This easy Crab Stuffed Salmon can be on your dinner table in 30 minutes! Salmon fillets are stuffed with a packaged crab cake then covered with cheese and baked. Simply deliciously healthy! Serve with your favorite vegetables and a side such as riced cauliflower or a tossed salad. Great for busy weeknights and impressive enough for company. Low carb, gluten-free and keto-friendly.
I love salmon! It's healthy, low-calorie, and easy to fix. Of course, you can probably tell that from all the salmon recipes I have on the blog. Favorites like Salmon with Red Pepper Sauce, Asian Salmon, Grilled Salmon Skewers, and this stuffed salmon that is out of this world.
This recipe takes a salmon dinner up a notch. I mean, it wasn't enough to have my beloved salmon but then I stuffed it with my second favorite - crab cakes! And You don't even have to make them yourself. It turns out equally as well with Phillips frozen crab cakes, which are keto-friendly, as it did when I made my own crab cake recipe.
Put cheese on top of salmon stuffed with crab cakes and you'll be drooling waiting for this to come out of the oven. And you won't have long to wait since the entire dish takes about 30 minutes.
Health Benefits of Salmon
It's important to have seafood at least two times a week and salmon is one of the better fish to eat. It is rich in omega-3's, low in calories and saturated fat, and high in protein. You can't beat that for healthy!
Take one bite of this stuffed baked salmon and you'll be hooked! Just look at that moist flavorful salmon, rich crab stuffing, and crispy cheese. Bet you're ready to run to the kitchen right now and make it for dinner.
A quick and easy dinner that is perfect for busy weeknights and delicious enough to serve to company. Plus it's keto-friendly, gluten-free, and low carb. Enjoy!
Alternative Cooking Methods & Cook Times
This salmon stuffed with crab recipe can be cooked any number of ways and still come out delicious.
Air Fried Crab Cake Stuffed Salmon - Preheat air fryer then cook for 10-15 minutes at 390 degrees. Salmon should be cooked to an internal temperature of 145 degrees.
Grilled Crab Stuffed Salmon - Grill over medium heat, about 450 degrees, for 15-20 minutes. Make sure the grate has been well-oiled so the fish doesn't stick.
Baked Stuffed Salmon - Cook approximately 15 minutes at 400 degrees.
Stuffing Options
Almost any stuffing will work with this fish. Here are some suggestions.
- Simple Bread Stuffing similar to a turkey stuffing
- Mushroom Stuffing
- Herb & Citrus Stuffing
- Shrimp or Scallops in place of the crab
What to look for when buying salmon
- Always deal with a reputable fish store, one that will let you check the freshness and odor of what you are purchasing. The color of fresh salmon should be a rich red without a strong fishy smell.
- Choose the best salmon for the cooking method you will be using. Sockeye Salmon, with its medium oil content, is best grilled or smoked while Coho Salmon is a milder salmon with a medium-firm texture and does best grilled on wood plants, steamed, poached or sauteed. King Salmon (my preference) on the other hand, with the highest oil content, can be grilled, roasted or pan-seared.
- With this recipe and many others, ask the fishmonger to leave the skin on one side. The skin can take the hotter surface heat much better than the flesh. This will help keep the salmon flesh moister and gives a little buffer to help prevent dryness if overcooked.
How to tell when salmon is done
The salmon will change from a deep red color to a pink color. When tested in the center with a fork, the salmon should flake easily and be a bit translucent. The recommended temperature for medium doneness is 125 degrees.
How to Cook Stuffed Salmon
Tip: To prepare salmon, rinse the fillets quickly under cold water then pat dry with paper towel. It is not necessary to rinse frozen fillets.
- Gather all 5 ingredients - salmon fillets, crab cake, Parmesan cheese, creole spice and olive oil. (photo 1)
- Cut a pocket horizontally in each salmon filet, slicing about ¾ way through. Make sure to use a sharp knife so the cut doesn't pull on the tender fish. (photo 2)
- Stuff ½ crab cake into each salmon pocket. (photo 3)
- Fold over and gently push down so fish adheres to filling. (photo 4)
- Brush olive oil all over salmon then rub seasoning on all sides. (photo 5)
- Top with some grated Parmesan cheese then bake. (photo 6)
- When baking time is done you can place the fish under the broiler for several minutes to get the cheese nice and browned.
What Goes with Stuffed Salmon
There are so many options for side dishes to accompany salmon.
- A simple tossed salad
- Rice, baked potato or sweet potato
- Vegetables such as lentils, broccoli, roasted carrots, green beans, or asparagus
- Rosemary Bread or Garlic Bread
Variations
Any firm fish can be substituted for the salmon in this fish stuffed recipe. Try it with cod, flounder, haddock, halibut, snapper, trout, sole, or whitefish.
More Easy Seafood Recipes
Scallops over Spinach is a wonderful appetizer or light meal.
Cajun Shrimp Tacos with coleslaw, andouille sausage, and remoulade sauce.
Grilled Salmon with Orange Sauce is a wonderful summer meal.
Grilled Ahi Tuna crusted with sesame seeds and flavored with ginger soy marinade.
Find lots more healthy seafood recipes here on 2CM!
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Crab Stuffed Salmon
Ingredients
- 2 4- oz salmon filets
- 1 ½ Tablespoons olive oil
- 1 ½ teaspoons Creole seasoning (I love Emeril’s Original Essence)
- Salt & pepper
- 3- oz crab cake (Phillips Maryland-Style is my favorite brand)
- 2 -4 Tablespoons Parmesan cheese grated
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil.
- Cut a pocket horizontally in each salmon filet, slicing about ¾ way through. Drizzle olive oil over salmon and rub seasonings on all sides.
- Stuff ½ crab cake into each salmon pocket.
- Top with cheese and bake in oven for 20-25 minutes. During last 2 minutes place under broiler to brown cheese.
Notes
Tips about salmon
What to look for when buying salmon- Always deal with a reputable fish store, one that will let you check the freshness and odor of what you are purchasing. The color of fresh salmon should be a rich red without a strong fishy smell.
- Choose the best salmon for the cooking method you will be using. Sockeye Salmon, with its medium oil content, is best grilled or smoked while Coho Salmon is a milder salmon with a medium-firm texture and does best grilled on wood plants, steamed, poached or sauteed. King Salmon (my preference) on the other hand, with the highest oil content, can be grilled, roasted or pan-seared.
- With this recipe and many others, ask the fishmonger to leave the skin on one side. The skin can take the hotter surface heat much better than the flesh. This will help keep the salmon flesh moister and gives a little buffer to help prevent dryness if overcooked.
- The salmon will change from a deep red color to a pink color. When tested in the center with a fork, the salmon should flake easily and be a bit translucent. The recommended temperature for medium doneness is 125 degrees.
- Rinse salmon fillets quickly under cold water then pat dry with paper towel. It is not necessary to rinse frozen fillets.
Nutrition
This post has been updated with new photos and step-by-step instructions. It was first published on February 9, 2014.
