Crab-Stuffed Salmon (Restaurant-Quality, Home-Easy)

Treat yourself to a showstopping dinner: buttery salmon fillets packed with a lump crabmeat filling that’s herby, lemony, and just the right amount of creamy. This recipe is weeknight-manageable, date-night elegant, and perfect for entertaining.

Why You’ll Love It

• Luxurious but simple: 30–40 minutes start to finish.

• Flexible methods: Bake, air-fry, or pan-sear + finish in the oven.

• Make-ahead friendly: Stuffing can be mixed up to 24 hours ahead.

Ingredients (Serves 4)

For the salmon

• 4 center-cut salmon fillets (6–7 oz each), skin on or off

• 1 tbsp olive oil or melted butter

• ½ tsp kosher salt, ¼ tsp black pepper

• ½ tsp Old Bay (or paprika), zest of ½ lemon

Crab stuffing

• 8 oz lump or jumbo lump crabmeat, picked over for shells

• ¼ cup panko (or crushed pork rinds for GF/keto)

• 3 tbsp mayo (or 2 tbsp mayo + 1 tbsp softened cream cheese for richer filling)

• 1 tsp Dijon mustard

• 1 tbsp fresh lemon juice + zest of ½ lemon

• 1 tbsp parsley, finely chopped

• 1 green onion, thinly sliced (white & light green parts)

• ½ tsp Old Bay (or ¼ tsp paprika + ¼ tsp celery salt)

• Pinch cayenne or hot sauce, to taste

• ¼ tsp kosher salt, a few grinds black pepper

Finish

• 2 tbsp butter, melted (for brushing)

• Lemon wedges + extra parsley for serving

Shopping tip: Backfin works on a budget; lump/jumbo lump gives that “restaurant bite.” Drain very well so the filling isn’t watery.

Step-By-Step

1. Preheat & prep.
   Heat oven to 400°F (or 375°F for air fryer). Line a sheet pan with parchment. Pat salmon dry; brush with oil/butter and season with salt, pepper, Old Bay, and lemon zest.

2. Make the stuffing.
   In a bowl, whisk mayo, Dijon, lemon juice/zest, parsley, green onion, Old Bay, cayenne, salt, and pepper. Fold in crabmeat gently, then panko—just enough to hold together. (It should be moist, not pasty.)

3. Create a pocket (optional but pretty).
   Use a sharp knife to cut a slit horizontally through the thickest part of each fillet, forming a pocket without cutting through. Spoon in 2–3 tbsp stuffing. Any extra can be mounded on top.

4. Bake.

   • Oven: Bake 12–16 minutes (thicker fillets need more time). Brush tops with melted butter in the last 2–3 minutes and switch to broil for 1–2 minutes to lightly brown.

   • Air fryer: 375°F for 9–12 minutes; check early.

   • Pan-sear + oven: Sear flesh side in an oven-safe skillet with a bit of oil, 1–2 minutes until lightly golden. Flip, top with stuffing, and finish in a 400°F oven 7–10 minutes.

5. Doneness cues.
   Salmon flakes easily and is opaque at the edges with a slightly translucent center.

   • Medium: 125–130°F in the thickest part (juiciest).

   • FDA safe: 145°F (firmer).
     Rest 2–3 minutes; serve with lemon wedges and parsley.

Sauce Options (Pick One—2 Minutes Each)

• Lemon Butter: Melt 3 tbsp butter; stir in 1 tbsp lemon juice, pinch salt, and parsley.

• Dill Yogurt: ½ cup Greek yogurt, 1 tsp lemon zest, 1 tsp lemon juice, 1 tbsp chopped dill, salt/pepper.

• Garlic Cream (lux): Simmer ½ cup heavy cream with 1 small grated garlic clove and a pinch of salt for 2–3 minutes; finish with lemon.

Sides That Love This Dish

• Roasted asparagus or green beans with shaved Parmesan

• Garlic mashed potatoes or lemony couscous

• Simple arugula salad with olive oil + lemon

• Buttered corn + cherry tomatoes (sweet + bright!)

Make-Ahead, Leftovers & Safety

• Make-ahead: Mix stuffing up to 24 hours early; keep chilled. Stuff just before cooking.

• Leftovers: Cool quickly; refrigerate up to 2 days. Reheat gently at 300°F for 8–10 minutes or enjoy cold on salad.

• Seafood safety: Keep crab chilled; remove any shells; when in doubt, smell test—fresh crab should be clean/oceanic, never fishy.

Variations

• Spinach & Artichoke: Fold ¼ cup chopped thawed spinach (squeezed dry) + 2 tbsp chopped artichokes into the stuffing.

• Cajun Kick: Swap Old Bay for Cajun seasoning; add diced red bell pepper and a dash of hot sauce.

• Gluten-Free: Use GF panko or almond flour; verify seasoning blends are GF.

• No-Mayo: Use all Greek yogurt + cream cheese for body (season a bit more).

Troubleshooting

• Stuffing sliding off? Too wet—add a bit more panko or chill 10 minutes before baking.

• Watery pan? Crab wasn’t drained well or salmon was wet—pat dry next time.

• Dry salmon? Overcooked. Pull at 125–130°F and rest; residual heat finishes the center.

Make Your Kitchen Entertainment-Ready (We Can Help!)

If this recipe has you dreaming of a chef’s kitchen, bigger island, or deck for al-fresco dinners, let’s find a home that fits your lifestyle—or position your current home to sell for top dollar.

Reggie Butler, Broker/Owner
CENTURY 21 Envision • 1318 Crain Hwy, Bowie, MD 20716
📞 240-938-1244 • 📧 reggiebutler333@gmail.com • 🌐 C21Envision.net

We help buyers and sellers across DC, Maryland, and Virginia with expert pricing, polished marketing (pro photos + vertical video), and negotiation that protects your bottom line.