Stuffed Salmon

Total Time Prep: 25 min. Bake: 20 min.
Yield 12 servings
Test Kitchen Approved
Our stuffed salmon recipe is simple to make, but fancy enough to serve for special occasions The crab filling is loaded with creamy cheese, savory spices and buttery rice.

Ingredients

  • 1-1/2 cups cooked long grain rice
  • 1 package (8 ounces) imitation crabmeat
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, melted
  • 2 garlic cloves, minced
  • 1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed
  • 1/2 teaspoon celery seed, crushed
  • 12 salmon fillets (8 ounces each and 1-1/2 inches thick)
  • 3 tablespoons olive oil
  • 2 teaspoons dill weed
  • 1-1/2 teaspoons salt

Directions

  1. Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed.
  2. Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt.
  3. Bake until a thermometer inserted into center of stuffing reads 165°, 18-22 minutes. Discard toothpicks before serving.

Nutrition Facts

1 stuffed fillet: 478 calories, 30g fat (8g saturated fat), 131mg cholesterol, 559mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 41g protein.

You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. —Mary Cokenour, Monticello, Utah
Recipe Creator

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