Crab Stuffed Salmon on the Grill
Crab Stuffed Salmon on the Grill
Ingredients
- 1 1/2 pounds salmon fillet, skin on
- 8 ounces lump crab meat, drained and picked for shells
- 2 teaspoons seafood seasoning, your favorite
- 1 teaspoon Old Bay seasoning
- 3 1/2 ounces Old Bay garlic butter, softened
- 1 tablespoon Wagyu beef tallow, melted
- 1/2 teaspoon dried green herbs, such as parsley
- 2 tablespoons Mike's Hot Honey, optional, for drizzling
Instructions
- 1
Place the salmon fillet, skin-side down, on a clean cutting board. Pat the salmon dry with paper towels. Season the salmon generously with your favorite seafood seasoning.
⏱️ 3 min
- 2
In a small bowl, gently combine the lump crab meat with the Old Bay seasoning and the softened Old Bay garlic butter. Be careful not to break up the crab lumps too much.
⏱️ 5 min
- 3
Carefully cut a pocket lengthwise into the thickest part of the salmon fillet, being careful not to cut all the way through to the skin or edges. Gently stuff the crab mixture into this pocket. If you prefer, you can also layer the crab mixture directly on top of the salmon.
⏱️ 5 min
- 4
Sprinkle the dried green herbs over the stuffed crab mixture (or over the layered crab mixture). Lightly brush the entire outside of the salmon with the melted Wagyu beef tallow for extra richness and to help prevent sticking.
⏱️ 2 min
- 5
Preheat your grill to medium-high heat (approximately 375-400°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.
⏱️ 5 min•🌡️ 375
- 6
Carefully transfer the prepared salmon fillet to the preheated grill, skin-side down. Close the grill lid and cook for 15-20 minutes, or until the internal temperature reaches 150-165°F when measured with a meat thermometer in the thickest part of the salmon.
⏱️ 20 min
- 7
Once cooked, carefully remove the salmon from the grill and transfer it to a cutting board. Let it rest for 5 minutes before slicing.
⏱️ 5 min
- 8
Slice the salmon into individual portions. If desired, drizzle with Mike's Hot Honey for a sweet and spicy kick. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Stuffed Salmon on the Grill
- 1 1/2 pounds salmon fillet, skin on
- 8 ounces lump crab meat, drained and picked for shells
- 2 teaspoons seafood seasoning, your favorite
- 1 teaspoon Old Bay seasoning
- 3 1/2 ounces Old Bay garlic butter, softened
- 1 tablespoon Wagyu beef tallow, melted
- 1/2 teaspoon dried green herbs, such as parsley
- 2 tablespoons Mike's Hot Honey, optional, for drizzling
Instructions
- 1
Place the salmon fillet, skin-side down, on a clean cutting board. Pat the salmon dry with paper towels. Season the salmon generously with your favorite seafood seasoning.
⏱️ 3 min - 2
In a small bowl, gently combine the lump crab meat with the Old Bay seasoning and the softened Old Bay garlic butter. Be careful not to break up the crab lumps too much.
⏱️ 5 min - 3
Carefully cut a pocket lengthwise into the thickest part of the salmon fillet, being careful not to cut all the way through to the skin or edges. Gently stuff the crab mixture into this pocket. If you prefer, you can also layer the crab mixture directly on top of the salmon.
⏱️ 5 min - 4
Sprinkle the dried green herbs over the stuffed crab mixture (or over the layered crab mixture). Lightly brush the entire outside of the salmon with the melted Wagyu beef tallow for extra richness and to help prevent sticking.
⏱️ 2 min - 5
Preheat your grill to medium-high heat (approximately 375-400°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.
⏱️ 5 min•🌡️ 375 - 6
Carefully transfer the prepared salmon fillet to the preheated grill, skin-side down. Close the grill lid and cook for 15-20 minutes, or until the internal temperature reaches 150-165°F when measured with a meat thermometer in the thickest part of the salmon.
⏱️ 20 min - 7
Once cooked, carefully remove the salmon from the grill and transfer it to a cutting board. Let it rest for 5 minutes before slicing.
⏱️ 5 min - 8
Slice the salmon into individual portions. If desired, drizzle with Mike's Hot Honey for a sweet and spicy kick. Serve immediately and enjoy!
⏱️ 3 min