Delicious Crab and Spinach Stuffed Salmon: An Elevated Seafood Delight
Prepare to transform your weeknight dinner or special occasion meal into an extraordinary culinary experience with this incredible stuffed salmon recipe. We take beautifully flaky salmon fillets and turn them into a magnificent vessel for a rich, savory, and utterly decadent cream cheese, crab, and spinach stuffing. This dish isn’t just a meal; it’s a celebration of flavors and textures that will impress even the most discerning palates. Forget plain salmon; get ready for an unforgettable seafood adventure!
Why This Crab and Spinach Stuffed Salmon Recipe Works Wonders
While a classic pan-seared salmon is undeniably delicious, this recipe takes your salmon experience to an entirely new level. This isn’t your ordinary salmon dish; it’s an elevated creation that brings together an array of complementary flavors and textures. Stuffed salmon transforms already tender, flaky fillets into a more substantial and flavorful meal, infusing it with a luscious creaminess that is simply irresistible.
The magic lies in our meticulously crafted stuffing. We combine aromatic garlic and shallots, rich heavy cream, vibrant spinach, tangy cream cheese, delicate crab meat, and savory parmesan cheese. Each ingredient plays a crucial role, creating a harmonious blend that perfectly complements the natural richness of the salmon. The cream cheese and heavy cream provide an unctuous, silky texture, while the spinach adds a touch of freshness and color. The crab meat introduces a delightful sweetness and oceanic depth, making every bite a truly luxurious experience. This particular combination ensures a stuffing that’s not only incredibly flavorful but also adds body and moisture to the salmon, preventing it from drying out as it bakes. Get ready to experience the best salmon stuffing that’s ever graced your palate!
Key Ingredients for Your Stuffed Salmon Masterpiece
Crafting this gourmet stuffed salmon requires a selection of fresh, high-quality ingredients. Each component contributes to the rich flavor profile and exquisite texture of the final dish. Below is a comprehensive list, and you can find all exact measurements and detailed instructions in the printable recipe card at the end of this post.
Ingredient Spotlight: Tips for Perfect Stuffed Salmon
Let’s delve deeper into the ingredients, offering insights and potential substitutions to ensure your stuffed salmon is nothing short of perfection.
- SALMON: The foundation of our dish! You will definitely want to use center-cut salmon fillets as they are consistently thick enough to create a robust pocket for stuffing without tearing through the other side. We highly recommend using fresh salmon over frozen for the best flavor and texture; fresh fillets typically retain more moisture and have a cleaner taste. Look for vibrant, orange-pink flesh and a fresh, mild smell when purchasing. You can usually find excellent quality center-cut salmon behind the seafood counter at your local grocery store. If fresh isn’t an option, and all you can find is frozen, be absolutely sure to thaw it completely in the refrigerator overnight before preparing. Pat it very dry with paper towels before slicing to help with searing. For variety, while Atlantic salmon is common, Sockeye or Coho salmon can also be used, though their thinner structure might require a slightly shallower pocket for stuffing.
- FILLING: This is where the magic happens!
- Cooked Crab Meat: Use your preferred type of cooked crab meat for this recipe. Lump crab meat offers beautiful large pieces, while claw or special crab meat provides great flavor and a finer texture. Fresh crab meat will always yield the best results, but high-quality canned crab (drained very well) or even imitation crab can be used in a pinch, though the flavor profile will differ.
- Heavy Whipping Cream: This adds richness and helps bind the stuffing, creating a smooth, creamy consistency. Full-fat coconut cream can be a dairy-free alternative, but it will subtly alter the flavor.
- Spinach Leaves: Fresh spinach is key. It wilts down beautifully and adds a healthy, vibrant element. You can use baby spinach or regular spinach, just ensure it’s thoroughly washed and dried. Frozen spinach can be used if thawed and squeezed of all excess water.
- Shallots: These offer a delicate, sweet onion flavor, milder than regular onions, which pairs wonderfully with seafood. If you can’t find shallots, a very finely minced yellow onion can be used, but use sparingly to avoid overpowering the dish.
- Cream Cheese: The backbone of the creamy stuffing. Ensure it’s well softened to blend smoothly into the mixture without lumps. Full-fat cream cheese provides the best texture and richness, but a reduced-fat version could be used for a lighter option.
- Garlic: Freshly minced garlic provides an essential aromatic base. Garlic powder can be a substitute, but fresh garlic offers superior flavor.
- Parmesan Cheese: Adds a salty, umami depth and helps thicken the stuffing slightly. Freshly grated Parmesan cheese melts better and has a more robust flavor than pre-grated varieties.
- Olive Oil: Used for sautéing the aromatics and searing the salmon. Choose a good quality extra virgin olive oil.
- Seasonings: Garlic salt and black pepper are called for, but feel free to adjust to your taste. A pinch of cayenne pepper can add a subtle kick, or a squeeze of lemon juice in the filling can brighten the flavors.
