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Smoked Crab Stuffed Salmon

Smoked Crab Stuffed Salmon

Tender salmon fillets are filled with a creamy lump crab mixture and smoked to perfection, complemented by an optional rich garlic lemon sauce for an elegant main course.
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Prep Time 15 minutes
Cook Time 46 minutes
Total Time 1 hour 1 minute
Course Main Course, seafood
Cuisine American
Servings 4 people
Calories 625 kcal

Equipment

  • 1 smoker use applewood or alder wood chips for best flavor
  • 1 sharp knife
  • 1 mixing bowls
  • 1 meat thermometer
  • 1 small saucepan for garlic lemon sauce

Ingredients
  

  • 4 salmon fillets skin-on, boneless, 6 to 8 oz each
  • Olive oil for brushing
  • Salt and pepper to taste
  • Lemon wedges for serving
  • 1 lb lump crab meat fresh or thawed
  • 1/2 cup cream cheese softened
  • 1/4 cup bread crumbs
  • 1/4 cup mayonnaise
  • 1/4 cup shredded mozzarella cheese optional
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon fresh parsley or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • 1 tablespoon Tony's Creole seasoning or preferred seafood seasoning
  • Juice of 1/2 lemon
  • 1 stick butter
  • 1/3 cup heavy cream
  • 2 teaspoons garlic paste
  • 2 teaspoons lemon zest
  • 1 to 2 teaspoons Tony's Creole seasoning

Instructions
 

  • Cut a deep pocket lengthwise into each salmon fillet without slicing all the way through; brush the outside with olive oil and season with salt and pepper.
  • In a bowl, gently combine lump crab meat, softened cream cheese, bread crumbs, mayonnaise, mozzarella (if using), Dijon mustard, Worcestershire sauce, green onions, parsley, garlic powder, Creole seasoning, and lemon juice.
  • Fill each salmon pocket generously with the crab mixture and press edges gently to secure the stuffing.
  • Preheat the smoker to 225°F using applewood or alder wood chips for mild smoke flavor.
  • Place the stuffed salmon skin-side down on the smoker rack and smoke for 45 to 60 minutes, until the internal temperature reaches 145°F; brush with olive oil or melted butter during the last 10 minutes.
  • While smoking, prepare the garlic lemon sauce by melting butter with heavy cream, garlic paste, lemon zest, and Creole seasoning in a saucepan until smooth.
  • Remove salmon from smoker, let rest for a few minutes, then serve with lemon wedges and drizzle with the optional garlic lemon sauce.

Notes

  • Use applewood or alder wood chips for a mild, sweet smoke flavor.
  • Do not cut through the salmon when making pockets.
  • Handle crab mixture gently to keep lumps intact.
  • Substitute baking at 375°F for 20-25 minutes if no smoker is available.
  • Garlic lemon sauce is optional but enhances the dish.