Crab Stuffed Salmon on the Grill

Crab Stuffed Salmon on the Grill

Instead of comfort foods, try something light this winter. How about some fresh salmon on the grill? Grilled salmon fillets are so moist and tasty and crab is one of my favorite seafood items. Combining the fresh sweet flavor of crab with grilled salmon is quite a treat.

Crab Stuffing for Salmon

I start by combining my stuffing ingredients…

Cut slit in salmon fillet for crab stuffing

Crab stuffed salmon ready for grill

I  make slits in the “skin on” salmon fillets, rub with olive oil, fill with the crab stuffing mixture then sprinkle with a dry rub seasoning. (use your favorite)

Crab stuffed Salmon fillets on med heat grill

I place the crab stuffed salmon on a medium heat grill, close the lid and wait.  The skin on the salmon will help protect the fish from over cooking and the olive oil will help prevent the fish from sticking to the grill.  The salmon will be ready when I see the juices appear on top of the fish and the salmon flakes easily with a fork.

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. Thanks for looking!   ~ Cowgirl Jeanie

Crab Stuffed Salmon on the Grill

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Serving Size: 6 - 8 ounces of fish



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. Use tweezers of needle nose pliers to remove any "pin" bones remaining in the salmon fillets.
  2. Leave the skin on the salmon and cut a slit in the center of the flesh side.
  3. Cut slit in salmon fillet for crab stuffing
  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 they sprinkle with your favorite dry-rub seasoning if you like
  6. Place the stuffed salmon fillets skin side down on a Medium-Hot (350°F - 450°F grate temperatures) dry, clean grates
  7. Where they hit they sit...don't move them around.
  8. Close the lid and wait.
  9. Check in about 10-15 minutes - depending upon how large and thick the salmon pieces are, they will be cooking thru to an opaque color in the flesh. Most fish is cooked at 145°F internal temperature. You may also begin to see juices appear on the top of the fillet and you might 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.

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  1. Jeanie – I have got to make this for Alexis and Trevor, they’ll go nuts over this.

  2. Excellent Jeanie, and served with my all time favorite veggy too.

  3. Would like to see this recipe and more for IR grill.
    Im a new owner of a 3 burner ir grill and need all the help I can get


  4. Looks lovely, Jeanie. Two of my favorite foods paired togethe. I will definitely try this soon.

  5. 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!

  6. Thank you Julie! I’m convinced everything tastes better with either bacon or crab in the mix. :)

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