Crab-Stuffed Salmon with Honey-Lemon Glaze
Crab-Stuffed Salmon with Honey-Lemon Glaze
Ingredients
For the Spice Blend
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper, optional
For the Crab Stuffing
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 lemon, juiced
- 8 ounces lump crab meat, picked clean
- 8 ounces jumbo lump crab meat, picked clean
For the Salmon
- 1 1/2 pounds salmon fillet, thick, skin-on or off
- 1 lemon, sliced
For the Honey-Lemon Glaze
- 1/4 cup honey
- 1 teaspoon garlic paste
- 1/2 teaspoon Worcestershire sauce
- 1/2 lemon, zested and juiced
- 1 teaspoon cornstarch
- 1 tablespoon cold water
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the onion powder, garlic powder, black pepper, salt, chili powder, and cayenne pepper (if using). Mix well to create your spice blend. Set aside.
⏱️ 2 min
- 3
In a medium bowl, combine the mayonnaise, Dijon mustard, and Worcestershire sauce. Squeeze the juice from 1/2 a lemon into the bowl. Add 2 teaspoons of the prepared spice blend to this mixture, reserving the rest for the salmon. Whisk until well combined and smooth.
⏱️ 3 min
- 4
Add the lump crab meat and jumbo lump crab meat to the dressing. Gently fold the crab meat into the dressing until evenly coated. Be careful not to break up the crab lumps too much.
⏱️ 3 min
- 5
Arrange the lemon slices on the prepared baking sheet. Place the salmon fillet on top of the lemon slices. Using a sharp knife, carefully create a deep slit all the way down the middle of the salmon fillet, making sure not to cut through to the skin. Gently pull the salmon flesh back on both sides to create a pocket for the stuffing.
⏱️ 5 min
- 6
Season the entire outside of the salmon with the remaining spice blend. Pull the salmon back again and season the entire inside of the salmon as well to ensure it's fully flavored.
⏱️ 2 min
- 7
Spoon the prepared crab mixture generously into the slit of the salmon, stuffing it until the pocket is full.
⏱️ 3 min
- 8
Place the stuffed salmon in the preheated oven and bake for 20 to 25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
⏱️ 25 min•🌡️ 400
- 9
While the salmon bakes, prepare the honey-lemon glaze. In a small saucepan, combine the honey, garlic paste, and Worcestershire sauce. Add the lemon zest and a splash of fresh lemon juice (from the other half of the lemon). Heat over medium-low heat, stirring until everything is nicely incorporated and warmed through.
⏱️ 5 min
- 10
In a tiny bowl, whisk together the cornstarch and cold water to create a slurry. Once the honey mixture is warm, remove it from the heat and stir in the cornstarch slurry. Stir continuously until the glaze thickens slightly.
⏱️ 2 min
- 11
Remove the baked salmon from the oven. Sprinkle the chopped fresh chives over the salmon. Pour the prepared honey-lemon glaze generously over the entire salmon.
⏱️ 3 min
- 12
Slice the salmon into portions and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crab-Stuffed Salmon with Honey-Lemon Glaze
For the Spice Blend
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper, optional
For the Crab Stuffing
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 lemon, juiced
- 8 ounces lump crab meat, picked clean
- 8 ounces jumbo lump crab meat, picked clean
For the Salmon
- 1 1/2 pounds salmon fillet, thick, skin-on or off
- 1 lemon, sliced
For the Honey-Lemon Glaze
- 1/4 cup honey
- 1 teaspoon garlic paste
- 1/2 teaspoon Worcestershire sauce
- 1/2 lemon, zested and juiced
- 1 teaspoon cornstarch
- 1 tablespoon cold water
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the onion powder, garlic powder, black pepper, salt, chili powder, and cayenne pepper (if using). Mix well to create your spice blend. Set aside.
⏱️ 2 min - 3
In a medium bowl, combine the mayonnaise, Dijon mustard, and Worcestershire sauce. Squeeze the juice from 1/2 a lemon into the bowl. Add 2 teaspoons of the prepared spice blend to this mixture, reserving the rest for the salmon. Whisk until well combined and smooth.
⏱️ 3 min - 4
Add the lump crab meat and jumbo lump crab meat to the dressing. Gently fold the crab meat into the dressing until evenly coated. Be careful not to break up the crab lumps too much.
⏱️ 3 min - 5
Arrange the lemon slices on the prepared baking sheet. Place the salmon fillet on top of the lemon slices. Using a sharp knife, carefully create a deep slit all the way down the middle of the salmon fillet, making sure not to cut through to the skin. Gently pull the salmon flesh back on both sides to create a pocket for the stuffing.
⏱️ 5 min - 6
Season the entire outside of the salmon with the remaining spice blend. Pull the salmon back again and season the entire inside of the salmon as well to ensure it's fully flavored.
⏱️ 2 min - 7
Spoon the prepared crab mixture generously into the slit of the salmon, stuffing it until the pocket is full.
⏱️ 3 min - 8
Place the stuffed salmon in the preheated oven and bake for 20 to 25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
⏱️ 25 min•🌡️ 400 - 9
While the salmon bakes, prepare the honey-lemon glaze. In a small saucepan, combine the honey, garlic paste, and Worcestershire sauce. Add the lemon zest and a splash of fresh lemon juice (from the other half of the lemon). Heat over medium-low heat, stirring until everything is nicely incorporated and warmed through.
⏱️ 5 min - 10
In a tiny bowl, whisk together the cornstarch and cold water to create a slurry. Once the honey mixture is warm, remove it from the heat and stir in the cornstarch slurry. Stir continuously until the glaze thickens slightly.
⏱️ 2 min - 11
Remove the baked salmon from the oven. Sprinkle the chopped fresh chives over the salmon. Pour the prepared honey-lemon glaze generously over the entire salmon.
⏱️ 3 min - 12
Slice the salmon into portions and serve immediately.
⏱️ 2 min