Spectacular crab-stuffed salmon

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Serves: 2

By martineanne



  • 1 onion finely chopped

  • 1 tbsp olive oil

  • 1 medium egg beaten

  • 1 knob ginger peeled and finely chopped

  • 1 whole salmon filleted in two and head removed

  • 1 large dressed crab

  • 25g fresh coriander chopped

  • 2 limes zested and juiced

  • 250g fresh white breadcrumbs

  • 250ml Worcestershire sauce

  • 1 red chilli deseeded and finely chopped


  1. Heat the oven to 200C/Gas Mark 6. Lightly oil a large sheet of foil. Mix together the coriander, onion, chilli, ginger, contents of the dressed crab, lime zest and juice, egg and breadcrumbs. Season.
  2. Place one salmon fillet, skin-side down, on the oiled foil. Spread the stuffing over the fillet. Place the second fillet, skin-side up, on top. Tie in several places with fine string. Brush the skin with oil and sprinkle with sea salt.
  3. Pour the wine and a further cup of water around the fish. Wrap the foil around the salmon to make a loose parcel and bake in the oven for 40 minutes. Open the foil and return the fish to the oven for a further 10 minutes. When cooked, the skin should pull away and the flesh will look opaque.

Handy Hint

Use a foil turkey tray so there's no washing up. The two fillets will match up diagonally so practice fitting together before you stuff it!

Additional Information

  • salmon

  • Main Course

  • Dairy Free

  • Nut Free

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Your comments

  • martineanne 04/01/10 11:40

    This dish makes a stunning centre-piece for a Christmas buffet.