Do Share Recipe

I still remember the first time I made this Crab Stuffed Salmon Recipe—it felt fancy, but the process was surprisingly simple. I wanted something that looked restaurant-quality yet was easy enough for a cozy dinner at home. When I pulled it out of the oven, the salmon was juicy, the crab filling creamy, and the lemon butter aroma filled my kitchen.

I tasted it straight from the pan, and honestly, I was impressed with myself. Since then, this recipe has become my go-to when I want to serve something special without stress. If you enjoy seafood recipes, you might also like this Creamy French Onion and Mushroom Soup Recipe which pairs beautifully with salmon for a starter.

Ingredients

Here’s everything you’ll need, along with why each ingredient matters and how to get the best results.

Salmon fillets (4 fillets, about 6 oz each) – Choose thick, center-cut fillets so they’re easier to stuff and stay juicy.
Lump crab meat (8 oz) – Use fresh or refrigerated crab meat; avoid imitation for the best flavor and texture.
Cream cheese (4 oz, softened) – Softened cream cheese mixes smoothly and creates a rich, creamy filling.
Mayonnaise (2 tablespoons) – Adds moisture and keeps the crab stuffing from drying out.
Garlic (2 cloves, minced) – Fresh garlic gives a cleaner, stronger flavor than garlic powder.
Lemon zest (1 teaspoon) – Brightens the richness of both the salmon and the crab.
Lemon juice (1 tablespoon) – Balances the butter and seafood with a fresh, tangy note.
Dijon mustard (1 teaspoon) – Adds depth without overpowering the crab.
Paprika (½ teaspoon) – Gives subtle warmth and color to the filling.
Salt (½ teaspoon, or to taste) – Enhances all the flavors; adjust based on how salty your crab meat is.
Black pepper (¼ teaspoon) – Adds gentle heat.
Unsalted butter (3 tablespoons, melted) – Forms the lemon butter drizzle that keeps the salmon moist.
Fresh parsley (1 tablespoon, chopped) – Optional, but great for freshness and presentation.

Note: This ingredient quantity makes 4 generous servings, perfect for a family dinner or small gathering. You can also serve this alongside dishes like Best Boursin Chicken Recipe for a complete seafood and poultry combo that impresses guests.

Variations

If you like to customize recipes, this crab stuffed salmon is very flexible.

You can make it dairy-free by replacing cream cheese with a dairy-free cream cheese alternative and using olive oil instead of butter. For extra flavor, add a pinch of Old Bay seasoning or red chili flakes to the crab mixture. If you prefer a richer filling, a small amount of freshly grated parmesan can be mixed in. For a lighter version, swap mayonnaise with Greek yogurt, keeping the filling creamy but slightly tangier.

Cooking Time

This recipe is quick enough for weeknights yet elegant for weekends.

Prep Time: 15 minutes
Cooking Time: 18–22 minutes
Total Time: About 35 minutes

Equipment You Need

Having the right tools makes this recipe even easier.

Sharp knife – To slice pockets into the salmon fillets cleanly.
Mixing bowl – For combining the crab stuffing ingredients evenly.
Spoon or spatula – Helps gently mix the crab without breaking it apart.
Baking dish or sheet pan – Holds the salmon securely while baking.
Pastry brush – Useful for spreading the lemon butter over the salmon.

How to Make Crab Stuffed Salmon Recipe?

This recipe comes together in a few simple steps, and each one plays an important role in the final flavor and texture.

Prepare the Salmon

Start by preheating your oven to 375°F (190°C). I pat the salmon dry with paper towels, then carefully slice a pocket lengthwise into each fillet. This pocket is where all the creamy crab filling will go, so take your time and avoid cutting all the way through.

Make the Crab Filling

In a mixing bowl, I gently combine the crab meat, softened cream cheese, mayonnaise, garlic, lemon zest, lemon juice, Dijon mustard, paprika, salt, and pepper. I mix just until combined, keeping the crab chunky so the filling feels luxurious and not mushy.

Stuff the Salmon

Next, I spoon the crab mixture evenly into each salmon pocket. I don’t overfill, but I make sure each fillet looks nicely plump. Any extra filling can be spread lightly on top.

Add Lemon Butter

I mix melted butter with a little extra lemon juice and brush it generously over the stuffed salmon. This step keeps the fish moist and adds that rich, glossy finish once baked.

Bake the Salmon

I place the salmon in a baking dish and bake it uncovered for 18–22 minutes. The salmon should flake easily with a fork, and the filling should be hot and slightly golden on top.

Rest and Garnish

After baking, I let the salmon rest for a couple of minutes. Then I sprinkle fresh parsley on top for color and a fresh pop of flavor before serving.

Additional Tips for Making This Recipe Better

After making this recipe many times, I’ve picked up a few tricks that really elevate it.

I always let the salmon sit at room temperature for about 10 minutes before baking; it cooks more evenly.
I’ve learned not to overmix the crab filling because chunky crab gives a better texture.
When I want extra moisture, I add a splash of lemon butter halfway through baking.
I like using a meat thermometer sometimes; salmon is perfect around 125–130°F for a tender result.

How to Serve Crab Stuffed Salmon Recipe?

This dish looks beautiful on its own, so I usually keep the sides simple. I love serving it with roasted asparagus, garlic green beans, or a fresh lemony salad. For presentation, I plate the salmon over a light drizzle of lemon butter and add a thin lemon slice on the side. A sprinkle of parsley or chives makes it look restaurant-worthy with almost no effort.

Nutritional Information

This recipe is rich, satisfying, and surprisingly balanced.

Calories: Approximately 430 calories per serving
Protein: Around 35g, thanks to the salmon and crab
Carbohydrates: About 4g, making it low-carb friendly
Fat: Roughly 30g, mostly from healthy fats and butter

Make Ahead and Storage

Make Ahead

I often prepare the crab filling up to one day in advance and store it in the fridge. When ready to cook, I just stuff the salmon and bake, which saves a lot of time.

Storage

Leftover crab stuffed salmon keeps well in an airtight container in the refrigerator for up to 3 days. I make sure it’s fully cooled before storing to maintain texture.

Reheating

For reheating, I prefer using the oven at a low temperature (300°F) for about 10 minutes. This keeps the salmon moist compared to microwaving.

Freezing

You can freeze it, but I recommend freezing before baking. Wrap the stuffed, uncooked salmon tightly and freeze for up to 1 month. Thaw overnight in the fridge before baking.

Why You’ll Love This Recipe?

There are so many reasons this recipe has become a favorite in my kitchen.

It feels fancy but is actually easy to make, even on busy days.
The flavors are rich yet fresh, with lemon balancing the creamy crab filling.
It’s naturally low-carb and gluten-free, fitting many dietary needs.
You can customize the filling easily to match your taste or pantry.
It works just as well for weeknight dinners as it does for special occasions.

This crab stuffed salmon recipe is one of those dishes that looks impressive, tastes incredible, and still feels doable—and that’s exactly why I keep coming back to it.

Ben Carraoli