
Free: Healthy Freezer Meals Recipe Ebook
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
This baked crab stuffed salmon recipe with lemon butter is a decadent dinner that is surprisingly easy to make, healthy, and utterly delicious. The crab stuffing for fish is made with simple ingredients and lump crab meat as the star. You’re going to love it.
My inspiration for this crab stuffed fish came from a special dinner years ago, when my husband and I celebrated becoming boyfriend and girlfriend. We sat across one another over plates of walleye with crab stuffing, looking over the glistening lights of the Minneapolis skyline over the river, and began our love story. It would later become a regular choice for us at every visit to this amazing restaurant for years to come, though unfortunately the place has closed since then. Still, this crab stuffed salmon recipe (I used salmon instead of walleye as it’s easier to stuff) brings me back to that moment every time.
If you don’t have time for stuffing a whole salmon fillet, try air fryer salmon, baked salmon, or pan seared salmon instead.
Why You’ll Love This Crab Stuffed Salmon Recipe
- Fish tastes tender, buttery, and flaky
- Luxurious crab stuffing with plenty of lump crab meat
- Just 8 simple, common ingredients
- Ready in only 35 minutes
- Naturally healthy restaurant-quality meal

Ingredients You’ll Need
This section explains how to choose the best ingredients for salmon stuffed with crab, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Salmon:
- Salmon – Because we are filling and folding this crab stuffed salmon, you’ll want to look for a wider fillet. Learn more about choosing salmon in my pan seared salmon post. You can also make the same recipe with flounder, snapper, or trout if you prefer, but these fish species are typically smaller, so you’ll need less filling.
- Lemon Zest – Zest it fresh, then save the lemon for the juice for the crab filling below.
- Butter – Use unsalted.
- Sea Salt & Black Pepper
- Toothpicks – To hold the stuffed fish together.
Crab Filling:
- Lump Crab Meat – You can make crab stuffed salmon using canned crab meat (I like this brand but any brand works — just make sure it’s lumb crab and not minced), or leftover crab from making crab legs.
- Onion – I used a white onion, but yellow onion also works well.
- Mayonnaise – Use homemade mayo or store-bought mayonnaise. If you don’t have mayo or can’t have eggs, you can substitute 2 tablespoons of softened cream cheese instead.
- Parsley – I highly recommend using fresh herbs here, but in a pinch, you can substitute 2 teaspoons dried parsley in place of the 2 tablespoons fresh.
- Garlic – Use fresh garlic for best flavor or jarred garlic for convenience.
- Lemon Juice – Use fresh lemon juice since you need the zest anyway for the salmon.
- Old Bay Seasoning – This traditional seafood seasoning adds a delicious flavor to the crab stuffed salmon.
VARIATION: Add parmesan cheese!
If you like a cheesy filling, add 1/4 cup of parmesan cheese before stuffing inside the salmon.

How To Make Crab Stuffed Salmon
This section shows how to make crab stuffed salmon, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Saute onion. In a large pan, saute the onion over medium heat, until lightly browned. Set aside.
- Mix crab filling. In a medium mixing bowl, whisk or stir together the mayonnaise, garlic, parsley, lemon juice, Old Bay seasoning, and sauteed onion. Gently fold in crab meat, being careful not to break up all the lumps.


- Assemble crab stuffed salmon. Place the salmon fillet on a parchment paper lined baking sheet. Pat dry with paper towels. Arrange the crab stuffing mixture lengthwise down the middle of salmon, then fold salmon over crab mixture and secure with toothpicks.


- Season. In a small bowl, whisk melted butter and lemon zest. Brush the butter mixture over the top of the salmon. Season with salt and pepper.
- Bake. Bake until the fish flakes easily with a fork. Cut crosswise to serve. If desired, garnish with fresh parsley and lemon wedges.


