How to cook salmon stuffed with crab and lobster

The delicious seafood stuffing is a great complement to the rich flavor of the salmon.

• 1 1/2 pounds salmon fillets - 1/2 to 3/4 inch thick fillets
• 1 tablespoon butter or margarine
• onion - small
• 2 cloves garlic - minced
• 1 stalk celery - chopped fine
• 1/2 cup imitation crab meat - small chunks or shredded pieces
• 1 cup cooked rice
• 1/4 cup light cream
• 1 tablespoon lemon juice
• 1/4 cup chopped red peppers
• 1/2 cup grated Parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Container:Baking pan

• Melt butter or margarine in a skillet over medium heat. Add the onion, garlic, and celery to the skillet and cook until tender.
• Add the imitation crab, rice, cream, lemon juice, and red pepper. Stir until heated.
• Add the Parmesan cheese, salt, and pepper. Heat only until the cheese has melted and then remove from the heat.
• Lay salmon fillets out flat and cut a pocket into the side of each fillet.
• Working on the thickest side, start about a quarter of an inch in from one edge, slice through the fillet horizontally and stop about a quarter of an inch from the opposite side so that a pocket is formed.
• Scoop the stuffing into the pocket of each fillet.
• Place the stuffed salmon fillets on a greased or oiled baking pan.
• Place in an oven preheated to 350°F and bake for approximately 30 minutes or until the internal temperature of the stuffing reaches 145°F. Salmon should be flaky when done.

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Ingredients

Method

Step 1 PREP: PRE HEAT OVEN TO 200◦C (400◦F). Step 2 COOK: REMOVE WRAP AND PLACE TRAY IN PRE-HEATED OVEN FOR 25 MINUTES.Step 3SERVE.

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Nutritional Facts Per Serving

Nutrition Description:Per serving (300 g of the recipe):Calories:510Saturated Fat:6 gCarbs:113 gFibre:4 gSugar:2 gCholesterol:112 mgProtein:34 gSodium: 697 mg

When it comes to stuffed salmon, my salmon stuffed with crabmeat, spinach and cream cheese is an over-the-top delicious and restaurant-style dish you can easily make in your home kitchen. Trust me it takes salmon to a whole new level!

Since discovering Northwest Wild Caught Salmon I’ve been having fun finding different ways to prepare and enjoy this lovely fish. I was lucky enough to pick up some nice sockeye salmon at Sam’s Club.

*You will also find that many grocery stores now carry sustainably caught sockeye salmon.

What do you need to make Crabmeat Stuffed Salmon?

Let’s start by gathering the ingredients we need to make my Stuffed Salmon. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

*If your salmon has any skin on it, use a sharp knife or paring knife to remove the skin.

What type of salmon can you use for this recipe?

I used Sockeye my salmon recipe and always try to find Pacific Salmon for my recipes.

You can, of course, use any salmon you have available in your markets. Coho (silvers) and King (chinook) are two of my other favorites.

Atlantic salmon is more plentiful and usually less expensive and can also be used. I prefer wild-caught fish to farmed seafood.

*Farmed salmon is much higher in fat, containing slightly more omega-3s, much more omega-6 and three times the amount of saturated fat. It also has 46% more calories — mostly from fat. Conversely, wild salmon is higher in minerals, including potassium, zinc and iron.

Can I use Frozen Salmon for this dish?

You sure can. Fresh salmon is great if you can find it, but if not frozen is the next best thing. Just make sure to let the salmon fully thaw before you stuff it.

*These days, I buy Alaskan Salmon, shipped directly from the supplier in Alaska, and it’s always shipped frozen.   

What type of cream cheese should I use for the stuffing?

The first time I made this recipe I used whipped cream cheese. I found that to be a mistake as it did not hold up as well as I thought it should. I made the Stuffed Salmon again using regular cream cheese and also added in shredded mozzarella which gave the dish a better overall appearance and taste.

In a bowl add the cream cheese, mayonnaise, beaten egg and old bay seasoning. Mix well, but it’s okay if it has some lumps in it.

Then fold in the spinach, roasted red peppers, mozzarella and crabmeat.

Chef Dennis Tip:

Pull the spinach apart or mix it into the cream cheese mixture first. It has a tendency to clump together.

Mix all the ingredients together as gently as possible so you don’t break up the crabmeat too much. 

