{"id":346615,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/seafood-stuffed-salmon-fillets\/"},"modified":"2024-11-07T08:07:51","modified_gmt":"2024-11-07T14:07:51","slug":"seafood-stuffed-salmon-fillets","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/seafood-stuffed-salmon-fillets\/","title":{"rendered":"Stuffed Salmon"},"content":{"rendered":"<p>Our crab-stuffed salmon recipe is undeniable proof that you don\u2019t need to go to a restaurant for a fancy meal. It&#8217;s a <a href=\"https:\/\/www.tasteofhome.com\/collection\/5-star-weeknight-dinner-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/5-star-weeknight-dinner-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">5-star dinner recipe<\/a> that looks elegant and impressive but is actually easy to make. The whole thing\u2014prep and all\u2014comes together in only 45 minutes, plus you can make the crab stuffing in advance to shave off a little time.<\/p>\n<p>We love how the crab flavor infuses into the creamy cheese and the buttery, garlicky seasoning complements the dill-spiced salmon. But the best part is that the crab stuffing contains rice. This ensures that the dish is hearty and filling, so there&#8217;s no need to serve it with a grain or starch on the side. Whip up your favorite vegetables or a simple green salad, and you\u2019re good to go.<\/p>\n<p>You can find pre-prepped salmon with seafood stuffing at the store, but we prefer to stick with stuffed salmon recipes we can prepare fresh at home. When you follow <a href=\"https:\/\/www.tasteofhome.com\/collection\/salmon-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/salmon-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">salmon recipes<\/a> at home, you can choose which type of salmon to use. Atlantic or farm-raised salmon offers a mild, delicate character, while coho salmon has a similar flavor but a firmer texture. Chinook (also called king salmon) has the richest flavor, and sockeye has the most vibrant color. The choice is yours!<\/p>\n<h2>How to Make Stuffed Salmon<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1922330\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/FT23_138920_JR_0914_3-Stuffed-Salmon.jpg?fit=700%2C467\" alt=\"stuffed salmon on two plats with a side of mixed veggies\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>This stuffed salmon recipe is much easier than it sounds. It\u2019s done in three easy steps. First, prepare the filling. You can do this up to two days in advance. Simply store the crab filling in an airtight container in the refrigerator until you&#8217;re ready to cook.<\/p>\n<p>Next, cut a pocket into the salmon. This is easiest if you use center-cut salmon fillets. These cuts have the most uniform size and shape. Salmon fillets from the tailpiece are not thick enough, so they&#8217;re better suited for recipes like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salmon-burgers-with-tangy-slaw\/\" data-name=\"www.tasteofhome.com\/recipes\/salmon-burgers-with-tangy-slaw\/\" data-module=\"content engagement\" data-position=\"embedded links\">salmon burgers<\/a>.<\/p>\n<p>Finally, spoon the filling inside the pocket. How much filling you&#8217;ll use depends on the size of the salmon fillet, which drives the pocket&#8217;s size. Then, roast it in the oven, and get ready to wow everyone at the dinner table.<\/p>\n<h2>Ingredients for Stuffed Salmon<\/h2>\n<ul>\n<li><strong>Salmon fillets<\/strong>: Look for salmon fillets that weigh about 8 ounces each and are 1-1\/2 inches thick. Making pockets in fillets that are smaller or thinner than this is difficult.<\/li>\n<li><strong>Imitation crabmeat<\/strong>: Also called by its Japanese name <em>surimi<\/em>, <a href=\"https:\/\/www.tasteofhome.com\/article\/imitation-crab\/\" data-name=\"www.tasteofhome.com\/article\/imitation-crab\/\" data-module=\"content engagement\" data-position=\"embedded links\">imitation crab<\/a> is not crab at all. It&#8217;s made from finely pureed whitefish. Its flavor and texture are similar to real crabmeat, but it\u2019s much less expensive. Of course, you can absolutely swap in jumbo lump crab if you\u2019re so inclined.<\/li>\n<li><strong>Long-grain rice<\/strong>: There are several types of rice, but we like long-grain rice for this crab-stuffed salmon recipe. It cooks up fluffy with separate, individual grains which give the stuffing a nice textural contrast against the flaky salmon. You can make the rice ahead of time or use leftover rice. Just make sure you&#8217;ve cooled it properly. