Crab & Spinach Stuffed Salmon
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Lemon wedges for serving
- 1 cup lump crab meat
- 1 cup fresh spinach, roughly chopped
- 3 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Line a baking dish or sheet pan with foil and lightly brush with oil.
- In a skillet over medium heat, add a splash of oil and cook the spinach with minced garlic for 60 to 90 seconds until wilted. Remove from heat, cool slightly, and squeeze out all excess moisture.
- In a bowl, mix cream cheese, mayonnaise, Parmesan, lemon juice, and red pepper flakes until smooth. Fold in the crab meat and cooled spinach. Season with salt and pepper.
- Pat salmon fillets dry with paper towels. Using a sharp knife, cut a horizontal pocket into the thickest part of each fillet — do not cut all the way through.
- Spoon filling into each pocket, about 1 heaping tablespoon per fillet. Do not overstuff.
- Brush the outside of each fillet with olive oil and season with garlic powder, paprika, salt, and pepper.
- Bake at 400°F for 18 to 22 minutes until salmon flakes easily and filling is hot throughout.
- Squeeze fresh lemon over everything right before serving.
Notes
Always squeeze excess moisture from the wilted spinach before mixing the filling — wet spinach is the number one reason the filling slides out during baking.