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With the holidays just around the corner this crab stuffed salmon is the perfect dish when entertaining. This recipe is a mouth full of savory, delicious fishy goodness! Creamy crab stuffing paired with a perfectly smoked flaky salmon creates a seaworld of flavor in each bite.
For smaller, appetizer sized bites, replicate this recipe on these perfectly smoked stuffed shrimp or texas bread crab toasts.
Table of Contents
- Fish for the holidays
- Crab Meat Stuffing Ingredients
- Step 1: Make the crab meat stuffing
- Recipe Tip
- Step 2: Prepare the stuffed salmon
- Recipe Tip
- Step 3: Time to grill the crab stuffed salmon
- Products featured in the video
- Frequently Asked Questions:
- Similar Grilled Seafood Recipes:
- Crab Stuffed Salmon Recipe
Fish for the holidays
Fish is a key protein in many holiday traditions across the world. Growing up Polish, fish was the only meat option enjoyed on Christmas Eve. From fried cod, herring to white fish filets. There was something for everyone. Italians similarly celebrate the holidays with a seven fish course. Delicious meals containing clams, shrimp and mussels all make it the table.
Even if you don’t have any specific holiday traditions adding fish is a great opportunity to mix up the table and add some variety with lighter meals. Yes, we all enjoy a beautiful sweet ham or savory prime rib, but try adding fish this year.
Try a sweet and zesty grilled salmon for dinner or start small with smoked garlic butter shrimp for the appetizer.
Crab Meat Stuffing Ingredients
This rich, creamy, flavorful crab meat stuffing is the best bite you will have. Fast and easy to make, it brings the whole dish together.
- Crab Meat: I recommend using white crab meat vs. dark meat. It’s more delicate and flaky. A great alternative is imitation crab meat. It’s less expensive and will work just as well.
- Mayo: use the brand you prefer most. We are a Hellmans household, but Dukes is a popular choice as is Japanese Kewpie.
- Cheese: I used an equal mix of shredded parmesan and pepper jack cheese. I like the buttery richness of a dry parmesan and to add gooeyness and a little bit of a kick, pepper jack is the perfect blend. For a milder flavor, go with a monterey jack or white cheddar. I recommend buying a block of cheese and shredding it yourself. It will be fresher and won’t have any of the anti-caking ingredients.
- Lemon: the stuffing needs acid to break up the fattiness from the mayo and cheese. Freshly squeezed lemon juice will brighten up the flavor.
- Seasoning: use an all purpose seasoning or a mix of salt and pepper with a pinch of paprika.
Step 1: Make the crab meat stuffing
In a large mixing bowl, add the crab meat, mayo, chopped parsley, Dad’s All Purpose rub, breadcrumbs, shredded pepper jack cheese, shredded parmesan cheese, minced garlic and freshly squeezed lemon juice. Mix the ingredients together and set aside. Adjust the seasoning and lemon flavors to your liking.
Recipe Tip
Use white crab meat which is more delicate and flaky vs. dark meat that has a stronger aroma and a tougher texture.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Prepare the stuffed salmon
For this recipe I used a whole salmon filet. Another great option is to use precut, individual serving size filets.
One debate is over the skin. I like to keep the skin on my salmon, but that is a personal preference. Do what works best for you.
Before you start prepping the salmon, pat it dry and place it on a butcher paper or parchment paper lined baking sheet.
Recipe Tip
A large cedar plank is another great cooking surface option for the salmon. A bed of citrus slices under the salmon also works great!
Slice the salmon down the middle halfway through the meat. Next, filet each side at an angle to create a flap. This will open up the filet and hold the stuffing.
Apply spoonfuls of the crab meat stuffing in the filleted salmon. Make it stick out, you want a lot of stuffing. Plus it makes for a much better final presentation.
Finally, season the entire stuffed salmon with Dad’s All Purpose rub and this dish is ready for the grill.
