Smoked Crab Stuffed Salmon

Smoked Crab Stuffed Salmon is the ultimate seafood dish that brings together rich, buttery salmon and a creamy, flavorful crab filling. Slow-smoked to perfection, this dish is infused with a subtle smokiness that enhances its natural sweetness while keeping the fish incredibly tender. Whether you’re looking for an impressive dinner for guests or just craving a gourmet seafood meal at home, this recipe delivers on both taste and presentation. With a simple yet indulgent combination of fresh lump crab, cream cheese, and bold seasonings, every bite is packed with flavor. Plus, the slow smoking process ensures a perfectly moist salmon fillet with a restaurant-quality finish.

Feeds: 4-6 people

Prep Time: 15 minutes

Cook Time: 50 minutes

What is Smoked Crab Stuffed Salmon?

Smoked crab stuffed salmon is an elevated seafood dish that combines rich, buttery salmon with a creamy, flavorful crab filling. The slow smoking process enhances the natural sweetness of the salmon while infusing it with a subtle smoky aroma. The stuffing, made with lump crab meat, cream cheese, and seasonings, adds a decadent, savory contrast to the tender fish. This dish is perfect for special occasions, yet easy enough to prepare for a flavorful weeknight dinner.

What’s the Best Way to Smoke Salmon Without Drying It Out?

One of the biggest concerns when smoking salmon is keeping it moist and tender. The key is to cook it at low temperatures (225°F) and remove it as soon as the internal temperature reaches 145°F. Stuffing the salmon helps lock in moisture, while brushing it with olive oil or butter ensures a beautifully tender texture. Choosing mild wood chips like applewood or alder also prevents overpowering the delicate flavor of the fish.

How Do You Keep the Crab Filling From Falling Out?

A common issue with stuffed salmon is ensuring the filling stays intact. The trick is to cut a deep pocket in each fillet without slicing all the way through. This creates a secure space for the crab stuffing while allowing the edges of the salmon to hold it in place. Lightly pressing the fillet together and handling it gently during cooking will help maintain the structure without compromising flavor.

Ingredients

For the Salmon:

• 4 salmon fillets (skin-on, boneless, about 6-8 oz each)
• Olive oil (for brushing)
• Salt and pepper, to taste
• Lemon wedges (for serving)

For the Crab Stuffing:

• 1 lb lump crab meat (fresh or thawed if frozen)
• 1/2 cup cream cheese (softened)
• 1/4 cup bread crumbs
• 1/4 cup mayonnaise
• 1/4 cup shredded mozzarella cheese (optional for extra richness)
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp finely chopped green onions
• 1 tbsp fresh parsley (or 1 tsp dried)
• 1 tsp garlic powder
• 1 tbsp Tony’s Creole seasoning (or your favorite seafood seasoning)
• Juice of 1/2 lemon

For the Garlic Lemon Sauce (Optional, for serving):

• 1 stick butter
• 1/3 cup heavy cream
• 2 tsp garlic paste
• 2 tsp lemon zest
• 1-2 tsp Tony’s Creole seasoning

Instructions

1. Prepare the Salmon

Use a sharp knife to carefully cut a deep pocket in the center of each salmon fillet, making sure not to slice all the way through. This will create space for the crab stuffing. Lightly brush both the inside and outside of the fillets with olive oil and season with salt and pepper. Set aside while you prepare the filling.

2. Make the Crab Stuffing

In a large mixing bowl, combine the lump crab meat, softened cream cheese, bread crumbs, mayonnaise, shredded mozzarella (if using), Dijon mustard, Worcestershire sauce, green onions, parsley, garlic powder, Tony’s Creole seasoning, and lemon juice. Gently mix everything together, being careful not to break up the crab too much. Taste and adjust the seasoning with additional salt and pepper if needed.

3. Stuff the Salmon

Take a generous amount of the crab mixture and carefully stuff it into the pocket of each salmon fillet. Press it in gently so that it stays secure. Lightly press the edges of the fillets together to help hold the filling in place.

4. Prepare the Smoker

Preheat your smoker to 225°F (107°C). If using wood chips, applewood or alder are excellent choices for a mild, slightly sweet smoke flavor. For pellet smokers, a seafood blend or hickory pellets will add a nice depth of flavor.

5. Smoke the Salmon

Place the stuffed salmon fillets skin-side down directly on the smoker rack. Close the lid and smoke for 45 minutes to 1 hour, or until the salmon reaches an internal temperature of 145°F (63°C). During the last 10 minutes of smoking, brush the tops of the salmon with a little olive oil or melted butter for extra richness.

6. Make the Garlic Lemon Sauce (Optional)

While the salmon is smoking, place the butter, heavy cream, garlic paste, lemon zest, and Tony’s Creole seasoning in a small heat-safe dish. Place it on the smoker and allow the butter to melt, stirring occasionally to combine. Once melted, remove and drizzle over the salmon before serving.

7. Serve & Enjoy

Once fully cooked, remove the smoked crab-stuffed salmon from the smoker and let it rest for a few minutes. Serve with fresh lemon wedges and, if desired, drizzle with the garlic lemon sauce for a luxurious finishing touch.

Conclusion

Smoked Crab Stuffed Salmon is an elegant yet easy-to-make dish that delivers incredible flavor and texture. The creamy crab filling adds a rich, buttery contrast to the smoky salmon, while the garlic lemon sauce enhances every bite. Whether you’re making this for a special occasion or just looking to elevate your seafood game, this recipe is a must-try.

The slow smoking method ensures the salmon stays tender while infusing it with deep, savory flavors. Paired with a side of roasted vegetables or citrus-infused rice, this dish is a guaranteed hit. Give it a try, and enjoy restaurant-quality seafood right from your own kitchen!