FREE 5-Ingredient Recipe EBook

• 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!

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 .

1. 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.
2. 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.

1. 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.
2. Add seasoning. Stir together the melted butter and lemon zest, then brush it all over the top. Sprinkle with a little salt and pepper.
3. 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.

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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Crab Filling

• 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 ▢

Salmon

• 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 ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
2. In a pan over medium heat, heat the olive oil. Add the onion and saute for 7-10 minutes , until translucent and starting to brown. (or cook longer to caramelize if desired).
3. Add the garlic and saute for about 1 minute, until fragrant.
4. Meanwhile, in a medium bowl, whisk together the mayonnaise, fresh parsley, lemon juice, and Old Bay seasoning.
5. Stir in the sauteed onion and garlic mixture. Gently fold in the lump crab meat, without breaking up the lumps.
6. Place the salmon filet on the baking sheet. Season both sides with salt and pepper.
7. Arrange the crab mixture lengthwise down the middle of the salmon. Starting from the thinner edge of the filet, fold over the long way. If the fish doesn’t want to stay folded, secure the edge with toothpicks.
8. In a small bowl, whisk together the melted butter and lemon zest. Brush the lemon butter over the top of the salmon.
9. Bake for 16-18 minutes , until the fish flakes easily with a fork or the fish (not the filling) internal temperature reaches 130-140 degrees F, depending on how done you like your fish.
10. If desired, sprinkle the fish with additional fresh parsley. Cut crosswise to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 4 oz fish + filling, or 1/8 of entire recipe

• Tips: Check out my recipe tips above to help you keep the filling in place, get the best texture, and make your crab stuffed salmon turn out perfect every time.
• Serving ideas: See my serving ideas below to round out your salmon stuffed with crab into an easy, elegant dinner.
• Store: Keep leftovers in the fridge for 2-3 days.
• Meal prep: Make the crab stuffing ahead, stuff the salmon, cover, and refrigerate for up to 2-3 days. Bake when ready!
• Reheat: Warm in a 350-degree F oven for about 10–15 minutes, until heated through. I usually cover it with foil so the salmon doesn’t dry out.
• Freeze: Freeze whole or in portions for 2-3 months in an airtight container.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Crab Stuffed Salmon

Serving Ideas

Salmon stuffed with crab is so versatile! Here are some of my favorite side dishes to turn it into a full meal:

• Starches – Rice or mashed potatoes are classic starchy sides for fish, but I usually make cauliflower rice or mashed cauliflower for a lighter option.
• Vegetables – I love roasting asparagus (pictured above) or zucchini while the crab stuffed salmon bakes, but green beans almondine is perfect for those dinner dates at home.
• Salad – My creamy cucumber salad is super simple but full of flavor, and if I’m in the mood for something a little fancier, my beet salad is always a hit.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Crab Stuffed Salmon

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.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/lemon-butter-crab-stuffed-salmon-paleo-low-carb/

Ingredients

Crab Filling

• 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

Salmon

• 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

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
2. In a pan over medium heat, heat the olive oil. Add the onion and saute for 7-10 minutes , until translucent and starting to brown. (or cook longer to caramelize if desired).
3. Add the garlic and saute for about 1 minute, until fragrant.
4. Meanwhile, in a medium bowl, whisk together the mayonnaise, fresh parsley, lemon juice, and Old Bay seasoning.
5. Stir in the sauteed onion and garlic mixture. Gently fold in the lump crab meat, without breaking up the lumps.
6. Place the salmon filet on the baking sheet. Season both sides with salt and pepper.
7. Arrange the crab mixture lengthwise down the middle of the salmon. Starting from the thinner edge of the filet, fold over the long way. If the fish doesn’t want to stay folded, secure the edge with toothpicks.
8. In a small bowl, whisk together the melted butter and lemon zest. Brush the lemon butter over the top of the salmon.
9. Bake for 16-18 minutes , until the fish flakes easily with a fork or the fish (not the filling) internal temperature reaches 130-140 degrees F, depending on how done you like your fish.
10. If desired, sprinkle the fish with additional fresh parsley. Cut crosswise to serve.

Maya’s Recipe Notes

Serving size: 4 oz fish + filling, or 1/8 of entire recipe

• Tips: Check out my recipe tips above to help you keep the filling in place, get the best texture, and make your crab stuffed salmon turn out perfect every time.
• Serving ideas: See my serving ideas below to round out your salmon stuffed with crab into an easy, elegant dinner.
• Store: Keep leftovers in the fridge for 2-3 days.
• Meal prep: Make the crab stuffing ahead, stuff the salmon, cover, and refrigerate for up to 2-3 days. Bake when ready!
• Reheat: Warm in a 350-degree F oven for about 10–15 minutes, until heated through. I usually cover it with foil so the salmon doesn’t dry out.
• Freeze: Freeze whole or in portions for 2-3 months in an airtight container.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• 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!

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 .

1. 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.
2. 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.

1. 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.
2. Add seasoning. Stir together the melted butter and lemon zest, then brush it all over the top. Sprinkle with a little salt and pepper.
3. 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.

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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Crab Filling

• 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 ▢

Salmon

• 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 ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
2. In a pan over medium heat, heat the olive oil. Add the onion and saute for 7-10 minutes , until translucent and starting to brown. (or cook longer to caramelize if desired).
3. Add the garlic and saute for about 1 minute, until fragrant.
4. Meanwhile, in a medium bowl, whisk together the mayonnaise, fresh parsley, lemon juice, and Old Bay seasoning.
5. Stir in the sauteed onion and garlic mixture. Gently fold in the lump crab meat, without breaking up the lumps.
6. Place the salmon filet on the baking sheet. Season both sides with salt and pepper.
7. Arrange the crab mixture lengthwise down the middle of the salmon. Starting from the thinner edge of the filet, fold over the long way. If the fish doesn’t want to stay folded, secure the edge with toothpicks.
8. In a small bowl, whisk together the melted butter and lemon zest. Brush the lemon butter over the top of the salmon.
9. Bake for 16-18 minutes , until the fish flakes easily with a fork or the fish (not the filling) internal temperature reaches 130-140 degrees F, depending on how done you like your fish.
10. If desired, sprinkle the fish with additional fresh parsley. Cut crosswise to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 4 oz fish + filling, or 1/8 of entire recipe

• Tips: Check out my recipe tips above to help you keep the filling in place, get the best texture, and make your crab stuffed salmon turn out perfect every time.
• Serving ideas: See my serving ideas below to round out your salmon stuffed with crab into an easy, elegant dinner.
• Store: Keep leftovers in the fridge for 2-3 days.
• Meal prep: Make the crab stuffing ahead, stuff the salmon, cover, and refrigerate for up to 2-3 days. Bake when ready!
• Reheat: Warm in a 350-degree F oven for about 10–15 minutes, until heated through. I usually cover it with foil so the salmon doesn’t dry out.
• Freeze: Freeze whole or in portions for 2-3 months in an airtight container.

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Crab Stuffed Salmon

Serving Ideas

Salmon stuffed with crab is so versatile! Here are some of my favorite side dishes to turn it into a full meal:

• Starches – Rice or mashed potatoes are classic starchy sides for fish, but I usually make cauliflower rice or mashed cauliflower for a lighter option.
• Vegetables – I love roasting asparagus (pictured above) or zucchini while the crab stuffed salmon bakes, but green beans almondine is perfect for those dinner dates at home.
• Salad – My creamy cucumber salad is super simple but full of flavor, and if I’m in the mood for something a little fancier, my beet salad is always a hit.