This easy Cajun crab stuffed salmon recipe is a fun and flavorful twist on salmon! It's got bold flavors, feels a little fancy, and is fantastic for seafood lovers.
You might also enjoy my Creole Sausage Balls with Remoulade Dipping Sauce next.
This post is sponsored by our long-term partner Tony Chachere’s – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
Why you'll love it
What is it about seafood that just seems so special!? Especially crab, in my opinion. It's not something I get to eat very often, so when I do, I definitely savor it. I had fun coming up with this flaky Cajun salmon recipe that has an irresistible seasoned crab filling. It's quick and simple enough to make anytime, but it's definitely one you could serve as a treat over the holidays.
I knew that pairing seafood with Tony Chachere's Original Creole Seasoning was a no-brainer. You'll love just how much it enhances the flavor of meat with its signature kick, and this crab stuffed salmon recipe is no exception! It's obvious why Tony's is prized by home cooks everywhere. I put it on literally everything. They've been around for 50 years, so you know it's good.
What you'll need
- Salmon - we're using salmon fillets that are skin-on and at least 1" thick
- Mayo - it adds moisture and flavor and binds together the crab mixture
- Lemon juice - for a little acidity and brightness. Use freshly squeezed.
- Tony Chachere's Original Creole Seasoning - this zesty blend of Cajun spices is designed to replace salt and pepper in all your recipes. It's great on everything.
- Garlic powder and onion powder - tasty aromatic staples in my pantry
- Crab meat - any kind of crab meat will work. I bought an 8 ounce container found in the refrigerated seafood section of the grocery store. Canned works too!
- Panko - adds texture to the crab mixture. Panko is lighter and less dense than regular breadcrumbs.
- Parmesan - for a tasty cheesy quality. Always grate your own for best taste and texture.
- Parsley - chopped parsley adds a burst of freshness and contrast
50 years of flavor
- I've been celebrating Tony Chachere's 50th anniversary all year long! They're a family-owned company from Louisiana with an enduring legacy. Mr. Chachere created a gourmet haven for his culinary exploits in Atchafalaya Swamp near Opelousas.
- The Original Seasoning is iconic, but they've expanded their line to have No Salt, Bold, and other varieties. Discover their marinades, rice mixes, and other Creole and Cajun goodies at Tony's website.
How to make Cajun stuffed salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven to 350F. Take the salmon out of the fridge right before starting the recipe prep. To a prep bowl, add the mayo, Tony's, lemon juice, and onion and garlic powder and mix together. Once smooth, gently fold in the crab, panko, parm, and parsley.
Put the salmon on a foil-lined baking sheet, and make a cut down the center of each fillet. Spoon in a quarter of the crab mixture into each pocket, lightly packing it in. Bake, uncovered, for about 20 minutes until it flakes easily with a fork, and then broil very carefully to brown the topping.
- When cutting the salmon, be sure to not go through the skin or too close to the edges. Use a small, sharp knife.
- This recipe will work with 1-2 pounds of salmon. Either buy 4 fillets or a larger piece and cut it yourself.
- There is plenty of filling and you don't need to be too precise with the weight of the salmon, but the recipe does work best if the salmon is at least 1" thick.
Substitutions and variations
- You can sub the panko breadcrumbs for regular breadcrumbs if that's all you can find.
- If you're sensitive to salt, try Tony's No Salt Creole Seasoning as an alternative.
- Fresh dill also pairs really well with salmon, so feel free to use a little in addition to the parsley if that's your thing.
Leftovers and storage
- Leftovers of this Cajun stuffed salmon will keep for 2-3 days in the fridge in an airtight container, but I do prefer eating leftover seafood sooner rather than later for optimal freshness.
- Reheat in your oven at 275F for about 15 minutes or until heated through. If you do it too quickly or at too high of a temperature, the leftovers will probably dry out.
- I don't recommend freezing leftovers.
If you made this creative twist on stuffed salmon with crab and Tony's seasoning, let me know in the comments below! Questions? Don't hesitate to ask. You can also find me on Instagram.
Cajun Crab Stuffed Salmon
- 4 salmon fillets at least 1" thick, skin on
- 1/4 cup mayo
- 1 tablespoon fresh lemon juice
- 1 teaspoon Tony Chachere's Original Creole Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces crab meat drained
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup parsley chopped
- Preheat your oven to 350F and move the rack to the top third of the oven. Take the salmon out of the fridge to let it come to room temperature while you're prepping the recipe ingredients.
- Meanwhile, add the mayo, lemon juice, Tony's seasoning, garlic powder, and onion powder to a bowl. Stir until smooth, then add in the crab meat, panko, parmesan cheese, and parsley, and gently combine.
- Place the salmon fillets on a foil-lined baking sheet. Make a cut lengthwise down each piece of salmon, being careful to stop before you cut the skin or get too close to the edges.
- Spoon 1/4 of the crab mixture into each "pocket", gently packing it down. Some will spill over on top of the salmon, and that's totally fine.
- Bake, uncovered, for 20 minutes, and then broil for a few minutes to brown the topping (watch it carefully so it doesn't burn). If the salmon is closer to 2" thick, cook for 25 minutes prior to broiling.
- For the crab meat, any kind will work (canned, fresh, etc.). I used the ready to eat kind in an 8 oz. container that you can find in the refrigerated section of the fish/seafood section of the grocery store.
- Either buy pre-cut salmon fillets or cut a larger piece into 4 individual pieces. This recipe is quite flexible and makes a fair bit of "stuffing" that will work for 1-2 pounds of salmon in total.
- Sensitive to salt? Try Tony's No Salt Creole Seasoning.