Print

Creamy Crab-Stuffed Salmon Recipe with Easy Lemon Butter Sauce

creamy crab-stuffed salmon - featured image
Print Recipe

A quick and elegant seafood dish featuring salmon fillets stuffed with a creamy crab mixture and topped with a bright lemon butter sauce. Perfect for special occasions or cozy dinners.

Ingredients

  • Salmon fillets, skin-on, about 6 ounces (170g) each – fresh or thawed
  • Fresh lump crab meat, about 1 cup (120g) – pick through for shells
  • Cream cheese, softened, 4 ounces (115g)
  • Mayonnaise, 2 tablespoons
  • Green onions, finely chopped, 2 tablespoons
  • Fresh parsley, chopped, 1 tablespoon
  • Garlic, minced, 1 clove
  • Old Bay seasoning, 1 teaspoon
  • Lemon zest, 1 teaspoon
  • Salt and pepper, to taste
  • Unsalted butter, 4 tablespoons (56g)
  • Fresh lemon juice, 2 tablespoons
  • Fresh thyme leaves, 1 teaspoon (optional)
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease an oven-safe dish to prevent sticking.
  2. In a medium bowl, gently mix 1 cup lump crab meat, 4 ounces softened cream cheese, 2 tablespoons mayonnaise, 2 tablespoons chopped green onions, 1 tablespoon parsley, 1 minced garlic clove, 1 teaspoon Old Bay seasoning, and 1 teaspoon lemon zest. Season with salt and pepper to taste. Be careful not to overmix; keep crab chunky.
  3. With a sharp knife, carefully cut a slit along the side of each 6-ounce salmon fillet, creating a pocket without cutting through completely. Pat the salmon dry with paper towels.
  4. Spoon the crab mixture evenly into each pocket. Don’t overfill; gently press the filling inside to compact it if needed.
  5. Place the stuffed salmon onto the baking sheet, skin side down. Season the outside lightly with salt and pepper.
  6. Bake for 18-20 minutes, depending on thickness, until salmon flakes easily and filling is warm and slightly golden. Use a kitchen thermometer to check for 125°F (52°C) for medium doneness.
  7. While salmon bakes, melt 4 tablespoons unsalted butter in a small saucepan over medium heat. Add 1 minced garlic clove and sauté for about 1 minute until fragrant but not browned.
  8. Add 2 tablespoons fresh lemon juice and 1 teaspoon fresh thyme leaves (if using). Stir well, season with salt and pepper, and keep warm on low heat.
  9. Once salmon is done, plate immediately and drizzle generously with the warm lemon butter sauce. Garnish with extra parsley or lemon wedges if desired.

Notes

If filling spills during baking, cover loosely with foil to keep intact. Let salmon rest a few minutes after baking to lock in juices. For dairy-free, substitute cream cheese with coconut-based alternative and butter with olive oil. Fresh thyme is optional in sauce. Use fresh or well-thawed salmon and pat dry for best results.

Nutrition

Keywords: crab stuffed salmon, lemon butter sauce, seafood recipe, easy dinner, baked salmon, creamy crab filling

Find it online: https://emmaoven.com/creamy-crab-stuffed-salmon-recipe-with-easy-lemon-butter-sauce/