Crab Stuffed Salmon with Fennel and Orange Salad Recipe

Introduction

This Crab Stuffed Salmon with Fennel Salad is a delightful combination of tender salmon filled with savory crab stuffing, paired with a fresh and zesty fennel and orange salad. It’s an elegant yet approachable dish perfect for impressing guests or enjoying a special dinner at home.

Ingredients

• 1 lb salmon (cut in half for two pieces)
• 4 oz crab meat (real lump crab meat is best, canned is ok)
• ¼ red onion (finely diced)
• 2 cloves garlic (finely chopped)
• 1 egg yolk
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• ¼ tsp smoked paprika
• 2 tbsp fresh dill (finely chopped)
• ¼ tsp sea salt
• ¼ cup panko breadcrumbs
• ½ cup Parmesan cheese (freshly grated)
• ½ bulb fennel (halved and finely shaved)
• 1 orange (peeled and sectioned)
• 2 cups arugula
• 2 tbsp olive oil
• 1 tbsp orange juice
• Sea salt (to taste)
• ¼ cup Parmesan cheese (freshly grated)

Instructions

1. Step 1: Preheat your oven to 400ºF.
2. Step 2: In a bowl, gently fold together the crab meat, finely diced red onion, chopped garlic, egg yolk, mayonnaise, Dijon mustard, smoked paprika, chopped fresh dill, sea salt, panko breadcrumbs, and freshly grated Parmesan to create the crab stuffing.
3. Step 3: Cut each salmon filet lengthwise down the center to create a pocket for the stuffing.
4. Step 4: Stuff each salmon pocket generously with the crab mixture, then place the stuffed filets on a baking sheet lined with parchment paper.
5. Step 5: Bake for about 15 minutes or until the salmon is fully cooked and flakes easily with a fork.
6. Step 6: While the salmon bakes, prepare the fennel salad. Remove fronds from the fennel bulb and slice the bulb thinly using a mandolin or sharp knife. Toss the shaved fennel with arugula in a large bowl.
7. Step 7: Peel the orange by cutting off the top and bottom, then slicing off the peel and pith carefully with a sharp knife. Section the orange by cutting along the membranes to remove each segment.
8. Step 8: Squeeze the remaining orange flesh to extract the juice. Whisk the orange juice with olive oil and a pinch of sea salt to make the dressing.
9. Step 9: Toss the fennel and arugula salad with the dressing. Arrange the salad on plates and add orange segments on top.
10. Step 10: Sprinkle freshly grated Parmesan cheese on the salad, place the stuffed salmon on top, and serve immediately.

Tips & Variations

• Use lump crab meat for the best texture and flavor, but canned crab can be a convenient substitute.
• Try adding a squeeze of fresh lemon juice to the crab stuffing for a brighter taste.
• If you don’t have fresh dill, substitute with fresh parsley or chives.
• For a crunchier topping, lightly toast the panko breadcrumbs before mixing them into the stuffing.
• You can substitute arugula with baby spinach or mixed greens if preferred.

Storage

Store leftover crab stuffed salmon in an airtight container in the refrigerator for up to 2 days. Keep the fennel salad and dressing separate to prevent wilting. Reheat the salmon gently in a low oven or microwave until warmed through, avoiding overcooking. The salad is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crab meat for this recipe?

Yes, you can use frozen crab meat. Make sure to thaw it completely and drain any excess moisture before mixing it into the stuffing.

What can I substitute for mayonnaise in the crab stuffing?

You can use Greek yogurt or a little sour cream as a healthier alternative to mayonnaise. Both will help bind the stuffing while adding creaminess.

Crab Stuffed Salmon with Fennel and Orange Salad Recipe

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★★★★★

4.8 from 126 reviews

• Author: Ben
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

This elegant Crab Stuffed Salmon with Fennel Salad recipe combines tender, oven-baked salmon filets stuffed with a flavorful crab meat filling, paired with a refreshing fennel and orange salad dressed with a zesty orange vinaigrette. Perfect for a special dinner, this dish balances rich seafood flavors with bright, crisp textures.

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Ingredients

Scale 1x2x3x

Crab Stuffing

• 4 oz lump crab meat (real lump crab meat preferred, canned is acceptable)
• ¼ red onion, finely diced
• 2 cloves garlic, finely chopped
• 1 egg yolk
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• ¼ tsp smoked paprika
• 2 tbsp fresh dill, finely chopped
• ¼ tsp sea salt
• ¼ cup panko breadcrumbs
• ½ cup Parmesan cheese, freshly grated

Salmon

• 1 lb salmon (cut into two pieces)

Fennel Salad

• ½ bulb fennel, halved and finely shaved
• 1 orange, peeled and sectioned
• 2 cups arugula
• 2 tbsp olive oil
• 1 tbsp orange juice (from leftover orange flesh)
• Sea salt, to taste
• ¼ cup Parmesan cheese, freshly grated

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Instructions

1. Preheat the oven: Set your oven to 400ºF to prepare for baking the stuffed salmon.
2. Prepare the crab stuffing: In a mixing bowl, gently fold together lump crab meat, finely diced red onion, chopped garlic, egg yolk, mayonnaise, Dijon mustard, smoked paprika, fresh dill, sea salt, panko breadcrumbs, and freshly grated Parmesan cheese until just combined to maintain the crab’s delicate texture.
3. Prepare the salmon filets: Using a sharp knife, carefully cut each salmon filet lengthwise down the center to create a pocket for the stuffing without cutting through the sides.
4. Stuff the salmon: Spoon the crab stuffing mixture evenly into the pockets of both salmon filets, then place the stuffed filets on a baking sheet lined with parchment paper for easy cleanup.
5. Bake the salmon: Place the baking sheet in the preheated oven and bake for about 15 minutes or until the salmon is fully cooked through and flakes easily with a fork.
6. Prepare the fennel salad: While the salmon bakes, remove the fronds from the fennel bulb and halve it. Using a mandolin or sharp knife, thinly slice the fennel and toss it together with the arugula in a large bowl.
7. Segment the orange: Trim the top and bottom of the orange to expose the flesh, then carefully slice off the peel and pith by following the curve of the fruit. Cut out the orange segments by slicing along the membranes to free them without pith.
8. Make the dressing: Squeeze the juice from the remaining orange flesh and whisk it together with olive oil and sea salt to taste for a bright, citrus vinaigrette.
9. Toss the salad: Pour the orange dressing over the fennel and arugula mixture and toss to coat evenly.
10. Plate and serve: Divide the fennel salad onto plates, add orange segments, sprinkle with freshly grated Parmesan cheese, then top with the warm crab stuffed salmon. Serve immediately and enjoy this elegant dish.

Notes

• Use fresh lump crab meat for the best flavor and texture, but canned crab meat is a convenient alternative.
• Panko breadcrumbs add a nice lightness to the stuffing; regular breadcrumbs can be used but may result in a denser texture.
• Be careful when slicing the salmon to avoid cutting all the way through—maintaining the pocket is key.
• The fennel salad can be prepared ahead and dressed just before serving to maintain crispness.
• For a more intense citrus flavor, add a little orange zest to the dressing.
• This dish pairs well with a dry white wine such as Sauvignon Blanc or a light Pinot Noir.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: crab stuffed salmon, fennel salad, baked salmon, seafood main dish, elegant dinner recipe, healthy seafood, orange vinaigrette