Crab Stuffed Salmon on the Grill

stuffed salmon
Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on StumbleUponPin on Pinterest

In the mood for something light and refreshing? Grilled salmon fillets are moist and tasty, especially when combined with the fresh sweet flavor of crab. I like to serve this dish with a side of fresh asparagus slightly charred on the grill and seasoned with drawn butter (or olive oil) salt and freshly ground pepper.

Cut slit in salmon fillet for crab stuffing

TIP: When selecting your salmon, look for “wild-caught, frozen-at-sea.” Many restaurant chefs prefer it to “fresh” because it retains more of the natural flavors and nutrients by being flash-frozen within minutes of being caught.

Crab Stuffed Salmon on the Grill


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Serving Size: 6 - 8 ounces of fish

Calories per serving: ~

Fat per serving: ~

After a long winter of eating healthy, tummy warming soups and stews… I’m ready for something light and springtime fresh from the grill! Grilled salmon fillets are so moist and tasty and crab is one of my favorite sea foods. Combining the fresh sweet flavor of crab with grilled salmon is quite a treat.

This recipe was created by Cowgirl Jeanie of Cowgirls Country Life


  • Crab Stuffed Salmon
  • 3-4 salmon fillets about 6-8 ounces each (Wild caught "frozen-at-sea" is recommended)
  • olive oil or other high temp vegetable oil
  • 1 cup crab meat (canned or fresh) the variety you prefer
  • 2 minced scallions
  • 1 glove garlic, minced
  • sea salt and lemon pepper to taste
  • favorite dry rub seasoning
  • Crab Stuffing for Salmon
  • 1 cup of crabmeat (lump, king crab, snow crab or what you have available)
  • 2 minced scallions
  • 1 garlic clove, minced
  • sea salt and lemon pepper to taste
  • Directions for Crab Stuffing: In a medium-size bowl that will contain the ingredients you have, combine ingredients just before stuffing...


  1. In a bowl, combine the ingredients for the crab stuffing immediately prior to cooking your salmon. Set aside.
  2. Use tweezers of needle nose pliers to remove any "pin" bones remaining in the salmon fillets.
  3. Leave the skin on the salmon and cut a slit in the center of the flesh side.
  4. Rub the salmon flesh and skin with oil and place the salmon, skin side down, on a tray.
  5. Fill the slit you cut in the salmon flesh with the crab stuffing, then sprinkle with your favorite dry-rub seasoning if you like
  6. Place the stuffed salmon fillets skin side down on medium-hot (350°F - 450°F grate temperatures) dry, clean grates.
  7. Close the lid and wait.
  8. Check in about 10-15 minutes - depending upon how large and thick the salmon pieces are, they will be cooking through to an opaque color in the flesh. Most fish is cooked at 145°F internal temperature. You can test for doneness by looking to see if juices appear on the top of the fillet, or you can use a fork or tip of a knife to see if the flesh flakes just a bit.


Wild caught "frozen at sea" salmon is possibly the best quality you can buy - many restaurant chefs prefer it to "fresh" because it retains more of the natural flavors and nutrients by being flash frozen within minutes of being caught.

8 thoughts on “Crab Stuffed Salmon on the Grill

  1. Thank you Richard! Hope you are enjoying your IR. I’ve been using mine a lot lately. It is so convenient for me to use. It’s great for indirect heat grilling too. I baked pita bread on the IR and was very happy with the outcome. I need to post pics of that cook. :) Thanks for stopping by!

Leave a Reply