Step 3: Time to grill the crab stuffed salmon
Preheat the grill to 275-300 degrees and set for indirect heat. Place the stuffed salmon on the grill and smoke for 25 minutes allowing the salmon to cook to a light pink and warm up the stuffing. Remember, the crab meat is already precooked.
Remove it off the grill once the internal temperature reaches 135 degrees and let if rest for 10 minutes. This process will allow the fish to go up to the correct temperature of 145 degrees. Garnish the crab stuffed salmon with freshly chopped parsley, drizzle with freshly squeezed lemon juice and enjoy this delicious recipe. Enjoy!
Products featured in the video
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Frequently Asked Questions:
Cook time for a salmon on the grill will depend on the size of the filet. Usually takes about 20 -25 minutes, however internal temperature is more important. A perfectly grilled salmon should cook to 145 degrees. Pull off the grill at 135 and rest the fish to come up to temperature.
You can grill salmon on different surfaces. Steam in a foil packet, grill the salmon in a foil boat, place it on butcher paper if it’s grilled in a smoker or cooked in the oven. Cedar planks and citrus rings are also great alternatives to grill salmon on.
Do not flip the crab stuffed salmon when on the grill. The stuffing will fall out. Grilling salmon over indirect heat will allow the fish to cook evenly throughout with just skin side down.
Similar Grilled Seafood Recipes:
Fish & Seafood
Smoked Stuffed Shrimp
Fish & Seafood
Grilled Whole Shrimp
Fish & Seafood
Spicy Shrimp Tacos
If you tried this Crab Stuffed Salmon or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Crab Stuffed Salmon
Ingredients
- 1 Whole salmon filet
- 1 tbsp All purpose seasoning
Stuffing Ingredients
- 1 lb Lump crab meat
- 1 cup Shredded parmesan cheese
- 1 cup Shredded pepper jack cheese
- 1/2 cup Mayo
- 1/2 cup Breadcrumbs
- 1/4 cup Chopped parsley
- 2 tbsp Dijon mustard
- 1 tbsp Minced garlic
- 1 tbsp All purpose seasoning
- 1 Lemon, juiced
Instructions
- In a large mixing bowl, add crab meat, mayo, dijon mustard, chopped parsley, all purpose seasoning, breadcrumbs, shredded pepper jack cheese, shredded parmesan cheese, minced garlic and freshly squeezed lemon juice. Mix the ingredients together and set aside. Adjust the seasoning and lemon flavors to your liking.
- Pat the salmon filet dry and place it on a butcher paper or parchment paper lined baking sheet.
- Slice the salmon down the middle halfway through the meat. Next, filet each side at an angle to create a flap.
- Apply heaping spoonfuls of the crab meat stuffing in the filleted salmon.
- Season the entire stuffed salmon with another tbsp of all purpose seasoning and this dish is ready for the grill.
- Preheat the grill to 275-300 degrees and set for indirect heat. Place the stuffed salmon on the grill and smoke for 25 minutes allowing the salmon to cook to a light pink and warm up the stuffing.
- Remove the fish off the grill once the internal temperature reaches 135 degrees. Garnish with freshly chopped parsley, a squeeze of fresh lemon juice and enjoy.
Notes
- While fresh crab white meat is the best, it is expensive. A great alternative is imitation meat.
- For individual serving sizes, slice a salmon filet into 3-4 inch wide pieces. Cut down the middle and add in the stuffing.
- Always add citrus when cooking fish. It brightens the dish, especially salmon that is more fatty.
- If you are using the oven, follow the same cooking times and temps. The recipe can be replicated on any grill or oven. You won’t have the mild smokey flavor but the fish will still be delicious.
This is one of our favorite ways of prepping salmon. It’s easy to make, our kids love it, and it’s perfect for holiday parties. I hope you love it as much as we do!
We love salmon especially stuffed looks absolutely amazing. Thanks for sharing.
If and when using an oven, do we use the same temperature as doing it using a grill?
Yes, follow same time and temps in the oven.
This was easy to make and tasted great. I added more seasoning that I prefer but that’s only because I didn’t have his special seasoning.