When it comes to stuffed salmon, my salmon stuffed with crabmeat, spinach, and cream cheese is an over-the-top delicious and restaurant-style dish you can easily make in your home kitchen. Trust me, it takes salmon to a whole new level!
Since discovering Northwest Wild Caught Salmon, I’ve been having fun finding different ways to prepare and enjoy this lovely fish. I was lucky enough to pick up some nice sockeye salmon at Sam’s Club.
*You will also find that many grocery stores now carry sustainably caught sockeye salmon.
What do you need to make Crabmeat Stuffed Salmon?
Let’s start by gathering the ingredients we need to make my Stuffed Salmon. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
*If your salmon has any skin on it, use a sharp knife or paring knife to remove the skin.
What type of salmon can you use for this recipe?
I used Sockeye my salmon recipe and always try to find Pacific Salmon for my recipes.
You can, of course, use any salmon you have available in your markets. Coho (silvers) and King (chinook) are two of my other favorites.
Atlantic salmon is more plentiful and usually less expensive and can also be used. I prefer wild-caught fish to farmed seafood.
*Farmed salmon is much higher in fat, containing slightly more omega-3s, much more omega-6 and three times the amount of saturated fat. It also has 46% more calories — mostly from fat. Conversely, wild salmon is higher in minerals, including potassium, zinc and iron.
Can I use Frozen Salmon for this dish?
You sure can. Fresh salmon is great if you can find it, but if not frozen is the next best thing. Just make sure to let the salmon fully thaw before you stuff it.
*These days, I buy Alaskan Salmon, shipped directly from the supplier in Alaska, and it’s always shipped frozen.
What type of cream cheese should I use for the stuffing?
The first time I made this recipe, I used whipped cream cheese. I found that to be a mistake as it did not hold up as well as I thought it should. I made the Stuffed Salmon again using regular cream cheese and also added in shredded mozzarella, which gave the dish a better overall appearance and taste.
In a bowl, add the cream cheese, mayonnaise, beaten egg and old bay seasoning. Mix well, but it’s okay if it has some lumps in it.
Then fold in the spinach, roasted red peppers, mozzarella, and crabmeat.
Chef Dennis Tip:
Pull the spinach apart or mix it into the cream cheese mixture first. It has a tendency to clump together.
Mix all the ingredients together as gently as possible so you don’t break up the crabmeat too much.
Refrigerate the mixture for 30 minutes to let it firm up. If for some reason the mixture is too loose, add some bread crumbs to help hold it together.
Can I use other cheese in the stuffing?
I added shredded mozzarella because of its binding properties, but cheddar, swiss or your favorite cheese could be used instead of the mozzarella.
Season the salmon fillets with sea salt and black pepper.
Add the crabmeat stuffing on top of the salmon fillet. Sprinkle the top of the stuffing with panko bread crumbs (or any bread crumbs you have on hand).
*You could also sprinkle a little parmesan cheese if you want some added flavor.
Place the salmon on a baking sheet lined with parchment paper on the center rack of a preheated 350 degrees oven for 18 – 20 minutes.
Can I use this topping with other fish?
You sure can. This topping would work well on just about any white flaky fish. Flounder, cod, and halibut would also work well. The only fish I wouldn’t try to stuff would be tuna or swordfish.
My creamy stuffed salmon is a great way to turn an ordinary night into a special occasion. It’s also the perfect dish for entertaining as it can be made up ahead of time and cooked before your guests arrive.
You may also try stuffing a whole side of salmon and roasting it for a buffet. It will look spectacular! Serve it with a squeeze of lemon juice, lemon wedges or grated lemon zest and enjoy.
Recipe FAQ’s:
Bake salmon, uncovered, 4 to 6 minutes per ½-inch thickness. It’s best to undercook salmon so always check at the minimum time to make sure the salmon isn’t overcooked.
Fresh herbs are the best way to enhance salmon without overpowering it.
A coating of breadcrumbs will add a crunchy texture and flavor.
