Crab-stuffed Salmon Recipe

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pinterest image for stuffed salmon

How to make Restaurant Style Stuffed Salmon

Since discovering Northwest Wild Caught Salmon earlier this year, 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.

This week Stuffed Salmon was on the menu at home, and I decided to try something a little different with the stuffing using cream cheese in my stuffing mix.

Salmon stuffed with crabmeat and cream cheese on a plate with green beans and baby potatoes

Lisa and I had eaten at a seafood restaurant in Madeira Beach on one of our road trips and they had a similar stuffing with a grouper we had for dinner. So I thought I'd give it a try with salmon. It was such an easy and delicious way to make salmon it's become a regular addition to our home dinner options.

What do you need to make Crabmeat Stuffed Salmon?

ingredients to make stuffed salmon in bowl on a wooden cutting board

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.

What type of salmon can you use for this recipe?

I used Sockeye Salmon for this 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.

ingredients to make crabmeat and cheese stuffing in a glass bowl with a blue rubber spatula next to it

In a bowl add the cream cheese, mayonnaise, beaten egg and old bay. 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.

crabmeat and cheese stuffing all mixed together in a glass bowl with a blue rubber spatula

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.

2 salmon fillets seasoned with sea salt and black pepper in a glass baking dish

Season the salmon fillets with sea salt and black pepper.

2 salmon fillets topped with crabmeat stuffing with panko bread crumbs on top

Add the crabmeat stuffing on top of the salmon fillet. Sprinkle the top of the stuffing with panko bread crumbs (or any bread crumb you have on hand). Bake at 350 degrees 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.

overhead view of baked stuffed salmon on a white plate

My Stuffed Salmon is a great way to turn an ordinary night into a special occasion and is great 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!

If you love Salmon, you might also like these recipes:

Grilled Cedar Planked Salmon
Mediterranean Style Salmon
Blackened Salmon Salad
Marinated Grilled Salmon

Stuffed Salmon with Crabmeat & Cream Cheese

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 Time 15 mins

Cook Time 20 mins

chill stuffing 30 mins

Total Time 1 hr 5 mins

Course: Entree

Cuisine: American

Keyword: crabmeat and cream cheese stuffing, salmon recipe, stuffed salmon

Servings: 4

Calories: 493 kcal

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

Cook Mode Prevent your screen from going dark

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