★★★★★ 5 from 1 reviews

Look for an Easy 15 Minutes Crab Stuffed Salmon? Salmon fillets are cooked until tender and then stuffed with crab meat and a creamy mixture for an elegant Crab Stuffed Salmon dinner.

The salmon is perfectly prepared, with a crunchy Panko coating and a creamy, delicious stuffing, as one could expect from a superb seafood restaurant. Seafood lovers’ dreams consist of dinners like this crab-stuffed salmon.

This simple salmon meal resembles a gourmet seafood restaurant in appearance and taste! With this flaky salmon stuffed with delectable and creamy crab filling, your family and friends will believe you’re treating them.

This double dosage of seafood, prepared with deliciously savory ingredients that are likely already in your cupboards, will thrill fish fans. You can have this incredibly healthy supper on the table in 20 minutes if you prepare the crab filling ahead of time!

How to Choose Salmon Like a Pro

Look for fillets with a vibrant, rich color when buying fresh salmon. Fish that is dull or pallid is no longer fresh. As a bonus, gently press into the fillet; does the indentation reappear over time or does it remain? Salmon that does not reappear is old and should be avoided at all costs.

Can I Use Frozen Salmon?

Definitely! In general, frozen seafood is as fresh, if not fresher than most salmon behind the glass at the fish counter, however I recommend finding a frozen salmon brand that you trust!

Alternative Video Recipe: How to make Crab Stuffed Salmon

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Best Crab Stuffed Salmon at Home

Enjoy this exquisite Crab Packed Salmon supper with soft baked salmon fillets stuffed with delicious crab meat and a creamy filling! As you’d expect from a great seafood restaurant, the salmon comes out nicely with a crunchy Panko covering and a creamy, savory stuffing!

THE INGREDIENTS YOU’LL NEED:

This light and elegant crab-stuffed salmon is both quick and gorgeous thanks to easy-to-find and fresh ingredients!

• Salmon Fillets – It’s easier to “pack” thin slices of salmon if you get the thick, center chops. Look for fillets that are 4-6 ounces in weight, either skinless or skin-on.
  Crab meat – I like to use lump crab meat, but the less expensive claw meat works just as well
• Cream Cheese – If you’re cooking or baking with cream cheese, use the variety that comes in a block rather than whipped cream cheese because it holds together better in the oven
• Egg – Adds richness and helps hold everything together for a great presentation.
• Mayonnaise — Enhances the creamy texture of the crab stuffing.
• Parmesan Cheese – This nutty, salty taste is a great complement to the crab meat.
• Panko Breadcrumbs – Compared to conventional breadcrumbs, Panko breadcrumbs have a lighter texture and a crunchier crunch. Plain breadcrumbs or seasoned breadcrumbs, on the other hand, will work.
• Parsley – It adds color and taste to the richness of the stuffing by adding parsley. Parsley can be fresh, frozen, or dried.
• Green Onion – A bit milder than regular onions and adds bright color. Fresh chives would be a great substitution for the scallions.
• Lemon Pepper – Great on any seafood! Add a pinch of Old Bay seasoning if desired as well.
• Paprika – A little bit sweet and peppery, plus the deep red color is gorgeous on salmon.
• Salt and Pepper – Start with a small amount of each to heighten all of the delicious flavors in this easy recipe. Then add more to taste when serving.

STEP-BY-STEP INSTRUCTIONS

This sophisticated, family favorite salmon meal will be ready to eat in 15-20 minutes if you choose to make the crab stuffing ahead of time! It’s really good and fresh!

1. Seasoning and wet ingredients should be combined. In a mixing bowl, combine the following ingredients: egg, cream cheese, mayonnaise, lemon pepper, paprika, salt, and pepper. Mix well with a spoon or a whisk.
2. Add the crab meat to the mixture and fold it into the cheese. The crab, green onion, panko, and parsley should be added next. Gently fold these into the stuffing mixture until they’re evenly distributed.
3. Chill after adding the Parmesan. Finally, toss in the Parmesan cheese. Refrigerate the bowl for about 30 minutes after wrapping it with cling film.
4. Preheat. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and carefully coat a baking sheet with oil or non-stick cooking spray before preparing the salmon.
5. Salmon should be prepared. Place the salmon fillets on the prepared baking sheet after rinsing them and patting them dry with paper towels.
6. Each fillet should be sliced in the middle. Use a sharp knife to cut a half-way through the opening in the center of each fillet to create room for the stuffing.
7. Fill the fillets to the brim with the fillet Mix everything together well, then pour the crab filling into each of the fillets, sprinkling a little more on top. If desired, add a little extra paprika for a little more color.
8. Broil and bake. Bake the fish for 15-18 minutes at 350 degrees Fahrenheit (175 degrees Celsius). To give the crisped topping a bit more color, place them under the broiler for a few minutes at the conclusion of the cooking process.
9. Serve right away after garnishing. Before serving, remove the pan from the oven and sprinkle with parsley or a little more Parmesan cheese.

This delectable, yet healthy, seafood feast looks stunning on the plate and is extremely nutritious. Antioxidants, protein, and omega-3 fatty acids are all abundant!

For a complete, fresh supper that looks like it took hours to prepare, serve it with sautéed asparagus and cherry tomatoes or garlic green beans and vermicelli rice. Remember that this crab stuffing goes well with any type of fish!

TIPS FOR THE 15 Minutues STUFFED SALMON

I’d like to add a few more recommendations to this crab packed salmon recipe that I’d like to share. Good luck, and I hope you enjoy it as much as I do!

• Salmon fillets should not be overcooked, like with any other fish, or they will be harsh, dry, and unsatisfying.
• It’s okay if you don’t cut through the skin on these fillets because they’re more “topped” than “filled.” If you try to carve too deep a pocket into the fillets, you risk cutting through the skin and letting the fluids and filling escape while cooking.
• You can thicken the stuffing by adding a tablespoon or two of extra breadcrumbs if it seems too runny.
• Instead of Old Bay, you may easily make Cajun stuffed salmon by substituting Cajun seasoning for Old Bay in the stuffing.

STORING & REHEATING

REFRIGERATING

After the salmon has been cooked, any leftovers should be stored in an airtight container and then placed in the refrigerator within an hour. The cooked salmon that you have can be stored in the refrigerator for up to two days.

Because it contains stuffing, the salmon dish that is being presented here is one that should be reheated and consumed no more than 24 hours after it has been prepared.

REHEATING
This dish is quite simple to reheat, and the method that yields the finest results is to do so in the oven, just as you did when you originally prepared it. Prepare a baking sheet ahead of time and preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius).

Warm the salmon for approximately 15 minutes, or until the internal temperature reaches at least 130 degrees Fahrenheit (55 degrees Celsius). Serve what’s left to you and let you enjoy it, but get rid of everything else (do not re-refrigerate).

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Frequently Ask Questions

Inspired by https://bakeitwithlove.com/crab-stuffed-salmon/ We tested and adjusted this recipe for our better taste.

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