Crab Stuffed Salmon
(a.k.a. Fancy Fish That Tastes Like You Paid $42 for It at a Restaurant But You Made It in Pajamas)
Ingredients (aka The Fab Five):
(Five glorious things that turn you into a seafood wizard)
2 thick salmon fillets – skin on or off, your call, just make sure they’re hefty enough to stuff. No skinny minnows here.
1/2 cup lump crab meat – the good stuff. If it came from a can, we don’t judge, but bonus points if it says “wild caught” and makes you feel rich for a second.
2 tablespoons cream cheese – softened. Not melted, not frozen, just ready to mingle.
1 tablespoon chopped green onions – the fancy cousin of chives that makes everything taste as if you tried.
1 teaspoon Old Bay seasoning – aka seafood fairy dust. Sprinkle liberally and feel powerful.
Optional but encouraged:
Squeeze of lemon juice – because acid cuts through richness and we’re all about balance, darling.
Paprika – for color and a whisper of smoky mystery.
Parsley or dill – throw it on top and pretend you're on a cooking competition show.
Instructions:
(Let's turn that salmon into a flavor canoe)
1. Preheat your oven to 375°F (190°C).
Like, now. Not later. Salmon waits for no one.
2. Butterfly your salmon fillets.
This means you’re going to take a sharp knife and slice a pocket into the side of each fillet, but don’t go all the way through. Think “pita pocket,” not “full-on salmon explosion.” Set aside and admire your handiwork.
3. Make your crabby filling.
In a small bowl, toss the crab meat, cream cheese, chopped green onions, and Old Bay like you’re casually throwing together a culinary masterpiece. Mix until it’s creamy, a little chunky, and smells like a seafood shack in the best possible way.
4. Stuff those fillets like they owe you rent.
Use a spoon (or your fingers if you’re chaotic neutral) to pack that crab mixture into the pockets of each salmon fillet. Be generous. We’re not rationing stuffing like it’s the Great Crab Depression.
5. Place the stuffed salmon on a baking sheet lined with parchment or foil (because dishes are the enemy).
Give them a little space, like they just had a fight and need to cool off.
6. Optional glam-up:
Drizzle with olive oil, sprinkle with paprika for that red carpet glow, and toss on a little extra seasoning if your heart says “more.”
Then maybe a squeeze of lemon. Because you’re classy like that.
7. Bake for 15–20 minutes, depending on how thick your fillets are.
You’re aiming for that tender, flaky perfection, fork glides through like it’s butter, and the stuffing is hot and bubbling with seafood drama.
To Serve:
A pile of garlic mashed potatoes
Steamed asparagus (aka the vegetable that always shows up overdressed)
A crisp glass of white wine or whatever’s in the fridge that didn’t expire in 2022
Pro Tips:
Don’t overbake! Dry salmon is a crime punishable by sad dinners.
Want to be extra? Add a teensy bit of Dijon mustard or shredded cheese to the stuffing. Boom: flavor bomb.
Feeding someone? Serve it like you didn’t just wing the whole thing 20 minutes ago.