Smoked Crab Stuffed Salmon (Print Version)

# Ingredients:

→ For the Salmon

01 - 4 salmon fillets, skin-on, boneless, about 6 to 8 oz each
02 - Olive oil for brushing
03 - Salt and pepper to taste
04 - Lemon wedges for serving

→ For the Crab Stuffing

05 - 1 lb lump crab meat (fresh or thawed if frozen)
06 - 1/2 cup cream cheese, softened
07 - 1/4 cup bread crumbs
08 - 1/4 cup mayonnaise
09 - 1/4 cup shredded mozzarella cheese (optional)
10 - 2 tablespoons Dijon mustard
11 - 1 tablespoon Worcestershire sauce
12 - 2 tablespoons finely chopped green onions
13 - 1 tablespoon fresh parsley (or 1 teaspoon dried)
14 - 1 teaspoon garlic powder
15 - 1 tablespoon Tony's Creole seasoning (or preferred seafood seasoning)
16 - Juice of 1/2 lemon

→ For the Garlic Lemon Sauce (Optional)

17 - 1 stick butter
18 - 1/3 cup heavy cream
19 - 2 teaspoons garlic paste
20 - 2 teaspoons lemon zest
21 - 1 to 2 teaspoons Tony's Creole seasoning

# Instructions:

01 - Use a sharp knife to cut a deep pocket into each salmon fillet - cut lengthwise but don't slice all the way through. You want to create a pocket that opens like a book. Lightly brush the outside with olive oil and season with salt and pepper. Set aside.
02 - In a bowl, mix together the crab meat, softened cream cheese, bread crumbs, mayonnaise, mozzarella (if using), Dijon mustard, Worcestershire sauce, chopped green onions, parsley, garlic powder, Tony's Creole seasoning, and lemon juice. Gently combine everything while trying to keep the crab lumps intact. Taste and adjust the seasoning if needed.
03 - Fill each salmon pocket with a generous amount of the crab mixture - really pack it in there! Gently press the edges together to keep the stuffing in place.
04 - Preheat your smoker to 225 degrees. Use applewood or alder wood chips for a mild, sweet smokiness that won't overpower the delicate seafood.
05 - Place the stuffed salmon fillets skin-side down on the smoker rack. Smoke for 45 minutes to 1 hour, until the salmon reaches an internal temperature of 145 degrees. Brush with a little olive oil or melted butter during the last 10 minutes of cooking to keep it moist.
06 - While the salmon is smoking, make the sauce. In a heat-safe dish or small saucepan, melt the butter with the heavy cream, garlic paste, lemon zest, and Tony's Creole seasoning. Stir until everything is combined and smooth.
07 - Remove the salmon from the smoker and let it rest for a few minutes. Serve with fresh lemon wedges and drizzle with the garlic lemon sauce if you made it. This is fancy enough for company but easy enough for any night!

# Notes:

01 - Applewood or alder wood chips give the best mild, sweet smoke flavor for seafood.
02 - Don't cut the pocket all the way through the salmon - you want it to open like a book.
03 - Be gentle when mixing the crab stuffing to keep the lump crab meat intact.
04 - If you don't have a smoker, you can bake this at 375 degrees for about 20-25 minutes.
05 - The garlic lemon sauce is optional but really takes this dish over the top!

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