How to Make Stuffed Salmon: Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat Oven: Begin by preheating your oven to 375°F (190°C). This ensures your oven is at the correct temperature for even cooking once the salmon is ready to bake.
- Sauté Aromatics: Heat 3 Tablespoons of olive oil in a skillet over medium-high heat. Wait until the oil is shimmering but not smoking. Add the minced garlic and chopped shallots to the hot oil and sauté for 1-2 minutes, or until fragrant and slightly softened. Be careful not to burn the garlic.
- Build the Stuffing Base: Add the fresh spinach leaves to the skillet. Season lightly to taste with garlic salt. Stir the spinach until it begins to wilt, then pour in the heavy cream. Next, add the cooked crab meat to the mixture. Stir gently to combine all ingredients.
- Incorporate Cream Cheese: Using gloved hands for hygiene and ease, gently squeeze or mash the softened cream cheese to break it up slightly. Add these smaller pieces to the skillet with the spinach, crab, and cream mixture.
- Cook Until Creamy: Stir the mixture continuously to combine all ingredients thoroughly. Continue cooking over medium heat for about 5 minutes, or until the cream cheese has completely melted and the spinach leaves are fully wilted. The mixture should become thick and creamy.
- Add Parmesan: Stir in the grated parmesan cheese and cook for an additional 1 minute. This will help thicken the stuffing further and add a wonderful savory note. Remove the skillet from the heat.
- Cool the Stuffing: Transfer the spinach and crab mixture from the skillet onto a clean baking sheet or plate. Spread it out slightly to help it cool faster. It needs to be cool enough to handle comfortably before stuffing the salmon, as hot filling can begin to cook the salmon prematurely.
- Prepare Salmon Pockets: While the stuffing cools, prepare your salmon fillets. Use a sharp paring knife to carefully cut a pocket into the thickest portion of each salmon fillet. Make sure not to cut all the way through to the other side; you’re aiming for a deep pouch, creating enough room for the savory stuffing.
- Stuff the Salmon: Carefully spoon the cooled crab and spinach stuffing into each salmon pocket. Fill the pocket until it is full, but ensure the stuffing is no more than about 1-inch high above the opening, to prevent excessive spillage during cooking.
- Season the Fillets: Lightly season the top of the stuffed salmon fillets to taste with garlic salt and freshly ground black pepper.
- Sear the Salmon: Heat the remaining 2 Tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the stuffed salmon fillets into the hot oil, flesh side down. Cook long enough to achieve a beautiful golden-brown sear on the flesh, typically 2-3 minutes. This step locks in flavor and creates a delicious crust.
- Bake to Perfection: Using a fish turner spatula, carefully transfer the seared fillets to a baking sheet. This time, place them flesh side up. Transfer the baking sheet to your preheated oven and bake for 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Frequently Asked Questions & Expert Tips for Stuffed Salmon
Knowing when salmon is perfectly cooked is key to avoiding dry, overcooked fish. To test for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or the thickest part of the salmon fillet. If the flesh begins to flake or separate easily, it is done cooking. The internal temperature should reach 145°F (63°C) for food safety. If you overcook the salmon, it will become dry, stringy, and overly flaky. Salmon can be really easy to overcook, so keep a close eye on it, especially during the last few minutes of baking!
This dish is definitely best served immediately after cooking to enjoy its optimal texture and flavor. However, if you have any leftovers, you can store them in an air-tight container and keep them in the refrigerator for up to 1 day. For reheating, we strongly recommend using a conventional oven to preserve the salmon’s texture and prevent the stuffing from becoming watery. Reheat in a 275°F (135°C) oven for around 10-15 minutes, or until warmed through. We would not recommend reheating this dish in the microwave, as it tends to dry out the salmon and can make the stuffing rubbery.
You can certainly prepare the stuffing mixture a day in advance and store it in an airtight container in the refrigerator. This can save you significant time on the day of cooking. However, we recommend stuffing the salmon fillets just before you plan to cook them. This prevents the salmon from sitting too long with the stuffing, which can affect its texture. If you must stuff it ahead, do so no more than a few hours before baking and keep it well-chilled.
While the crab and spinach stuffing is exquisite, you can certainly experiment with other ingredients! Try adding cooked shrimp or lobster for a different seafood profile, or incorporate sun-dried tomatoes, artichoke hearts, or roasted red peppers for a Mediterranean twist. Fresh herbs like dill, chives, or parsley can also enhance the flavor. For a spicier kick, a pinch of red pepper flakes would be a welcome addition.
Absolutely! Salmon is renowned for its high content of Omega-3 fatty acids, which are beneficial for heart and brain health. It’s also an excellent source of lean protein. While our stuffing includes cream cheese and heavy cream for richness, it also packs in nutrients from fresh spinach and provides lean protein from crab meat. When served with a light side salad or steamed vegetables, this dish offers a balanced and nutritious meal.
