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
Los Tweens and Teens
This looks so good! Two of my favorite seafoods together in one dish I couldnt ask for more perfection!
Terri Steffes
I was looking for a recipe to celebrate my friends’ homecoming next week. They have been away for a few months, so I wanted it to be special. I don’t need to look any further. This looks incredible.
robin rue
This sounds like such a delicious treat for my taste buds. I am super excited to make this for my family!
Dizzy Lizzy
Hi, I made this for Christmas last year and it was a massive hit with everyone- including my 2 & 4 yr old. I was asked for the recipe by my in-laws who’ve also made it and love it. Thank you. I’m planning on doing this for a large family gathering and was wondering how far in advance I can make it? I was wondering if I could make the stuffing on the Friday and just assemble it all for cooking on the Sunday…should I be thinking of a different recipe?
Chef Dennis Littley
That will work. You can actually assemble the day before if you like. In the restaurant, I would make up 40-50 and sell them over two days if they didn’t sell out on the first day.
Dizzy Lizzy
Awesome, thanks for the extremely prompt reply 🙂
Mary
This was delicious but I am a single senior citizen and I made this and it was delicious. Only problem it was very filling and delicious. I couldn’t eat it all at once. Kept it 3 days in refridg. and have been eating it each day and still had some left over and feel terrible having to get rid of what was left. Really fantastic. Also, wanted to know if this could be cooked in the Airfryer as my daughter would love it.
Chef Dennis Littley
It probably could be cooked in an air fryer. I’ve never used one so I wouldn’t know what to tell you. You can always make a half portion of the dish or trying freezing one portion uncooked. The crabmeat won’t be quite the same but the cream cheese will help keep it from breaking down.
Grace
I ran across this recipe, and I’m going to be making it for a few friends next week. It caught my eye because of the cream cheese in the stuffing.
My question is this; can it be cooked on a gas grill? For how long?
Chef Dennis Littley
hi Grace
you should be able to grill this dish, I would sear it on the heated part of the grill then move it to indirect heat with the lid closed to finish cooking. I would also put a layer of foil down under it when its cooking on the indirect heat.
As for time since I’ve never cooked it this way, I’m not sure and there are a lot of variables. I would check the internal temperature to make sure its reached a minimum of 165 degrees, then it would be fully cooked.
Grace Boyd
Thank you very much, your advice is greatly appreciated!!
Grace
Judy
Hi Dennis, I have 37 people over for thanksgiving and need another main meal like this one. In order to have enough for everyone do you think using two whole long strips of salmon ( Costco style) on top of each other for a thicker cut with your stuffing in the miidle would work ? Instead of butterflying just one? I could also butterfly both instead and present them side by side.
Chef Dennis Littley
hi Judy
If you’re buying two sides I would just make them separately with the crabmeat stuffing on top and cut them into 1 – 2 inch portions for service. Garnish with some chopped scallions and chopped parsley with some lemon wedges around the platter.
There is no need to butterfly them or double up.
Sarah
Oh this looks like a great recipe to try. I love salmon, cream cheese and crab, so this is a winning combination. Will be giving this a try the next time I can get my hands on salmon and crab meat.
Bernabe gonzalez
great reciept chef DENNIS!!👍👍👍..Made your dish the other night ..followed your instructions..came out great only thing i left out the cheese….love the cream cheese stuffing…my neighbor ask me to make her one also….i did the whole fillet split down the middle butterfly stuffed and baked..lemon optional…👍👍👍👍..well definitely make this dish for get togethers…
Chef Dennis Littley
Thank you for letting me know you enjoyed the salmon and thanks for leaving such a great rating!
Ashley
I absolutely love this dish when I am trying to make dinner a little more special. It’s a family favorite loved by us all which is rare with 5 kids. Everyone from my 6 yr old to my picky 16 yr old enjoy this. Thanks!
Chef Dennis Littley
I love getting comments like this Ashley, thank you so much for taking the time to try my recipe and for making it a family favorite in your home!
Jason
Wow! I made this for my parents & my daughter last night. They loved it & so did I! I actually made some extra stuffing to stuff some very large portobello mushrooms.I just left out the spinach, red peppers & old bay. carefully cut the tops off & Stuffed them. Put a light coat of olive oil on them & cooked them about 3/4 of the time as I did the salmon but on the same baking dish. Thanks so much chef Dennis! It was incredible!
Chef Dennis Littley
Thanks for letting me know you tried my salmon recipe Jason! I’m very happy to hear you and your family enjoyed it. It’s one our favorites and I bet those mushrooms were delicious!
Mike Krulak
Chef Dennis, I want to make the stuffing with shrimp instead of crab. I bought medium size shrimp, raw. Do I first steam and then cut the shrimp into smaller pieces for the stuffing mix? I wish to make this for Xmas Eve dinner. Thanks. Merry Christmas.
Chef Dennis Littley
hi Mike
Yes steam or saute the shrimp first just keep them a little on the underdone side. It would probably be best to cut them up a bit to make them easier to eat, unless they’re already bite size.
Good luck and Merry Christmas!
Veronica L Alvarez
This recipe was absolutely delicious
! No modifications needed. Thanks for sharing .
Chef Dennis Littley
Now that’s what I like to hear!
Debra
Chef, this recipe is so delicious, easy, and adaptable. I made the dish tonight with just caught steelhead salmon and our Oregon bay shrimp, instead of dungeness crab. Worked beautifully and everyone loved it. Many thanks for sharing this keeper recipe.
Chef Dennis Littley
Thank you Debra, you’re version with the shrimp sounds delicious and I’m happy to hear you found a good use for your fresh caught salmon!
Ty Brumfield
Hi Chef, you mentioned wrapping it in puff pastry before. That sounds really good. Is there a recipe for that on your blog somewhere? What kind of sauce would you suggest to put on top of it?
Thanks.
Chef Dennis Littley
hi Ty
I don’t have this particular dish with puff dough but I do have a Chicken breast stuffed with crab imperial that will give you an idea of how it should go. https://www.askchefdennis.com/stuffed-chicken-breast-in-my-restaurant-kitchen/
I would cook the stuffed salmon about 1/2 way done, let it cool off a bit then wrap it in the dough to finish. You just have to watch the bottom of the dough isn’t too thick, otherwise, it won’t cook all the way and the bottom will be doughy.
I like a light dijon mustard sauce with a little fresh dill for this type of dish. But a beurre blanc would work too.
Ty Brumfield
Sounds great. Thank you chef and thank you for all the hard work that you do for this blog. I really enjoy reading it and look forward learning new skills.
Chef Dennis Littley
It’s my pleasure Ty and thanks for your support!
Stewart Denham
Would love to try the receipt, but this sire is not mobile friendly, keeps jumping to the contents, when you cluck on jumpro-Second to receive an ad covers the ingredients.pl
Chef Dennis Littley
hi Stewart – try hitting read more at the bottom of the short text. It will give you a full view of the recipe at that point
Lisa
Can the stuffing be made ahead of time?
Chef Dennis Littley
Yes Lisa, you can actually set up the whole stuffed fish ready to bake.