Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

Table of Contents

Elegant Spinach and Crab Stuffed Salmon with Lemon Cream Sauce

There’s a certain kind of magic that happens in the kitchen when you combine a few humble ingredients to create something that feels truly celebratory. For me, that magic is this Spinach and Crab Stuffed Salmon. I first made it for a milestone anniversary dinner at home, a night that demanded something special without the fuss of a restaurant. The moment I pulled the gorgeous, golden-brown fillets from the oven and spooned over the velvety lemon cream sauce, I knew it was a keeper. It’s the kind of dish that fills your kitchen with an incredible aroma, impresses everyone at the table, and, most importantly, delivers on every promise of flavor—tender, flaky salmon giving way to a rich, savory stuffing, all brightened by that luxurious sauce.

Why You’ll Love This

Effortless Elegance: It looks and tastes like it came from a high-end restaurant, but the process is straightforward and approachable for any home cook.
A Perfect Balance of Flavors: The rich, savory stuffing and tender salmon are perfectly cut by the bright, creamy lemon sauce, creating a symphony in every bite.
Surprisingly Adaptable: While perfect for a date night or entertaining, it’s also a fantastic way to turn an ordinary Tuesday into something memorable.
Packed with Goodness: You’re getting a powerhouse of nutrients from the salmon, spinach, and lean crab, making indulgence feel wonderfully wholesome.

The Unexpected Rave Review

I’ll never forget serving this to my friend’s ten-year-old son, a devoted member of the “I-only-eat-plain-pasta” club. He eyed the plate suspiciously, prodding the stuffing with his fork. After much coaxing, he took a small bite. His eyes went wide. “This is the best fish I’ve ever had,” he declared, and he cleaned his plate. It was a powerful reminder that when food is made with care and balanced flavors, it can win over even the most skeptical of critics.

What Makes It Special

Fresh Salmon Fillets: Using center-cut fillets with the skin on provides a built-in cooking rack, ensuring the fish stays incredibly moist and tender while the skin gets deliciously crispy.
Lump Crab Meat: The sweet, delicate chunks of lump crab are the star of the stuffing, offering a taste of luxury without being overly fishy.
Fresh Spinach & Herbs: Wilted spinach and fresh dill bring a garden-fresh flavor and vibrant color to the stuffing, complementing the seafood beautifully.
The Lemon Cream Sauce: A simple reduction of white wine, lemon juice, and cream creates a sauce that is simultaneously rich and bright, tying the entire dish together.

Making It Happen

Begin by preparing your stuffing. In a skillet over medium heat, sauté some finely chopped shallot until it’s soft and fragrant. Add your fresh spinach and watch it wilt down, which happens in just a minute or two. Transfer this mixture to a bowl and let it cool slightly before gently folding in the lump crab meat, breadcrumbs, a touch of mayonnaise for binding, and a generous sprinkle of fresh dill. Be gentle here—you want to preserve those lovely chunks of crab.

Now, turn your attention to the salmon. Pat the fillets completely dry with a paper towel; this is the secret to getting a beautifully seared skin. Using a small, sharp knife, carefully make a deep pocket in the side of each fillet, being sure not to cut all the way through. Season the inside of this pocket generously with salt and pepper, then spoon your crab and spinach mixture into each one, pressing gently to fill it.

Heat a bit of oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets in the pan skin-side down. Let them cook undisturbed for about 4-5 minutes, until the skin is golden and crispy. This initial sear is crucial for texture and flavor. Then, carefully transfer the entire skillet to a preheated oven to finish cooking for another 8-10 minutes, or until the salmon is flaky and opaque.

While the salmon roasts, work on that gorgeous lemon cream sauce. In the same skillet (after removing the salmon), pour in a splash of dry white wine and the juice of a fresh lemon, scraping up all the browned, flavorful bits from the bottom of the pan. Let this simmer and reduce by half before stirring in the heavy cream. Allow the sauce to simmer gently until it thickens slightly and coats the back of a spoon. Off the heat, stir in a final pat of cold butter to make the sauce gloriously glossy. To serve, place a stuffed salmon fillet on each plate and generously drizzle with the warm lemon cream sauce.

You Must Know

Dry the Salmon: Always pat your salmon fillets thoroughly dry before seasoning. This ensures a crispy sear instead of steam.
Be Gentle with the Crab: When mixing the stuffing, fold the ingredients together lightly. Overmixing will break down the lump crab meat into a paste.
Don’t Skip the Sear: Searing the skin-side of the salmon in a hot skillet before baking locks in moisture and creates an incredible textural contrast.
Use an Oven-Safe Skillet: Using one pan from stovetop to oven makes the process seamless and allows you to build flavor in the pan drippings for your sauce.

