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If you feel like impressing that special someone, this is the meal for you! The combination of tender salmon infused with the richness of lump crab meat, aromatic herbs, and zesty lemon creates a symphony of flavors that never fails to delight any taste buds. Let’s get into it!
Best Salmon For Stuffing
When selecting salmon for stuffing, it is best to choose thick fillets with the skin left on for better support during stuffing and cooking. Opt for wild-caught salmon varieties like Chinook (King), Coho (Silver), or Sockeye for their robust flavor and firm texture that holds up well to stuffing.
Perfect For Date Night Or Just A Quick Weekday Meal!
For those evenings when you want to impress your significant other with a home-cooked meal, salmon can certainly rise to the occasion. Its elegance and delicate flavor make it a perfect centerpiece for a romantic dinner.
Even those busy evenings when time is of the essence, salmon can be a lifesaver. It’s a fish that cooks quickly and requires minimal preparation, making it an ideal choice for a nutritious and satisfying weeknight dinner.
Great Alternatives For Salmon
If salmon is not your preferred choice, other fish that work well for stuffing include:
- Catfish
- Sea bass
- Trout
- Halibut
- Snapper (One of my favorites!)
Wellness Guide
- Rare: At a rare doneness level, salmon is cooked to an internal temperature of 120°F (49°C) to 125°F (52°C). The fish will appear translucent and tender with a more delicate texture.
- Medium-Rare: Cooked to an internal temperature of 130°F (54°C) to 135°F (57°C), salmon at a medium-rare doneness level will have a slightly opaque look with a firmer texture on the outside while being tender and moist in the center.
- Medium: Salmon cooked to a medium level has an internal temperature of 140°F (60°C) to 145°F (63°C). This level of doneness results in a more opaque appearance with a firmer texture but still retains some moisture and tenderness.
- Medium-Well: For a medium-well finish, the salmon should reach an internal temperature of 150°F (66°C) to 155°F (68°C). The fish will have a firm, flaky texture throughout but may still have a small amount of moisture.
- Well-Done: Well-done salmon is cooked to an internal temperature of 160°F (71°C) and above. The fish will be thoroughly cooked, flaky, and have a drier texture compared to lower doneness levels.
It’s essential to use a food thermometer to accurately measure the internal temperature of the salmon to ensure it reaches the desired doneness level without overcooking. The USDA recommends cooking fish to an internal temperature of 145°F (63°C) for safety. Remember that salmon will continue to cook slightly after it is removed from the heat source, so it’s advisable to factor in this carryover cooking when determining the final doneness of the fish.
Crab Stuffed Salmon: The Perfect Recipe
Course: Main3
servings10
minutes15
minutesThe perfect combination for your next date night!
Ingredients
- Crab Stuffing
1/4 c mayonnaise
1 tsp dijon mustard
1 egg
Juice of half a lemon
1 tsp Louisiana hot sauce
2 tsp Worcestershire sauce
1 tbs fresh parsley (chopped)
1/4 tsp Old Bay
¼ c Italian breadcrumbs
8oz lump crabmeat
- Salmon Ingredients
3 8oz salmon filets
2 tsp Southern Made Creole Seasoning
3 tbs garlic & herb butter (softened)
Directions
- Preheat the oven to 400°F (200°C).
- In a bowl, add all the crab stuffing ingredients except the crab meat and breadcrumbs. Mix until well combined then slowly fold in the crab meat and breadcrumbs very gently so you don’t break up the meat too much. Once well combined, set aside.
- Place the salmon on a cutting board and make a cut parallel to the board forming an even slit all the way through. Leave about 1/2 inch uncut on each end of the salmon. Alternatively, you can cut a slit in the top of the salmon to make a pocket.
- Pat the salmon dry and evenly distribute the crab stuffing into the slit of each salmon filet.
- Brush the garlic and herb butter across the salmon and season with Southern Made Creole Seasoning. Remember, “If you ain’t sneezing, it aint seasoned!”
- In a nonstick ovensafe pan over medium-high heat, place the salmon flesh side down and sear for 2 minutes. Flip it over and cook the skin side for an additional 2 minutes.
- Place the pan in the preheated oven and cook for an additional 7-10 minutes or until it reaches your desired wellness.
- Remove from the oven, plate with additional garlic and herb butter and just like my name, you’re all done!
