Costco Stuffed Salmon Recipe
This incredibly delicious salmon is stuffed with crab meat and seasonings, bake & enjoy!
Servings: 2
Calories: 447kcal
Ingredients
- 2 Salmon Filets, 5-8 ounces, skin on
- Salt & Pepper
- 2 ounces Cream Cheese, softened
- 1 tablespoon Finely chopped green onion, white part only
- 1 clove fresh garlic, minced
- 1 teaspoon Lemon juice, freshly squeezed
- 1 medium/large Egg, beaten
- ¼ teaspoon Salt
- ¼ teaspoon Pepper, freshly ground
- ½ Cup Fresh Crab Meat, (4-6 ounces)
- 1 tablespoon Italian Parsley, finely chopped
- 1 tablespoon Panko Bread Crumbs
- 1 tablespoon Grated Parmesan Cheese
- 2 teaspoons Olive Oil
- Fresh Parsley and sliced lemon wedges, for serving
- Drizzle of Olive Oil, for serving (optional)
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 375. Rinse the salmon in cold water, then blot dry with a paper towel. Season with a little salt and pepper (a pinch of each). Cut a two-inch deep pocket in the middle of the salmon, being careful not to cut all the way through to the bottom.
- In a medium-sized bowl, add the softened cream cheese and the tablespoon of onion, as well as the garlic, lemon juice and beaten egg, and salt and pepper. Mix this until everything is smooth and combined, then squeeze the crab meat to release any moisture, and fold it into the cream cheese mixture with a tablespoon of fresh parsley until combined. Divide the crab mixture to each piece of salmon, gently tucking some of it into the slit you made, and piling the rest on the top of each piece.
- In a small bowl, mix together the panko bread crumbs with the Parmesan cheese and the olive oil until combined, divide this crumb mixture over the top of each salmon piece. Drizzle a little olive oil over each piece of fish too if you'd like.
- Bake for 30-35 minutes, until center temperature reaches 165 degrees. Garnish with fresh lemon wedges and serve.
Notes
- Make sure the cream cheese is at room temperature, it will mix easier
- You can substitute imitation crab instead of regular if you'd like
- With either fresh lump crab meat or imitation, be sure to squeeze out any excess water with a paper towel before stuffing the salmon filets
- Keep the skin on the salmon, it makes it easier when stuffing it with the crab mixture
- Rinse the salmon filets with cold water before starting, then blot them dry (paper towels) before stuffing.
Nutrition
Calories: 447kcal | Carbohydrates: 7g | Protein: 45g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 144mg | Sodium: 889mg | Potassium: 1003mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 683IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 2mg