Maryland-Style Blue Crab Topped Baked Salmon

Maryland-Style Blue Crab Topped Baked Salmon brings the best of Chesapeake seafood to your table. The rich, flaky salmon is topped with a savory blend of lump blue crab, a few vegetables, and the local obsession, Old Bay seasoning. It’s elegant enough for a dinner party but simple enough for a weeknight meal.

My father-in-law, Steve Cole, was an amazing man. He was smart, caring, very funny, and deeply dedicated to his family. He made sure every gathering was filled with warmth and good food. This recipe is one he taught me, and formalizing it here is my way of honoring him.

This version is cooked in the oven, but Steve always made it with a large salmon flank on the grill. There would always be enough to feed a dozen people.

With thanks to Mowi Atlantic salmon, portioned salmon that is always fresh, never frozen.

1. 1. For the crab mixture: In a medium bowl, gently mix the bell pepper, onion, mayonnaise, mustard, lemon zest, and lemon juice. Season with 2 teaspoons Old Bay seasoning, or more to taste. Add the crab meat, being careful not to break it up too much; keep some nice chunks! When the mixture is seasoned to taste, gently fold in the beaten egg.

2. For the salmon: Preheat oven to 190ºC (375ºF). Season salmon fillets lightly with ½ teaspoon of Old Bay.

3. Heat an oven-safe and broiler-safe skillet over medium heat on the stovetop, then turn off the heat. Place the salmon skin-side down onto the skillet. Spoon the crab mixture evenly on top of the salmon filets, then transfer the skillet to the middle rack of the preheated oven.

4. Bake for about 12 minutes, or until internal temp of salmon reaches 66°C (130ºF). Switch setting to broil, and broil on high for 4–5 minutes until the top is golden and the internal temperature of the salmon reaches 63°C (145ºF) and the crab mixture reaches 71°C (160ºF). Remove from heat and allow to rest for 2 minutes before serving.