Our crab-stuffed salmon recipe is undeniable proof that you don’t need to go to a restaurant for a fancy meal. It’s a 5-star dinner recipe that looks elegant and impressive but is actually easy to make. The whole thing—prep and all—comes together in only 45 minutes, plus you can make the crab stuffing in advance to shave off a little time.
We love how the crab flavor infuses into the creamy cheese and the buttery, garlicky seasoning complements the dill-spiced salmon. But the best part is that the crab stuffing contains rice. This ensures that the dish is hearty and filling, so there’s no need to serve it with a grain or starch on the side. Whip up your favorite vegetables or a simple green salad, and you’re good to go.
You can find pre-prepped salmon with seafood stuffing at the store, but we prefer to stick with stuffed salmon recipes we can prepare fresh at home. When you follow salmon recipes at home, you can choose which type of salmon to use. Atlantic or farm-raised salmon offers a mild, delicate character, while coho salmon has a similar flavor but a firmer texture. Chinook (also called king salmon) has the richest flavor, and sockeye has the most vibrant color. The choice is yours!
How to Make Stuffed Salmon
This stuffed salmon recipe is much easier than it sounds. It’s done in three easy steps. First, prepare the filling. You can do this up to two days in advance. Simply store the crab filling in an airtight container in the refrigerator until you’re ready to cook.
Next, cut a pocket into the salmon. This is easiest if you use center-cut salmon fillets. These cuts have the most uniform size and shape. Salmon fillets from the tailpiece are not thick enough, so they’re better suited for recipes like salmon burgers.
Finally, spoon the filling inside the pocket. How much filling you’ll use depends on the size of the salmon fillet, which drives the pocket’s size. Then, roast it in the oven, and get ready to wow everyone at the dinner table.
Ingredients for Stuffed Salmon
- Salmon fillets: Look for salmon fillets that weigh about 8 ounces each and are 1-1/2 inches thick. Making pockets in fillets that are smaller or thinner than this is difficult.
- Imitation crabmeat: Also called by its Japanese name surimi, imitation crab is not crab at all. It’s made from finely pureed whitefish. Its flavor and texture are similar to real crabmeat, but it’s much less expensive. Of course, you can absolutely swap in jumbo lump crab if you’re so inclined.
- Long-grain rice: There are several types of rice, but we like long-grain rice for this crab-stuffed salmon recipe. It cooks up fluffy with separate, individual grains which give the stuffing a nice textural contrast against the flaky salmon. You can make the rice ahead of time or use leftover rice. Just make sure you’ve cooled it properly. Learn more about how to reheat rice safely.
- Cream cheese: Cream cheese binds the rice, crabmeat and seasonings together, making it easy to stuff inside the salmon fillet. You’ll want to start with softened cream cheese (or use one of our tricks for how to soften cream cheese fast).
- Seasonings: This crab-stuffed salmon recipe is loaded with good flavors. Melted butter and garlic infuse the rice filling with bold flavor. A mixture of herbs and spices provides garden-fresh savory flavor. Dill weed dusts the top of the salmon, complementing the fish’s flavor and adding visual appeal.
Directions
Step 1: Make the crab filling
Preheat the oven to 400°F. In a large bowl, combine the rice, imitation crabmeat, softened cream cheese, melted butter and minced garlic. Add the dried basil, marjoram, oregano, thyme, rosemary and celery seed. Stir the mixture with a rubber spatula or large spoon until well combined.
Editor’s Tip: You can make the filling up to two days in advance, and store it in an airtight container in the refrigerator. Take it out of the fridge 30 minutes before using it to make it easier to stuff into the salmon. To crush the rosemary and celery seed, use a mortar and pestle, or press down on the spices with the back of a chef’s knife. You don’t need to pulverize them into dust; a light crushing is enough to bring out their aromatic flavor.
Step 2: Stuff the salmon
Working with one fillet at a time, place the salmon on a cutting board (facing skin side down if using skin-on salmon). Position a sharp knife, such as a paring knife, on the side of the fillet, and cut a pocket horizontally into the salmon. Start about 1/2 inch from one edge of the fillet, and cut to 1/2 inch of the opposite side. Be careful not to cut all the way through the fillet.
Use your thumb to gently pry open the pocket in the fillet. Spoon enough crab filling into the pocket until it’s full. Place a toothpick through the center of the pocket to secure the filling in place.
Editor’s Tip: Make sure you cut the pocket right into the center of the fillet. That keeps the bottom and top sections to the same thickness for even cooking.
Step 3: Bake the stuffed salmon
Arrange the stuffed salmon fillets on two greased 15x10x1-inch baking pans. Brush the fillets with oil, and sprinkle with dill and salt.
Bake until a thermometer inserted into the center of the stuffing reads 165°, 18 to 22 minutes. Discard the toothpicks before serving. If desired, serve the salmon with lemon wedges to add a refreshing citrusy finish.
Editor’s Tip: We would normally recommend food-safe cooking temperatures of 145° for salmon. However, the temperature requirements are higher for recipes with stuffing. This is especially true of carbohydrate-based stuffing with bread or rice, as the stuffing can slow down the cooking process of the adjacent meat.
Recipe Variations
- Add spinach: You can incorporate sauteed spinach into the filling. Use it instead of some of the rice, but don’t replace more than half.
- Swap in shrimp: If crab (or imitation crab) isn’t your thing, use cooked shrimp instead. After cooking, finely chop the shrimp, and fold it into the cream cheese mixture.
- Skip the oven: Baking isn’t the only way to go with stuffed salmon recipes. Cook the prepared salmon fillets on a medium-high grill to create a smoky flavor. Learn more about how to grill salmon (including tips to prevent fish from sticking to the grill). If you have an air fryer, you can cook crab-stuffed salmon fillets in there too. Just cook them at 375°F for about 15 minutes or so.
- Vary the seasonings: Swap in the seasonings from your favorite easy salmon recipes. Blackened seasoning and Old Bay are fantastic options.
How to Store Stuffed Salmon
Store leftover stuffed salmon in an airtight container in the refrigerator. Cooked fish will keep in the fridge for two to three days. To reheat the leftovers, transfer the stuffed salmon to an oven-safe dish. Cover with aluminum foil, and bake at 350°F for 30 minutes or until the internal temperature of the stuffing reads 165°.
Can you freeze salmon stuffed with crab meat?
Yes, this crab-stuffed salmon can be frozen. After baking, let the salmon cool completely in the refrigerator. Then, wrap the fillets tightly in foil, or place them in a freezer-safe container. Freeze for up to three months. Thaw fillets in the refrigerator overnight, and follow the reheating instructions above.
Stuffed Salmon Tips
Should you use skinless or skin-on salmon fillets to make stuffed salmon?
You can use skin-on or skinless salmon fillets to make stuffed salmon. It’s a matter of personal taste. We prefer skin-on fillets because the fish may stick to the pan, even though you place the stuffed fillets onto a greased baking pan. If you leave the skin on, however, sticking won’t be an issue. When you want to remove the fish from the pan, simply slide a spatula between the skin and the meat. You’ll end up with the skin on the baking sheet and the fillet still in one piece.
How long to bake stuffed salmon?
We bake this salmon for 18 to 22 minutes in a 400° oven. With stuffed salmon recipes, the safest way to determine doneness is with a thermometer. The rice stuffing should reach an internal temperature of 165°.
What are the best sides to serve with this stuffed salmon recipe?
Many sides pair well with stuffed salmon recipes. Serve it with a simple green side salad, or whip up one of your favorite vegetable side dishes such as roasted asparagus or sugar snap pea stir-fry.