Serving Ideas

This stuffed salmon is a complete meal on its own, but it pairs wonderfully with simple, elegant sides. For a classic pairing, serve it alongside creamy garlic mashed potatoes or fluffy jasmine rice to soak up the extra sauce. For a lighter option, roasted asparagus or crisp green beans with almonds are perfect. A glass of chilled Chardonnay or a crisp Sauvignon Blanc complements the rich salmon and bright lemon sauce beautifully.

Make It Different

Dietary Tweaks: For a dairy-free version, use a vegan butter alternative and coconut cream in the sauce. You can substitute the crab with finely chopped mushrooms or artichoke hearts for a vegetarian twist.
Flavor Twists: Add a pinch of cayenne pepper or Old Bay seasoning to the stuffing for a little kick. Swap the fresh dill for tarragon for a more anise-like flavor profile.
Ingredient Swaps: No fresh crab? High-quality canned or imitation crab will work in a pinch. Panko breadcrumbs can be used instead of traditional breadcrumbs for a lighter, crispier texture in the stuffing.

Storage and Reheating

Store any leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. The lemon cream sauce is best stored separately. To reheat, place the salmon on a baking sheet and warm it in a 275°F (135°C) oven until just heated through, about 10-15 minutes. This gentle method prevents the salmon from overcooking and becoming dry. Reheat the sauce separately in a small saucepan over low heat, stirring frequently.

Success Tips

For the best results, bring your salmon fillets to room temperature for about 15 minutes before cooking. This promotes more even cooking from edge to center. When making the pocket, use a sharp, thin-bladed knife and make a confident, horizontal cut into the thickest part of the fillet. Finally, always let the salmon rest for 5 minutes after pulling it from the oven; this allows the juices to redistribute throughout the fillet.

Frequently Asked Questions (FAQ)

Can I use frozen spinach?
Yes, you can. Be sure to thaw it completely and then wring it out in a clean kitchen towel to remove every bit of excess moisture. Too much water will make your stuffing soggy.

What can I use instead of white wine in the sauce?
You can substitute it with an equal amount of chicken or vegetable broth, plus an extra tablespoon of fresh lemon juice to maintain the acidity.

How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and the internal temperature reaches 125-130°F (52-54°C) in the thickest part. It will continue to cook slightly as it rests.

Can I prepare the stuffing ahead of time?
Absolutely. You can mix the stuffing, cover it tightly, and refrigerate it for up to 24 hours before assembling the salmon.

Is it necessary to use an oven-safe skillet?
It is highly recommended for a seamless process, but if you don’t have one, you can sear the salmon in a regular skillet and then carefully transfer the fillets to a baking dish to finish in the oven.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 4
Category: Main Course
Difficulty: Intermediate
Cuisine: American
Yield: 4 stuffed salmon fillets

Ingredients

For the Salmon and Stuffing:
- 4 (6-ounce) center-cut salmon fillets, skin on
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 4 cups fresh spinach
- 8 ounces lump crab meat, carefully picked over for shells
- 1/4 cup breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- Salt and freshly ground black pepper, to taste
For the Lemon Cream Sauce:
- 1/2 cup dry white wine (like Sauvignon Blanc)
- Juice of 1 lemon (about 1/4 cup)
- 1/2 cup heavy cream
- 2 tablespoons cold unsalted butter
- Salt and white pepper, to taste

Instructions

Preheat your oven to 400°F (200°C).
Pat the salmon fillets completely dry with paper towels. Using a sharp paring knife, cut a deep pocket into the side of each fillet, being careful not to cut through the other side. Season the inside of the pockets with salt and pepper.
Heat olive oil in a medium skillet over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the spinach and cook until just wilted. Transfer the mixture to a bowl and let it cool for a few minutes.
To the spinach mixture, add the crab meat, breadcrumbs, mayonnaise, and dill. Gently fold together until just combined. Season with salt and pepper.
Spoon the crab stuffing into the pockets of each salmon fillet, pressing gently to fill.
Heat an oven-safe skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down. Sear for 4-5 minutes without moving, until the skin is golden and crispy.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked to your liking.
Carefully remove the salmon from the skillet and set it on a plate to rest.
Return the same skillet to the stovetop over medium heat. Add the white wine and lemon juice, scraping the bottom of the pan to release the browned bits. Simmer until the liquid is reduced by half.
Reduce the heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly.
Remove the pan from the heat and whisk in the cold butter until the sauce is smooth and glossy. Season with salt and white pepper.
Serve the stuffed salmon fillets immediately, drizzled generously with the lemon cream sauce.

Notes
Storage: Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a low oven.