Today we’re making the most delicious crab-topped salmon.
This dish is seriously next-level—rich, restaurant-worthy, and perfect for a special weeknight or holiday dinner. If you want something impressive but easy, make this in the next two weeks. You won’t regret it.
I’ve been sharing a few elevated recipes this month for when we want to make time at home feel a little more special. These are the kinds of meals that lift the season—simple enough to make at home, but elegant on the plate.
Today’s recipe joins my other favorites and is one I’m very excited about: crab topped salmon.
Crab cakes have always been special to me because my grandmother made the best—no filler, just big lumps of crab and bright flavor. After she passed, I made crab cakes constantly for dinner and parties. They’re delicious with a dip or a tangy house sauce.
Here, I pair that crab-cake flavor with flaky, buttery salmon. Salmon is such a versatile fish—easy to cook and easy to dress up. In this recipe it’s absolutely dressed up: the crab topping bakes to a golden, crunchy, buttery crust that complements the tender fish beneath.
This salmon is beautifully dressed up.
The crab topping becomes a crunchy, buttery layer that adds richness and texture. A small slice is very satisfying; there’s also buttery pan juices to spoon over each serving for extra indulgence.
I like to serve this with parmesan-roasted broccoli—my go-to side that’s quick to make and full of flavor. For an even more elaborate meal, pair it with twice-baked potatoes or another favorite side.
You have to try it.
Crab Topped Salmon
Crab Topped Salmon
4
to 6 people
25
25
50
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Ingredients
- 2 pounds salmon
- 6 tablespoons melted butter
- 1 pound lump crabmeat, drained
- 1 large egg, lightly beaten
- 1/3 cup breadcrumbs
- 1/4 cup mayo
- 3 tablespoons chopped fresh parsley, plus more for topping
- 2 tablespoons dijon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Parmesan roasted broccoli for serving
Instructions
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Preheat the oven to 400°F. Season the salmon with salt and pepper.
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Melt 2 tablespoons of the butter in a 9×13 (or oval) baking dish. You can warm the dish in the oven for a few minutes with the butter to melt it.
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Place the salmon in the dish on top of the melted butter.
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In a bowl, combine the lump crabmeat with the egg, breadcrumbs, mayo, parsley, dijon, salt, pepper, garlic powder and smoked paprika. Add the remaining melted butter and stir until the mixture is moistened and holds together like crab cake filling.
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Spoon the crab mixture evenly over the salmon pieces. There will be plenty of crab—this is meant to be indulgent.
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Bake at 400°F for 20 to 25 minutes, until the crab topping is golden and the salmon is opaque and flakes easily with a fork.
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Remove from the oven, sprinkle with additional fresh parsley, and serve with parmesan roasted broccoli.
Did you make this recipe?
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Because that dish is heaven.