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Smoked Crab Stuffed Salmon

Difficulty: Easy
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 46 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Ingredients Method

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 if frozen
  • 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 preferred seafood seasoning
  • Juice of 1/2 lemon
For the Garlic Lemon Sauce (Optional, for serving):
  • 1 stick butter
  • 1/3 cup heavy cream
  • 2 tsp garlic paste
  • 2 tsp lemon zest
  • 1-2 tsp Tony’s Creole seasoning

Method
 

  1. Prepare the Salmon: 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.
  2. Make the Crab Stuffing: In a bowl, mix the crab meat, cream cheese, bread crumbs, mayonnaise, mozzarella, Dijon mustard, Worcestershire sauce, green onions, parsley, garlic powder, Tony’s Creole seasoning, and lemon juice. Gently combine while keeping the crab intact. Season to taste.
  3. Stuff the Salmon: Fill each salmon pocket with a generous amount of crab mixture. Press the edges together gently to keep the stuffing in place.
  4. Prepare the Smoker: Preheat smoker to 225°F (107°C). Use applewood or alder wood chips for mild smokiness.
  5. Smoke the Salmon: Place the stuffed fillets skin-side down on the smoker rack. Smoke for 45 minutes to 1 hour, until salmon reaches an internal temp of 145°F (63°C). Brush with olive oil or melted butter during the last 10 minutes.
  6. Make the Garlic Lemon Sauce (Optional): While salmon is smoking, melt butter in a heat-safe dish with heavy cream, garlic paste, lemon zest, and Tony’s Creole seasoning. Stir until combined.
  7. Serve & Enjoy: 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.