This Spinach and Crab Stuffed Salmon is an elegant yet easy-to-make dish that’s perfect for a special dinner or when you’re craving something indulgent. The creamy, savory filling pairs beautifully with tender salmon and a bright, tangy lemon cream sauce.
Ingredients
For the Salmon:
4 salmon fillets, skin removed
4 oz (115 g) cream cheese, softened
1/2 cup cooked crab meat
1/2 cup fresh spinach, chopped
1/4 cup shredded mozzarella cheese
1 garlic clove, minced
1 teaspoon lemon zest
1 teaspoon Dijon mustard
Salt and pepper, to taste
For the Lemon Cream Sauce:
1 tablespoon butter
1 garlic clove, minced
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Salt and pepper, to taste
Chopped parsley, for garnish
Directions
For the Salmon:
Prepare the Filling:
In a bowl, mix the cream cheese, crab meat, spinach, mozzarella cheese, minced garlic, lemon zest, and Dijon mustard until well combined. Season with salt and pepper.
Stuff the Salmon:
Using a sharp knife, cut a pocket into the thickest part of each salmon fillet. Be careful not to cut all the way through.
Spoon the filling into each pocket, ensuring it’s evenly distributed. Secure the opening with toothpicks if needed.
Cook the Salmon:
Preheat your oven to 375°F (190°C).
Heat a large, oven-safe skillet over medium heat with a drizzle of olive oil. Sear the salmon fillets for 2-3 minutes on each side, until golden.
Transfer the skillet to the oven and bake for 10-12 minutes, or until the salmon is cooked through.
For the Lemon Cream Sauce:
Prepare the Sauce:
In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant.
Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper.
Finish:
Remove the salmon from the oven and spoon the lemon cream sauce over each fillet. Garnish with fresh parsley.
Serving Suggestions
Pair this dish with steamed asparagus, roasted potatoes, or a light side salad.
Serve with crusty bread to soak up the creamy sauce.
A crisp white wine like Sauvignon Blanc or Chardonnay complements the flavors perfectly.
Tips for Success
Use Fresh Crab Meat: Fresh crab meat elevates the dish, but canned or imitation crab can work in a pinch.
Don’t Overfill: Avoid overstuffing the salmon to prevent the filling from spilling out during cooking.
Adjust the Sauce: Add more Parmesan or lemon juice to taste if you prefer a richer or tangier sauce.
Prep and Cooking Times
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
This Spinach and Crab Stuffed Salmon with Lemon Cream Sauce is sure to impress with its combination of creamy, tangy, and savory flavors. Enjoy a restaurant-quality meal right in your kitchen!