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Smoked Crab Stuffed Salmon

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Tender salmon fillets filled with creamy crab stuffing and gently smoked to perfection. An impressive and flavor-packed dish for seafood lovers!

Ingredients

For the Salmon:

4 salmon fillets (skin-on, boneless, about 6–8 oz each)

Olive oil (for brushing)

Salt and pepper, to taste

Lemon wedges (for serving)

For the Crab Stuffing:

1 lb lump crab meat (fresh or thawed)

1/2 cup cream cheese, softened

1/4 cup bread crumbs

1/4 cup mayonnaise

1/4 cup shredded mozzarella cheese (optional)

2 tbsp Dijon mustard

1 tbsp Worcestershire sauce

2 tbsp finely chopped green onions

1 tbsp fresh parsley (or 1 tsp dried)

1 tsp garlic powder

1 tbsp Tony’s Creole seasoning (or other seafood seasoning)

Juice of 1/2 lemon

Optional Garlic Lemon Sauce:

1 stick butter

1/3 cup heavy cream

2 tsp garlic paste

2 tsp lemon zest

1–2 tsp Tony’s Creole seasoning

Instructions

Prepare the Salmon:
Cut a deep pocket into each fillet without cutting through. Brush with olive oil and season with salt and pepper.

Make the Crab Stuffing:
In a bowl, combine crab meat, cream cheese, bread crumbs, mayonnaise, mozzarella (if using), Dijon mustard, Worcestershire, green onions, parsley, garlic powder, seasoning, and lemon juice. Mix gently.

Stuff the Salmon:
Fill each pocket with crab mixture. Gently press edges to seal.

Preheat the Smoker:
Set smoker to 225°F (107°C) with applewood or alder chips.

Smoke the Salmon:
Place fillets skin-side down on the smoker. Smoke for 45–60 minutes, or until internal temperature reaches 145°F (63°C). Brush with olive oil or melted butter during the last 10 minutes.

Optional Sauce:
While salmon smokes, melt butter in a saucepan with cream, garlic paste, lemon zest, and seasoning. Stir until smooth.

Serve:
Let salmon rest for a few minutes, then serve with lemon wedges and drizzle with garlic lemon sauce, if desired.

Notes

Use toothpicks to help secure stuffing if needed.

For extra richness, serve over a bed of wild rice or garlic mashed potatoes.

Great for pellet smokers, electric smokers, or charcoal with indirect heat.

Find it online: https://allrecipesmade.com/smoked-crab-stuffed-salmon/