Perfect Pairings: What to Serve with Stuffed Salmon
This elegant stuffed salmon dish pairs beautifully with a variety of side dishes, allowing you to tailor your meal to any preference or occasion. For a balanced and vibrant meal, consider serving it with a fresh veggie side. Options like crisp sautéed asparagus, tender green beans, or savory garlic roasted potatoes are excellent choices that complement the rich flavors of the salmon and its creamy stuffing without overpowering them. If you happen to have extra spinach on hand, a simple yet refreshing side salad with a light vinaigrette would be perfect. A creamy risotto or even a fluffy bed of quinoa can also make a fantastic accompaniment, absorbing the delicious juices from the salmon.
Pro Tip: This recipe makes a generous amount of delicious filling. If you prefer to make a smaller quantity of stuffed salmon (e.g., using only 4 salmon fillets instead of 8 as stated), you can easily repurpose the remaining filling. It makes an excellent warm dip for crackers, a spread atop toasted bread slices, or even a flavorful addition to scrambled eggs or omelets the next morning. Don’t let any of that deliciousness go to waste!
Explore More Delicious Fish and Seafood Recipes
If you loved this stuffed salmon recipe and are looking for more ways to enjoy the bounty of the ocean, we have a variety of other fantastic fish and seafood dishes that are sure to please. From quick weeknight meals to impressive dinner party centerpieces, there’s something for everyone:
- Orange Roughy with Lemon Butter Sauce
- Sweet and Savory Teriyaki Salmon
- Hearty Seafood Lasagna
- Crispy Salmon Croquettes
- Flavorful Brown Sugar Glazed Salmon
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Stuffed Salmon with Creamy Crab and Spinach
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 5 Tablespoons olive oil divided
- 1 Tablespoon minced garlic
- 3 Tablespoons chopped shallots
- 8 ounces spinach leaves
- ½ cup heavy whipping cream
- 8 ounces cooked crab meat
- 8 ounces cream cheese well softened
- ¼ cup grated parmesan cheese
- 4 pounds center cut salmon sliced into 8 filets
- garlic salt to taste
- black pepper to taste
Things You’ll Need
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Large heavy bottomed skillet
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Baking sheets
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Paring knife
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Vinyl gloves
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Fish turner
Recipe Notes and Expert Tips
- This recipe is designed to serve 8 people generously, making it ideal for family dinners or entertaining guests. If you’re cooking for a smaller group, feel free to halve all the ingredient quantities.
- For the best results, always opt for center-cut salmon fillets. Their consistent thickness is crucial for creating a proper pocket for the stuffing without the risk of tearing. Fresh salmon is highly recommended over frozen due to its superior texture and flavor retention. You’ll typically find excellent fresh center-cut options at the seafood counter of your local grocery store. If using frozen salmon, ensure it is completely thawed before proceeding with the recipe.
- To determine if your salmon is perfectly cooked, gently press the thickest part of the fillet with your finger or the tip of a knife. The salmon is done when it begins to flake easily. An instant-read thermometer should register 145°F (63°C). Be vigilant, as overcooked salmon can quickly become dry and less enjoyable.
- While this dish is undeniably at its best when served immediately, any leftovers can be stored in an airtight container in the refrigerator for up to 1 day. To reheat, place the salmon in a 275°F (135°C) oven for approximately 10-15 minutes, or until thoroughly warmed. Reheating in a microwave is not advised as it can dry out the fish and make the stuffing less appealing.
- This recipe yields a substantial amount of delicious filling. If you choose to prepare fewer than 8 salmon fillets, don’t waste the extra! The leftover filling makes a fantastic creamy dip for crackers or crudités, or it can be spread onto toasted baguette slices for a delightful appetizer.
Instructions
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Preheat oven to 375 F.
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Heat 3 Tablespoons of olive oil in skillet over medium high heat until shimmering.
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Add minced garlic and chopped shallots and saute 1-2 minutes.
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Add spinach leaves and season to taste with garlic salt. Add heavy cream and the crab meat.
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Using gloved hands, squeeze the cream cheese in your fingers to smash it a bit and add to the skillet.
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Stir to combine and cook until the cream cheese has melted and spinach leaves are wilted, about 5 minutes.
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Add the parmesan cheese and cook for an additional 1 minute or until thickened.
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Move the spinach mixture from the skillet to a baking sheet until it’s cool enough to handle.
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Meanwhile, use a sharp paring knife to cut a pocket into the thickest portion of the salmon filet. Do not cut all the way through to the other side, but enough so there’s room for the stuffing.
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Add spoonfuls of the stuffing to the pocket until pocket is full and no more than 1-inch high.
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Season the top of the filets to taste with garlic salt and black pepper.
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Heat 2 Tablespoons of olive oil in a large skillet over medium high heat until shimmering.
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Carefully place filets, flesh side down, into the hot oil. Cook long enough to give the flesh a good sear.
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Using a fish turner spatula, carefully move the seared filets to a baking sheet, this time place them flesh side up.
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Bake for 20 minutes.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.