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-reheat-rice\/\" data-name=\"www.tasteofhome.com\/article\/how-to-reheat-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to reheat rice<\/a> safely.<\/li>\n<li><strong>Cream cheese<\/strong>: Cream cheese binds the rice, crabmeat and seasonings together, making it easy to stuff inside the salmon fillet. You&#8217;ll want to start with softened cream cheese (or use one of our tricks for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to soften cream cheese<\/a> fast).<\/li>\n<li><strong>Seasonings<\/strong>: This crab-stuffed salmon recipe is loaded with good flavors. Melted butter and garlic infuse the rice filling with bold flavor. A mixture of herbs and spices provides garden-fresh savory flavor. Dill weed dusts the top of the salmon, complementing the fish&#8217;s flavor and adding visual appeal.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1922328\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/FT23_138920_JR_0914_2-Stuffed-Salmon.jpg?fit=700%2C467\" alt=\"stuffed salmons on a serving plate\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Step 1: Make the crab filling<\/h3>\n<p>Preheat the oven to 400\u00b0F. In a large bowl, combine the rice, imitation crabmeat, softened cream cheese, melted butter and minced garlic. Add the dried basil, marjoram, oregano, thyme, rosemary and celery seed. Stir the mixture with a rubber spatula or large spoon until well combined.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: You can make the filling up to two days in advance, and store it in an airtight container in the refrigerator. Take it out of the fridge 30 minutes before using it to make it easier to stuff into the salmon. To crush the rosemary and celery seed, use a mortar and pestle, or press down on the spices with the back of a chef\u2019s knife. You don&#8217;t need to pulverize them into dust; a light crushing is enough to bring out their aromatic flavor.<\/p>\n<h3>Step 2: Stuff the salmon<\/h3>\n<p>Working with one fillet at a time, place the salmon on a cutting board (facing skin side down if using skin-on salmon). Position a sharp knife, such as a paring knife, on the side of the fillet, and cut a pocket horizontally into the salmon. Start about 1\/2 inch from one edge of the fillet, and cut to 1\/2 inch of the opposite side. Be careful not to cut all the way through the fillet.<\/p>\n<p>Use your thumb to gently pry open the pocket in the fillet. Spoon enough crab filling into the pocket until it&#8217;s full. Place a toothpick through the center of the pocket to secure the filling in place.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: Make sure you cut the pocket right into the center of the fillet. That keeps the bottom and top sections to the same thickness for even cooking.<\/p>\n<h3>Step 3: Bake the stuffed salmon<\/h3>\n<p>Arrange the stuffed salmon fillets on two greased 15x10x1-inch baking pans. Brush the fillets with oil, and sprinkle with dill and salt.<\/p>\n<p>Bake until a thermometer inserted into the center of the stuffing reads 165\u00b0, 18 to 22 minutes. Discard the toothpicks before serving. If desired, serve the salmon with lemon wedges to add a refreshing citrusy finish.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: We would normally recommend <a href=\"https:\/\/www.tasteofhome.com\/article\/food-safe-cooking-temperatures\/\" data-name=\"www.tasteofhome.com\/article\/food-safe-cooking-temperatures\/\" data-module=\"content engagement\" data-position=\"embedded links\">food-safe cooking temperatures<\/a> of 145\u00b0 for salmon. However, the temperature requirements are higher for recipes with stuffing. This is especially true of carbohydrate-based stuffing with bread or rice, as the stuffing can slow down the cooking process of the adjacent meat.<\/p>\n<h2>Recipe Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1922332\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/FT23_138920_JR_0914_5-Stuffed-Salmon.jpg?fit=700%2C467\" alt=\"stuffed salmon on a plate with a fork and a side of mixed veggies\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Add spinach<\/strong>: You can incorporate <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-sauteed-spinach\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-sauteed-spinach\/\" data-module=\"content engagement\" data-position=\"embedded links\">sauteed spinach<\/a> into the filling. Use it instead of some of the rice, but don\u2019t replace more than half.