The Best Crab Stuffed Salmon Recipe
This is seriously the best crab stuffed salmon recipe. Perfectly cooked and full of a deliciously creamy crab and cream cheese stuffing, this salmon dish is sure to become a family favorite!
Our family recently got back from an incredible fishing trip! Not only was it an awesome memory making experience, but we were able to stock the freezer with freshly caught halibut and salmon.
We’ll be able to enjoy fish all year long! I’m especially excited about the salmon we caught. There are just so many great ways to cook up salmon!
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Salmon is a great source of protein and fatty acids, making it a perfect option for any healthy meal. It’s also just plain delicious!
With that in mind, today, I want to share an easy salmon recipe with you. Filled with creamy spinach and crab stuffing, this delicious recipe for stuffed salmon has so much flavor. It’s perfect for all you seafood lovers!
It is also the perfect dish for a special occasion, worthy of any fancy seafood restaurant. Serve it for Valentine’s Day or your next dinner party. Your guests won’t be able to stop talking about this awesome recipe!
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Supplies
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper
- Medium bowl
- Measuring cups and spoons
- Baking twine
Crab-Stuffed Salmon Recipe
We like to use fresh-caught wild salmon in our recipes whenever possible. Often this is sockeye salmon, Koho, or even the softer pinks. The type of salmon is really a matter of personal preference.
Ingredients
Let’s start with a few simple ingredients from the grocery store.
- Whole salmon
- Crabmeat, drained well – You can use imitation crab or real crab meat. We prefer to use fresh real crab whenever possible.
- Cream cheese, softened
- Egg
- Mayonnaise
- Frozen spinach, defrosted, with excess liquid squeezed out
- Mozzarella cheese, shredded
- Old Bay seasoning
- Sea salt
- Black pepper
- Olive oil
- Breadcrumbs – We like to use panko breadcrumbs, but any kind will do.
Instructions
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, combine cream cheese, mayonnaise, egg, and Old Bay seasoning. Stir until well mixed.
3. Add in the spinach, crab meat, and cheese. Combine well, adding breadcrumbs if the crab filling mixture needs more binding.
4. Place salmon on a baking sheet drizzled with olive oil and season with salt and pepper.
5. Fill the entire cavity of the salmon with the cream cheese mixture.
6. Tie the whole fish closed with baker’s twine.
7. Cook the salmon at 350 degrees for 50-60 minutes or until the internal temperature reaches 145 degrees F.
Note: cooking time will vary depending on the size of the salmon fillet.
8. Garnish with a sprinkle of fresh parsley, a squeeze of fresh lemon juice, and extra lemon wedges.
Makes 6-8 servings. Leftover salmon may be stored in an airtight container in the fridge for a couple of days.
Alternative Ingredients
- Replace or combine mozzarella cheese with feta cheese or parmesan cheese.
- I recommend using regular cream cheese, but you can substitute low-fat if you wish.
- Add a few chopped roasted red peppers to your filling.
- Fresh spinach can be used in place of frozen.
- Diced green onions make a good addition to the crab mixture.
- Alternate seasonings could include garlic powder, lemon zest, red pepper flakes, or minced fresh garlic cloves.
Side Dishes for Salmon
- Grilled vegetables in foil
- Corn on the cob
- Dill pickle pasta salad
- Grilled corn salad
- Roasted brussel sprouts
- Steamed green beans
- A simple green salad
- Baby potatoes
Tips and Tricks
- The best way of checking the internal temperature of the salmon is to use an instant-read thermometer and test the thickest part of the salmon.
- Cover your baking sheet with parchment paper for extra-easy cleanup!
- If a whole fish seems intimidating, try stuffed salmon fillets. Pat salmon fillets dry with paper towel, cut a pocket in each with a paring knife, then fill the pockets with your stuffing mixture. Bake them on a parchment-lined baking sheet for approximately 30 minutes. Thicker salmon fillets will take longer to cook than thinner ones.
- If catching your own salmon isn’t an option, and you aren’t able to find fresh salmon at the seafood counter of your local grocery store, try a specialty shop.
I hope you and your family enjoy this creamy spinach-stuffed salmon as much as we do! If you love this easy crab stuffed salmon recipe, please give it a five-star review and help me share it on Facebook or Pinterest.
Stuffed Salmon Recipe
Ingredients
- 2 pound whole salmon
- 8 oz canned crabmeat drained well
- 4 oz cream cheese softened
- 1 egg
- 1 Tbsp mayonnaise
- ½ cup frozen spinach defrosted with excess liquid squeezed out
- ½ cup mozzarella cheese shredded
- 1 tsp old bay seasoning
- ¼ tsp sea salt
- ⅛ tsp black pepper
- 1 Tbsp olive oil
- 2 tsp breadcrumbs
Instructions
- Preheat oven to 350 degrees.
- In a medium mixing bowl, combine cream cheese, mayonnaise, egg and old bay seasoning. Stir until well mixed.
- Add in the spinach, crab meat and cheese. Combine well, adding breadcrumbs if the filling mixture needs more binding.
- Place salmon on a baking sheet drizzled with olive oil and season with salt and pepper.
- Fill the entire cavity of the fish with the cream cheese mixture.
- Tie the whole salmon closed with baker's twine.
- Cook the salmon at 350 degrees for 50-60 minutes or until the internal temperature reaches 145 degrees F.
- Garnish with a sprinkle of fresh parsley, a squeeze of fresh lemon juice, and extra lemon wedges.
Nutrition
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