Stuffed Salmon
Stuffed Salmon
Once of the most popular dishes in my household is my stuffed shrimp and I had a whole salmon and wasn’t sure what I wanted to do with it. I wanted to combine my normal crab cake recipe with the salmon. I decided to make Stuffed Salmon and stuff it with lump crab. This was definitely a huge hit in my household! My husband and daughter both came back for seconds! Did I mention how easy and quick this meal was? Well it is and it might be your new favorite as well. Preheat your oven to 400 degrees. Grab a whole skinless salmon and coat it with 2 tablespoons of olive oil. Make sure it is fully coated.
Season the whole salmon with 3 tbsp of paprika, 3 tbsp of onion powder, 3 tbsp of garlic powder, 1 tbsp of lemon pepper seasoning and 2 tbsp of garlic salt and make sure the salmon is fully coated in the seasonings.
Cut the whole salmon into 3-4 inch wide slices. Once cut, add a 1 inch slice down the middle of each fillet, creating a small insert for the crab mixture.
In a bowl, add 1 8 oz can of lump crab meat, 1 tbsp of mayonnaise, 1 tsp of creole mustard, 1 tsp of lemon juice, 1 tbsp of diced green onion, 5 dashes of Worcestershire Sauce, ½ tsp of garlic salt and 1 tbsp of plain bread crumbs and stir well.
Spoon 2-3 tbsp of the crab mixture into the slits of the salmon. Repeat until all of the mixture is used.
Lightly sprinkle more bread crumbs on top of each salmon fillet.
Melt 1 stick of Kerry Gold’s Garlic Herb butter and spoon 1 tsp of melted butter on the top of each fillet. Reserve half of the butter for serving.
Add the salmon to the oven and cook 15-18 minutes and broil for 30 seconds or until golden brown. Be careful not to overcook the salmon.
Remove from the oven and pour the reserved melted butter on top. Serve with mashed potatoes and vegetables for a complete meal. Serve and ENJOY!
Stuffed Salmon
Tender salmon fillets sliced and filled with lump crabmeat and baked until golden brown.
Ingredients
- 1 whole skinless salmon
- 2 tbsp olive oil
- 3 tbsp paprika
- 3 tbsp onion powder
- 3 tbsp garlic powder
- 1 tbsp lemon pepper seasoning
- 2 tbsp garlic salt
- 1 8 oz can of lump crab meat
- 1 tbsp mayonnaise
- 1 tsp creole mustard
- 1 tsp lemon juice
- 1 tbsp diced green onion
- 1/2 tsp garlic salt
- 5 dashes of Worcestershire Sauce
- 1 1/2 tbsp plain bread crumbs
- 1 stick Kerry Gold's Garlic Herb Butter
Instructions
- Preheat oven to 400 degrees.
- Fully coat the salmon with olive oil. Season with paprika, onion powder, lemon pepper seasoning and 2 tbsp garlic salt and make sure the whole salmon is fully seasoned.
- Cut the whole salmon into 3-4 inch wide slices. Once cut, add a 1 inch slice down the middle of each fillet, creating a small insert for the crab mixture.
- In a bowl, add lump crab meat, mayonnaise, creole mustard, lemon juice, diced green onion, Worcestershire Sauce, ½ tsp of garlic salt and 1 tbsp of plain bread crumbs and stir well.
- Spoon 2-3 tbsp of the crab mixture into the slits of the salmon. Repeat until all of the mixture is used.
- Use the remaining 1/2 tbsp of bread crumbs, lightly sprinkle on top of the salmon fillets.
- Melt 1 stick of Kerry Gold’s Garlic Herb butter and spoon 1 tsp of melted butter on the top of each fillet. Reserve half of the butter for serving.
- Add the salmon fillets to the oven and cook 15-18 minutes and broil for 30 seconds or until golden brown. Be careful not to overcook the salmon.
- Remove from the oven and pour the reserved melted butter on top. Serve with mashed potatoes and vegetables for a complete meal. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
