Recipes // Main Dish Seafood // Crab-Stuffed King Salmon

Crab-Stuffed King Salmon

Serves 6 to 8
  • One 4-pound king salmon fillet
  • Kosher salt and freshly ground black pepper
  • ¾ pound fresh crabmeat, picked over
  • 3 large garlic cloves, finely chopped
  • Two 8-ounce packages cream cheese, softened
  • 6 green onions, minced
  • 1 lemon, scrubbed and sliced thinly into rings
  1. Preheat the oven to 400°F.
  2. Take the salmon out of the refrigerator at least 15 minutes before stuffing to allow the fish to come to room temperature.
  3. Using a sharp knife, make a horizontal slice in the salmon fillet, taking care not to cut all the way through and creating a pocket for the stuffing. Season the fish on both sides with salt and pepper.
  4. Combine the crabmeat, garlic, cream cheese, and green onions in a medium bowl. Season with salt and pepper.
  5. Stuff the crab mixture into the pocket of the fish. Use toothpicks to secure the cut edge and keep the filling from spilling out. Place the salmon in a baking dish and overlap the lemon slices on top. Bake for 25 to 30 minutes, or until the stuffing is hot and the salmon just flakes to the touch.
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