Smoked Crab Stuffed Salmon

Why You’ll Love This Recipe

I love how this recipe takes two luxurious ingredients—salmon and crab—and turns them into something even more special. The smokiness from the grill adds depth without overpowering the delicate seafood, while the creamy stuffing delivers comfort and richness in every bite. The garlic lemon sauce ties it all together with a bright, buttery finish. It’s one of those recipes that looks and tastes gourmet but is surprisingly simple to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salmon:

• 4 salmon fillets (skin-on, boneless, about 6–8 oz each)

• Olive oil (for brushing)

• Salt and pepper (to taste)

• Lemon wedges (for serving)

For the Crab Stuffing:

• 1 lb lump crab meat (fresh or thawed)

• 1/2 cup cream cheese (softened)

• 1/4 cup bread crumbs

• 1/4 cup mayonnaise

• 1/4 cup shredded mozzarella cheese (optional)

• 2 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 2 tbsp finely chopped green onions

• 1 tbsp fresh parsley (or 1 tsp dried)

• 1 tsp garlic powder

• 1 tbsp Tony’s Creole seasoning (or any seafood seasoning)

• Juice of 1/2 lemon

For the Garlic Lemon Sauce (Optional):

• 1 stick butter

• 1/3 cup heavy cream

• 2 tsp garlic paste

• 2 tsp lemon zest

• 1–2 tsp Tony’s Creole seasoning

Directions

Prepare the Salmon

1. I use a sharp knife to cut a deep pocket into each salmon fillet, being careful not to cut all the way through.

2. I lightly brush each fillet with olive oil and season with salt and pepper. Then I set them aside while I prepare the filling.

Make the Crab Stuffing

3. In a large bowl, I gently combine the crab meat, cream cheese, bread crumbs, mayonnaise, mozzarella (if using), Dijon mustard, Worcestershire sauce, green onions, parsley, garlic powder, Creole seasoning, and lemon juice.

4. I stir carefully to keep the crab meat as intact as possible for a nice texture.

Stuff the Salmon

5. I fill each salmon pocket generously with the crab mixture and press the edges of the fillets lightly to hold the stuffing in place.

Smoke the Salmon

6. I preheat the smoker to 225°F (107°C), using applewood or alder chips for a mild, slightly sweet smokiness.

7. I place the stuffed salmon fillets skin-side down on the smoker rack.

8. I smoke them for 45 minutes to 1 hour, or until the internal temperature reaches 145°F (63°C).

9. During the last 10 minutes of smoking, I brush the fillets with olive oil or melted butter to keep them moist and flavorful.

Make the Garlic Lemon Sauce (Optional)

10. While the salmon is smoking, I melt butter in a small saucepan and stir in the heavy cream, garlic paste, lemon zest, and Creole seasoning. I cook it gently until smooth and fragrant.

Serve

11. Once done, I let the salmon rest for a few minutes, then serve it with fresh lemon wedges and a drizzle of the garlic lemon sauce.

Servings and timing

Prep time: 20 minutes
Cook time: 45 minutes to 1 hour
Total time: About 1 hour 5 minutes
Servings: 6

Variations

Sometimes I add a bit of chopped spinach or sautéed mushrooms to the crab mixture for added flavor and texture. If I want a spicier kick, I mix in a bit of hot sauce or cayenne pepper with the stuffing. I’ve also tried grilling the salmon over indirect heat instead of smoking when I’m short on time—still delicious.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, I warm the salmon gently in a 300°F oven until heated through, adding a bit of sauce or a splash of broth to prevent it from drying out. I avoid microwaving, as it can overcook the fish.

FAQs

Can I make this without a smoker?

Yes, I can bake the stuffed salmon in the oven at 375°F for about 25–30 minutes, or until the salmon reaches 145°F internally. It won’t have the smoky flavor but will still be delicious.

What kind of crab meat works best?

I prefer lump crab meat for its texture and flavor, but claw meat works if I want something more affordable. I just make sure it’s well-drained and picked over for shells.

Can I prep this ahead of time?

Yes, I often stuff the salmon a few hours in advance and refrigerate it until I’m ready to smoke or bake. It makes dinner feel effortless.

What sides go well with this?

I usually serve it with garlic mashed potatoes, grilled asparagus, or a fresh salad. The rich flavors pair nicely with lighter sides.

Do I need to flip the salmon while smoking?

No, I keep the salmon skin-side down the whole time to protect it from sticking and to help it stay moist.

Conclusion

Smoked Crab Stuffed Salmon is one of my favorite ways to elevate a meal without adding extra stress in the kitchen. The creamy crab filling, tender salmon, and smoky flavor come together in every bite for something truly special. Whether I’m hosting or just treating myself, this dish always delivers elegance and comfort all in one.