Stuffed Salmon with Crab and Mustard Crumbs - Koops Mustard

Stuffed Salmon with Crab and Mustard Crumbs


1/2 cup panko crumbs

6 oz crab meat

1/3 cup Koops’ Horseradish Mustard, divided

1/4 cup butter, melted and divided

2 tbsp lemon juice

2 tbsp finely chopped fresh parsley

2 tbsp finely chopped fresh chives

1 tsp each salt and pepper, divided

4 skin-on salmon fillets (about 5 oz each)

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

total time


  1. Preheat oven to 400˚F. Heat skillet set over medium heat; cook panko crumbs, swirling pan occasionally, for 3 to 5 minutes or until golden brown and toasted. Let cool completely.
  2. Mix together panko crumbs, crab meat, 3 tbsp mustard, 3 tbsp butter, lemon juice, parsley, chives and 1/2 tsp each salt and pepper; set aside.
  3. Using sharp, thin knife, starting at thinner edge, slice salmon horizontally without cutting all the way through, opening up like a book into 1 large piece.
  4. Spread crab and mustard mixture over one side of each butterflied salmon fillet; fold over remaining side of salmon fillet to enclose filling. Place on parchment paper–lined baking sheet, skin side down.
  5. Stir together remaining mustard and melted butter; brush over top of salmon. Season with remaining salt and pepper.
  6. Bake for 8 to 10 minutes or until salmon flakes when tested with fork.


Pro Tip: Lump, flaked or canned crab meat all work well in this recipe.


This showstopping stuffed salmon makes a festive main dish for the holidays.

Serves: 4

Back to Recipes