Smoked Crab Salmon (Print Version)
Savory crab-filled salmon, lightly smoked, and finished with a drizzle of lemon-garlic goodness.
# Ingredients:
→ Salmon
01 -
4 pieces of salmon fillet, skin kept on and bones removed, weighing around 6-8 ounces each
02 -
A little bit of olive oil for brushing
03 -
Salt as needed
04 -
Pepper to your liking
05 -
Lemon slices for garnish
→ Crab Stuffing
06 -
1 pound of fresh or thawed lump crabmeat
07 -
Half a cup of softened cream cheese
08 -
1/4 cup of mayo
09 -
1/4 cup of breadcrumbs
10 -
Shredded mozzarella cheese, 1/4 cup (optional)
11 -
2 tablespoons of mustard (Dijon preferred)
12 -
1 tablespoon of Worcestershire sauce
13 -
2 tablespoons of finely chopped scallions
14 -
1 tablespoon of parsley, fresh or 1 teaspoon of dried
15 -
1 teaspoon of garlic powder
16 -
1 tablespoon of seafood seasoning such as Tony’s Creole
17 -
Juice squeezed from half a lemon
→ Garlic Lemon Sauce (Optional)
18 -
1 butter stick
19 -
1/3 cup of cream (heavy)
20 -
2 teaspoons of garlic paste
21 -
2 teaspoons of grated lemon peel (zest)
22 -
A teaspoon or two of seafood seasoning like Tony’s
# Steps:
01 -
Carefully make a deep cut in each fillet to create a pocket, but don’t cut all the way through. Brush olive oil over them lightly, then sprinkle with some salt and pepper. Set them aside for now.
02 -
Combine the crab, cream cheese, mayo, breadcrumbs, shredded mozzarella (if you want), Dijon mustard, Worcestershire sauce, scallions, parsley, garlic powder, seafood seasoning, and lemon juice in a bowl. Mix it gently so the crab doesn’t fall apart too much. Add salt and pepper if you need to.
03 -
Spoon a good amount of the crab filling into the pocket of each salmon fillet. Gently press the edges of the fish together to hold the filling inside.
04 -
Warm up your smoker to 225°F (107°C). Use something like apple or alder wood chips if you want a gentle smoky flavor.
05 -
Put the salmon on your smoker rack with the skin facing down. Let it smoke for about 45 minutes to an hour. The inside temperature should reach 145°F (63°C), so check it. During the last 10 minutes, you can brush some olive oil or melted butter on top.
06 -
As the salmon is cooking, melt the butter in a bowl that’s heat-safe. Stir in the cream, garlic paste, lemon peel zest, and seafood seasoning. Mix it all together till it blends smoothly.
07 -
When the salmon is done, take it off the smoker and let it rest a few minutes. Serve it with lemon slices, and you can pour on the garlic sauce if you like.
# Notes and Tips:
01 -
Make sure your salmon fillets are clean and free of any hidden bones before starting.
02 -
For a bolder smoky kick, add another handful of wood chips about halfway through.