Save on Pinterest

Seafood-Stuffed Salmon Fillets

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
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    12 servings

Ingredients

  • 1-1/2 cups cooked long grain rice
  • 1 package (8 ounces) imitation crabmeat
  • 2 tablespoons 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

  • Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed.
  • 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.
  • Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.
Nutrition Facts
1 stuffed fillet: 454 calories, 27g fat (6g saturated fat), 123mg cholesterol, 537mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 41g protein.

Recommended Video

Reviews

Click stars to rate