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.

Ingredients

Scale

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

Instructions

Preheat the oven: Set your oven to 400ºF to prepare for baking the stuffed salmon.
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.
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.
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.
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.
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.
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.
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.
Toss the salad: Pour the orange dressing over the fennel and arugula mixture and toss to coat evenly.
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