Crab Stuffed Salmon

Name: Crab Stuffed Salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tbsp Olive oil; 1/2 large Onion ((chopped)); 2 cloves Garlic ((minced)); 2 tbsp Mayonnaise; 2 tbsp Fresh parsley ((chopped)); 1 tbsp Lemon juice; 1 tsp Old Bay seasoning; 8 oz Lump crab meat; 2 lb Salmon ((wider filet works best)); 1 1/2 tsp Sea salt; 1/2 tsp Black pepper; 2 tsp Lemon zest; 2 tbsp Unsalted butter ((melted)); Toothpicks

My crab stuffed salmon recipe looks fancy but is easy, fast, and packed with flavor. Creamy filling, juicy fish, and only 10 minutes to prep.

By Maya Krampf
Updated Jul 16, 2025

55 Votes | 81 Comments

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In This Post

This Crab Stuffed Salmon Recipe Is My Favorite Fancy Dinner Made Easy
Ingredients & Substitutions
How To Make Crab Stuffed Salmon
My Recipe Tips
Crab Stuffed Salmon Recipe card
Serving Ideas
Recipe Reviews

This Crab Stuffed Salmon Recipe Is My Favorite Fancy Dinner Made Easy

This crab stuffed salmon recipe is inspired by a dish my husband and I had the night we made our relationship official—crab stuffed walleye at a cozy spot in Minneapolis, with the city lights glowing across the river. That restaurant is long gone now, but the memory stuck with me, so I made my own version at home with salmon instead. And honestly, I think it’s even better. Here’s why you’ll love it too:

Super tender, buttery fish – Baking the salmon keeps it flaky and moist. I like using a wide fillet so it wraps easily around the stuffing.
Luxurious crab stuffing – I use real lump crab meat with just enough mayo, lemon, and Old Bay to bring it all together without overpowering the crab.
Easy but impressive – It only needs 8 ingredients and takes about 35 minutes, but feels restaurant-worthy. I love serving it for date nights or dinner parties… and honestly, even just when I’m craving something special.

This one’s close to my heart. Make it with me and you’ll see why.

Ingredients & Substitutions

Here I explain the best ingredients for my crab stuffed salmon recipe, what each one does, and substitution options. For measurements, see the recipe card.

Salmon:

Salmon – I like to use a wider fillet so it’s easier to fill and fold. You can also make this with flounder, snapper, or trout if that’s what you’ve got, but since those are usually smaller, you won’t need as much stuffing. Learn more about choosing salmon in my pan seared salmon post.
Lemon Zest – Zest the lemon first, then use the juice for the crab filling. That way, you get the most out of one lemon.
Butter – I go with unsalted here so the salt in the filling and seasoning doesn’t get too overpowering.
Sea Salt & Black Pepper

Crab Filling:

Lump Crab Meat – I usually use canned lump crab (this brand is my favorite, but honestly any kind works as long as it’s lump, not minced). You can also use leftover crab from crab legs or even the filling from crab stuffed mushrooms.
Onion – I used white onion this time, but yellow works just as well if that’s what you have.
Mayonnaise – You can use homemade mayo or store-bought mayo. If you’re out of mayo or avoiding eggs, softened cream cheese (about 2 tablespoons) makes a great stand-in.
Parsley – Fresh parsley gives the best flavor, but if you’re in a pinch, 2 teaspoons of dried parsley works too.
Garlic – I prefer fresh garlic for best flavor, but I’ve definitely used the jarred stuff when I’m short on time.
Lemon Juice – I just juice the same lemon I zested for the salmon. Fresh tastes way better than bottled here.
Old Bay Seasoning – This one’s a classic for seafood and adds so much flavor to the crab stuffing. I always keep it on hand!

Labeled recipe ingredients: Salmon, lump crab meat, onion, butter, mayo, garlic, parsley, olive oil, lemon, Old Bay seasoning, salt, pepper, and toothpicks.

VARIATION: Add parmesan cheese!

If you’re into cheesy fillings, try mixing in 1/4 cup of parmesan before stuffing the salmon. It adds a little extra richness that I love!

How To Make Crab Stuffed Salmon

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Cook the onion. Heat some of the oil in a skillet over medium heat and saute the onion until it’s soft and just starting to brown. Set it aside.
Make the crab filling. In a medium bowl, mix together the mayo, garlic, parsley, lemon juice, Old Bay, and the cooked onion. Then gently fold in the crab meat.

Stuff the salmon. Place the salmon fillet on a parchment-lined baking sheet and pat it dry. Spoon the crab mixture down the center, then fold the fillet over the filling. I use toothpicks to help hold it together.
Add seasoning. Stir together the melted butter and lemon zest, then brush it all over the top. Sprinkle with a little salt and pepper.
Bake it up. Pop the crab stuffed salmon in the oven and bake until the fish flakes easily with a fork. I like to drizzle a little more lemon butter sauce on top.

Lemon butter brushed over the top of salmon stuffed with crab.

Baked crab stuffed salmon on a baking sheet.

Flaky, tender crab stuffed salmon recipe.

My Recipe Tips

Try not to break up those big juicy lumps of crab. I fold them in gently at the end so the filling stays chunky and full of flavor.
Pat the salmon dry before stuffing. This helps it hold together better and lets the butter soak in instead of sliding off.
Use a gentle hand when folding the salmon. I press it together softly before adding toothpicks so I don’t squish all the filling out.
Toothpicks are a must. If you skip them, the stuffing will fall right out while it bakes. I’ve tried it, and it wasn’t pretty.
Let it rest for a few minutes after baking. The filling sets a little more and the fish stays juicy.