Crab Stuffed Salmon has luscious salmon, lump crab stuffing and light lemon sauce. This is a lower calorie recipe with thoughtful ingredients.
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
4.75 stars (4 reviews)
crab stuffed salmon, crab stuffing for salmon
- Heat oven to to 425°F.
- In a small bowl, combine the panko breadcrumbs and milk. Set aside 5 minutes.
- In a medium bowl, combine the egg, mayonnaise, and parmesan using a fork or whisk to break up the mayonnaise. Stir in the panko-milk mixture and combine.
- Add the horseradish, chives, parsley, Old Bay, minced onion, salt, and pepper. Mix well.
- Add the crab and fold in until just combined taking care not to break up the large pieces of crab.
- Lay the salmon filets, skin-side down, on a rimmed bake sheet lined with foil. Season each with Old Bay, salt, and pepper. Top each with crab stuffing, pressing just enough so the stuffing stays put.
- Bake at 425°F for 10-15 minutes or just until salmon is fork tender cooked through. (*see Notes)
- While the fish is cooking, make the sauce: heat the butter and flour in a small saucepan over medium-high heat, whisking until smooth. Cook 1 minute.
- Slowly whisk in the milk and cook, stirring constantly, until hot. Add the parmesan, salt, and lemon zest. Cook gently until thickened enough to coat the back of a wooden spoon. Add the lemon juice and remove from the heat.
- Drizzle sauce over the salmon, garnish with chives, and serve.