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Crab Stuffed Salmon Recipe with Creamy Herb Sauce

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This crab stuffed salmon is a comforting, restaurant-worthy dish featuring tender salmon fillets filled with a creamy crab mixture and topped with a tangy herb sauce. It’s easy to prepare, perfect for special occasions or weeknight dinners, and sure to impress seafood lovers and skeptics alike.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each, skinless, center-cut)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 teaspoon lemon zest
  • 8 oz lump crab meat (fresh or refrigerated, picked over for shells)
  • 1/4 cup cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup panko breadcrumbs (or gluten-free breadcrumbs)
  • 2 tablespoons fresh parsley, chopped
  • 1 green onion, finely sliced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • 1/3 cup Greek yogurt (or sour cream)
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease an oven-safe dish.
  2. In a medium bowl, gently combine crab meat, cream cheese, mayonnaise, Dijon mustard, panko breadcrumbs, parsley, green onion, lemon juice, and Old Bay seasoning. Season lightly with salt and pepper. Fold carefully to keep the crab pieces intact.
  3. Pat the salmon fillets dry. Using a sharp knife, slice a pocket into the thickest part of each fillet, being careful not to cut all the way through. Sprinkle each with salt, pepper, and lemon zest.
  4. Spoon about 2 tablespoons of crab stuffing into each salmon pocket. Press gently to fill, but don’t pack too tightly. Place stuffed fillets on the prepared baking sheet.
  5. Brush the top of each fillet with olive oil. Bake in the preheated oven for 18-20 minutes, until the salmon flakes easily and the stuffing is golden. If fillets are thick, add an extra 2-3 minutes.
  6. While the salmon bakes, whisk together Greek yogurt, mayonnaise, dill, parsley, lemon juice, and a pinch of salt and pepper in a small bowl. Taste and adjust seasoning as needed.
  7. Once the salmon is cooked, let it rest for 2-3 minutes. Spoon creamy herb sauce over each fillet or serve on the side. Garnish with extra dill or a wedge of lemon.

Notes

For gluten-free, use gluten-free breadcrumbs. For dairy-free, substitute cream cheese and Greek yogurt with plant-based alternatives. Don’t overmix the crab stuffing to keep it light. Salmon cooks quickly, so watch the bake time closely. Prep stuffing and sauce ahead for easy entertaining. Leftovers keep well for up to 2 days in the fridge.

Nutrition

Keywords: crab stuffed salmon, creamy herb sauce, seafood dinner, easy salmon recipe, stuffed salmon, holiday recipe, gluten-free option, dairy-free option, healthy seafood, baked salmon

Find it online: https://lucydishes.com/crab-stuffed-salmon-recipe-with-creamy-herb-sauce-easy-dinner-idea/