Crab Stuffed Salmon

Secret Ingredient

This smoky, slightly bitter, and rye-infused blend by Derek Wolf finishes with an approachable heat and perfectly balanced acidity.

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Dish Info

Ingredients

11

servings

6

1:10

hours

Ingredients

Sockeye Salmon Filet

Lump Crab Meat

Lemon Chili Rye Rub

Lemons

Grated Parmesan Cheese

Chives

Unsalted Butter

Maple Syrup

Sriracha

Worcestershire Sauce

Rye Whiskey

2-3

lbs

lbs

½

4

tbsp

4

tbsp

2

tbsp

1

tbsp

2

tbsp

3-4

dashes

½

cup

Prep Ahead

OTFC Recipe

Pre heat grill to 400 degrees. Cut Cedar Plank to size and wet plank, to prevent it from catching fire on the grill. This recipe can also be done with individual portions of salmon on smaller cedar planks.

Step 1

Prep the Salmon

Place salmon, skin side down, on cedar plank and make a vertical cut down the center of the salmon. Do not cut thru the skin of the salmon, we’re just making a cavity.

Step 2

Add the filling

Stuff that opening with your lump crab meat.  Season the crab stuffed salmon with the OFT Lemon Chili Rye Rub.

Step 3

Grill the salmon

Place the cedar plank salmon on the pre heated grill. Cook time should be about 40 min or until the salmon reaches 130 degrees internal. Once internal temp is reached allow the salmon to rest, covered, for 10 min.

Step 4

Make the glaze

Combine Butter, Maple Syrup, Sriracha, Worcestershire Sauce, and Rye Whiskey in a small pot. Warm over medium high heat, bringing to a simmer. Reduce heat and whisk occasionally.

Step 5

Serve

During the last 10 min of cooking, glaze salmon 2-3 times with the Sriracha Rye Glaze. Top rested salmon with the finely grated parmesan cheese and chopped chives.  Slice, serve and enjoy!

Jeremy, an OTFC contributor, runs a small business owner by day and is a private chef to a wife and two kiddos by night. Specializing in new American cooking, diner fare, country club cuisine, the classics you know and love at thekitchenwhitelaw.com

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