I was mindlessly doom-scrolling through social media the other night when I stumbled upon content creator Ereka Vetrini’s (@erekasfood) mouthwatering recipe for crab-stuffed salmon rounds. The moment I saw those perfectly formed salmon parcels filled with delicious crab stuffing, I knew I had to try making them myself. The presentation was so elegant yet seemed surprisingly approachable for a weeknight dinner that would still impress guests.

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Crab stuffed salmon rounds

offer an elegant

main course for

impressing dinner guests

Simple baking technique keeps

salmon moist while

ensuring even cooking

and beautiful presentation

Using kitchen twine forms

stunning salmon parcels

perfect for plating

at special occasions

❮

❯

What caught my attention was Vetrini’s clever technique for preparing the salmon. She emphasized the importance of having your fishmonger cut longer steaks to remove the bones, which allows you to create a flap on one side for stuffing. After filling the salmon with the crab mixture, you simply tie it into a neat round package before baking. The result is a professional-looking dish that cooks evenly and presents beautifully on the plate.

According to Vetrini, the secret to this dish’s success is in both the preparation and the baking time. A quick 15-minute bake ensures the salmon remains moist while the crab stuffing heats through perfectly. I was impressed by how the simple combination of spices enhances both the salmon and crab without overpowering their natural flavors. This recipe has quickly become my new favorite way to elevate seafood for special occasions or when I want to treat myself to something a bit more luxurious than my usual fare.

@erekasfood

SAVE my CRAB STUFFED SALMON ROUNDS! Full recipe below. This is THE perfect dinner party dish because it is so impressive, and it can be prepped the night before! Ingredients 4 salmon steaks, deboned* 1½ tsp salt 1 tsp paprika 1tsp onion powder 1 tsp Aleppo or crushed red pepper 1 tsp garlic powder 1 tsp onion powder 1 egg 2 tbsp lemon juice ¼ cup butter, melted 1/4 cup bread crumbs 3 tbsp parsley 1/2 cup frozen spinach, thawed & drained of excess moisture 8 ounces crab meat Preheat oven to 400°F PREPARE THE SALMON. *Ask your fishmonger to remove the salmon’s rib bones, backbones, and pin bones. Use a sharp knife to carefully separate the skin from one of the belly flaps, leaving the skin attached. MIX THE SEASONING. In a small bowl, combine the salt, paprika, Aleppo pepper, garlic powder, and onion powder. Use half the mixture to season the salmon steaks. MAKE THE CRAB MIXTURE. In a medium-sized bowl, mix the egg, remaining seasoning, lemon juice, and 2 tablespoons of melted butter. Then add breadcrumbs, parsley, spinach, and crab meat, and gently mix once again. STUFF THE SALMON ROUND. Press about 1 tablespoon of the crab mixture onto the belly flap with the skin still attached as shown. Curl the other belly flap towards the center. Wrap the flap with the crab mixture so that it hugs the other flap, and then close the round by wrapping the detached skin as shown. Use a 20-inch piece of twine to tie the salmon round closed. Fill the center of each round with a few teaspoons of crab meat. Top each round with a scoop of crabmeat and bake for 15-17 minutes, depending on how you like your salmon cooked. Before serving, remove the twine and top with the remaining melted butter. #easyrecipe #salmonrecipe #stuffedsalmon

♬ original sound – Ereka Vetrini

Crab-Stuffed Salmon Rounds

Note: Make sure to specifically ask your fishmonger to debone the salmon steaks while keeping them intact as one piece with a flap for stuffing.