Lump crab stuffed salmon


4 (4 oz) salmon filets, with the skins on
kosher salt
fresh cracked pepper
Old Bay seasoning
garnish: snipped chives
For the Crab Stuffing
ΒΌ cup panko breadcrumbs
ΒΌ cup milk
1 large egg lightly beaten
1 Tbsp mayonnaise
2 Tbsp freshly grated parmesan cheese
ΒΌ tsp prepared horseradish
1 tsp minced chives
1 tsp minced flat-leaf parsley
Β½ tsp Old Bay seasoning
Β½ tsp dried minced onion
pinch kosher salt
pinch fresh cracked pepper
8 oz lump crab
For the Light Lemon Sauce
1 tsp unsalted butter
1 tsp all-purpose flour
1 cup milk
1 Tbsp freshly grated parmesan cheese
pinch kosher salt
1 tsp fresh lemon zest
2 tsp fresh lemon juice


Assemble the crab stuffing
Heat oven to to 425Β°F.
In a small bowl, combine the panko breadcrumbs and milk. Set aside 5 minutes.
In a medium bowl, combine the egg, mayonnaise, and parmesan using a fork or whisk to break up the mayonnaise. Stir in the panko-milk mixture and combine.
Add the horseradish, chives, parsley, Old Bay, minced onion, salt, and pepper. Mix well.
Add the crab and fold in until just combined taking care not to break up the large pieces of crab.
Prep and bake the salmon
Lay the salmon filets, skin-side down, on a rimmed bake sheet lined with foil. Season each with Old Bay, salt, and pepper. Top each with crab stuffing, pressing just enough so the stuffing stays put.
Bake at 425Β°F for 10-15 minutes or just until salmon is fork tender cooked through. (*see Notes)
Make the Light Lemon Sauce
While the fish is cooking, make the sauce: heat the butter and flour in a small saucepan over medium-high heat, whisking until smooth. Cook 1 minute.
Slowly whisk in the milk and cook, stirring constantly, until hot. Add the parmesan, salt, and lemon zest. Cook gently until thickened enough to coat the back of a wooden spoon. Add the lemon juice and remove from the heat.
Drizzle sauce over the salmon, garnish with chives, and serve.

Salmon is cooked when the meat is tender and flakes with a fork, rather than tear. The meat should be quite juicy, not dry.

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