<\/li>\n<li><strong>Swap in shrimp<\/strong>: If crab (or imitation crab) isn\u2019t your thing, use <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\">cooked shrimp<\/a> instead. After cooking, finely chop the shrimp, and fold it into the cream cheese mixture.<\/li>\n<li><strong>Skip the oven<\/strong>: Baking isn&#8217;t the only way to go with stuffed salmon recipes. Cook the prepared salmon fillets on a medium-high grill to create a smoky flavor. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grill-salmon\/\" data-name=\"www.tasteofhome.com\/article\/how-to-grill-salmon\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to grill salmon<\/a> (including tips to prevent fish from sticking to the grill). If you have an air fryer, you can cook crab-stuffed salmon fillets in there too. Just cook them at 375\u00b0F for about 15 minutes or so.<\/li>\n<li><strong>Vary the seasonings<\/strong>: Swap in the seasonings from your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-salmon-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-salmon-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">easy salmon recipes<\/a>. Blackened seasoning and Old Bay are fantastic options.<\/li>\n<\/ul>\n<h2>How to Store Stuffed Salmon<\/h2>\n<p>Store leftover stuffed salmon in an airtight container in the refrigerator. Cooked <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-keep-fish-in-fridge\/\" data-name=\"www.tasteofhome.com\/article\/how-long-keep-fish-in-fridge\/\" data-module=\"content engagement\" data-position=\"embedded links\">fish will keep in the fridge<\/a> for two to three days. To reheat the leftovers, transfer the stuffed salmon to an oven-safe dish. Cover with aluminum foil, and bake at 350\u00b0F for 30 minutes or until the internal temperature of the stuffing reads 165\u00b0.<\/p>\n<h2>Can you freeze salmon stuffed with crab meat?<\/h2>\n<p>Yes, this crab-stuffed salmon can be frozen. After baking, let the salmon cool completely in the refrigerator. Then, wrap the fillets tightly in foil, or place them in a freezer-safe container. Freeze for up to three months. Thaw fillets in the refrigerator overnight, and follow the reheating instructions above.<\/p>\n<h2>Stuffed Salmon Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1922331\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/FT23_138920_JR_0914_4-Stuffed-Salmon.jpg?fit=700%2C467\" alt=\"stuffed salmon on a plate with a side of mixed veggies and a serving platter with more stuffed salmon off to the side\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Should you use skinless or skin-on salmon fillets to make stuffed salmon?<\/h3>\n<p>You can use skin-on or skinless salmon fillets to make stuffed salmon. It\u2019s a matter of personal taste. We prefer skin-on fillets because the fish may stick to the pan, even though you place the stuffed fillets onto a greased <a href=\"https:\/\/www.tasteofhome.com\/article\/the-difference-between-baking-sheets-cookie-sheets-and-jellyroll-pans\/\" data-name=\"www.tasteofhome.com\/article\/the-difference-between-baking-sheets-cookie-sheets-and-jellyroll-pans\/\" data-module=\"content engagement\" data-position=\"embedded links\">baking pan<\/a>. If you leave the skin on, however, sticking won&#8217;t be an issue. When you want to remove the fish from the pan, simply slide a spatula between the skin and the meat. You\u2019ll end up with the skin on the baking sheet and the fillet still in one piece.<\/p>\n<h3>How long to bake stuffed salmon?<\/h3>\n<p>We bake this salmon for 18 to 22 minutes in a 400\u00b0 oven. With stuffed salmon recipes, the safest way to determine doneness is with a thermometer. The rice stuffing should reach an internal temperature of 165\u00b0.<\/p>\n<h3>What are the best sides to serve with this stuffed salmon recipe?<\/h3>\n<p>Many sides pair well with stuffed salmon recipes. Serve it with a simple green side salad, or whip up one of your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-vegetable-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-vegetable-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegetable side dishes<\/a> such as <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-asparagus\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-asparagus\/\" data-module=\"content engagement\" data-position=\"embedded links\">roasted asparagus<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sugar-snap-pea-stir-fry\/\" data-name=\"www.tasteofhome.com\/recipes\/sugar-snap-pea-stir-fry\/\" data-module=\"content engagement\" data-position=\"embedded links\">sugar snap pea stir-fry<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our stuffed salmon recipe is simple to make, but fancy enough to serve for special occasions The crab filling is loaded with creamy cheese, savory spices and buttery rice.