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Crab Topped Salmon

This crab topped salmon is such an indulgent, special meal! Roasted salmon is topped with a savory crab cake mixture. Delicious!
5 from 32 votes
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Ingredients

  • 2 pounds salmon
  • 6 tablespoons melted butter
  • 1 pound lump crabmeat, drained
  • 1 large egg, lightly beaten
  • cup breadcrumbs
  • ¼ cup mayo
  • 3 tablespoons chopped fresh parsley, plus more for topping
  • 2 tablespoons dijon
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • parmesan roasted broccoli, for serving

Instructions 

  • Preheat the oven to 400 degrees F. Sprinkle the salmon with salt and pepper.
  • Melt 2 tablespoons of the butter in a 9x13 (or oval) baking dish. I do this by adding in 2 tablespoons of butter and sticking the dish in the warming oven for a few minutes.
  • Place the salmon in the dish, on top of the melted butter.
  • In a bowl, combine the lump crabmeat with the egg, the breadcrumbs, mayo, parsley, dijon, salt, pepper, garlic powder and paprika. Add in the rest of the melted butter. Stir until everything is moistened and the mixture comes together, almost like crab cakes.
  • Scoop the crabmeat right on top of the salmon - I divide it evenly between pieces. There will be a lot of crab on top! This is good - it’s a healthy, indulgent dish.
  • Bake the salmon at 400 degrees for 20 to 25 minutes, until the crab meat is golden and the salmon is opaque and flakes with a fork.
  • Remove it from the oven and sprinkle with extra fresh parsley. Serve with parmesan roasted broccoli!
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