on high for about 3-4 minutes total.


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