Crab Stuffed Salmon

Ingredients & Substitutions

Here I explain the best ingredients for my crab stuffed salmon recipe, what each one does, and substitution options. For measurements, see the recipe card.

Salmon:

• Salmon – I like to use a wider fillet so it’s easier to fill and fold. You can also make this with flounder, snapper, or trout if that’s what you’ve got, but since those are usually smaller, you won’t need as much stuffing. Learn more about choosing salmon in my pan seared salmon post.
• Lemon Zest – Zest the lemon first, then use the juice for the crab filling. That way, you get the most out of one lemon.
• Butter – I go with unsalted here so the salt in the filling and seasoning doesn’t get too overpowering.
• Sea Salt & Black Pepper

Crab Filling:

• Lump Crab Meat – I usually use canned lump crab (this brand is my favorite, but honestly any kind works as long as it’s lump, not minced). You can also use leftover crab from crab legs or even the filling from crab stuffed mushrooms.
• Onion – I used white onion this time, but yellow works just as well if that’s what you have.
• Mayonnaise – You can use homemade mayo or store-bought mayo. If you’re out of mayo or avoiding eggs, softened cream cheese (about 2 tablespoons) makes a great stand-in.
• Parsley – Fresh parsley gives the best flavor, but if you’re in a pinch, 2 teaspoons of dried parsley works too.
• Garlic – I prefer fresh garlic for best flavor, but I’ve definitely used the jarred stuff when I’m short on time.
• Lemon Juice – I just juice the same lemon I zested for the salmon. Fresh tastes way better than bottled here.
• Old Bay Seasoning – This one’s a classic for seafood and adds so much flavor to the crab stuffing. I always keep it on hand!

VARIATION: Add parmesan cheese!

If you’re into cheesy fillings, try mixing in 1/4 cup of parmesan before stuffing the salmon. It adds a little extra richness that I love!

How To Make Crab Stuffed Salmon

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cook the onion. Heat some of the oil in a skillet over medium heat and saute the onion until it’s soft and just starting to brown. Set it aside.
2. Make the crab filling. In a medium bowl, mix together the mayo, garlic, parsley, lemon juice, Old Bay, and the cooked onion. Then gently fold in the crab meat.

3. Stuff the salmon. Place the salmon fillet on a parchment-lined baking sheet and pat it dry. Spoon the crab mixture down the center, then fold the fillet over the filling. I use toothpicks to help hold it together.
4. Add seasoning. Stir together the melted butter and lemon zest, then brush it all over the top. Sprinkle with a little salt and pepper.
5. Bake it up. Pop the crab stuffed salmon in the oven and bake until the fish flakes easily with a fork. I like to drizzle a little more lemon butter sauce on top.

Serving Ideas

Salmon stuffed with crab is so versatile! Here are some of my favorite side dishes to turn it into a full meal:

• Starches – Rice or mashed potatoes are classic starchy sides for fish, but I usually make cauliflower rice or mashed cauliflower for a lighter option.
• Vegetables – I love roasting asparagus (pictured above) or zucchini while the crab stuffed salmon bakes, but green beans almondine is perfect for those dinner dates at home.
• Salad – My creamy cucumber salad is super simple but full of flavor, and if I’m in the mood for something a little fancier, my beet salad is always a hit.