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
Carolyn
Chef Dennis,
Sounds delicious! Can this be cooked on the grill?
Chef Dennis Littley
it can definitely ybe grilled. I would suggest indirect heat to allow the stuffing time to cook properly
Connie Pongyoo
I have made this salmon several times, including substituting shrimp for the crabmeat, and every time everyone loved it!! It’s pretty easy, but looks impressive, definitely a go to recipe for an amazing meal!!
Carolyn
How long do I cook for indirect grilling
And thank you do much for your quick response .. I would love to cook todat
Chef Dennis Littley
sorry I was out all day and just saw this. As for indirect 20-25 minutes with the lid closed. Internal temp should be at least 165, check it with an instant read thermometer to be sure
Joii king
Hi Chef.
I’m just trying it now .Oven just went off . About to try. Amazing !!!
Thank you for your recipe….
Donita Hayes
Hello Chef Dennis! I live in Washington, DC, and planning on making your Crab Imperial tonight. I was thinking about making this with salmon. Would you recommend doing them separately and spoon the imperial on top, or can I top the imperial recipe on the salmon and bake like that? It is Memorial Day weekend, so realize you may not be able to reply today. Thanks so much, Donita.
Chef Dennis Littley
hi Donita
You can cook them together, although it might be too long for the salmon. I would make mounds of the crab imperial, let them cook for 10 minutes then place the mound on the salmon and finish cooking the dish. Or you can cook them both separately giving the crab imperial a 10 minute head start and use a spatula to place the crab imperial on top of the cooked salmon.
Have a great weekend and let me know how the dish turns out
Dennis
Donita Hayes
Came out great! I added a dash of dijon and worcestchire. Had to use dried parsley (my fresh hasn’t germinated yet; weather’s been weird here) and also some chives. I was worried it was too creamy. Put it in 2 small coffee cups and timing as you suggested. Perfecto! It didn’t taste too decadent, considering the mayo and egg, and that pinch of sugar really brought out the sweetness of the crab. I want to add that I am disabled (neuropathy in hands & feet) so this is super simple for those others also disabled. Most time came just hauling everything. I will be an avid follower of you now!
Chef Dennis Littley
hi Donita
thank you for the great review and for taking the time to tell me how the dish turned out. I’m happy to hear it was a success! I also suffer from neuropathy in my feet and have carpal tunnel in my hands, so life can be challenging I definitely understand that.
I’m always here if you have any other questions
Best
Dennis
KJ
I used this in a stuff carb in portobello mushroom. It was delicious. Everyone raved. Thank you…so delicious.
Nina Law
Any issues with doubling the recipe?
Chef Dennis Littley
no issues, twice the salmon, twice the stuffing… its all good
Lupe Almeida
can I use frozen spinach
Chef Dennis Littley
yes you can, just make sure to squeeze out most of the liquid from the spinach after it thaws
Bernard Boyd
Recipe sounds delicious and I can’t wait to try it out but was wondering can it be cooked on an outside grill rather than in an oven?
Chef Dennis Littley
you can do it on the grill, you might want to cook it over indirect heat with the lid closed to finish it. That way the filling will have time to cook while not overcooking the salmon
Doreen Chopp
My 16 year old grandson made this for dinner yesterday for his parents anniversary and everyone loved it. He wants to be a Chef, one day and cooks every time he gets the chance.
Ann
Hello Chef Dennis,
I have made this twice now, once with Salmon and once with Cod, both delicious and quite the crowd pleaser! Can the stuffing me made ahead of time and frozen? I want to prepare it on vacation but don’t want to have to bring all of the ingredients with me.
Chef Dennis Littley
it can be frozen, but it will lose something in the process. The cream cheese will help keep the crabmeat intact, but you will get some weeping from both the cream cheese and crabmeat.
Ashley Bartlett
Should I cook/steam the crab legs before pulling the meat out to use for the stuffing?
Chef Dennis Littley
the crabmeat should be cooked first
Tocarra Carter
Use Phillips lump crab meat.
CK
I’ve made this quite a few times. It’s super easy, and delicious. I’m making it again tonight for my Honey’s birthday. He loves it!
Sherry Mischler
Hello Chef Dennis! I was so excited to find this recipe. My daughter Hannah participated in your Culinary Club at Mount and we’re big fans. Can I use a whole salmon filet for this recipe? If so, how long and at what temp should I cook it? Thank you!
Chef Dennis Littley
hi Sherry
I remember Hannah, how is she doing? As for using a whole filet, you certainly can. As for the cooking time, I would increase it to 25-30 minutes. The best way to know if it’s cooked enough is to use an instant-read thermometer in the middle to see if it’s up to 165 degrees. Salmon can definitely be a little underdone, you just want to make sure that the filling is hot enough.
please feel free to contact me anytime, my email is on my contact page.
Dennis
Eddie
This is wonderful! I made the recipe exactly, except I used fresh king crab. We loved it.
Trudi Annett
How far ahead can you make the stuffing?
Chef Dennis Littley
a day ahead of time is okay. I wouldn’t make it any longer as it will start to weep.
Dan
What a great recipe. Simple ingredients. Easy to make. We loved it!
Marianne
This was amazing, made it for a Saturday night at home dinner for two! Easy too!