Hey there, food lover! If you’re in the mood to impress with a dish that’s a total showstopper, this Spinach & Crab Stuffed Salmon with Lemon Cream Sauce is exactly what you need. Trust me, this is one of those recipes that’ll have your taste buds doing a happy dance. Imagine the tender salmon, perfectly stuffed with creamy spinach and succulent crab, all topped with a dreamy lemon cream sauce. It’s like comfort food meets elegance—and it’s seriously easier than it sounds! Let’s dive in and make something delicious together, shall we?
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Why You’ll Love Spinach & Crab Stuffed Salmon with Lemon Cream Sauce
This dish is all about bringing joy to your dinner table. Whether it’s a special occasion, a cozy night in, or just because you deserve something fabulous, this recipe delivers. Here’s why it’ll become your new favorite:
- Versatile: From weeknight dinners to impressive party mains, this salmon dish can handle any occasion with grace. It’s perfect when you want to wow guests or just treat yourself to something extraordinary.
- Budget-Friendly: You won’t need to break the bank here. This dish uses ingredients you probably already have in your kitchen, making it an easy win when you’re looking to stay within budget but still eat like royalty.
- Quick and Easy: Don’t let the fancy-sounding name fool you—this recipe is simple and quick. Even if you’re not a pro in the kitchen, you’ll feel like one by the time you serve this up.
- Customizable: Want a little more heat? Toss in a dash of cayenne pepper! Prefer it a little milder? Adjust the seasoning to your taste. You can easily make it your own.
- Crowd-Pleasing: I’m telling you, this one’s a crowd favorite. Whether you’re cooking for picky eaters or those with adventurous palates, this dish has something for everyone.
Ingredients
The beauty of this dish is that it’s made with just a few simple ingredients, but the flavors are out of this world. Here’s what you’ll need to create this showstopper:
- Salmon Fillets: These are the star of the show—flaky, tender, and absolutely perfect for stuffing.
- Crab Meat: Fresh crab meat adds that sweet, delicate flavor that pairs so beautifully with the salmon.
- Spinach: Fresh spinach brings that vibrant green color and a mild earthiness to balance the richness of the crab and cream.
- Cream Cheese: Cream cheese gives the stuffing a rich, velvety texture that holds everything together perfectly.
- Garlic: Because garlic makes everything better, right? It adds that savory punch that brings the flavors to life.
- Lemon Juice: Fresh lemon juice for that zesty pop of brightness that cuts through the richness of the dish.
- Dill: Fresh dill adds a wonderful herby note that complements the seafood beautifully.
- Parmesan Cheese: A touch of parmesan for that nutty, umami flavor that finishes off the stuffing beautifully.
- Butter: For the luscious lemon cream sauce that brings everything together.
- Heavy Cream: It’s the base for the silky, creamy sauce that ties all the flavors together.
- Salt & Pepper: To taste, of course!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through this delicious recipe step-by-step. It’s easier than it sounds, and I promise, the end result is well worth it!
Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). This is an essential step for ensuring your salmon cooks evenly and perfectly.
Prepare the Stuffing: In a large bowl, combine fresh spinach (sautéed if you prefer it softer), crab meat, cream cheese, garlic, lemon juice, dill, and parmesan. Mix until the stuffing is creamy and well-combined. It should be thick but spreadable.
Prepare the Salmon: Cut slits into the center of each salmon fillet, being careful not to cut all the way through. You want to create a pocket to stuff the filling in. Season the fillets with salt and pepper, inside and out.
Stuff the Salmon: Gently stuff each salmon fillet with the prepared spinach and crab mixture, packing it in tightly.
Cook the Salmon: Place the stuffed salmon fillets on a greased baking sheet and bake for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Make the Lemon Cream Sauce: While the salmon is baking, melt butter in a small saucepan over medium heat. Add heavy cream and stir in lemon juice. Let it simmer for 3-4 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
Serve and Enjoy: Once your salmon is cooked to perfection, drizzle the lemon cream sauce over the top. Serve warm and enjoy the incredible combination of flavors!
How to Serve Spinach & Crab Stuffed Salmon with Lemon Cream Sauce
This dish pairs beautifully with a variety of sides to make it even more fabulous:
- Fresh Salads: A light green salad dressed in a lemon vinaigrette will add a refreshing contrast.
- Crusty Bread: Serve it with warm, crusty bread to soak up that luscious lemon cream sauce.
- Vegetable Sides: Roasted vegetables, like carrots, zucchini, or asparagus, would make the perfect complement to this dish.
- As a Standalone: Sometimes, it’s just perfect as is. A light garnish of fresh herbs like parsley or cilantro is all you need.
