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Home Recipes Ingredients Fish & Seafood Salmon

Stuffed Salmon

Name: Stuffed Salmon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings.
Ingredients: 1-1/2 cups cooked long grain rice; 1 package (8 ounces) imitation crabmeat; 4 ounces cream cheese, softened; 2 tablespoons butter, melted; 2 garlic cloves, minced; 1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed; 1/2 teaspoon celery seed, crushed; 12 salmon fillets (8 ounces each and 1-1/2 inches thick); 3 tablespoons olive oil; 2 teaspoons dill weed; 1-1/2 teaspoons salt

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Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 20 min.

Makes

12 servings

Updated: Sep. 22, 2023

You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. —Mary Cokenour, Monticello, Utah

Ingredients

1-1/2 cups cooked long grain rice
1 package (8 ounces) imitation crabmeat
4 ounces cream cheese, softened
2 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed
1/2 teaspoon celery seed, crushed
12 salmon fillets (8 ounces each and 1-1/2 inches thick)
3 tablespoons olive oil
2 teaspoons dill weed
1-1/2 teaspoons salt

Directions

Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed.
Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt.
Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

Stuffed Salmon Tips

Should you use skinless or skin-on salmon fillets to make stuffed salmon?

Whether you use skin-on or skinless is pretty much a matter of personal taste. I prefer to use fillets that still have the skin on them for a couple of reasons. First, even though you place the stuffed fillets onto a greased baking sheet, they still may stick. If you leave the skin on, you can simply slide the spatula between the skin and the meat and it should easily slide through. You’ll end up with the skin on the baking sheet and the fillet still in one piece.

What else can you put in stuffed salmon?

There are a couple of easy swaps you can do to make this stuffed salmon your own. First, try using finely chopped cooked shrimp instead of the crab. Feel free to use your favorite herbs and spices in place of the ones called for in the recipe. You can also incorporate some sauteed spinach in place of some of the rice, but don’t replace more than half.

How else can you cook stuffed salmon?

Don’t be stuck thinking you can only bake stuffed salmon. Toss the prepared salmon fillets onto a medium-high grill to get a little smoky flavor. You can also cook them in an air fryer if you have one; just cook them at 375°F for about 15 minutes or so.

What sides go well with stuffed salmon?

Many sides pair well with salmon, including roasted asparagus and rice pilaf. Or, try one of our favorite vegetable side dishes.

Can you freeze salmon stuffed with crab meat?

Yes, this crab-stuffed salmon can be frozen! After baking, cool to room temperature and then wrap tightly in foil, or place in a freezer-safe container. Freeze for up to 3 months. When you're ready for more, thaw fillets in the refrigerator overnight. Cover with foil and bake at 350°F for 30 minutes or until the internal temperature reads 145°.

—James Schend, Taste of Home Deputy Culinary Editor and Sarah Fischer, Taste of Home Associate Food Stylist

Nutrition Facts

1 stuffed fillet: 478 calories, 30g fat (8g saturated fat), 131mg cholesterol, 559mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 41g protein.