This Cajun Crab Stuffed Salmon is stuffed with an irresistible creole-spiced crab bread crumb filling then topped with a delicious decadent lemon butter sauce. This is an easy and elegant recipe that is a crowd favorite! If you love this, you will also love my Mexican Crab Cakes, Crab Cakes, Salmon Croquettes and Maple Glazed Salmon recipes!
I’ve expressed my love for the city of New Orleans many times on this blog (the obsession is real). Exploring Cajun and Creole cuisine while strolling through the rugged streets to the tune of jazz is my happy place! On my last trip, I visited a local seafood joint that blew my mind. Wanna take a guess at what I ordered? I’ll just tell ya: Crab Stuffed Salmon!
The experience was other-worldly. The salmon meat was tender, juicy, and perfectly seasoned, while the crab meat was luscious, spicy, and packed with Cajun spice. I walked away from that meal more satisfied and full than I’d been in a while.
You might think crab stuffed fish is a “restaurant-only” dinner, but this stuffed salmon recipe is simple and delicious. In just about 30 minutes, you’ve got a dish destined to become one of your favorite meals!
HOW TO MAKE CRAB STUFFED SALMON
Don’t be alarmed by the hefty ingredient list, I promise this recipe is much simpler than it seems. This recipe combines 3 elements to create a spicy, buttery, decadent, and downright dirty (in a good way) hunk of fish!
Cajun-Spiced Crab Filling- A combination of butter, crisp crackers, succulent crab meat, bright shallots, and plenty of Cajun seasoning, this filling is the definition of indulgence. We’re talking an explosion of garlicky, zesty, and sweet flavor with every bite. I highly recommend splurging on good quality lump crab meat, it makes all the difference.
Salmon Fillets- Subtle and refreshing, salmon is the perfect canvas for bold, intense flavor. If you don’t care for salmon, this recipe can also be made with Chilean Sea Bass, Red Snapper, Rainbow Trout, or even Flounder.
Lemon Butter- This lemon butter sauce is what takes this whole recipe to a new level. A drizzle of this sauce and you’re gonna see stars in your eyes.
TIPS FOR THE PERFECT SALMON
For the best result possible, follow the tips provided below:
- Season the salmon well to get great flavor.
- Be careful when slicing into the fish! You don’t want to cut through the skin at the bottom and risk all that delicious, fatty juice seeping out.
- Make sure you don’t overcook the salmon otherwise it will become tough and dry. About 20 minutes of cooking at 400 degrees should be perfect.
- After baking, don’t smother the salmon in lemon butter! First, take a taste and then drizzle on the butter one small spoonful at a time. Add more as you go along.
HOW TO STORE AND REHEAT LEFTOVER STUFFED SALMON
Leftover salmon should be refrigerated within 2 hours of having been cooked. Tuck your leftovers in an airtight container where it will keep for up to 3 days.
Tip: It’s best to reheat salmon in the oven! To do so, preheat the oven to 275 degrees and place the fish on a parchment paper-lined baking sheet. Heat for 15 minutes, or until the internal temperature reaches 130 degrees.
WHAT DO I SERVE WITH CAJUN CRAB STUFFED SALMON?
Each one of these fillets is a meal all on its own! Trust me, these bad boys are hefty. But, that shouldn’t stop you from indulging in a few extra fun sides.
A simple salad or roasted veggies are great options! If you need a few more ideas, try out one of Grandbaby Cakes’ signature sides:
GRANDBABY CAKES’S BEST SALMON RECIPES
Salmon makes for the perfect, healthy weeknight meal! Whether ya steam it, bake it, or poach in curry, salmon is guaranteed to be delicious.
Do yourself a favor and taste-test a few more of my flakiest, most flavorful salmon recipes:
Cajun Crab Stuffed Salmon
For the Salmon
- 3 tbsp salted butter divided
- 1 tbsp olive oil
- 8 oz jumbo lump crab
- 10 ritz crackers crushed (a little over 1/2 cup)
- 1 shallot finely chopped
- 2 garlic cloves minced
- 1/3 cup mayo or greek yogurt
- 2 tbsp hot sauce
- 1 tbsp freshly chopped parsley
- 2 tsp cajun seasoning divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Old Bay
- 1/2 tsp cumin
- Juice of 1/2 lemon
- 4 (8 oz) salmon fillets
For the Lemon Butter (optional)
- 6 tbsp cold unsalted butter sliced and divided
- 1 tbsp finely chopped shallots
- 1 garlic clove minced
- 3 tbsp dry white wine
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp cajun seasoning
For the Salmon
- Preheat the oven to 425.
- Heat 1 tbsp of butter along with olive oil in a medium saucepan over medium high heat then saute crab, crushed crackers, shallot and minced garlic until there is some color then set aside.
- Add mayo (or yogurt), hot sauce, parsley, 1 tsp of cajun seasoning, garlic powder, onion powder, Old Bay, cumin and lemon juice to a medium bowl and whisk until completely combined.
- Next fold in crab cracker mixture until combined.
- Line a baking sheet with parchment paper then using a paring knife, slit a pocket into the center of each salmon fillet and fill with crab filling.
- Sprinkle the remaining cajun seasoning on top of the fillets then divide 2tbsp remaining butter and add to the top.
- Bake for 20 minutes.
For the Lemon Butter
- In a saucepan over medium heat, add 1 tbsp of butter then add shallots and minced garlic clove and saute until tender and fragrant.
- Next add wine, lemon juice along with cajun seasoning and bring to a boil for a few minutes then turn off the heat and add the rest of the butter and whisk together and serve with salmon.
Lynn Pierce says
My boyfriend loved it!
Absolutely delicious! Will be making again.
I was looking for a good salmon recipe – can’t wait to try!!
Izzy Newt says
This recipe was easy to make and was a big hit with my whole family! It looked so professional when it was done. I’ll be making again and again! I’ve made a number of her recipes and they’ve always been sooo good! Another favorite is the cream cheese pound cake. Yum!
Going to try this. Can this be cook in air fryer or the oven is better?
Can I use salmon that doesn’t have skin on it? If yes, does the baking time remain the same? also, I don’t like food that is anything hotter than very mild. Can I completely forego the hot sauce or do I need to just add a little bit to round out the flavor of the dish?
Jocelyn (Grandbaby Cakes) says
Yes you can remove the skin and it will be fine and also you can omit the hot sauce.