Stuffed Salmon With Crabmeat
I promise that this Stuffed Salmon Recipe is the fanciest but easiest recipe you'll ever make at home. This elegant dinner could be ordered at a high-end restaurant, but it's achievable for any home cook in less than 40 minutes!
Ingredients
- Nonstick cooking spray
- 2 ounces cream cheese
- 1 egg
- 2 teaspoons Dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon grated lemon zest
- ½ teaspoon Old Bay seasoning plus more for topping
- 4 ounces crabmeat
- 6 tablespoons panko breadcrumbs divided
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley plus more for garnish
- 2 center cut salmon fillets 6 ounces each
- ¼ teaspoon kosher salt
- Olive oil for topping
Instructions
- Preheat oven to 350 degrees F. Spray rimmed baking pan with cooking spray.
- In microwave-safe medium bowl, microwave cream cheese 30 seconds or until very soft. Add egg, mustard, mayonnaise, lemon zest and Old Bay to bowl; whisk until fully combined (there may be a few lumps - this is OK).
- Add crabmeat, 4 tablespoons breadcrumbs, Parmesan cheese and parsley to bowl; gently fold with spatula until combined.
- Place salmon on prepared pan. Using a sharp knife, cut a slit lengthwise down the center of each salmon fillet to create a pocket for the filling.
- Sprinkle salmon with salt. Stuff each salmon fillet with half of the crab stuffing, mounding it on top of each fillet if necessary.
- Sprinkle remaining 2 tablespoons breadcrumbs over crab stuffing. Lightly drizzle olive oil over breadcrumbs, and sprinkle with a pinch of additional Old Bay seasoning.
- Transfer to oven and bake 18 to 22 minutes or until internal temperature of salmon and stuffing reaches 145 degrees F.
Notes
- The most important thing to remember when choosing the salmon for this salmon stuffed with crab is that it needs to be the thicker, center-cut pieces, and not the thinner, tail-end pieces.
- I chose lump crabmeat for this filling, which is also typical for crabcakes. Cheaper types of crab like claw meat and backfin are also absolutely fine.
- I would NOT recommend imitation crab meat for this stuffed salmon (save it for a crab rangoon pizza).
Calories: 613kcal, Carbohydrates: 25g, Protein: 55g, Fat: 31g, Saturated Fat: 10g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Cholesterol: 235mg, Sodium: 1369mg, Potassium: 1121mg, Fiber: 2g, Sugar: 3g, Vitamin A: 983IU, Vitamin C: 11mg, Calcium: 201mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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