Crab Stuffed Salmon Tail

Let’s talk about a show-stopper: my Crab Stuffed Salmon Tail. It’s one of those dishes that makes everyone think you’ve been secretly training with a Michelin-star chef—but really, you just know how to layer flavor like a boss. Think buttery salmon, sweet crab, garlicky spinach, and a touch of creaminess that ties everything together. It’s elegant enough for a dinner party but easy enough for a Tuesday night when you just want to feel fancy without losing your mind.

This recipe has become one of my family’s favorites—my husband calls it “restaurant-worthy,” my kids call it “bougie fish night,” and I just call it delicious.

My Crab Stuffed Salmon Tail starts with a butterflied salmon tail (skin on—trust me, the crispy edges are the best part) stuffed with a luscious mix of lump crab, sautéed onions and garlic, spinach, and cream cheese. A sprinkle of breadcrumbs gives the filling just enough body, while lemon slices on top add that pop of brightness that makes seafood sing. The whole thing bakes up in under 20 minutes, so you can serve something stunning without breaking a sweat.

❤️ Why You’ll Love Crab Stuffed Salmon Tail

You’ll love my Crab Stuffed Salmon because it’s the perfect mix of fancy and doable. You don’t need special equipment, and you don’t need to spend hours prepping. The flavors are bold but balanced—the kind of dish that feels indulgent without being heavy. Plus, it’s loaded with protein, omega-3s, and all that good stuff that makes you feel like a wellness goddess even as you reach for seconds.

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🍲 Ingredients

Before we get into it, let’s talk ingredients—because this recipe for Crab Stuffed Salmon is proof that when you use great ingredients, you don’t need a laundry list.

🐟 Salmon Tail: The tail is naturally rich and flavorful, and leaving the skin on keeps it juicy while giving you that gorgeous crisp.

🧈 Butter and Olive Oil: They tag-team the flavor game—olive oil adds fruitiness while butter gives that classic, rich finish.

🧅 Sweet Onion and Garlic: The holy duo of savory depth. They infuse the crab filling with warmth and aroma.

🌶️ Paprika and Aleppo Pepper: These add gentle heat and a little color magic. Aleppo has that perfect balance of spice and fruitiness.

🌿 Fresh Parsley and Lemon Juice: Bright, herby, and zesty—basically your built-in flavor refreshers.

🧀 Cream Cheese: The secret weapon that binds everything into a creamy, dreamy filling.

🥬 Spinach: Adds texture and a subtle earthiness while sneaking in extra nutrients.

🦀 Lump Crab Meat: Sweet, delicate, and the star of the show.

🍋 Breadcrumbs and Lemon Slices: Breadcrumbs add a slight crunch to the filling; lemons on top keep things vibrant.

👩‍🍳 How to Make Crab Stuffed Salmon Tail

First, preheat the oven to 400°F—the perfect temperature for cooking a salmon tail.

Next, butterfly the salmon tail by running a sharp knife down the center and cutting carefully to form two “wings.” Think of it as opening a book, only much tastier. Season it generously inside and out with salt and pepper. Seasoning at every step is key!

Now, let’s make the crab stuffing. In a skillet, melt butter with a drizzle of olive oil and sauté your onions and garlic until they’re soft and fragrant. Add paprika, Aleppo pepper, and salt—this is where your kitchen starts to smell like a seaside dream. Turn off the heat and stir in parsley, lemon juice, cream cheese, spinach, crab meat, and breadcrumbs. Mix until you’ve got a rich, creamy, slightly chunky filling that you’ll want to eat by the spoonful (I won’t tell).

Then, stuff the salmon—literally. Fill the tail cavity with that gorgeous crab mixture, close it gently, and transfer it to an oven-safe dish. Brush the outside with olive oil, top with thin lemon slices, and bake for about 17 minutes. You’ll know it’s done when the salmon flakes easily and the filling is warm.

🗒 Variations

• You can swap in cooked shrimp or lobster meat for the crab for a more affordable, but still spectacular dish.
• A little Parmesan in the filling adds extra richness.
• Or, try brushing the top of the salmon with a mix of Dijon mustard and honey before baking for a sweet-savory twist.

🗒 Substitutions

• No Aleppo pepper? Use crushed red pepper flakes.
• No cream cheese? Try ricotta for a lighter texture.
• No breadcrumbs? Crushed Ritz crackers work beautifully (and who doesn’t love that buttery flavor?).

🗒 Best served with

• No May Broccoli Salad
• The Perfect Fall Salad
• Roasted Beet Salad

👝 How to Store Leftovers

Once cooled, store leftovers in an airtight container in the fridge for up to 2 days. The key is to keep air out so the salmon doesn’t dry out.

How to Reuse Leftovers

My favorite way to repurpose leftovers? Flake the salmon and crab mixture over a green salad or toss it into pasta with a drizzle of olive oil and lemon. You could even tuck it into a soft brioche bun with a smear of mayo for an upscale seafood sandwich.

🤔 Common Questions

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5 from 1 vote

Crab Stuffed Salmon Tail

My Crab Stuffed Salmon Tail starts with a butterflied salmon tail (skin on—trust me, the crispy edges are the best part) stuffed with a luscious mix of lump crab, sautéed onions and garlic, spinach, and cream cheese. A sprinkle of breadcrumbs gives the filling just enough body, while lemon slices on top add that pop of brightness that makes seafood sing. The whole thing bakes up in under 20 minutes, so you can serve something stunning without breaking a sweat.

Prep Time: 20 minutes mins

Cook Time: 17 minutes mins

Servings: 6 people

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Ingredients 

1x2x3x

• ▢ 2 lb salmon tail filet, skin on
• ▢ 1 tbsp unsalted butter
• ▢ 3 tbsp extra virgin olive oil
• ▢ ½ sweet yellow onion, diced
• ▢ 3 garlic cloves, minced
• ▢ 1 tsp kosher salt
• ▢ 1 tsp paprika
• ▢ 1 tsp Aleppo or crushed red pepper
• ▢ 3 tbsp fresh parsley, chopped
• ▢ 2 tbsp fresh lemon juice
• ▢ 4 ounces cream cheese
• ▢ ½ cup frozen spinach, thawed & drained of excess moisture
• ▢ 8 ounces lump crab meat
• ▢ ¼ cup plain breadcrumbs
• ▢ 1 lemon sliced thin

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Instructions 

• Preheat oven to 400°F.
• Prepare the salmon. To butterfly the salmon tail, run a sharp knife down the center, being extra careful not to cut all the way through. Then, starting from the top center, working down and out, carefully cut under each side of the fish to create two pockets or “wings”, as I like to call them.
• Season the inside and outside generously with salt and pepper.
• Make the crab stuffing. Add the butter and one tablespoon of olive oil to a medium-sized skillet and heat over medium heat. Add the onions, garlic, salt, paprika, and Aleppo. Cook until the onions are translucent, about 4 minutes.
• Turn off the heat and add parsley, lemon juice, cream cheese, spinach, crab meat, and breadcrumbs. Mix well and set aside.
• Stuff the salmon. Place the salmon tail onto an oven-safe serving platter. Fill the salmon tail with the crab stuffing and close the salmon tail.
• Bake the salmon. Brush the salmon with the remaining oil and top with lemon slices. Bake for 17 minutes or until the salmon is cooked to your liking.

Nutrition

Serving: 6ounces, Calories: 195kcal, Carbohydrates: 8g, Protein: 10g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 35mg, Sodium: 809mg, Potassium: 219mg, Fiber: 1g, Sugar: 3g, Vitamin A: 2121IU, Vitamin C: 10mg, Calcium: 73mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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