Gluten-Free Crab-Stuffed Salmon

Ingredients

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• 4 portions salmon fillets (about 6 oz each)
• 8 oz lump crab meat, picked over for shells
• 1/4 cup gluten-free mayonnaise Shop
• 2 tbsp gluten-free Dijon mustard Shop
• 2 tbsp fresh chives, finely chopped
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp olive oil
• 1 lemon cut into wedges, for serving

Instructions

1. 1 Preheat your oven to 400°F (200°C) and lightly grease a baking dish. Pat the salmon fillets dry with paper towels and place them in the prepared baking dish. Make a pocket in the thickest part of each salmon fillet by carefully slicing horizontally, being careful not to cut all the way through.
2. 2 In a medium bowl, gently combine the lump crab meat, gluten-free mayonnaise, gluten-free Dijon mustard, chopped chives, minced garlic, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much. The mixture should be moist but not overly wet.
3. 3 Carefully spoon the crab mixture into the pockets created in each salmon fillet, dividing it evenly among the four portions. Press gently to secure the stuffing within the salmon.
4. 4 Drizzle the stuffed salmon fillets with olive oil, ensuring an even coating over the fish and the crab stuffing. This will help the salmon cook evenly and develop a lovely golden-brown hue.
5. 5 Bake in the preheated oven for approximately 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the crab stuffing is heated through and lightly golden on top. The exact time will depend on the thickness of your salmon fillets.
6. 6 Remove the crab-stuffed salmon from the oven and let it rest for a minute or two before serving. Serve immediately with fresh lemon wedges on the side for squeezing over the fish.

Nutrition (per serving)

Tips & Notes

• Cut the pocket along the thick side of each fillet and stop 1/2 inch from the edges so the stuffing stays in.
• Chill the crab mixture for 10 minutes so it firms up and is easier to stuff.
• Salmon is done at 145°F in the thickest part. Check the fish, not the crab stuffing, which is already cooked.

Common questions