Crab Stuffed Salmon Tail

5 from 3 votes

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 Time20

Cook Time17

Total Time37

Course: Appetizer, Main Course

Cuisine: Mediterranean

Keyword: Crab Stuffed Salmon Tail

Servings: people

Ingredients

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

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.

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