<\/p>\n","protected":false},"author":7954,"featured_media":2038857,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,306910,304423,304328,307050,306936,304292,304430,304338,307049,303966,304408,304368,303887,306848,304268,304458,324623,307579,307559,304238,307051,307054,303994,304150,303883,307594],"categories-v2":[308500,309439,309906,308821,308984,308481,310090,309934,308305,308830,308992,310085,308495,308813,308745,308478,309603,259483,308865,309177,310563,310541,339175,310091,310133,308528,309434,308476,339211],"coauthors":[50034],"recommended_recipes":[{"post_title":"Stuffed Pork Loin","post_link":"\/recipes\/tender-stuffed-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Stuffed-Pork-Loin_EXPS_TOHD24_27101_SuzanNajjar_6.jpg"},{"post_title":"Salmon Stuffed Peppers","post_link":"\/recipes\/salmon-stuffed-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14532_C10168C51C.jpg"},{"post_title":"Salmon Steak","post_link":"\/recipes\/special-salmon-steaks\/","post_image":"\/wp-content\/uploads\/2025\/01\/Salmon-Steak_EXPS_TOHD24_8379_AbbeyLittlejohn_06.jpg"},{"post_title":"Fish Fillets with Stuffing","post_link":"\/recipes\/fish-fillets-with-stuffing\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps284_TH2026C45.jpg"},{"post_title":"Stuffed Hash Browns","post_link":"\/recipes\/stuffed-hash-browns\/","post_image":"\/wp-content\/uploads\/2025\/01\/Stuffed-Hash-Browns_EXPS_TOHD24_134836_IsabellaCassini_18.jpg"},{"post_title":"Crusted Salmon","post_link":"\/recipes\/crusted-salmon\/","post_image":"\/wp-content\/uploads\/2018\/01\/Crusted-Salmon_EXPS_CIMZ19_22431_C08_31_10b.jpg"},{"post_title":"Stuffed Grilled Chicken","post_link":"\/recipes\/stuffed-grilled-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Stuffed-Grilled-Chicken_EXPS_FT21_25214_F_0819_1.jpg"},{"post_title":"Stuffed-Olive Cod","post_link":"\/recipes\/stuffed-olive-cod\/","post_image":"\/wp-content\/uploads\/2017\/09\/Stuffed-Olive-Cod_exps76167_TH143191C11_22_7bC_RMS.jpg"},{"post_title":"Stuffed Walleye","post_link":"\/recipes\/stuffed-walleye\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18637_C10245D51A.jpg"},{"post_title":"Stuffed Haddock","post_link":"\/recipes\/stuffed-haddock\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9889_HCS1131435C146.jpg"},{"post_title":"Grilled Stuffed Salmon","post_link":"\/recipes\/grilled-stuffed-salmon\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40472_CW1195010D29D.jpg"},{"post_title":"Seafood-Stuffed Rainbow Trout","post_link":"\/recipes\/seafood-stuffed-rainbow-trout\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33996_CX961198D51D.jpg"},{"post_title":"Stuffed Fish Fillets","post_link":"\/recipes\/stuffed-fish-fillets\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15071_LT10177C17.jpg"},{"post_title":"Stuffed Flounder","post_link":"\/recipes\/stuffed-flounder\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7870_RDHE10671C38.jpg"},{"post_title":"Stuffed Beef Tenderloin","post_link":"\/recipes\/stuffed-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3723_C0706C115B.jpg"},{"post_title":"Stuffed Shrimp","post_link":"\/recipes\/stuffed-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27756_SD990853D40A.jpg"},{"post_title":"Stuffed Sirloin Roast","post_link":"\/recipes\/stuffed-sirloin-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29466_HC58313D49A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Seafood-Stuffed-Salmon-Fillets_EXPS_FT23_138920_JR_0914_1.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/seafood-stuffed-salmon-fillets\/","name":"Stuffed Salmon","datePublished":"2018-01-01","dateModified":"2023-10-16","prepTime":"PT25M","cookTime":"PT20M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Seafood-Stuffed-Salmon-Fillets_EXPS_FT23_138920_JR_0914_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Our stuffed salmon recipe is simple to make, but fancy enough to serve for special occasions The crab filling is loaded with creamy cheese, savory spices and buttery rice.","recipeIngredient":["1-1\/2 cups cooked long grain rice","1 package (8 ounces) imitation crabmeat","4 ounces cream cheese, softened","2 tablespoons