For Bill’s birthday, we not only celebrated with a delicious grain free cake, but we started the evening with a wonderful salmon dinner with his parents and sister. Bill wasn’t sure what he wanted for his birthday dinner, but finally decided salmon would be a delicious choice (a favorite of all of ours), with a side of sauteed kale and grilled vegetables.
We usually cook salmon simply with a splash of olive oil, and serve it hot off the grill. It is easy and very tasty this way, but for the special dinner we tried a new recipe compliments of Bill’s sister Nellie. Nellie is an attorney in Boston, so dinners with her are a rare treat, and her suggestion to stuff the salmon with seasoned crab meat was the start of a stuffed salmon addiction for us all.
I will admit, at first I was a bit hesitant about this meal. I love salmon, and crab, but I wasn’t sure how I would feel about eating them together. I guess I’m a “1 protein per meal” kinda gal, so the idea of having the two together was initially a turn off. Bill seemed excited for the dinner, and it was his special day, so of course I planned on eating whatever he wanted (unless it was beef-not for me).
Although Nellie suggested the crab stuffed salmon, she left the execution of the dish up to me. I suggested a simple seasoning for the crab of minced fresh parsley, minced garlic, fresh lemon juice, salt and pepper. After getting approval of the recipe from the rest of the family, it was on to the cooking!
- 4- 5 Center cut wild salon filets
- 16 oz of wild caught lump blue crab meat
- 3 cloves of garlic, minced
- 3 tablespoons fresh parsley, minced
- 1/2 of a lemon
- A dash of salt and pepper
- Preheat oven to bake at 400.
- In a small bowl, season crab meat with minced garlic and parsley, salt, pepper, and the juice of half of a lemon.
- Slice salmon filet length wise down the center to create a space for stuffing.
- Stuff salmon with crab (we used about 1/2 cup of crab per salmon filet, and baked the remaining crab for a snack the next day.)
- On a broiling pan, bake salmon for 18 minutes at 400.
- Switch to broil, and broil salmon at 400 degrees for an additional 5 minutes.
- Plate and enjoy!
This was a fantastic meal, fit for a birthday king (or queen). It surpassed my expectations, and is now one of my favorite ways to prepare salmon. Huge thank you to Bill’s sister for a mouth watering meal suggestion!
I want this meal for my birthday! It looks and sounds delicious.
Gorgeous! I'm so excited to try this! Salmon and crab are a couple of my favorite seafood items, so I know that I'll enjoy it. It's going at the top of my list!
A 5-ingredient dish that is so flavorful should be illegal. Truly, truly magnificent.
This looks amazing… And I already have all the ingredients! Now I just need to figure out how to get the wife to cook it for me…
TFL, do you think that the crab would benefit from the addition of a little bit of olive oil mayo? I'm just so accustomed to adding mayo when I make crab cakes!
The crab does not need olive oil or mayo. The simple fresh seasoning we used was just enough to enhance the flavors of the entire dish. Salmon and crab both have distinct flavors,so anything else would have been over powering. The natural oils from the salmon gave it a creamy taste on its own, no need for additional oil.
Great question though.
Beautiful pictures!! Love your post too. Come over and check out my blog when you get a chance. Great to find you.
this was soooo good!! thanks!