This Crab-Stuffed Salmon is a showstopper main dish that is as healthy as it is delicious! It’s full of protein and healthy fats, and it is made with just a few simple ingredients that really allow the salmon and crab to shine. The gluten-free crab stuffing can be prepared in advance, and the whole dish is ready from start to finish in under 30 minutes.
Crab-stuffed salmon is an amazing dinner for a special night in, and it is enjoyed by everyone even if they’re not following an AIP, paleo, or keto diet.
Health benefits of salmon
Salmon is a fish loaded with healthy fats, including omega-3 fatty acids, which have several health benefits. Omega-3 fatty acids help reduce inflammation in the body, lower blood pressure, and reduce the risk of heart disease.
In addition, salmon is a good source of protein, which helps maintain healthy muscle mass and repair our muscles after working out. Salmon is also high in B vitamins, such as B6, B12, niacin, and riboflavin. These vitamins help make and repair DNA, help us maintain healthy energy levels, and reduce inflammation. In addition, B vitamins help keep the brain and the nervous system healthy.
Look for organic, wild-caught salmon that’s never been frozen for the freshest salmon for this recipe. I like to use salmon fillets cut into ~2 inch strips instead of salmon steaks for this recipe because then there are no bones to worry about, and the fillets are the perfect size for individual portions.
Health benefits of crab
Crab is the other main ingredient in this dish, and it is another great source of protein, B vitamins, in addition to iron and zinc, which help prevent anemia and maintain our immune system.
If you can find fresh, steamed crab meat for this recipe, that is ideal. But if you need to use canned crab meat, just look for packages that do not add preservatives to the crab.
Gluten-free crab stuffing
The crab stuffing for these salmon fillets is made with just a few ingredients: steamed crab meat, fresh lemon juice, garlic, fresh parsley, sea salt, and pepper. There’s no need for any fillers, such as bread crumbs or other carbs—the dish is more delicious without any fillers, and the fresh lemon juice, garlic, and a little sea salt is all you need to bring out the flavor of the crab and the salmon. The low-carb crab stuffing makes this recipe suitable for the keto diet and the paleo diet.
How to make crab-stuffed salmon
To make crab-stuffed salmon, simply cut a slit in the top of the salmon fillets. Fill them with the crab mixture, and bake at 375 degrees Fahrenheit for 15 minutes, or until the salmon is fully cooked. You can place the salmon under the broiler for 1-2 minutes to get the top of the crab stuffing golden brown.
Serve warm with your favorite side dish, such as “cheesy” AIP cauliflower bake, asparagus with creamy bacon sauce, or cauliflower rice risotto.
Other seafood dishes to try:
AIP Crab-Stuffed Salmon
- 4 filets salmon
- 1 1/2 cups 360.00 ml crab meat cooked
- 1/4 tsp 1.23 ml sea salt
- 1/4 tsp 1.23 ml ground black pepper
- 2 tbsp 29.57 ml parsley leaves finely minced
- 1 clove garlic minced
- 1 tbsp 14.79 ml lemon juice
- 1 drizzle olive oil
- Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a medium bowl, combine the cooked crab meat with the sea salt, black pepper, minced parsley, minced garlic, and lemon juice. Mix well.
- Place the salmon on the baking sheet lined with parchment paper. Season with salt and pepper. Slice the top of the salmon fillets halfway down, splitting the fillets to make a “boat."
- Divide the crab mixture between the 4 salmon fillets, using a spoon or your hands to gently press the mixture down. Optional: drizzle a little olive oil on top of each crab mixture.
- Bake in a preheated oven for 15 minutes, or until the salmon is flaky and fully cooked. Place the salmon under the broiler and broil for 1-2 minutes, or until the crab mixture turns golden brown. Remove from heat and serve warm with your favorite side dish.