butter, melted","2 garlic cloves, minced","1\/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed","1\/2 teaspoon celery seed, crushed","12 salmon fillets (8 ounces each and 1-1\/2 inches thick)","3 tablespoons olive oil","2 teaspoons dill weed","1-1\/2 teaspoons salt"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the crab filling","text":"Preheat the oven to 400\u00b0F. In a large bowl, combine the rice, imitation crabmeat, softened cream cheese, melted butter and minced garlic. Add the dried basil, marjoram, oregano, thyme, rosemary and celery seed. Stir the mixture with a rubber spatula or large spoon until well combined. Editor\u2019s Tip: You can make the filling up to two days in advance, and store it in an airtight container in the refrigerator. Take it out of the fridge 30 minutes before using it to make it easier to stuff into the salmon. To crush the rosemary and celery seed, use a mortar and pestle, or press down on the spices with the back of a chef\u2019s knife. You don't need to pulverize them into dust; a light crushing is enough to bring out their aromatic flavor."},{"@type":"HowToStep","name":"Stuff the salmon","text":"Working with one fillet at a time, place the salmon on a cutting board (facing skin side down if using skin-on salmon). Position a sharp knife, such as a paring knife, on the side of the fillet, and cut a pocket horizontally into the salmon. Start about 1\/2 inch from one edge of the fillet, and cut to 1\/2 inch of the opposite side. Be careful not to cut all the way through the fillet. Use your thumb to gently pry open the pocket in the fillet. Spoon enough crab filling into the pocket until it's full. Place a toothpick through the center of the pocket to secure the filling in place. Editor\u2019s Tip: Make sure you cut the pocket right into the center of the fillet. That keeps the bottom and top sections to the same thickness for even cooking."},{"@type":"HowToStep","name":"Bake the stuffed salmon","text":"Arrange the stuffed salmon fillets on two greased 15x10x1-inch baking pans. Brush the fillets with oil, and sprinkle with dill and salt. Bake until a thermometer inserted into the center of the stuffing reads 165\u00b0, 18 to 22 minutes. Discard the toothpicks before serving. If desired, serve the salmon with lemon wedges to add a refreshing citrusy finish. Editor\u2019s Tip: We would normally recommend food-safe cooking temperatures of 145\u00b0 for salmon. However, the temperature requirements are higher for recipes with stuffing. This is especially true of carbohydrate-based stuffing with bread or rice, as the stuffing can slow down the cooking process of the adjacent meat."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 478 calories","fatContent":"30g fat (8g saturated fat)","cholesterolContent":"131mg cholesterol","sodiumContent":"559mg sodium","carbohydrateContent":"9g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"41g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Seafood-Stuffed Salmon Fillets","description":"Check out this video for how to make Seafood-Stuffed Salmon Fillets","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/m7JtcKsI\/poster.jpg?width=720"],"uploadDate":"2021-10-7 15:59:26","duration":"P0DT0H1M30S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/m7JtcKsI-Uot7Fvi8.mp4"}},"video":{"title":"Seafood-Stuffed Salmon Fillets","description":"Check out this video for how to make Seafood-Stuffed Salmon Fillets","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/10\/SeafoodStuffedSalmonFillets_DIYD_138920_083021_H.mp4","duration":"90","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/10\/exps138920_THCA153054C09_11_6b-2.jpg","advertising":true,"jw_id":"m7JtcKsI","jw_url":"http:\/\/content.jwplatform.com\/videos\/m7JtcKsI-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/m7JtcKsI\/poster.jpg?width=720","jw_publish_date":"10\/07\/2021"},"rms_legacy_id":"138920","romance_copy_dek":"Our stuffed salmon recipe is simple to make, but fancy enough to serve for special occasions The crab filling is loaded with creamy cheese, savory spices and buttery rice.","enhanced_recipe_title":"Stuffed Salmon","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups cooked long grain rice","IngredientText":"1-1\/2 cups cooked long grain rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (8 ounces) imitation crabmeat","IngredientText":"1 package (8 ounces) imitation crabmeat"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 ounces cream cheese, softened","IngredientText":"4 