Smoked Crab Stuffed Salmon (Print Format)

Salmon fillets filled with savory crab stuffing, gently smoked, and served with lemon-garlic sauce.

# Ingredients:

→ Salmon

01 - 4 salmon fillets, skin-on, boneless, about 6-8 oz each
02 - Olive oil, for brushing
03 - Salt, to taste
04 - Pepper, to taste
05 - Lemon wedges, for serving

→ Crab Stuffing

06 - 1 lb lump crab meat, fresh or thawed if frozen
07 - 1/2 cup cream cheese, softened
08 - 1/4 cup bread crumbs
09 - 1/4 cup mayonnaise
10 - 1/4 cup shredded mozzarella cheese (optional)
11 - 2 tbsp Dijon mustard
12 - 1 tbsp Worcestershire sauce
13 - 2 tbsp finely chopped green onions
14 - 1 tbsp fresh parsley or 1 tsp dried
15 - 1 tsp garlic powder
16 - 1 tbsp seafood seasoning (e.g., Tony’s Creole seasoning)
17 - Juice of 1/2 lemon

→ Garlic Lemon Sauce (Optional)

18 - 1 stick butter
19 - 1/3 cup heavy cream
20 - 2 tsp garlic paste
21 - 2 tsp lemon zest
22 - 1-2 tsp seafood seasoning (e.g., Tony’s Creole seasoning)

# Steps:

01 - Use a sharp knife to cut a deep pocket into each salmon fillet without slicing all the way through. Lightly brush with olive oil and season with salt and pepper. Set aside.
02 - In a bowl, mix the crab meat, cream cheese, bread crumbs, mayonnaise, mozzarella, Dijon mustard, Worcestershire sauce, green onions, parsley, garlic powder, seafood seasoning, and lemon juice. Gently combine while keeping the crab intact. Season to taste.
03 - Fill each salmon pocket with a generous amount of crab mixture. Press the edges together gently to keep the stuffing in place.
04 - Preheat the smoker to 225°F (107°C). Use applewood or alder wood chips for mild smokiness.
05 - Place the stuffed fillets skin-side down on the smoker rack. Smoke for 45 minutes to 1 hour, until salmon reaches an internal temperature of 145°F (63°C). Brush with olive oil or melted butter during the last 10 minutes.
06 - While the salmon is smoking, melt butter in a heat-safe dish with heavy cream, garlic paste, lemon zest, and seafood seasoning. Stir until combined.
07 - Remove salmon from the smoker and let it rest for a few minutes. Serve with fresh lemon wedges and drizzle with garlic lemon sauce if desired.

# Tips:

01 - Ensure the salmon fillets are properly cleaned and deboned before starting.
02 - For a stronger smoky flavor, add more wood chips halfway through smoking.

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