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Air fryer Brussels sprouts and carrots with crispy roasted vegetables, caramelized edges, and fresh herb garnish
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Air Fryer Crab Stuffed Salmon - Juicy, Flavor-Packed, and Weeknight Easy

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 4 servings

Ingredients

  • 4 salmon fillets (6 ounces each), skin-on or skinless
  • 8 ounces lump crab meat (drained and picked over for shells)
  • 3 tablespoons mayonnaise
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Old Bay seasoning (plus more to taste)
  • 1 small garlic clove, finely minced (or 1/4 teaspoon garlic powder)
  • 2 tablespoons finely chopped green onion (or chives)
  • 2 tablespoons finely chopped parsley
  • 1/4 cup panko breadcrumbs (optional, for a lightly crisp top)
  • 1 tablespoon melted butter (if using panko)
  • Salt and black pepper, to taste
  • Olive oil spray or a light drizzle of oil
  • Lemon wedges, for serving

Instructions

  • Preheat the air fryer: Set to 375°F (190°C) for 5 minutes. Line the basket with perforated parchment or lightly spray with oil.
  • Make the crab filling: In a bowl, mix the mayonnaise, cream cheese, Dijon, lemon juice, lemon zest, Old Bay, and garlic until smooth. Fold in the crab, green onion, and parsley. Season with a pinch of salt and pepper. Taste and adjust lemon or Old Bay as needed.
  • Prep the salmon: Pat the fillets dry. Using a sharp knife, cut a slit lengthwise down the center of each fillet to create a pocket, being careful not to cut all the way through. Lightly season the salmon with salt and pepper.
  • Stuff the salmon: Divide the crab mixture among the fillets, pressing it gently into the pockets and mounding a little on top if needed.
  • Add optional crunchy topping: If you like a crisp top, mix panko with melted butter and a pinch of Old Bay, then sprinkle lightly over the stuffed area.
  • Air fry: Place the fillets in the basket, leaving space between them. Air fry at 375°F (190°C) for 10–14 minutes, depending on thickness. The salmon is done when it flakes easily and reaches an internal temperature of 125–130°F for medium or 135–140°F for well-done.
  • Rest and serve: Let the salmon rest for 2–3 minutes. Serve with lemon wedges and your favorite sides.