ounces cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, melted","IngredientText":"2 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed","IngredientText":"1\/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon celery seed, crushed","IngredientText":"1\/2 teaspoon celery seed, crushed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"12 salmon fillets (8 ounces each and 1-1\/2 inches thick)","IngredientText":"12 salmon fillets (8 ounces each and 1-1\/2 inches thick)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons olive oil","IngredientText":"3 tablespoons olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons dill weed","IngredientText":"2 teaspoons dill weed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons salt","IngredientText":"1-1\/2 teaspoons salt"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Seafood-Stuffed-Salmon-Fillets_EXPS_FT23_138920_JR_0914_1.jpg","RecipeId":138920,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Stuffed Salmon Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"43423\"]","RecipeAttachmentFileName":"Seafood-Stuffed-Salmon-Fillets_EXPS_FT23_138920_JR_0914_1.jpg","ContributorId":null,"Firstname":"Mary","Lastname":"Cokenour","City":"Monticello","StateDescription":"Utah","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 25 min. Bake: 20 min.","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Stuffed Salmon","SubmittedTitle":"Stuffed Salmon","RecipeTypeId":1,"AverageRating":0,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT23_138920_JR_0914_2.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":20,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Seafood-Stuffed Salmon Fillets","OriginalSourceProject":"Seafood-Stuffed Salmon Fillets","ContestPlacement":"","Trailer":"<h2>Seafood-Stuffed Salmon Fillets Tips<\/h2><h3>Do you cook salmon covered or uncovered?<\/h3>Salmon is cooked both covered and uncovered, depending on the recipe. Here, the salmon is baked uncovered, while <a href=\"https:\/\/www.tasteofhome.com\/recipes\/simple-poached-salmon\/\">slow-cooked poached salmon<\/a> is covered during cooking. \r\n\r\n<h3>Can you freeze salmon stuffed with crab meat?<\/h3>Yes, this crab-stuffed salmon can be frozen! After baking, cool to room temperature and then wrap tightly in foil or place in a freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator overnight. Cover with foil and bake at 350\u00b0 for 30 minutes or until the internal temperature reads 145\u00b0.  \r\n\r\n<h3>What sides go well with salmon?<\/h3>Many sides pair well with salmon, including <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-asparagus\/\">roasted asparagus<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herbed-rice-pilaf\/\">rice pilaf<\/a>. Or try a recipe from our <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-vegetable-side-dishes\/\">favorite vegetable side dish<\/a> collection. \r\n\r\n<i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/sarah-fischer\/\">Sarah Fischer<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":"Use skinless or skin-on fish to make these stuffed salmon fillets. Pair them with your favorite side dish for a well-rounded meal. ","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. \u2014Mary Cokenour, Monticello, Utah","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Crab-Stuffed Salmon","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 400\u00b0. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed.","SequenceNo":1},{"Direction":"   Cut a pocket horizontally in each fillet to within 1\/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt.","SequenceNo":2},{"Direction":"   Bake until a thermometer inserted into center of stuffing reads 165\u00b0, 18-22 minutes. Discard toothpicks before serving.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baked Fish","ID":111660},{"Name":"Baking Recipes","ID":111650}],"Course":[{"Name":"Course","ID":0},{"Name":"Christmas Dinner Recipes","ID":94754},{"Name":"Dinner Recipes","ID":94278},{"Name":"Easter Dinner Recipes","ID":94758},{"Name":"Fish Recipes","ID":94766}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Christmas Main Dish Recipes","ID":104210},{"Name":"Christmas Recipes","ID":104190},{"Name":"Easter Main Dish Recipes","ID":104270},{"Name":"Easter Recipes","ID":104254},{"Name":"New Year's Dinner Recipes","ID":104486},{"Name":"New Year's Recipes","ID":104474}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Cheese Recipes","ID":100417},{"Name":"Cream