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crab stuffed salmon on white plate topped with chives and light lemon sauce. rice with cherry tomatoes in the background

Crab Stuffed Salmon

Erica
Crab Stuffed Salmon has luscious salmon, lump crab stuffing and light lemon sauce. This is a lower calorie recipe with thoughtful ingredients.
5 from 1 vote
Print Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine American
Servings 4 people
Calories 448 kcal

Ingredients
  

  • 4 (4 oz) salmon filets, with the skins on
  • kosher salt
  • fresh cracked pepper
  • Old Bay seasoning
  • garnish: snipped chives

For the Crab Stuffing

  • ¼ cup panko breadcrumbs
  • ¼ cup milk
  • 1 large egg lightly beaten
  • 1 Tbsp mayonnaise
  • 2 Tbsp freshly grated parmesan cheese
  • ¼ tsp prepared horseradish
  • 1 tsp minced chives
  • 1 tsp minced flat-leaf parsley
  • ½ tsp Old Bay seasoning
  • ½ tsp dried minced onion
  • pinch kosher salt
  • pinch fresh cracked pepper
  • 8 oz lump crab

For the Light Lemon Sauce

  • 1 tsp unsalted butter
  • 1 tsp all-purpose flour
  • 1 cup milk
  • 1 Tbsp freshly grated parmesan cheese
  • pinch kosher salt
  • 1 tsp fresh lemon zest
  • 2 tsp fresh lemon juice

Instructions
 

Assemble the crab stuffing

  • Heat oven to to 425°F.
  • In a small bowl, combine the panko breadcrumbs and milk. Set aside 5 minutes.
  • In a medium bowl, combine the egg, mayonnaise, and parmesan using a fork or whisk to break up the mayonnaise. Stir in the panko-milk mixture and combine.
  • Add the horseradish, chives, parsley, Old Bay, minced onion, salt, and pepper. Mix well.
  • Add the crab and fold in until just combined taking care not to break up the large pieces of crab.

Prep and bake the salmon

  • Lay the salmon filets, skin-side down, on a rimmed bake sheet lined with foil. Season each with Old Bay, salt, and pepper. Top each with crab stuffing, pressing just enough so the stuffing stays put.
  • Bake at 425°F for 10-15 minutes or just until salmon is fork tender cooked through. (*see Notes)

Make the Light Lemon Sauce

  • While the fish is cooking, make the sauce: heat the butter and flour in a small saucepan over medium-high heat, whisking until smooth. Cook 1 minute.
  • Slowly whisk in the milk and cook, stirring constantly, until hot. Add the parmesan, salt, and lemon zest. Cook gently until thickened enough to coat the back of a wooden spoon. Add the lemon juice and remove from the heat.
  • Drizzle sauce over the salmon, garnish with chives, and serve.

Notes

Salmon is cooked when the meat is tender and flakes with a fork, rather than tear. The meat should be quite juicy, not dry.

Nutrition

Calories: 448kcal (22%) | Carbohydrates: 12g (4%) | Protein: 49g (98%) | Fat: 21g (32%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 147mg (49%) | Sodium: 335mg (15%) | Potassium: 615mg (18%) | Sugar: 4g (4%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword crab stuffed salmon, crab stuffing for salmon
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