Baked Salmon Topped with Crab
Elevate your dinner table with this luxurious Baked Salmon Topped with Crab recipe, a show-stopping dish that's surprisingly easy to make. Tender, flaky salmon fillets serve as the perfect base for a rich and flavorful topping of jumbo lump crab meat, panko breadcrumbs, Parmesan cheese, and a hint of Dijon mustard, all brightened with fresh lemon juice and parsley. Baked to perfection, the crab topping turns golden and crisp, complementing the moist salmon beneath. This elegant main course is perfect for special occasions or an indulgent weeknight treat, ready in just 35 minutes. Serve with a side of steamed vegetables, rice, or a crisp salad, and finish with a squeeze of fresh lemon for a touch of zesty brightness. Whether hosting guests or treating yourself, this baked salmon dish delivers restaurant-quality flavor right from your kitchen!
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on or skinless)
- 8 ounces jumbo lump crab meat
- 0.5 cups panko breadcrumbs
- 0.25 cups mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 0.25 cups Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons paprika (optional, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Pat the salmon fillets dry with paper towels. Rub each fillet with 1 tablespoon of olive oil and season generously with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Place the fillets on the prepared baking sheet, ensuring they are spaced apart.
In a medium mixing bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Parmesan cheese, and fresh parsley. Gently stir until the mixture is evenly combined but be careful not to break the crab meat too much.
Divide the crab mixture evenly among the salmon fillets, carefully pressing it on top of each fillet to create a thick, even layer.
Place the baking sheet in the preheated oven and bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork. The crab topping should be golden brown and slightly crisp on the edges.
Remove the baking sheet from the oven and let the salmon rest for 2–3 minutes. If desired, sprinkle paprika lightly over the top for garnish.
Serve each salmon fillet with a lemon wedge on the side for drizzling. Pair with steamed vegetables, rice, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 22.5 mcg | 113% | |
| Calcium | 280 mg | 22% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
