Description
A quick and easy recipe featuring salmon fillets stuffed with a buttery crab mixture, topped with a crispy panko-Parmesan crust, perfect for dinner parties or a special weeknight meal.
Ingredients
Scale
- 4 salmon fillets (6 oz / 170 g each), skin removed
- 8 oz (225 g) lump crab meat, fresh or canned (drained well)
- 2 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1/4 cup finely chopped green onions
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp olive oil
- Optional garnishes: lemon wedges, extra parsley
Instructions
- Prepare the Crab Stuffing: In a medium bowl, combine lump crab meat, softened butter, minced garlic, green onions, mayonnaise, Dijon mustard, lemon zest, and chopped parsley. Season with salt and pepper to taste. Gently mix until combined but crab lumps stay intact. Set aside.
- Prepare the Crispy Topping: In a small bowl, mix panko breadcrumbs, grated Parmesan, and olive oil until crumbs are evenly coated. Set aside.
- Prep the Salmon: Pat salmon fillets dry with paper towels. Using a sharp knife, carefully cut a pocket in each fillet by slicing horizontally across the thickest part, being careful not to cut all the way through.
- Stuff the Salmon: Spoon the crab mixture into each salmon pocket, pressing gently so it fills evenly but doesn’t spill out. Do not overstuff.
- Sear the Salmon: Heat skillet over medium-high heat. Add olive oil or butter. Place salmon fillets crab-side up and sear for 3 minutes until bottom is golden and crispy. Flip carefully and sear the other side for 2 minutes.
- Add the Crispy Topping: Transfer salmon fillets to a baking sheet, crab side up. Sprinkle the panko-Parmesan mixture evenly on top of the crab stuffing, pressing lightly so it sticks.
- Bake to Finish: Bake in a preheated oven at 400°F (200°C) for 8-10 minutes, or until salmon is cooked through and topping is golden brown. Internal temperature should reach 145°F (63°C).
- Rest & Serve: Let salmon rest for 3 minutes before plating. Garnish with lemon wedges and extra parsley. Serve immediately.
Notes
Dry the salmon well before searing to get a crispy crust. Do not overfill the salmon pockets to prevent stuffing leaks. Use medium-high heat for searing and be patient before flipping. Watch the panko topping closely during baking to avoid burning. For dairy-free, substitute butter with olive oil and use dairy-free mayo and Parmesan alternatives. Reheat leftovers in a 300°F oven for 10 minutes to maintain crispiness; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 420
- Sugar: 1
- Sodium: 450
- Fat: 24
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 1
- Protein: 38
Keywords: salmon, crab, stuffed salmon, crispy topping, dinner recipe, seafood, easy recipe, dinner party, healthy, quick meal