Gluten-Free Crab-Stuffed Salmon
By the Gluten Free Recipes team ·
Succulent salmon fillets are generously filled with a savory crab mixture, creating a delightful seafood entree. The tender fish and flavorful crab stuffing offer a perfect balance of textures and oceanic notes, making for an elegant yet simple meal.
At a glance: This medium dinner recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 10 ingredients — including salmon fillets, lump crab meat, gluten-free mayonnaise — and walks through 6 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Crab-Stuffed Salmon: When preparing this dinner recipe, exercise caution with all packaged ingredients, particularly mayonnaise and mustard, to ensure they are certified gluten-free. Prepare this dish in a clean environment, free from any contact with gluten-containing ingredients or surfaces In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Crab-Stuffed Salmon: This recipe is naturally gluten-free, relying on fresh ingredients and certified gluten-free condiments. It avoids all gluten-containing grains.
Ingredients
- 4 portions salmon fillets (about 6 oz each)
- 8 oz lump crab meat, picked over for shells
- 1/4 cup gluten-free mayonnaise
- 2 tbsp gluten-free Dijon mustard
- 2 tbsp fresh chives, finely chopped
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp olive oil
- 1 lemon cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a baking dish. Pat the salmon fillets dry with paper towels and place them in the prepared baking dish. Make a pocket in the thickest part of each salmon fillet by carefully slicing horizontally, being careful not to cut all the way through.
- 2
In a medium bowl, gently combine the lump crab meat, gluten-free mayonnaise, gluten-free Dijon mustard, chopped chives, minced garlic, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much. The mixture should be moist but not overly wet.
- 3
Carefully spoon the crab mixture into the pockets created in each salmon fillet, dividing it evenly among the four portions. Press gently to secure the stuffing within the salmon.
- 4
Drizzle the stuffed salmon fillets with olive oil, ensuring an even coating over the fish and the crab stuffing. This will help the salmon cook evenly and develop a lovely golden-brown hue.
- 5
Bake in the preheated oven for approximately 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the crab stuffing is heated through and lightly golden on top. The exact time will depend on the thickness of your salmon fillets.
- 6
Remove the crab-stuffed salmon from the oven and let it rest for a minute or two before serving. Serve immediately with fresh lemon wedges on the side for squeezing over the fish.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Pat salmon dry before cooking for a crispier skin or a better sear.
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