This crab and spinach stuffed salmon features a butterflied fillet generously filled with a creamy mixture of crab, spinach, and cream cheese, then baked and finished with a rich garlic butter sauce. It's an elegant main course that looks restaurant-quality but comes together in under an hour.
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Prices vary by store
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Preheat your oven to 400°F (200°C).
In a medium bowl, combine the thawed and squeezed spinach, garlic paste, softened cream cheese, garlic powder, onion powder, dried oregano, black pepper, Sazón seasoning, red pepper flakes, Worcestershire sauce, and the juice of half a lemon.
Mix everything together until well incorporated.
Gently fold in the lump crab meat, being careful not to break up the pieces.
Prepare the salmon by carefully slicing down the center of the fillet, but not all the way through, to create a pocket for the stuffing.
Season the salmon inside and out with a blend of the same spices used for the filling (garlic powder, onion powder, oregano, pepper, Sazón).
Arrange the lemon slices on a parchment-lined baking sheet and place the seasoned salmon fillet on top.
Generously stuff the salmon with the crab and spinach mixture. You can top with a little extra crab meat if desired.
Bake for 20-25 minutes, or until the salmon is cooked through and the filling is hot and bubbly.
While the salmon is baking, prepare the garlic butter. In a small bowl, combine the melted butter, garlic powder, lemon juice, and dried parsley.
Once the salmon is out of the oven, pour the garlic butter sauce over the top. Garnish with fresh chives and serve immediately.
Store leftovers covered in the refrigerator for up to 3 days; reheat gently at 350°F for 10–12 minutes or serve cold with lemon.
Place the salmon skin-side down on a cutting board. Using a sharp knife, cut horizontally through the thickest part of the fillet, cutting almost all the way through but leaving about ½ inch intact on one edge so it opens like a book.
Yes, prepare the crab and spinach mixture up to 24 hours ahead and refrigerate it covered. Stuff the salmon just before baking, or stuff and refrigerate for up to 4 hours.
The salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part.
Ricotta or mascarpone work as alternatives, though they'll change the texture slightly. Use the same weight and ensure it's softened before mixing.
Refrigerate covered for up to 3 days. Reheat gently in a 350°F oven for 10–12 minutes until warmed through, or eat cold with a squeeze of fresh lemon.
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