Cheese Recipes","ID":100429},{"Name":"Fish","ID":102009},{"Name":"Rice Dinner","ID":100633},{"Name":"Rice Recipes","ID":100637},{"Name":"Salmon Dinners","ID":100717},{"Name":"Salmon Fillet Recipes","ID":100721},{"Name":"Salmon Recipes","ID":100725}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Sheet Pan","ID":303994},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Easter","ID":304430},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"New Year's","ID":304458},{"Name":"Potluck","ID":304558},{"Name":"Ingredients","ID":306848},{"Name":"Crab","ID":307050},{"Name":"Fish & Seafood","ID":307049},{"Name":"Rice","ID":307579},{"Name":"Rice & Grains","ID":307559},{"Name":"Salmon","ID":307051},{"Name":"Salmon Fillet","ID":307054},{"Name":"White Rice","ID":307594},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Baking Casseroles & Savories","ID":304162},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"1 stuffed fillet: 478 calories, 30g fat (8g saturated fat), 131mg cholesterol, 559mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 41g protein.","NoOfRatings":0,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Seafood-Stuffed-Salmon-Fillets_EXPS_FT23_138920_JR_0914_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Seafood-Stuffed-Salmon-Fillets_EXPS_FT23_138920_JR_0914_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Stuffed Salmon Tips","TipText":"<h3>Should you use skinless or skin-on salmon fillets to make stuffed salmon? <\/h3>Whether you use skin-on or skinless is pretty much a matter of personal taste. I prefer to use fillets that still have the skin on them for a couple of reasons. First, even though you place the stuffed fillets onto a greased <a href=\"https:\/\/www.tasteofhome.com\/article\/baking-sheet-buying-guide\/\">baking sheet<\/a>, they still may stick. If you leave the skin on, you can simply slide the spatula between the skin and the meat and it should easily slide through. You\u2019ll end up with the skin on the baking sheet and the fillet still in one piece. \r\n<h3>What else can you put in stuffed salmon? <\/h3>There are a couple of easy swaps you can do to make this stuffed salmon your own. First, try using finely chopped <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-shrimp\/ \">cooked shrimp<\/a> instead of the crab. Feel free to use your favorite herbs and spices in place of the ones called for in the recipe. You can also incorporate some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-sauteed-spinach\/\">sauteed spinach<\/a> in place of some of the rice, but don\u2019t replace more than half.  \r\n<h3>How else can you cook stuffed salmon?<\/h3>Don\u2019t be stuck thinking you can only bake stuffed salmon. Toss the prepared salmon fillets onto a medium-high grill to get a little smoky flavor. You can also cook them in an <a href=\"https:\/\/www.tasteofhome.com\/gear\/appliances\/air-fryer\/\">air fryer<\/a> if you have one; just cook them at 375\u00b0F for about 15 minutes or so. <h3>What sides go well with stuffed salmon? <\/h3><div>Many sides pair well with salmon, including <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-asparagus\/\">roasted asparagus<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herbed-rice-pilaf\/\">rice pilaf<\/a>. Or, try one of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-vegetable-side-dishes\/\">vegetable side dishes<\/a>. \r\n<h3>Can you freeze salmon stuffed with crab meat?<\/h3>Yes, this crab-stuffed salmon can be frozen! After baking, cool to room temperature and then wrap tightly in foil, or place in a freezer-safe container. Freeze for up to 3 months. When you're ready for more, thaw fillets in the refrigerator overnight. Cover with foil and bake at 350\u00b0F for 30 minutes or until the internal temperature reads 145\u00b0.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/jschend\/\">James Schend<\/a>, <i>Taste Recipes<\/i> Deputy Culinary Editor<\/i> and <i><a href=\"https:\/\/www.tasteofhome.com\/author\/sarah-fischer\/\">Sarah Fischer<\/a>, Taste Recipes Associate Food Stylist<\/i><\/div>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Stuffed Salmon"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Stuffed Salmon Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/seafood-stuffed-salmon-fillets\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Stuffed Salmon Recipe: How to Make It","description":"Our crab-stuffed salmon recipe is rich and filling. 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