Storage Instructions
- Store: Keep the fish in refrigerator for up to 2-3 days.
- Meal prep: One awesome thing about this recipe is that it can be prepped in advance. Gotta love an easy, make-ahead weeknight dinner idea! Make the crab stuffing up ahead of time, fold it into the salmon, and then cover with foil until you’re ready to bake it. You can store the uncooked salmon for 2-3 days. At dinner time, pull out the stuffed salmon with crab meat and bake for 18-20 minutes.
- Reheat: Reheat the fish in a 350 degree F oven until warm, being careful to not overcook. Microwaving fish is not recommended, as it tends to dry out.
- Freeze: This crab stuffed salmon recipe can be frozen in an airtight container for up to 2-3 months. You can freeze whole, or slice individual portions, which will reheat more evenly.

What To Serve With Crab Stuffed Salmon
All this crab stuffed salmon needs are some healthy side dishes:
More Easy Seafood Recipes
If you like this salmon stuffed with crab, you might also like some of these other easy seafood recipes:
Recommended Tools
- Pan – This nonstick saucepan is one of my go-to cookware items for stovetop cooking.
- Whisk – You’ll love this classic whisk for everything from this crab stuffing for fish to baked goods.
Crab Stuffed Salmon Recipe
Crab Stuffed Salmon (Quick & Easy!)
This crab stuffed salmon recipe looks fancy, but is quick and easy to make, with simple ingredients. Only 10 minute prep time!
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Crab Filling
Salmon
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
-
In a pan over medium heat, heat the olive oil. Add the onion and saute for 7-10 minutes, until translucent and starting to brown. (or cook longer to caramelize if desired).
-
Add the garlic and saute for about 1 minute, until fragrant.
-
Meanwhile, in a medium bowl, whisk together the mayonnaise, fresh parsley, lemon juice, and Old Bay seasoning.
-
Stir in the sauteed onion and garlic mixture. Gently fold in the lump crab meat, without breaking up the lumps.
-
Place the salmon filet on the baking sheet. Season both sides with salt and pepper.
-
Arrange the crab mixture lengthwise down the middle of the salmon. Starting from the thinner edge of the filet, fold over the long way. If the fish doesn’t want to stay folded, secure the edge with toothpicks.
-
In a small bowl, whisk together the melted butter and lemon zest. Brush the lemon butter over the top of the salmon.
-
Bake for 16-18 minutes, until the fish flakes easily with a fork or the fish (not the filling) internal temperature reaches 130-140 degrees F, depending on how done you like your fish.
-
If desired, sprinkle the fish with additional fresh parsley. Cut crosswise to serve.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram – I’d love to see it!
Recipe Notes
Serving size: 4 oz fish + filling, or 1/8 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

