This cozy, special-occasion dinner pairs golden, pan-seared salmon with sweet crab in a silky lemon-garlic cream sauce, all spooned over rich mashed potatoes. It’s the kind of plate that feels like a steakhouse night out, but you can make it in your own kitchen.
Why You’ll Love This Recipe
Feels fancy without being complicated
Salmon stays tender with a crisp seared exterior
Crab adds a sweet, buttery seafood finish
Creamy mashed potatoes make the perfect base for the sauce
Easy to scale up for guests
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the creamy mashed potatoes
1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 1/2 tsp fine salt, divided (plus more to taste)
4 tbsp (56 g) unsalted butter
1/2 cup (120 ml) whole milk, warmed
1/4 cup (60 ml) heavy cream, warmed
1/4 tsp black pepper
1 small garlic clove, finely grated (optional)
For the seared salmon
2 salmon fillets, 6–7 oz (170–200 g) each, skinless
3/4 tsp fine salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp (14 g) unsalted butter
For the crab cream sauce
8 oz (225 g) lump crab meat, picked over for shells
Cook the potatoes
Put the potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer 15–18 minutes, until very tender when pierced.
Make the mashed potatoes
Drain well and return potatoes to the hot pot for 1 minute to steam off excess water. Add butter (and grated garlic, if using). Mash until smooth. Pour in warmed milk and cream gradually, mashing and stirring until creamy. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Cover to keep warm.
Season the salmon
Pat salmon dry. Mix 3/4 tsp salt, garlic powder, paprika, and 1/4 tsp black pepper. Sprinkle evenly over both sides.
Sear the salmon
Heat a large skillet over medium-high heat. Add olive oil. When hot, add salmon and sear 4–5 minutes without moving. Flip, add 1 tbsp butter, and cook 3–5 minutes more (depending on thickness) until just cooked through. Transfer to a plate to rest.
Make the crab cream sauce
In the same skillet over medium heat, melt 1 tbsp butter. Add shallot and cook 1–2 minutes until softened. Add garlic and cook 20–30 seconds. Pour in cream and stock; simmer 2–3 minutes until slightly thickened. Stir in lemon juice, Dijon (if using), and seafood seasoning (if using). Gently fold in crab and warm for 1–2 minutes (don’t boil hard). Stir in parsley.
Optional veggie side
In a separate pan, heat 2 tsp olive oil over medium-high heat. Add green beans and cook 4–5 minutes. Add cherry tomatoes and cook 2–3 minutes until lightly blistered. Season with salt and pepper.
Plate
Spoon mashed potatoes onto each plate. Set salmon on top. Spoon crab cream sauce over the salmon. Add the veggies on the side if using.
Servings and timing
Servings: 2
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
Spicy kick: Add 1/4 tsp cayenne to the salmon seasoning or a pinch of chili flakes to the sauce.
Garlic-lovers: Use 2 roasted garlic cloves mashed into the potatoes for deeper flavor.
Lighter sauce: Swap the heavy cream in the sauce for half-and-half and simmer a little longer to thicken.
Herb twist: Replace parsley with chopped dill or chives.
Different base: Serve over rice, cauliflower mash, or roasted baby potatoes instead of mashed potatoes.
Add more seafood: Stir in 6 oz (170 g) cooked shrimp with the crab and warm gently.
Storage/Reheating
Storage: Refrigerate salmon, crab sauce, and mashed potatoes in separate airtight containers for up to 2 days.
Reheating mashed potatoes: Warm in a saucepan over low heat with a splash of milk (1–2 tbsp at a time), stirring until smooth.
Reheating salmon: Warm gently in a covered skillet over low heat with a teaspoon of water or butter, just until heated through (avoid high heat to keep it tender).
Reheating crab sauce: Warm on low, stirring often; do not boil, or the sauce may separate and the crab can turn chewy.
Freezing: Not recommended for the crab cream sauce (texture can change). Mashed potatoes can be frozen, but they may need extra stirring and cream when reheated.
FAQs
Can I use canned crab meat?
Yes. Drain it well and pick through for shells. Add it at the end just to warm through.
