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Air Fryer Crab Stuffed Salmon

Salmon fillets butterflied and filled with a creamy Old Bay crab stuffing, then air fried until the fish flakes and the top browns.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 fillets salmon 6 to 8 oz each, skinless
  • 1 tbsp olive oil
  • kosher salt and black pepper
For the crab stuffing
  • 8 oz lump crab meat drained and picked over
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 2 tbsp panko
  • 1 tbsp chopped parsley
  • 1 garlic clove minced
  • 3/4 tsp Old Bay seasoning

Equipment

  • Air fryer
  • Mixing bowl
  • Sharp knife
  • Paper towels

Method
 

  1. Gently fold the crab with the mayonnaise, Dijon, lemon juice, panko, parsley, garlic, and Old Bay. Keep it loose, not packed.
  2. Cut a horizontal pocket in each fillet, almost through. Season inside and out.
  3. Fill each pocket with the crab mixture, letting a little mound over the top.
  4. Brush the fillets with oil. Preheat the air fryer to 375°F (190°C) and cook 12 to 14 minutes, until the salmon flakes and the stuffing is browned.

Notes

375°F, not 400: the stuffing needs time to heat through without the salmon overcooking.
Don't pack the filling — a loose mound stays creamy.
Assemble ahead: stuff and refrigerate up to a day, then add 2 minutes from cold.