Smoked Crab Stuffed Salmon

By Tyla | Last modified on Feb 18, 2026

Featured in: Seafood

Imagine the rich, buttery flavor of tender salmon fillets enhanced by a luscious, creamy crab stuffing, all infused with the gentle aroma of smoky applewood. This Smoked Crab Stuffed Salmon combines the best of land and sea, delivering an elegant yet approachable dish perfect for impressing guests or indulging yourself on any night.

Each salmon fillet is carefully sliced to create a pocket filled with a savory blend of lump crab meat, cream cheese, and vibrant seasonings. Smoked low and slow, the salmon stays moist and flaky, while the crab stuffing remains luscious with just the right hint of spice. Paired with a optional garlic lemon sauce, this dish truly shines with every bite.

Why You’ll Love This Recipe

Combines succulent salmon with a creamy crab stuffing for a luxurious seafood experience.
Smoking imparts a delicate, sweet smokiness that enhances but doesn’t overpower.
Simple preparation with gourmet results perfect for special occasions or weekday dinners.
Low-carb and high in protein, making it both delicious and nutritious.

Ingredients

Salmon Fillets: Four 6 to 8-ounce skin-on, boneless fillets, perfect for holding the stuffing intact during smoking.
Olive Oil: Used to brush the salmon, enhancing moisture and preventing sticking while cooking.
Salt and Pepper: Basic seasoning to enhance the natural flavors of the salmon and crab.
Lemon Wedges: Freshly cut, served alongside for a bright citrus finish.
Lump Crab Meat: One pound of fresh or thawed lump crab for a delicate, flaky texture in the stuffing.
Cream Cheese: Half a cup, softened to create a creamy binding texture for the stuffing.
Bread Crumbs: A quarter cup to add subtle structure and prevent the stuffing from becoming too loose.
Mayonnaise: A quarter cup to add richness and moisture to the crab mixture.
Mozzarella Cheese (optional): A quarter cup for mild creaminess and meltiness in the stuffing.
Dijon Mustard: Two tablespoons to add a gentle tang and depth of flavor.
Worcestershire Sauce: One tablespoon for umami complexity.
Green Onions: Two tablespoons finely chopped, providing fresh, mild onion notes.
Parsley: One tablespoon fresh (or one teaspoon dried) for herbaceous brightness.
Garlic Powder: One teaspoon to gently enhance the stuffing with savory warmth.
Tony’s Creole Seasoning: One tablespoon to deliver a blend of spices adding a mildly spicy kick.
Lemon Juice: Juice of half a lemon for balancing freshness and acidity.
Butter: One stick, used in the optional sauce to add velvety richness.
Heavy Cream: One-third cup, creating a luscious texture in the garlic lemon sauce.
Garlic Paste: Two teaspoons for a fresh yet mellow garlic flavor in the sauce.
Lemon Zest: Two teaspoons to brighten the garlic lemon sauce with citrus oils.

Instructions

Prepare Salmon Pockets: Use a sharp knife to carefully slice a deep pocket lengthwise into each salmon fillet, ensuring you do not cut all the way through. This pocket will hold the crab stuffing securely during cooking, creating a beautiful presentation that opens like a book. Lightly brush the exterior with olive oil and season with salt and pepper to enhance natural flavors and aid in moisture retention.
Make the Crab Stuffing: In a medium bowl, gently mix together lump crab meat, softened cream cheese, bread crumbs, mayonnaise, optional mozzarella, Dijon mustard, Worcestershire sauce, chopped green onions, parsley, garlic powder, Tony’s Creole seasoning, and lemon juice. Handle the crab delicately to maintain its lumps, which provide a pleasing texture and visual appeal in the filling. Taste and adjust seasoning if needed to balance the flavors.
Stuff the Salmon Fillets: Generously fill each salmon pocket with the crab mixture, packing it well to ensure the stuffing will not fall out during smoking. Carefully press the edges of the salmon pocket together to seal in the filling, taking care not to tear the delicate flesh. This step is key to maintaining structural integrity while the salmon cooks.
Preheat and Set Up the Smoker: Preheat your smoker to 225°F (107°C), ideally using mild-wood chips like applewood or alder to impart subtle sweetness without overpowering the seafood’s delicate flavors. This low smoking temperature ensures the salmon cooks evenly and absorbs aromatic smoke slowly for maximum tenderness.
Smoke the Stuffed Salmon: Place the stuffed salmon fillets skin-side down on the smoker rack. Smoke the fish for 45 minutes to 1 hour, or until the internal temperature reaches 145°F (63°C), ensuring food safety and perfect doneness. During the last 10 minutes, brush the fillets lightly with olive oil or melted butter to maintain moisture and add richness to the exterior.
Prepare the Garlic Lemon Sauce (Optional): While the salmon smokes, melt the butter in a small saucepan over low heat. Stir in heavy cream, garlic paste, lemon zest, and Tony’s Creole seasoning until smooth and combined. The sauce adds a creamy, zesty complement that enhances the smoky seafood flavors when drizzled before serving.
Serve and Rest: Remove the smoked salmon from the smoker and let it rest for a few minutes to allow juices to redistribute. Serve each fillet with fresh lemon wedges and a drizzle of the optional garlic lemon sauce. This final step elevates flavors and presentation, making the dish perfect for dinner parties or a satisfying home-cooked meal.

You Must Know

Use applewood or alder chips for mild smoke that complements without overpowering seafood.
Do not cut the salmon pocket all the way through; it should open like a book for stuffing.
Handle crab stuffing gently to keep lumps intact for texture and presentation.
If you don’t have a smoker, you can bake at 375°F for 20-25 minutes as an alternative.
The optional garlic lemon sauce brings an irresistible creamy and tangy finish.

Storage Tips

Store any leftover smoked crab stuffed salmon in an airtight container in the refrigerator for up to 3 days. For best texture, gently reheat in a low-temperature oven or microwave with a cover to retain moisture. The stuffing and sauce may lose some freshness over time, so consume promptly.

Serving Suggestions

This smoked salmon pairs beautifully with a crisp green salad, roasted asparagus, or buttery garlic mashed potatoes. For a low-carb meal, serve alongside steamed vegetables or cauliflower rice. A chilled white wine like Sauvignon Blanc or Chardonnay complements the smoky seafood flavors perfectly.

Professional Tips

Using skin-on salmon helps hold the fillet together during handling and smoking.
Maintaining a consistent smoker temperature ensures tender, evenly cooked salmon.
Pack the crab stuffing tightly in the salmon pockets to prevent falling out during cooking.
Brush with melted butter near the end of smoking to lock in moisture and enhance flavor.

FAQs

Can I use frozen crab meat?: Yes, just make sure to thaw it completely and drain any excess liquid to avoid soggy stuffing.
What if I don’t have a smoker?: You can bake the stuffed salmon in a preheated oven at 375°F for 20-25 minutes until cooked through.
Can I make this ahead of time?: You can prepare the stuffing and stuff the salmon in advance, then refrigerate for a few hours before smoking or baking.
Is the garlic lemon sauce necessary?: The sauce is optional but highly recommended as it adds a creamy, tangy complement that enhances the overall dish.
What wood chips work best?: Applewood and alder provide mild, sweet smoke flavors ideal for delicate seafood like salmon and crab.
Can I substitute other types of fish?: Thicker fish fillets like trout or arctic char may work, but cooking times and smoke absorption will vary.
How do I know when the salmon is done?: Use a meat thermometer to check for an internal temperature of 145°F, ensuring the salmon is perfectly cooked.