Easy Crab-Stuffed Salmon. Simple yet elegant.
This Crab-Stuffed Salmon is both easy to make and sure to impress. With a rich combination of king salmon and lump crab meat, this recipe highlights the natural sweetness of high-quality seafood. The tender salmon provides a buttery base and pairs perfectly with the succulent, subtly sweet crab. Citrus, herbs and Dijon add brightness and depth. The optional Garlic Butter Lemon Sauce completes the dish with a luxurious, tangy finish. Whether you’re hosting a dinner party or treating yourself to a restaurant-worthy meal at home, this dish delivers bold flavors with minimal effort.
Crab-Stuffed Salmon
with optional Garlic Butter Lemon Sauce
Ingredients
Instructions
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Preheat oven to 375F. Line a sheet pan with parchment paper and set aside.
For the Crab Stuffing
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In a small skillet over medium heat, sauté the shallot and 3 cloves of minced garlic in 1 teaspoon extra virgin olive oil until tender.
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While the shallot and garlic are cooking, stir together the mayo, Dijon mustard, 1 clove minced garlic, Old Bay seasoning, lemon zest and lemon juice in a bowl. Mix in the cooked shallot and garlic.
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Gently fold in the crab meat and chopped parsley. If using jumbo lump crab meat, try to keep the lumps intact. Set aside.
For the Salmon
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Lay the salmon flat on a cutting board, skin side down. Place one hand on top of the fillet. With your chef's knife in the other hand, carefully slice the salmon in half lengthwise to create a top fillet and a bottom fillet of approximately equal thickness. The top fillet will not have any skin, the bottom fillet will have skin on one side. Spread the crab mixture onto the flesh side of the bottom fillet.
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Lay the top fillet of the salmon over the crab mixture, then season with a sprinkle of Old Bay.
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Transfer the salmon to the sheet pan and bake until cooked through and the fish flakes easily with a fork, about 20 minutes.
You can see I added the salmon and some asparagus to a sheet pan where I had already begun roasting potatoes.
Plating
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Cut the salmon in half cross-wise so that you have two portions. Plate with your choice of sides, and garnish with the optional Garlic Butter Lemon Sauce and fresh parsley.
Nutrition Facts
Servings: 2 ServingCalories:300.25kcalTotal Fat:21.31gSaturated Fat: 3.87gTrans Fat: 0gCholesterol:86.75mgSodium:622.56mgPotassium:159.48mgTotal Carbohydrate:5.35gDietary Fiber: 1.09gSugars: 1.38gProtein:29.23gCalcium: 60.43mg
Note
For the optional Garlic Butter Lemon Sauce:
In a small sauce pot over medium heat, combine 1/4 cup white wine, 1 T lemon juice, and 1 clove chopped garlic. Cook until reduced by half. Whisk in 2 T half & half. Add 1 T cubed cold butter and whisk vigorously until it has just about melted. Remove the pot from the heat and continue whisking until smooth. Season to taste with salt and serve immediately. (My sauce sat a little too long before the fish was ready and broke, but it was still delicious!)