Using compound butter on salmon will help create a delicious flavor profile.
Marinating salmon will help develop rich flavors.
A glaze (like a balsamic glaze) is another easy way to add flavor to salmon.
More Salmon Recipes You’ll Love!
Baked Stuffed Salmon with Crabmeat and Spinach
Ingredients
- 24 ounces salmon fillets four fillets 6 ounces each, skin off
- 8 ounces crabmeat drained well lump, claw or backfin
- 4 ounces cream cheese softened use regular not whipped
- 1 large egg whipped
- 1 tablespoon mayonnaise
- ½ cup cooked baby spinach with excess liquid squeezed out
- 1 tablespoon roasted red peppers diced (or fresh red pepper)
- ½ cup mozzarella cheese shredded (or your favorite cheese)
- 1 teaspoon old bay
- ¼ teaspoon sea salt adjust to taste
- ⅛ teaspoon black pepper adjust to taste
- 2 tablespoons panko bread crumbs or whatever type of bread crumb you prefer
Instructions
- Preheat oven to 350 degrees
- cook spinach in a little bit of water till fully cooked, take off the heat and allow to cool
- When spinach is cool squeeze out all of the water from the spinach (excess water will make the stuffing loose)
- in a mixing bowl add in the softened cream cheese, mayonnaise, egg and old bay seasoning. Whip together until well blended.
- fold in the spinach, roasted peppers, shredded mozzarella and crab meat (make sure crab meat has been well-drained, squeezing out any excess water). Mix gently and if the mixture is too loose you may add a little bread crumb to tighten it up.
- place salmon on a baking sheet and season with salt and pepper
- portion stuffing out and place on top of salmon fillet, then sprinkle breadcrumbs on top.
- pour a little water on the baking dish to help keep the salmon moist while it's cooking
- cook salmon at 350 degrees for 18-22 minutes. salmon should be done but not overcooked
- serve with your favorite sides
Arialdy Cury
Tank you so much chef Dennis, excellent dish very good food millions of times tanks
Chef Dennis Littley
You are very welcome. I’m happy to hear you enjoyed the salmon!
Claire
We have made this recipe a few times! So good using Salmon and Halibut. I followed the recipe to the T. No changes needed. Perfect recipe for a dinner party
Chef Dennis Littley
I’m happy to hear you’ve been enjoying the recipe. It works with a lot of different fish.
Sharon C
Made this today for Thanksgiving. Oh my goodness this is another great recipe from Chef Dennis.
Chef Dennis Littley
I’m happy to hear that, Sharon. Happy Thanksgiving.
Steven Carleton
This is very forgiving recipe. We’ve used Fontina in place of Moz; frozen chopped spinach instead fresh sauted; mini-peppers instead of roasted. Try it on a bed of lemon rice or pilaf infused with the cooking juices. For New Years we go to the fish monger and get fresh Alaskan salmon and crab. I would not use ‘krab’ meat! For a full fillet you only need about 8oz of the real thing. The site and aroma of the finished dish is awesome! Fresh dill and lemon are nice garnishes. Due to oven differences, temp your salmon instead of relying on a timer, unless you really know how to cook fish.
Cathy
Looks great. Quick question…the recipe calls for half cup of spinach…is that a half cup raw, or half cup after the spinach is cooked?
Chef Dennis Littley
That would be half cup of cooked spinach.
Libba
I am searching for a recipe that will not tie me up in the kitchen once my dinner guests have arrived. I’m praying that I’ve found the one to impress. My question for you is can I prepare this ahead and chill until guests arrive, let it sit to room temperature, then bake?
Chef Dennis Littley
You can set the fish up with the stuffing and keep it covered with plastic wrap and refrigerated until you’re ready to bake the stuffed salmon. I wouldn’t leave it at room temperature for too long the stuffing will start to break down.
Lorinda
I’ve made twice. Once with shrimp and scallops. The other time with shrimp and lobster. You can use whateva seafood you like. Absolutely love this dish! Thanks for sharing 😊