Crab Stuffed Salmon Recipe

Ben Carraoli

I still remember the first time I made this crab stuffed salmon—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.

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Total Time 35

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.
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.

Notes

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.