Additional Tips
Here are some extra tips to help you elevate this dish:
- Prep Ahead: Save time by prepping your stuffing ingredients ahead of time. You can store them in the fridge until you’re ready to cook.
- Spice It Up: Add a pinch of red pepper flakes to the sauce if you want a little heat.
- Dietary Adjustments: If you’re looking to make this dish gluten-free, check that your crab meat is gluten-free and you’re good to go!
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven.
FAQ Section
Q1: Can I substitute crab meat with something else?
A1: Yes! If you can’t find crab, shrimp works wonderfully as a substitute, or you can even use a mixture of seafood like scallops or lobster.
Q2: Can I make this dish ahead of time?
A2: Absolutely! You can stuff the salmon in advance and store it in the fridge. Just bake it when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
Q4: Can I freeze this dish?
A4: Yes, you can freeze it before baking. Just wrap the stuffed salmon tightly and store it in a freezer-safe container for up to 2 months.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Q6: Can I double the recipe?
A6: Definitely! This recipe is easy to scale up if you’re feeding a crowd. Just be sure to adjust the cooking time if needed.
Q7: Can I make this with skin-on salmon?
A7: Yes, skin-on works great! Just be sure to adjust the cooking time as skin can sometimes affect how quickly the salmon cooks.
Q8: Can I use frozen salmon?
A8: Yes! Just be sure to thaw it fully before stuffing and cooking.
Q9: How can I make the sauce thicker?
A9: If you want a thicker sauce, let it simmer a little longer to reduce it, or add a small amount of cornstarch mixed with water.
Q10: What’s the best way to garnish this dish?
A10: A sprinkle of fresh dill or parsley adds a pop of color and fresh flavor that complements the rich salmon and sauce beautifully.
Conclusion
Whether you’re cooking for a special occasion or just because, this Spinach & Crab Stuffed Salmon with Lemon Cream Sauce is bound to impress. The creamy stuffing, the tender salmon, and that zingy lemon sauce come together to create a meal that’s both comforting and refined. It’s quick, simple, and so incredibly tasty. Trust me, once you try it, it’s going to be a go-to in your recipe rotation. So, go ahead—get in the kitchen and create something delicious today!
Print
Spinach & Crab Stuffed Salmon with Lemon Cream Sauce
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-seared
- Cuisine: American
Description
A delightful and elegant dish featuring succulent salmon stuffed with a spinach and crab mixture, topped with a rich lemon cream sauce. Perfect for impressing guests or treating yourself to a gourmet meal!
Ingredients
For the Salmon:
- 4 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Stuffing:
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 cup fresh spinach, chopped
- 1/2 cup lump crab meat, picked over for shells
- 1/4 cup breadcrumbs (panko or regular)
- 2 tablespoons grated Parmesan cheese
- 1 egg, lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
For the Lemon Cream Sauce:
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1/2 cup heavy cream
- 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the stuffing: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shallot and cook until softened, about 2-3 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- Combine stuffing ingredients: In a bowl, combine the cooked spinach mixture, crab meat, breadcrumbs, Parmesan cheese, egg, lemon juice, Old Bay seasoning, salt, and pepper. Mix well.
- Prepare the salmon: If your salmon fillets have skin, you can leave it on or remove it. Pat the fillets dry with paper towels. Season both sides with salt and pepper.
- Stuff the salmon: Cut a pocket horizontally into each salmon fillet, being careful not to cut all the way through. Fill each pocket with the crab and spinach stuffing. Secure the opening with toothpicks if necessary.
- Cook the salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully place the stuffed salmon fillets in the skillet and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. If using skin-on fillets, cook skin-side down first until crispy.
- Make the lemon cream sauce: While the salmon is cooking, prepare the sauce. In a separate skillet, melt the butter over medium heat. Add the shallot and cook until softened, about 2-3 minutes. Pour in the white wine and simmer for a minute or two, allowing the alcohol to evaporate slightly. Add the heavy cream and lemon juice. Bring to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly. Stir in the parsley, salt, and pepper.
- Serve: Remove the toothpicks from the salmon, if used. Spoon the lemon cream sauce over the salmon fillets and serve immediately.
Notes
- Broiling: You can also broil the salmon for a quicker cooking time. Broil for 5-7 minutes, or until cooked through.
- Baking: Bake the stuffed salmon in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cooked through.
- Garnish: Garnish with fresh parsley or lemon wedges.
- Spices: Add a pinch of red pepper flakes to the stuffing or sauce for a little heat.
- Vegetables: Serve the salmon with roasted asparagus, broccoli, or other vegetables.
- Crab Substitute: If you don’t have lump crab meat, you can use imitation crab meat or shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 35 g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0.5 g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg