This parchment-baked salmon with crab cake–style stuffing delivers elevated flavor with everyday ease. Everything cooks together in one sealed packet—tender salmon, lightly bound crab, potatoes, and asparagus—so the flavors stay balanced and cleanup stays simple. Seasoned with our Perfect Salmon blend, it brings warmth and brightness to both the fish and the crab.
Why parchment works: it traps steam, keeping the salmon moist and the vegetables tender—no babysitting required.
Parchment Salmon with Crab Cake–Style Stuffing
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
2
Cook Time
18 minutes
Calories
540
This parchment-baked salmon with crab cake–style stuffing delivers elevated flavor with everyday ease. Everything cooks together in one sealed packet—tender salmon, lightly bound crab, potatoes, and asparagus—so the flavors stay balanced and cleanup stays simple. Seasoned with our Perfect Salmon blend, it brings warmth and brightness to both the fish and the crab.
Why parchment works: it traps steam, keeping the salmon moist and the vegetables tender—no babysitting required.
Ingredients
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2 salmon fillets (about 6 oz each)
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1 cup baby potatoes, sliced into ¼-inch coins
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Pinch of Veggie Heaven
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1 bunch asparagus, trimmed
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1½ tbsp olive oil, divided
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2-3 tsp Perfect Salmon
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2 tbsp butter, softened
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Zest and juice of ½ lemon
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Lemon wedges, for serving
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4–6 oz lump crab meat, picked over
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1 ½ Tbsp mayonnaise
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2 tsp cream cheese, softened
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1 tsp Dijon mustard
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1–2 tbsp fine breadcrumbs or crushed crackers
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1 tbsp chopped parsley or chives
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1–2 tbsp finely chopped spinach, lightly cooked and squeezed very dry (optional)
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1 tsp perfect Salmon Spice Blend
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1 tbsp butter, softened
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Zest of ½ lemon
Salmon Packets
Crab Cake-Style Stuffing
Directions
Prep the Potatoes
Toss sliced potatoes with 1 tbsp olive oil, a pinch of Veggie Heaven spice blend. Microwave for 2–3 minutes, just until barely tender. Let cool
Make the Crab Stuffing
In a small bowl, gently mix all crab stuffing ingredients except the butter and lemon zest. Stir just until the mixture holds together—do not overmix. Set aside.
Preheat & Prepare Parchment
Preheat oven to 400°F. Lay out two large sheets of parchment paper on a cookie sheet.
Assemble the Packets
Divide potatoes between the parchment sheets. Add asparagus and drizzle lightly with remaining olive oil; season with Veggie Heaven spice blend.
Place salmon on top of vegetables and season generously with Perfect Salmon.
Spoon crab stuffing in the middle of each salmon fillet.
Finish & Seal
Mix softened butter with lemon zest and dot over the crab topping. Fold parchment into tightly sealed packets.
Bake
Place packets on a baking sheet and bake for 16–18 minutes, until salmon is just cooked through and crab is warmed and lightly set.
Serve
Carefully open packets (steam!) and finish with a squeeze of fresh lemon. Serve straight from the parchment or plate if desired.
Recipe Note
- No crab? Baby shrimp (chopped) work beautifully.
- For extra richness, add another teaspoon of cream cheese to the stuffing.
- If extra crab stuffing- place in parchment to side.
- Want a lightly golden top? Open packets and broil for 1–2 minutes.
