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Crab Stuffed Salmon

Crab stuffed salmon combines flaky, oven-baked salmon with a savory lump crab and panko filling. The fillets bake at 400°F until they reach 145°F, then rest for 5 minutes before serving.
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Prep Time 15 minutes
Cook Time 22 minutes
resting 5 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 8 oz lump crabmeat picked over for shells and drained
  • 0.25 cup mayonnaise
  • 0.33 cup panko breadcrumbs
  • 2 scallions thinly sliced
  • 1 tbsp parsley chopped fresh
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.5 tsp Old Bay seasoning
For the salmon
  • 1 nonstick cooking spray
  • 4 salmon fillets center-cut, 6 ounces each, skinless and about 1 1/2 inches thick
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Gently fold the crab, mayonnaise, panko, scallions, parsley, Dijon, lemon juice, and Old Bay together in a medium bowl until combined.
Prepare and bake the salmon
  1. Heat the oven to 400°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Pat the salmon dry.
  4. Cut a pocket into the side of each fillet without cutting through.
  5. Rub the fillets with olive oil and season with the salt and pepper.
  6. Divide the crab mixture among the pockets.
  7. Arrange the fillets in the baking dish.
  8. Bake for 18 to 22 minutes, until the salmon reaches 145°F in the thickest part and the filling is hot.
  9. Let the salmon rest for 5 minutes before serving.

Notes

For neat pockets, cut into the side of each fillet without cutting all the way through. Refrigerate leftovers for up to 3 days; freezing is not recommended for best texture. Use gluten-free panko for a gluten-free option.