Cajun Crab Stuffed Salmon
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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
- 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.