Refrigerate the mixture for 30 minutes to let it firm up. If for some reason the mixture is too loose, add some bread crumbs to help hold it together.

Can I use other cheese in the stuffing?

I added shredded mozzarella because of its binding properties, but cheddar, swiss or your favorite cheese could be used instead of the mozzarella.

Season the salmon fillets with sea salt and black pepper.

Add the crabmeat stuffing on top of the salmon fillet. Sprinkle the top of the stuffing with panko bread crumbs (or any bread crumbs you have on hand).

*You could also sprinkle a little parmesan cheese if you want some added flavor.

Place the salmon on a baking sheet lined with parchment paper on the center rack of a preheated 350 degrees oven for 18 – 20 minutes.

Can I use this topping with other fish?

You sure can. This topping would work well on just about any white flaky fish. Flounder, cod, and halibut would also work well. The only fish I wouldn’t try to stuff would be tuna or swordfish.

My creamy stuffed salmon is a great way to turn an ordinary night into a special occasion. It’s also the perfect dish for entertaining as it can be made up ahead of time and cooked before your guests arrive.

You may also try stuffing a whole side of salmon and roasting it for a buffet. It will look spectacular! Serve it with a squeeze of lemon juice, lemon wedges or grated lemon zest and enjoy.

Recipe FAQ’s:

Do you bake salmon covered or uncovered?

Bake salmon, uncovered, 4 to 6 minutes per ½-inch thickness. It’s best to undercook salmon so always check at the minimum time to make sure the salmon isn’t overcooked.

How can I make salmon taste better?

Fresh herbs are the best way to enhance salmon without overpowering it.
A coating of breadcrumbs will add a crunchy texture and flavor.
Using compound butter on salmon will help create a delicious flavor profile.
Marinating salmon will help develop rich flavors.
A glaze (like a balsamic glaze) is another easy way to add flavor to salmon.

More Salmon Recipes You’ll Love!

• Mediterranean Style Salmon Recipe – Chef Dennis

• Easy Salmon Marinade Recipe – Perfect for Grilling

• Irish Whiskey Salmon wrapped with Smoked Salmon

• Blackened Salmon with a Gorgonzola Cream Sauce

Baked Stuffed Salmon

I love recreating restaurant-style dishes in my home and sharing them with my friends. This easy to make Stuffed Salmon with Crabmeat & Cream Cheese will wow your family and friends.

Prep Time15 mins

Cook Time20 mins

chill stuffing30 mins

Total Time1 hr 5 mins

Course: Entree

Cuisine: American

Servings: 4

Calories: 493kcal

• 24 ounces salmon fillets four fillets 6 ounces each, skin off
• 8 ounces crabmeat drained well lump, claw or backfin
• 4 ounces cream cheese softened use regular not whipped
• 1 large egg whipped
• 1 tablespoon mayonnaise
• ½ cup baby spinach cooked with excess liquid squeezed out
• 1 tablespoon roasted red peppers diced (or fresh red pepper)
• ½ cup mozzarella cheese shredded (or your favorite cheese)
• 1 teaspoon old bay
• ¼ teaspoon sea salt adjust to taste
• ⅛ teaspoon black pepper adjust to taste
• 2 tablespoons panko bread crumbs or whatever type of bread crumb you prefer

• Preheat oven to 350 degrees

• cook spinach in a little bit of water till fully cooked, take off the heat and allow to cool

• When spinach is cool squeeze out all of the water from the spinach (excess water will make the stuffing loose)

• in a mixing bowl add in the softened cream cheese, mayonnaise, egg and old bay seasoning. Whip together until well blended.

• fold in the spinach, roasted peppers, shredded mozzarella and crab meat (make sure crab meat has been well-drained, squeezing out any excess water). Mix gently and if the mixture is too loose you may add a little bread crumb to tighten it up.

• place salmon on a baking sheet and season with salt and pepper

• portion stuffing out and place on top of salmon fillet, then sprinkle breadcrumbs on top.

• pour a little water on the baking dish to help keep the salmon moist while it's cooking

• cook salmon at 350 degrees for 18-22 minutes. salmon should be done but not overcooked

• serve with your favorite sides

Calories: 493kcal | Carbohydrates: 6g | Protein: 51g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 208mg | Sodium: 1003mg | Potassium: 1047mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1009IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 3mg

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