What’s the best potato for creamy mash?
Yukon Golds give the creamiest texture. Russets also work, but they’re a bit fluffier and absorb more liquid.
How do I know when the salmon is done?
The center should flake easily and look opaque, but still moist. If you use a thermometer, aim for about 125–130°F (52–54°C) for tender salmon.
Can I make the mashed potatoes ahead of time?
Yes. Make them up to 1 day ahead, refrigerate, then reheat with a little milk while stirring.
Will the sauce thicken more as it sits?
Yes. It thickens slightly off the heat. If it gets too thick, loosen it with 1–2 tbsp stock, milk, or water over low heat.
What can I use instead of shallot?
Use 2 tbsp finely minced onion, or skip it and add an extra clove of garlic.
Can I cook the salmon in the oven instead?
Yes. Sear 2 minutes per side, then bake at 400°F (200°C) for 6–10 minutes, depending on thickness.
Is it okay to use imitation crab?
You can, but the flavor and texture won’t be the same. If you do, add it at the very end and warm gently.
What sides go well with this meal?
Green beans, asparagus, broccoli, a simple salad, or roasted vegetables all work well.
How can I prevent the salmon from sticking to the pan?
Make sure the pan and oil are hot before adding the salmon, and don’t move it for the first few minutes. It releases naturally once a good sear forms.
Conclusion
Seared salmon with warm crab in a creamy lemon-garlic sauce over mashed potatoes is comfort food with a polished, restaurant-style finish. Make it for a holiday dinner, date night, or any time you want something cozy that still feels special.
This elegant yet comforting dish features seared salmon topped with sweet lump crab in a creamy lemon-garlic sauce, served over rich, buttery mashed potatoes. It’s perfect for special occasions or an upscale dinner at home.
Ingredients
For the creamy mashed potatoes:
1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 1/2 tsp fine salt, divided (plus more to taste)
4 tbsp (56 g) unsalted butter
1/2 cup (120 ml) whole milk, warmed
1/4 cup (60 ml) heavy cream, warmed
1/4 tsp black pepper
1 small garlic clove, finely grated (optional)
For the seared salmon:
2 salmon fillets, 6–7 oz (170–200 g) each, skinless
3/4 tsp fine salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp (14 g) unsalted butter
For the crab cream sauce:
8 oz (225 g) lump crab meat, picked over for shells
Place potatoes in a pot, cover with cold water by 1 inch, add 1 tsp salt, and bring to a boil. Simmer 15–18 minutes until fork-tender.
Drain and return to pot. Let steam dry for 1 minute. Add butter and garlic (if using), mash until smooth. Stir in warmed milk and cream gradually. Season with remaining 1/2 tsp salt and pepper. Cover and keep warm.
Pat salmon dry. Mix salt, garlic powder, paprika, and black pepper. Rub seasoning on both sides of the fillets.
Heat olive oil in a skillet over medium-high heat. Sear salmon 4–5 minutes without moving. Flip, add butter, and cook 3–5 minutes more until just cooked. Remove and set aside.
In the same skillet, melt butter over medium heat. Add shallot and sauté 1–2 minutes. Add garlic and cook 30 seconds.
Stir in cream and stock, simmer 2–3 minutes until slightly thickened. Add lemon juice, Dijon mustard, and seafood seasoning (if using).
Gently fold in crab meat and warm for 1–2 minutes. Stir in chopped parsley.
Optional: In another pan, heat olive oil. Add green beans and sauté 4–5 minutes. Add cherry tomatoes and cook 2–3 minutes until blistered. Season with salt and pepper.
To serve, spoon mashed potatoes onto plates. Top with salmon, then spoon crab sauce over the top. Serve with veggies if using.
Notes
Don’t overcook salmon—aim for 125–130°F (52–54°C) internal temp for best texture.
Use full-fat cream for a rich, stable sauce; avoid boiling once crab is added.
Toasted mashed garlic or roasted garlic adds deep flavor to the mash.
Fresh lemon juice balances the richness of the sauce—don’t skip it.
Use canned crab meat as a budget-friendly alternative, but drain well.
