Crab Stuffed Salmon Rolls
Crab Stuffed Salmon Rolls
Ingredients
For the Salmon Rolls
- 1 1/2 pounds salmon fillet, skin removed, butterflied
- 1 tablespoon avocado oil
- 2 teaspoons spice blend, such as Old Bay or a blend of paprika, garlic powder, onion powder, and dried dill
- as needed butcher's twine
For the Crab Filling
- 8 ounces lump crab meat, drained and picked over for shells
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice, freshly squeezed
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh parsley, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish and Serving
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the crab filling: In a medium bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, chives, parsley, garlic powder, salt, and black pepper. Mix gently until just combined, being careful not to break up the crab too much.
⏱️ 5 min
- 3
Prepare the salmon: If your salmon fillet is not already butterflied, carefully slice it horizontally almost all the way through, opening it like a book. Ensure the skin has been removed. Lay the butterflied salmon flat with the former skin-side down.
⏱️ 5 min
- 4
Fill and roll the salmon: Spread the crab filling evenly over the butterflied salmon, leaving a small border around the edges. Carefully roll the salmon tightly from one end to the other, encasing the crab filling. Secure the rolled salmon with several pieces of butcher's twine, spaced about 1 1/2 inches apart, to maintain its shape.
⏱️ 5 min
- 5
Season the salmon roll: Drizzle the avocado oil over the salmon roll, then sprinkle the spice blend generously over all sides. Gently rub the spices to ensure even coating.
⏱️ 2 min
- 6
Slice the salmon roll: Using a sharp knife, carefully slice the seasoned salmon roll into 1 1/2 to 2-inch thick pieces. You should get approximately 6-7 rolls.
⏱️ 3 min
- 7
Bake the salmon rolls: Arrange the salmon rolls on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F).
⏱️ 15 min•🌡️ 400
- 8
Finish and serve: Remove the salmon rolls from the oven. Carefully snip and remove the butcher's twine from each roll. Garnish with fresh chopped parsley and arrange lemon wedges on the side. Brush the warm melted butter over the salmon rolls just before serving. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Stuffed Salmon Rolls
For the Salmon Rolls
- 1 1/2 pounds salmon fillet, skin removed, butterflied
- 1 tablespoon avocado oil
- 2 teaspoons spice blend, such as Old Bay or a blend of paprika, garlic powder, onion powder, and dried dill
- as needed butcher's twine
For the Crab Filling
- 8 ounces lump crab meat, drained and picked over for shells
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice, freshly squeezed
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh parsley, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish and Serving
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the crab filling: In a medium bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, chives, parsley, garlic powder, salt, and black pepper. Mix gently until just combined, being careful not to break up the crab too much.
⏱️ 5 min - 3
Prepare the salmon: If your salmon fillet is not already butterflied, carefully slice it horizontally almost all the way through, opening it like a book. Ensure the skin has been removed. Lay the butterflied salmon flat with the former skin-side down.
⏱️ 5 min - 4
Fill and roll the salmon: Spread the crab filling evenly over the butterflied salmon, leaving a small border around the edges. Carefully roll the salmon tightly from one end to the other, encasing the crab filling. Secure the rolled salmon with several pieces of butcher's twine, spaced about 1 1/2 inches apart, to maintain its shape.
⏱️ 5 min - 5
Season the salmon roll: Drizzle the avocado oil over the salmon roll, then sprinkle the spice blend generously over all sides. Gently rub the spices to ensure even coating.
⏱️ 2 min - 6
Slice the salmon roll: Using a sharp knife, carefully slice the seasoned salmon roll into 1 1/2 to 2-inch thick pieces. You should get approximately 6-7 rolls.
⏱️ 3 min - 7
Bake the salmon rolls: Arrange the salmon rolls on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F).
⏱️ 15 min•🌡️ 400 - 8
Finish and serve: Remove the salmon rolls from the oven. Carefully snip and remove the butcher's twine from each roll. Garnish with fresh chopped parsley and arrange lemon wedges on the side. Brush the warm melted butter over the salmon rolls just before serving. Serve immediately.
⏱️ 5 min