As the hot days of summer continue to drive us all inside (well, it drives ME inside), the specter of the oppressive heat still makes me want dishes that say “summer is here!” without having to feel like I’m cooking myself while cooking a meal. This week I’m focusing on fresh, tasty, few-ingredient recipes that will fill you up without making you feel like you ate a beach ball.
Summer signifies a lot of things for me. The nostalgia of my childhood brings memories of camping, lake houses, campfires (once the blazing ball in the sky drifted away), and lots of fish. Since my dad fished bass tournaments most weekends during the summer, we (my mom, sister and brother) camped and played in the sun and sand while dad was on the lake. He would catch so much fish over the summer that our freezer was never, ever without many options throughout the cold winter months. Walleye for dinner in December? Why not? Perch fry in February? Sure! In fact, I think I was in junior high before I knew you could buy fish in a store. Seriously.
One of the fish that I discovered as an adult was salmon. Growing up near the Great Lakes didn’t exactly bring a harvest of this particular fish to our freezer. As I grew older and began exploring other food on my own, when I discovered salmon I was hooked (pun intended).
Now before you say “Ewww!! Salmon is too fishy!!” let me set you straight. If the salmon you have had is fishy, it’s either a) old, or b) not been cleaned/stored properly. Period. Salmon is one of the most delicate, flavorful, and healthy fishes you can find. And preparation is a snap. In fact, I will go out on a limb and say that I think it’s THE easiest fish to prepare. Want proof?
Voila! Crab-Stuffed Salmon!
Nothing says “I’ve been near the beach” like crab and salmon. And putting them together, well, that’s just plain genius if I do say so myself. This super simple, always flavorful, crowd-pleasing dish will make you look like a hero while giving you plenty of time to enjoy the summer weather without being tied to the kitchen.
Make this crab-stuffed salmon and I’ll bet it’s added to your list of new summer favorites!
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 30 minutes |
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5 ingredients. That's it. So simple you can have your kids make this. If you really, really like Old Bay seasoning, go ahead and sprinkle some extra on top of the fish prior to baking for an additional pop of summer flavor!
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- 1 12 oz. Atlantic Salmon, skin on
- 1/4 cup cream cheese, at room temperature
- 2 tbsp. chopped green onions
- 4 oz. fresh crab meat
- 1 tsp. Old Bay seasoning
- Preheat oven to 400 degrees.
- Combine cream cheese, green onions, crab meat, and Old Bay.
- Mix ingredients until fully incorporated.
- Cut pockets down the middle of salmon fillet, careful not to cut through skin on the bottom.
- Fill pockets in salmon with crab stuffing. Don't worry if it mounds a bit over the top edge of the fish--it will settle as it cooks.
- Bake at 400 degrees for 25 minutes, or until fish is flaky (check near the stuffing to determine done-ness).
- Serve with roasted asparagus or other fresh veggie for an easy and tasty summer dinner!
Tip for the Crab:
Crab meat can be expensive depending on the source and part of the crab you are purchasing. I used a "deluxe meat" combo here, which was in the average price range for the various options I found for fresh crab meat. However, you could used canned crab meat if you can't find or don't want to spend the money on the fresh meat. Just make sure that you drain it very well, and pick it over for possible pieces of shell. The canned meat may not be as sweet as fresh crab, but will work just as well in a baked dish like this one.
Oh, and might you like a crisp glass of wine to go with your new summer favorite fish dish? Of course you would! Because of the oily nature of the salmon (not in a bad way!), and the sweetness of the crab, finding a wine that doesn't overshadow either flavor profile is important. Luckily, one of my favorite summer wines is a great match for this dish--Sauvignon Blanc. I am a huge fan of these wines from New Zealand and "down un-da". They are crisp and fruity, and the grassy nature of the flavors pairs beautifully with the flavors in the salmon. A tried-and-true for me is the inexpensive and usually easy-to-find Kim Crawford Sauvignon Blanc. Alternatively, you can branch out and try some of the really spectacular California wineries making delicious wines with this varietal.
Cheers!
This is the type of dish my husband will go crazy over! He loves salmon and who doesn’t love crab? Yum!
if there is one thing i like better than crab, its salmon! this looks so delicious and healthy. great recipe 🙂
Not feeling like I ate a beach ball is always a nice feeling in the summer! This looks absolutely perfect!
I adore salmon and crab so this is perfect.
I never cook seafood, but my husband loves it, and you are right, this meal definitely screams summer to me! It looks really easy, too, so I should push my fears aside!