Overhead shot of salmon on a platter.

What I love about crab stuffed salmon

Crab is my all time favorite when it comes to seafood, and I love a good Maryland crab cake, but this easy stuffed salmon is a great way to enjoy all that flavor stuffed into a tender and flaky salmon fillet.

But, my favorite thing about this recipe is how incredibly easy it is to make. You can have the salmon ready to go by the time your oven is preheated.

Crab stuffed salmon on a platter with lemon wedges and fresh parsley garnishing the platter.

Here’s what you’ll need to make it

Ingredient notes:

  • Salmon – This recipe makes enough to stuff a whole side of salmon. We bought a salmon filet from Costco and cut it into individual 6 portions. You can also purchase individual portions at your seafood counter.
  • Crab meat – This recipe uses lump crab meat. While you could substitute a lower grade of crab, I don’t recommend it because the filling be less hearty. If you do swap it out, make sure to stir the rest of the stuffing ingredients together before adding the crab.
  • Breadcrumbs – Make sure that you’re reading labels if you need this recipe to be dairy free. Many brands of breadcrumbs contain milk, so be sure to buy something safe for you.
Close up of a salmon fillet stuffed with crab meat.

How to make crab stuffed salmon

Make the crab stuffing. Combine the filling ingredients in a mixing bowl. I like to use a fork to stir my filling because it helps break up the lump crab meat. You want it to be slightly shredded in appearance with some smaller lumps remaining.

Stuff the salmon. Use a pairing knife to cut pockets into the salmon fillets. Be careful not to cut through to the skin. Divide the crab stuffing between the fillets.

Top with some extra crushed Ritz crackers and give each a quick spray with olive oil cooking spray to help the breadcrumbs brown while they’re in the oven.

Bake the stuffed salmon. Pop the salmon into a 375˚F oven for 15 – 18 minutes. Bake until the salmon reaches an internal temperature of 125˚F. It should be flaky but still moist.

Garnish and serve. Remove the salmon from the oven and allow it to rest for a few minutes. Then, sprinkle some fresh parsley on top (if you want, it’s totally optional) and serve with a lemon wedge.

A salmon fillet stuffed with crab meat on a plate with a serving of asparagus, a lemon wedge and a fork.

FAQs and tips on making crab stuffed salmon

How do you keep salmon from drying out in the oven?

The key to juicy salmon is not over cooking it. Salmon only needs to cook to an internal temperature of 125-130˚F. Use a meat thermometer to check that your salmon is done.

Do I need to rinse salmon before cooking?

No, you don’t need to rinse salmon before cooking it. It is a myth that rinsing fish removes unwanted bacteria, but it does nothing more than splash harmful bacteria around your kitchen.

Do you need to flip salmon when baking?

As with most fish, there is no need to flip salmon when cooking it. Fish has a flakey texture and can fall apart quite easily.

Close up of crab stuffed salmon slices on a serving platter.

Complete your dairy free meal

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Crab Stuffed Salmon

By: Melissa Belanger
Looking for an easy dinner that will wow you family or guests? This crab stuffed salmon is it. It’s super simple to put together and it’s full of flavor. Serve it with some steamed asparagus and a squeeze of fresh lemon for a light and satisfying meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
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Ingredients 

  • 4 – 6 individual salmon fillets
  • 8 ounces crab meat
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup crushed Ritz crackers + extra for topping
  • 1/4 cup mayonnaise
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • Coarse salt
  • Black pepper

Instructions 

  • Preheat oven to 375˚F and line a baking sheet with parchment paper (optional).
  • In a mixing bowl, stir together the crab meat, breadcrumbs, Ritz crackers, mayonnaise, Old Bay, lemon juice and parsley until combined.
  • Use a pairing knife to cut a pocket into the thicker portion of each piece of salmon, making sure not to cut through the fillet completely.
  • Divide the filling mixture between the salmon fillets and top with a sprinkle of crushed Ritz. Then, quickly spray each top with cooking spray.
  • Season the salmon with salt & pepper, to taste.
  • Bake stuffed salmon for 15 – 18 minutes, or until the salmon has reached an internal temperature of 125˚F.
  • Remove from oven and allow it to rest for about 5 minutes. Garnish with fresh parsley and serve with a lemon wedge.

Nutrition

Calories: 276kcal, Carbohydrates: 4g, Protein: 30g, Fat: 14g, Trans Fat: 0.03g, Cholesterol: 78mg, Sodium: 460mg, Fiber: 0.2g, Sugar: 0.4g, Vitamin C: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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3 Comments

  1. Kate says:

    If it’s egg free, there should be no mayonnaise. Mayonnaise is made from eggs

    Reply
    1. Melissa Belanger says:

      You are right. Thanks for letting me know, the egg free box has been unchecked!

      Reply
      1. Niecy says:

        It could be vegan mayo, I will try this recipe with the vegan mayo and see how it turns out. 😊

        Reply