How to Bake Crab Stuffed Salmon for a Delicious Meal

Crab stuffed salmon is an elegant and delicious dish that is surprisingly easy to make at home. With fresh salmon fillets, crab meat filling, and a few simple ingredients, you can create a gourmet meal that looks and tastes like it came from a high-end restaurant. Keep reading to learn how to bake crab stuffed salmon to perfection.

Ingredients for Crab Stuffed Salmon

To make crab stuffed salmon. you will need

• 4 salmon fillets (about 6 ounces each), skin removed
• 8 ounces fresh lump crab meat
• 1⁄4 cup mayonnaise
• 2 tablespoons breadcrumbs
• 1⁄4 cup shredded Monterey Jack cheese
• 2 green onions, thinly sliced
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil or butter

For the salmon, it is best to use fresh wild-caught fillets. Look for thick fillets that are about 1 to 1 1⁄2 inches thick so they can hold the stuffing. Remove the skin for easier eating.

For the crab filling, fresh lump or backfin crab meat works best. Avoid imitation crab which has a very different flavor.

The mayonnaise helps bind the stuffing ingredients together Use a high quality mayo, not a reduced fat version which can cause the stuffing to be dry.

The breadcrumbs add texture and absorb any excess moisture from the crab, Panko breadcrumbs are ideal but plain dry breadcrumbs work too,

Monterey Jack cheese adds creamy texture and flavor to the stuffing. A mild cheddar could also be used.

Green onions and seasonings like garlic powder, onion powder, salt, and pepper add lots of flavor to the simple stuffing ingredients.

Olive oil or butter is used to coat the salmon before baking to prevent it from drying out.

How to Make Crab Stuffing

First, make the crab stuffing:

1. In a medium bowl, mix together the lump crab meat, mayonnaise, breadcrumbs, shredded cheese, sliced green onions, garlic powder, onion powder, and salt and pepper to taste.

2. Gently fold the ingredients together until fully combined. You want the stuffing to just hold together. Be careful not to overmix.

3. Taste and adjust seasonings as needed. The stuffing should taste flavorful on its own before stuffing the salmon.

4. Set aside while you prepare the salmon.

How to Stuff the Salmon

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.

2. Rinse salmon fillets and pat dry with paper towels. Place them skin-side down on your work surface.

3. Using a sharp knife, cut a horizontal slit into the side of each fillet, stopping about 1 inch from the edge. Be careful not to cut all the way through.

4. Open the pocket in each fillet gently. Divide crab stuffing evenly among the 4 fillets, stuffing it into the pocket. The stuffing should fill the pocket and mound slightly on top.

5. Brush the top of the fillets with olive oil or melted butter. Season with a pinch of salt and pepper.

6. Carefully transfer the stuffed salmon to the prepared baking sheet. Bake for 18-20 minutes until the salmon is opaque and flakes easily.

7. Let rest 5 minutes before serving. Top with any extra stuffing and a lemon wedge if desired.

Tips for the Best Baked Crab Stuffed Salmon

• Chilling the prepared stuffing helps make it easier to stuff the salmon pockets without having it all squeeze out the sides.

• Cut slits into the thickest part of the fillet so there is enough room for the stuffing.

• Stuff the pockets gently to prevent tearing. Use a small spoon or knife to tuck the stuffing into the pocket.

• Don’t overstuff or the filling will fall out during cooking. Better to have a little less stuffing than too much.

• Brush the salmon with oil or butter before baking to keep it moist. Olive oil spray works too.

• Check for doneness after 18 minutes. Thicker fillets may take up to 22 minutes. The salmon should flake easily when poked with a fork.

• Let the stuffed salmon rest 5 minutes before slicing to allow juices to redistribute.

• Serve with lemon wedges, dill butter, or homemade tartar sauce for even more flavor.

• Leftover baked salmon keeps well refrigerated for 2-3 days. Reheat gently before serving.

Full Crab Stuffed Salmon Recipe

Now that you know how to make and bake crab stuffed salmon, here is a full recipe to make this dish at home.

Ingredients

• 4 salmon fillets (6 ounces each), skin removed
• 8 ounces fresh lump crab meat
• 1⁄4 cup mayonnaise
• 2 tablespoons panko breadcrumbs
• 1⁄4 cup shredded Monterey Jack cheese
• 2 green onions, thinly sliced
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil or butter

Instructions

1. Make crab stuffing: Mix together crab meat, mayo, breadcrumbs, cheese, green onions, garlic powder, onion powder, and S&P in a bowl until combined.

2. Cut a horizontal slit in each salmon fillet, stopping 1-inch from the edge. Open the pocket gently.

3. Divide crab stuffing among fillets, mounding on top. Brush with olive oil and season with S&P.

4. Bake on a parchment-lined baking sheet at 400°F for 18-20 minutes until salmon flakes easily.

5. Let rest 5 minutes before slicing to serve.

Enjoy your delicious crab stuffed salmon! The combination of flaky salmon with the savory crab filling is simply amazing. This elegant stuffed salmon recipe will impress at any special dinner or holiday meal. It looks fancy but is easy enough for a weeknight meal too. Experiment with different fillings like shrimp, scallops, or lobster to change up this baked stuffed salmon recipe.

Baking salmon at 400°F (200°C) is generally preferred for its ability to create a crisper skin and firmer texture while still keeping the salmon moist.