Smoked Crab Stuffed Salmon (Printable Version)
Moist salmon fillets with a spiced crab filling, smoked gently to enhance delicate flavors and finished with lemon butter sauce.
# Ingredients:
→ Salmon
01 -
6 skin-on, boneless salmon fillets (170-227g each)
02 -
15 ml extra virgin olive oil
03 -
Salt and freshly ground black pepper, to taste
04 -
Lemon wedges, for serving
→ Crab Stuffing
05 -
225 g lump crab meat, well drained
06 -
115 g full-fat cream cheese
07 -
30 g bread crumbs (panko preferred)
08 -
30 g mayonnaise
09 -
60 g shredded mozzarella cheese (optional)
10 -
15 ml Dijon mustard
11 -
15 ml Worcestershire sauce
12 -
2 green onions (scallions), finely chopped
13 -
15 g fresh parsley, chopped
14 -
1 tsp garlic powder
15 -
1 tsp Tony’s Creole or seafood seasoning
16 -
15 ml fresh lemon juice
→ Garlic Lemon Sauce
17 -
30 g unsalted butter
18 -
60 ml heavy cream
19 -
5 g garlic paste
20 -
Zest of 1 lemon
21 -
¼ tsp Creole seasoning
# Steps:
01 -
Using a sharp knife, create a deep pocket in each salmon fillet without cutting through. Lightly brush fillets with olive oil and season evenly with salt and pepper. Set aside.
02 -
Combine lump crab meat, cream cheese, bread crumbs, mayonnaise, mozzarella cheese (if using), Dijon mustard, Worcestershire sauce, chopped green onions, parsley, garlic powder, Creole seasoning, and lemon juice in a bowl. Gently fold to retain crab texture. Adjust seasoning as needed.
03 -
Fill each salmon pocket generously with the crab mixture, pressing lightly to secure but avoiding overfilling. Ensure the stuffing is evenly distributed inside the fillets.
04 -
Preheat smoker to 107°C, using applewood or alder chips for mild, sweet smoke. Lightly grease smoker racks to prevent sticking.
05 -
Place stuffed salmon skin-side down on smoker racks, allowing space for smoke circulation. Smoke gently for 45 to 60 minutes until internal temperature reaches 63°C. Halfway through, brush fillets with olive oil or melted butter to maintain moisture and encourage browning.
06 -
While salmon smokes, melt butter in a small saucepan. Whisk in heavy cream, garlic paste, lemon zest, and Creole seasoning until smooth and gently bubbling. Remove from heat and keep warm for serving.
07 -
Remove salmon from smoker and rest for 5 minutes to lock in juices. Plate each fillet with a lemon wedge and drizzle with the warm garlic lemon sauce. Serve immediately.
# Notes:
01 -
Do not crowd the smoker to ensure even cooking. Let stuffed salmon rest before slicing to prevent juice loss.