Tender Crab Stuffed Salmon

This crab stuffed salmon perfectly marries tender, flaky salmon with the sweet richness of lump crab meat for an elegant yet simple dinner. It’s especially satisfying when you want something impressive but without too much fuss in the kitchen. The blend of crab, rice, bell pepper, and onion inside the salmon makes every bite flavorful and moist.

I first made this dish for a weekend dinner with friends and it quickly became a repeat request. The crispy salmon edges paired with the creamy crab filling never fail to impress.

Ingredients

• Fresh salmon fillets: about six ounces each, choose fillets that are similar in thickness for even cooking
• Lump crab meat: from a can, opt for the best quality you can find for the sweetest, richest crab flavor
• Cold cooked Jasmine rice: adds texture and helps hold the crab stuffing together, brown rice works fine too for a nuttier taste
• White onion: finely minced, white parts of green onions work well for a mild bite
• Red bell pepper: finely minced, brings sweetness and color
• Mayonnaise: binds the filling and adds creaminess
• Paprika: adds a smoky warmth, for best flavor use sweet paprika
• Chili powder: lends a subtle kick, but can be swapped for Old Bay or a Southwest blend
• Ground black pepper: to taste
• Butter: divided to enrich the fish and the stuffing

Step-by-Step Instructions

Sear the Salmon:

Preheat your oven to 375 degrees Fahrenheit and brush a baking dish lightly with olive oil to prevent sticking.

Prepare the Crab Filling:

In a large bowl, combine the lump crab meat, cold cooked rice, finely minced bell pepper, minced onion, and mayonnaise. Mix gently until everything is evenly incorporated but still chunky.

Stuff the Fillets:

Using a sharp knife, slice each salmon fillet lengthwise down the center without cutting all the way through. Create a pocket sized enough to hold the crab mixture.

Fill and Season:

Scoop the crab filling into the pocket of each salmon fillet. Sprinkle the top with paprika, chili powder, and black pepper evenly.

Bake the Fish:

Place the stuffed salmon in your prepared baking dish and bake for 14 minutes. Use a digital thermometer to check the internal temperature but do not cook it fully yet.

Finish with Butter and Lemon:

Place a pat of butter on top of the crab stuffing, grate fresh lemon zest over it, then return the fish to the oven. Bake for an additional 2 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit and the salmon is cooked through.

Garnish and Serve:

Drizzle the melted butter over the salmon, squeeze fresh lemon juice on top, and sprinkle chopped parsley. Serve alongside steamed broccoli, a simple salad, or your favorite sides.

Save

My favorite part of this recipe has to be the interplay of the rich buttery crab filling with the mild salmon. This dish was a hit at a family dinner once, turning a simple meal into a memorable event.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within two days for best texture and flavor. Reheat gently in the oven or microwave to avoid overcooking the salmon. You can also freeze the cooked crab stuffing separately for a quick dinner idea later.

Ingredient Substitutions

Try cooked cocktail shrimp in place of half the crab for a shrimp and crab stuffed variation. Swap mayonnaise for Greek yogurt for a tangier, lighter filling. Use brown rice if you want a nuttier texture and more fiber. Switch paprika and chili powder with Old Bay seasoning if you prefer a classic seafood spice profile.

Serving Suggestions

Pair this stuffed salmon with steamed greens like broccoli or asparagus to keep it light and nutritious. A crisp green salad with lemon vinaigrette complements the richness perfectly. For a heartier meal, mashed potatoes or a wild rice pilaf are lovely options.

Recipe FAQs

→ What type of salmon works best for this dish?

Fresh salmon fillets about 6 ounces each work best, ensuring they are of similar thickness for even cooking and stuffing.

→ Can I use different types of rice for the filling?

Yes, Jasmine rice is recommended, but brown rice or other cooked varieties can be used to add texture and flavor.

→ How do I ensure the salmon remains tender and moist?

Stuffing the salmon carefully and monitoring baking time helps keep the fillets tender. Adding butter and lemon zest near the end locks in moisture and boosts flavor.

→ Are there alternative seasonings suggested?

Southwest seasoning, Old Bay, or your favorite spice blends can replace paprika and chili powder for a different flavor profile.

→ What are good side dishes to accompany this meal?

Steamed broccoli, a simple green salad, or other fresh vegetables complement the rich flavors of the crab and salmon nicely.

→ How should leftovers be stored and consumed?

Store in an airtight container in the refrigerator and consume within two days to maintain freshness and flavor.