Smoked Crab-Stuffed Salmon Fillet
Why This Crab-Stuffed Smoked Salmon Recipe is a Must-Try
This Crab-Stuffed Smoked Salmon Fillet brings together the rich, buttery flavor of smoked salmon with a creamy, herbaceous crab filling that takes it to the next level. Smoking the salmon at low heat (250°F) ensures a perfectly moist texture, while the butter baste adds a silky richness to the dish. The stuffing, made with lump crab, cream cheese, and Parmesan, complements the smoky fish, creating a restaurant-quality dish that’s both decadent and simple to prepare.
What’s the Best Way to Smoke a Salmon Fillet?
To get the most flavor without overcooking, it’s essential to smoke at low heat and keep the fillet moist with oil or butter. Choosing the right wood is just as important—applewood, alder, or cherry all work well, providing a mild, slightly sweet smokiness that enhances the salmon without overpowering it. For the best results, let the salmon rest at room temperature for 15-20 minutes before smoking to ensure even cooking.
How Do You Keep the Crab Filling from Falling Out?
A well-executed stuffing technique is key to making sure the filling stays inside the salmon as it smokes. First, cut a deep pocket in the fillet, making sure not to slice all the way through. Press the stuffing into the salmon gently but firmly, so it adheres without spilling out. A light brush of olive oil or melted butter over the fish will help hold everything together and create a crisp, golden crust as it smokes.
Ingredients:
For the Salmon & Crab Filling:
•1 whole salmon fillet (skin-on)
•½ cup lump crab meat (fresh or canned, drained)
•¼ cup cream cheese (softened)
•2 tbsp mayonnaise
•¼ cup grated Parmesan cheese
•¼ cup panko breadcrumbs (optional, for texture)
•1 tbsp Dijon mustard
•½ tsp Cajun seasoning
•1 tbsp fresh parsley (chopped)
•1 clove garlic (minced)
•1 tbsp lemon juice
•½ tsp salt
•¼ tsp black pepper
•1 tbsp olive oil
For the Butter Baste:
•8 oz butter
•1 tbsp fresh parsley (chopped)
•¼ tsp chili flakes
•2 tsp minced garlic
•Juice of ½ lemon
Instructions:
1. Prep the Smoker
Set up your smoker and preheat it to 250°F (121°C). If using a pellet smoker, opt for a mild wood like apple, alder, or cherry for a subtle sweetness. If using a charcoal smoker, set up an indirect heat zone and place a small handful of wood chips or chunks on top of the hot coals. You don’t want an overpowering smoke—just a gentle infusion that complements the fish.
2. Make the Crab Filling
In a medium mixing bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Parmesan cheese, and panko breadcrumbs (if using). Mix until smooth, ensuring the ingredients are evenly incorporated. Stir in the Dijon mustard, Cajun seasoning, parsley, minced garlic, lemon juice, salt, and black pepper. The texture should be firm enough to hold its shape but still creamy and spreadable. If the mixture feels too dry, add a teaspoon of mayo or a splash of lemon juice to loosen it up slightly.
3. Prepare the Salmon
Lay the salmon fillet skin-side down on a cutting board. Using a sharp fillet knife, cut a deep pocket along the length of the fillet, being careful not to slice all the way through. The goal is to create a cavity that can hold the crab mixture without the stuffing spilling out.
Pat the salmon dry with a paper towel, then lightly season the inside of the pocket with a pinch of salt and black pepper. This helps bring out the natural flavor of the fish.
4. Stuff the Salmon
Take the prepared crab mixture and spoon it into the pocket of the salmon. Use your hands or a spatula to gently press it in, ensuring an even distribution without overstuffing. The salmon should still close slightly over the stuffing, but it’s fine if some of the mixture is exposed—this will create a golden-brown crust as it smokes.
Brush the outside of the fillet with olive oil or melted butter to help retain moisture during cooking. This also helps develop a beautifully crisped exterior.
5. Smoke the Salmon
Place the stuffed salmon fillet onto the preheated smoker, skin-side down, directly on the grates or on a lightly greased grill tray. Close the lid and allow the salmon to smoke for 18-22 minutes.
To ensure even cooking, rotate the fish halfway through the process if needed. Keep an eye on the internal temperature—salmon is perfectly cooked at 145°F (63°C). If you don’t have a thermometer, check for doneness by inserting a fork into the thickest part of the fillet—it should flake easily.
6. Brush with Butter Baste
About 10 minutes into smoking, prepare the butter baste by melting butter in a small saucepan over low heat. Stir in the minced garlic, parsley, chili flakes, and lemon juice until fragrant.
Use a basting brush to coat the top of the salmon with the butter mixture. This step not only enhances the richness but also adds an extra layer of smokiness and a slight char to the exposed crab stuffing.
7. Rest and Serve
Once the salmon reaches 145°F, remove it from the smoker and let it rest for 5 minutes before serving. This allows the juices to redistribute and prevents the fish from drying out when sliced.
Garnish with extra parsley and fresh lemon wedges for a pop of brightness. Serve alongside grilled asparagus, a citrusy arugula salad, or herbed wild rice for a complete seafood feast.
Pro Tips for Smoked Crab-Stuffed Salmon
•Don’t Overcook the Salmon: Once it reaches 145°F, remove it immediately to prevent dryness.
•Use High-Quality Crab Meat: Fresh lump crab makes a big difference in flavor and texture.
•Let the Salmon Rest at Room Temp Before Cooking: This prevents the outer layers from overcooking while the inside stays cold.
Conclusion
This Smoked Crab-Stuffed Salmon Fillet is the perfect blend of elegance and simplicity, bringing together tender, smoky salmon with a rich, creamy crab filling. The butter baste adds an irresistible finishing touch, enhancing the natural flavors while keeping the fish moist. Whether you’re serving this for a special dinner or just want to elevate your seafood game, this dish will impress every time. Fire up the smoker and enjoy a restaurant-worthy salmon fillet right at home!
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