Crab Stuffed Salmon Fillets (Print Format)
Salmon fillets filled with a flavorful crab and rice mixture, seasoned perfectly and baked with butter and lemon zest.
# Ingredients:
→ Seafood
01 -
2 fresh salmon fillets, approximately 6 ounces each
02 -
6 ounces canned lump crab meat, drained
→ Grains
03 -
0.5 cup cold cooked Jasmine or brown rice
→ Vegetables
04 -
1 tablespoon finely minced white onion (white parts of green onion optional for milder flavor)
05 -
1 tablespoon finely minced red bell pepper
→ Condiments & Seasonings
06 -
2 tablespoons mayonnaise
07 -
0.25 teaspoon paprika
08 -
0.125 teaspoon chili powder
09 -
Ground black pepper, to taste
→ Fats
10 -
2 tablespoons butter, divided
11 -
Olive oil, for brushing baking dish
# Steps:
01 -
Preheat oven to 375°F. Brush a baking dish lightly with olive oil and set aside.
02 -
In a large bowl, combine lump crab meat, cold cooked rice, minced red bell pepper, finely minced white onion, and mayonnaise. Mix thoroughly until well incorporated.
03 -
Using a sharp knife, slice each salmon fillet lengthwise down the center to create a pocket for the stuffing, taking care not to cut through to the edges.
04 -
Scoop the crab and rice mixture into the cavity of each salmon fillet. Evenly sprinkle paprika, chili powder, and ground black pepper over the stuffed fillets.
05 -
Place stuffed fillets in the prepared baking dish and bake in the preheated oven for 14 minutes. Use a digital thermometer to check internal temperature; the salmon should not be fully cooked at this stage.
06 -
Place a pat of butter atop each crab filling, grate fresh lemon zest over the fillets, then return to the oven and bake for an additional 2 to 4 minutes until the salmon reaches an internal temperature of 145°F.
07 -
Drizzle melted butter over the fillets, squeeze fresh lemon juice on top, and sprinkle with chopped fresh parsley. Serve immediately with desired sides such as steamed broccoli or salad.
# Tips:
01 -
Select salmon fillets of similar thickness to promote even cooking. Alternative seasonings like southwest or Old Bay seasoning may replace chili powder and paprika. Fresh herbs can substitute parsley to vary flavor. Baking on parchment-lined sheet pans is an option. Leftovers can be refrigerated airtight for up to two days.