This Baked Salmon recipe is stuffed with real crab meat, cream cheese, and grated Parmesan. This restaurant-quality dish is easy to make in 30 minutes and perfect for weeknight dinners!
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What Type of Salmon to Use
The best type to use is a matter of preference. The most common types of salmon include:
- Wild and/or Sockeye: Known for its deep red color and rich, oily flavor. It is considered one of the most flavorful types of salmon.
- Atlantic: It is farm raised and has a milder flavor than wild-caught salmon.
- Pink: It is the smallest of the Pacific salmon and has a mild, delicate flavor.
Ultimately, the best type of fresh salmon to use will depend on your personal taste preferences.
Salmon that is sourced from the Atlantic is usually farmed. Farmed means antibiotics and food coloring (to give it a pink color) are used. This adds harmful chemical additives to the fish. So I usually try to look for wild-caught salmon.
I also recommend individual fillets, as opposed to a full plank. Opt for 4-7 oz fillets.
What Type of Crab to Use/Lump Real Crab Meat vs Imitation Crab
Imitation crab is also known as surimi. It’s a seafood product that is made from ground pollock fish and mixed with starch, egg whites, and flavorings. The mixture is then shaped and dyed to have the same color as real crab meat.
Imitation crabmeat is a processed food and contains preservatives, artificial colors, and other ingredients. Also, it is usually high in sodium and low in nutrients. Be sure to check your labels and read the ingredients if you plan to use it.
Real crab meat is meat that is taken from the body of a crab. It comes from blue crab, king crab, or Dungeness crab. Real crab meat can be sold as whole cooked crab or as chunks or pieces of meat.
Real crabmeat has a delicate, sweet flavor and a tender, moist texture. It is considered a delicacy and is low in fat and high in protein.
Where to Buy Real Lump Crab
I like to grab jumbo, lump crab. You can find it at most grocers in the refrigerated section of the store. Costco sells it in 16oz bulk. You can also find crab claw meat.
Can You Add Other Seafood?
Shrimp, scallops, or lobster will also work well.
How to Bake Stuffed Salmon with Crab Meat
Full detailed instructions are below in the recipe card.
- Combine cream cheese, Greek yogurt or sour cream, crab meat, minced garlic, Worcestershire sauce, and Parmesan cheese in a mixing bowl. Stir.
- Drizzle olive oil onto both sides of the salmon. Make cuts/slices into the center of each.
- Sprinkle onion powder, garlic powder, salt, and pepper to taste over the salmon.
- Stuff the crab mixture into each of the slits.
- Sprinkle the smoked paprika over the crab mix.
- Line a sheet pan with parchment paper.
- Bake.
How to Tell When Salmon Has Finished Baking
- Temperature: Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish.
- Appearance and Touch: Perfectly cooked salmon will have a light pink color and will be opaque throughout. The flesh will also start to flake when pressed with a fork.
- It’s important to note that salmon can be cooked to varying degrees of doneness, some people prefer it cooked through while others prefer it medium-rare at 135 degrees. Decide what works for you.
Dry and Overcooked Salmon
Overcooked salmon is dry and has little flavor. Fish (along with meat) will continue to cook when you remove it from heat. This is why it’s important to pay attention to how long the fish cooks.
When the fish is done, it will be a translucent pink in the middle. It should also look flaky. You can check out more tips on How to Tell if Salmon is Overcooked here.
How to Store Leftovers
Store the salmon tightly covered in the fridge for 3-4 days.
Freezer Tips
Leftovers can be frozen tightly sealed for up to 2 months. Defrost overnight in the fridge.
How to Reheat
I recommend you use the air fryer or oven. If using the oven, place the salmon on a baking sheet lined with parchment paper. Cover the salmon with foil and place it in the oven at 275 degrees until warm.
If using the air fryer, reheat it on 200 degrees for 5-7 minutes or until warm.
If you use the microwave, be swift! Don’t leave it in too long. It will dry out the fish.
Pair With these Side Dishes
Roasted Ranch Potatoes
Broccoli Salad with Bacon and Cheese
Mashed Sweet Potatoes
Smoked Asparagus
More Salmon and Fish Recipes
Maple Glazed Salmon
Salmon Rice Bowl
Easy Salmon Bites
Cajun Salmon
Crab Risotto
Air Fryer Salmon (15 Minute Recipe)
Cedar Plank Grilled Salmon
Smoked Salmon Eggs Benedict
Salmon Fried Rice with Vegetables
Tuna Poke Nachos
Smoked Ahi Tuna Steaks
Homemade Fish Fingers Sticks
Drizzle this in our Creamy Dill Sauce for Salmon.
Baked Stuffed Salmon with Crab Meat
Equipment
Ingredients
- 4 salmon fillets Mine were skin on and weighed 4-5oz each.
- 4 oz lump crab meat
- 2 oz cream cheese softened
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 teaspoon worcestershire sauce
- 1/3 cup grated Parmesan Reggiano cheese
- 3 garlic cloves Minced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 1 teaspoon smoked paprika Regular paprika is fine.
- parchment paper
Instructions
- Preheat oven to 400 degrees.
- Combine the cream cheese, Greek yogurt or sour cream, crab meat, minced garlic, Worcestershire sauce, and Parmesan cheese in a mixing bowl. Stir.
- Drizzle the olive oil onto both sides of the salmon. Make cuts/slices into the center of each of the pieces of salmon without cutting through the entire piece.
- Sprinkle the onion powder, garlic powder, salt, and pepper to taste over the salmon and rub it in.
- Stuff the crab mixture into each of the slits.
- Sprinkle the smoked paprika over the crab mix.
- Line a sheet pan with parchment paper.
- Bake for 6-8 minutes or until the salmon reaches an internal temperature of 145 degrees. Use a meat thermometer.
- Optional: Broil the salmon for 1-3 minutes to crisp the edges of the salmon and the brown the crab mixture on top.