Description
Flaky salmon fillets are stuffed with a creamy, flavorful crab mixture and baked to golden perfection in this elegant yet easy seafood dish.
Ingredients
Scale
- 4 salmon fillets (6 oz each), skinless and center-cut
- 1 cup lump crab meat, picked over for shells
- 4 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 2 tablespoons grated parmesan cheese
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with oil.
- In a bowl, mix the crab meat, cream cheese, mayonnaise, parmesan, green onions, garlic, Dijon mustard, lemon zest, paprika, salt, and pepper until well combined. Set aside.
- Place the salmon fillets in the baking dish. Use a sharp knife to cut a deep pocket into each fillet.
- Spoon the crab mixture into the pockets, pressing gently to fill.
- Brush the tops of the salmon with olive oil and sprinkle with additional paprika if desired.
- Bake for 18 to 22 minutes, until the salmon is cooked through and the stuffing is hot.
- Let rest for a few minutes, then garnish with lemon juice and herbs. Serve warm.
Notes
- Use fresh crab meat for best flavor.
- Chill the stuffing before use for easier filling.
- Don’t overcook the salmon to keep it moist and flaky.
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg
Keywords: crab stuffed salmon, seafood dinner, baked salmon, stuffed fish recipe, salmon with crab filling