Crab Topped Salmon - Kim's Club
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Salmon fillet with a spicy, lime-scented, crab meat topping. Serves 2.
Recipe type: Fish
Serves: 2
  • 2 boneless, skinless salmon fillets
  • 180g fresh crab meat
  • 1 lime - zest grated and cut in half
  • ¼ tsp chilli blend spice (or to taste) can substitute a dash of tabasco
  • 1 tbsp cream cheese
  • 1 egg white*
  • pinch of salt (season to taste)
  • 1 tbsp of coconut oil
  1. Preheat oven to 400F, 200C, Gas mark 6.
  2. Melt the coconut oil in the base of pan large enough to fit the 2 fillets comfortably and add the fillets. Squeeze over the juice from half the lime.
  3. In a bowl mix all the remaining ingredients plus the juice from the other lime half and all of the zest.
  4. Cover the fillets with the mixture evenly.
  5. Cook in the oven for about 15 minutes or until cooked through.
* I used the yolk to make 2 servings of quick hollandaise. Just whisk with melted butter and about ½ tsp of lemon juice. I like to add a small dash of tabasco or red pepper and a bit of salt if using unsalted butter. Whisk continuously over a bain marie (hot water) or very low heat until thickened.
Nutrition Information
Serving size: 1 Fillet Calories: 483 Fat: 31 Carbohydrates: 1 Protein: 49
Recipe by Kim's Club at