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.
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.
For The Salmon:
Salmon – Because we are filling and folding this 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 PepperToothpicks – To hold the stuffed fish together.
For The Crab Filling:
Lump Crab Meat – You can use canned crab meat 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. 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 stuffing for 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.
Storage Instructions
Store: Keep stuffed fish in refrigerator for up to 2-3 days.Meal prep: One awesome thing about this stuffed salmon 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 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: The baked stuffed salmon recipe can be frozen in an airtight container for up to 2-3 months.
What To Serve With Baked Stuffed Salmon
All this recipe for salmon stuffed with crab meat needs are some healthy side dishes:
More Easy Seafood Recipes
If you like this salmon with crab stuffing recipe, you might also like some of these other easy seafood recipes: Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