63 Comments
Glenda
0I had never stuffed salmon before this. It was spectacular! That crab filling is so flavorful and made this feel like a truly special meal. Thanks for the easy, delicious recipe!
Gen
0Wow was this good! Lemon butter + two kinds of seafood? Sign me up! Thanks so much for this delicious recipe!
Sandy
0We love crab-stuffed and shrimp-stuffed salmon. This recipe was the bomb! Easy and delicious!
Lisa Douglas
0Holy mama! What a fantastic dinner this was for our family, sweetie! Crab AND salmon – my two favorites all in one? Be still my heart! Thank you for this, I’ve already added it to our dinner rotation!
Lisa
0The combination of crab and salmon is so delectable. I must try for any seafood lover!
Sarah
0This was SOOO good! I’m not usually a big fan of fish, but this recipe was excellent. The whole family loved it.
Letha
0Really really good!! Will make again.
Linda Ball
0I’m not an avid seafood lover BUT this recipe is one of the best I have ever made or tasted. Hubby said he would definitely order again! DELICIOUS
Heidy
0This baked crab stuffed salmon recipe was off-the-chain! I loved every morsel. The recipe turned out perfect, thanks to your instructions.
Ksenia
0If ever there was a way to make salmon even more fancy and appealing, you definitely found it with this amazing crab stuffing!! This was a perfect dish to make for when I have company over, and I’ll be remaking it for sure.
Debbie
0This crab stuffed salmon is amazing. The salmon is seasoned perfectly and goes great with the tender crab stuffing. This is something I will make over and over.
Jacqueline Debono
0I made this crab stuffed salmon for guests yesterday evening and it was fantastic! I loved that I could prep it beforehand and wasn’t stuck in the kitchen while the others were enjoying pre-dinner drinks!
TFin
0If I have smaller cuts of salmon in the freezer can lay the salmon over the crab and bake instead of stuffing it?
Wholesome Yum D
0Hi, I have never tried that method before.
megane
0So good! We devoured it and will definitely make again.
Helene
0The filling is delicious and pairs well with the salmon. The recipe is easier than I thought and perfect for a dinner date. Thank you for the recipe.
Colleen
0I made this crab stuffed salmon for our anniversary dinner and we loved it. Really delicious and super easy to make, but still impressive. Thank you!
Audrey
0I love how healthy and easy to make this is! I also love that it’s paleo and low-carb. It can be hard to find really tasty recipes like that!
Mikayla
0A wonderfully succulent seafood dinner, it came out just like what I would expect to get at a restaurant.
Thank you
Amy
0Yea! I can’t wait to make this for my salmon loving personal chef client. It looks scrumptious.
Veronica Romaine
0Sounds fabulous!!! I would add shrimp to my stuffing cause I love shrimp, can’t wait to try it! You have the best recipes!!
Jenni
0This salmon is seriously AMAZING! It is like 5 star restaurant quality! Soooo delicious!!
Shelby
0The best of both worlds when things look amazing but whip up fast!
Jennifer
0This was so good and I loved the lemon in it!
Glenda
0This stuffed salmon was a seafood bonanza! The lemon really added brightness. Thanks for sharing your recipe!
LaShaunda
0This is one of the best and easiest recipes to make. So good, I’m making it again tonight.
Bonnie
0I’m thinking about sauteing the garlic to bloom and sweeten it right in the pan with the onion as it starts to caramelize. Also, good salmon can be hard to find here in New England and the pieces on the small side so how about using 2 filets and placing one on top of the other with the filling iin between.Thoughts? Outstanding job tho. 5 stars for me 🙂
Wholesome Yum M
0Hi Bonnie, I think those suggestions would work just fine! Enjoy!
Antonio
0Great recipe…love it!!!!
Audra
0This recipe was so easy and delicious. The only thing I did differently is I didn’t sauté the onion in the the crab filling (I kept the onion raw and it cooked in the oven) and I did not fold over the salmon.
Debra Jones Knight
0I love this recipe…but I think I would have cooked the salmon first to give it a brownish color then add the crab… I also added shrimp… it was delish
Carmen D. Hernandez
0Delicious!!! I substituted one tablespoon of non-fat Greek yogurt for one tablespoon of mayo cause my hubby has heart disease and it was great. The crab filling was subtle, tasty and made the salmon even better.
Lisa
0a) I didn’t have any lemon zest (so I skipped it)
b) My salmon filet wasn’t big enough but it was really thick and had the skin on one side (so I had to skin it)
c) The filet wouldn’t (couldn’t) roll.
d) I remembered seeing a recipe that involved lining the cups in a muffin pan with bacon.
