Description
Tender salmon fillets rolled around a creamy, herby crab stuffing and baked to perfection. This elegant yet easy dish brings out the best of seafood flavors in every bite.
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin removed
- 1 cup lump crab meat
- 4 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F and grease a baking dish.
- In a mixing bowl, combine crab meat, cream cheese, mayo, Dijon mustard, lemon juice, Old Bay seasoning, parsley, garlic powder, salt, and pepper until smooth.
- Butterfly the salmon fillets and lay them flat.
- Spoon the crab mixture onto each fillet and roll tightly into rounds. Secure with kitchen twine or toothpicks.
- Place in the greased dish seam-side down and bake for 25–30 minutes until salmon flakes easily.
- Optional: Broil for 2 minutes for a golden top. Garnish with parsley and lemon juice.
- Let rest before slicing and serve warm.
Notes
- Use center-cut fillets for easier rolling.
- Drain crab meat well to avoid watery filling.
- Make ahead and refrigerate until baking time.