So I followed the basic recipe but cut a piece of bacon for the bottom of each muffin cup, and a piece of bacon to line the side of each. I then added the crab filling. I then sliced the thickest part of the salmon in half to make thinner filets and then cut into pieces a little larger than the muffin top. I drizzled the melted butter no top and finished with a couple of grinds of both salt and pepper and popped it into the oven at 400 degrees for about 30 minutes. It is DELICIOUS!! And, much like your recipe, this would shine at an elegant dinner party!! Actually, I live alone and I ended up with 9 seafood “cups.” I want to get dressed and run the remaining 7 over to my neighbors to enjoy while they’re still warm and fresh!! Two Thumbs Up!!
Mary Roberts
0This recipe was very easy to follow and the dish was delicious! I love salmon and have never added the crab meat before but it was very good and I will definitely cook this again.
Barbara
0My daughter made this for my sister, her husband and us last night. It was simply Amazing!!
Connie Bauer
0I’ve prepped the salmon and will cook it for Christmas Eve dinner tonight after church. I was wondering if you can prep the fish and freeze it for another night? I think I have way too much for tonight and with Christmas dinner tomorrow night, I’m afraid it might not get eaten
Maya | Wholesome Yum
0Hi Connie, Yes, you can freeze extras if you like! It’s best to do that before baking, that way it won’t get too dry when reheating. Just let the frozen fish thaw before baking as usual.
Roberta
0I tried to pin this recipe but it wouldn’t work.
Wholesome Yum A
0Hi Roberta, can you tell me where you tried to pin it from? There are a few different places to do it on each recipe page, so I want to make sure I’m looking at the right button.
Roberta
0Can’t find canned nor fresh crab that isn’t loaded with sugar: could lump shrimp work as substitution for this recipe? Thank you for your always inspiring and well-explained recipes 🙂 !
Wholesome Yum A
0That would be wonderful, Roberta! Let me know if you try it that way.
Cheryl Shaw
0Do you use canned lump crab? I’ve never tried it. Which brand(s) are the best?
Wholesome Yum
0Hi Cheryl, I get mine in the same section as fresh seafood in the grocery store. Any brand will work, but try to find one with no additives, sugar, or gluten.
Grace
0Looks amazing! Just to make sure, you only line a baking sheet and then cook the fish? You don’t wrap the fish in foil?
Wholesome Yum
0Correct, Grace! Watch the recipe video if you need more guidance.
Louis
0I used a very large salmon fillet and was certain there would be left overs. Not so, everyone ate double helpings. DELICIOUS and so easy, great recipe!!
Elyse
0Made this last night and it was delicious! Only change I made was I added some chopped chive to the stuffing mixture. My salmon wasn’t really wide enough to fold but it was long, so instead I just chopped the piece in half and stacked it on top of the crab, securing it together with a few toothpicks. Worked perfectly and allowed me to pile up lots of the yummy crab stuffing! Thanks for the recipe!
Betty Bahlin
0This was amazing…..easy to make and super delicious…..my hubby said it was better than restaurant salmon. Directions were terrific, served with parmesan upside down potatoes and veggie mix. Love it will be making it often. Yummy
Ray
0I brought a salmon from the store with the skin on one side of the fillet. Do I remove the skin before cooking?
Maya | Wholesome Yum
0Hi Ray, the recipe was for a filet without skin, but it might work with a skin-on filet too. If you do, it’s best to have the skin on the outside so that it crisps up.
Beverly Norris
0I am cooking this over the labor day holiday, on a cedar plank over the campfire for guests. I also like to mix in some shrimp with the crab.
Maya | Wholesome Yum
0Thank you for sharing, Beverly! That sounds delicious!
Beverly Norris
0I make this dish often to rave reviews. This week-end I am making it over the campfire for the guests.
Maya | Wholesome Yum
0I am so happy you liked the salmon recipe, Beverly! Please come back again soon!
Kathy
0I had shrimp and Bay scallops I needed to use so I followed your recipe and substituted them. My salmon was a bit thick so I butterflied it was absolutely delish!! Can’t wait to try it with crab. Restaurant quality dish well actually better! Thanks!
Maya | Wholesome Yum
0I am so happy you liked it, Kathy! Have a nice day! Please come back again soon!
Cheryl
0It says to sauté the onions. Do you do it in butter?
Maya | Wholesome Yum
0Hi Cheryl, Yes, you can saute the onions in any fat of your choice.
Beverly Norris
0Delicious! I’ve made it many times to rave reviews. I also add shrimp to the stuffing. So GOOD!!
Maya | Wholesome Yum
0OOOH, great idea to add shrimp, Beverly! Thank you!
Kelly
0Do you leave the foil on to bake it? I want to make the stuffed salmon ahead of time.
Maya | Wholesome Yum
0Hi Kelly, The recipe calls for baking it uncovered, but with salmon you could really do it either way.
monechetti
0This looks incredible! I love low carb fish recipes <3