Stuffed Salmon Copycat Recipe (4 Servings)
Ingredients
Scale
- 4 tablespoons of olive oil, divided in half
- 4 (1/2 lb) salmon filets, at least 1 and ½ inches thick, deboned and skin removed
- 1 cup of flaked style imitation crab meat, pulled apart
- 1 cup of hot cooked long-grain rice
- 1 tablespoon of melted butter
- 1 tablespoon of softened cream cheese
- ½ teaspoon of minced garlic
- ¼ teaspoon of crushed dried celery seed
- ¼ teaspoon of basil
- ¼ teaspoon of oregano
- ¼ teaspoon of marjoram
- ¼ teaspoon of rosemary
- ¼ teaspoon of thyme
- 1 teaspoon of salt
- 1 teaspoon of dill
Instructions
- Set up your oven’s temperature to 400 degrees Fahrenheit and let it preheat. With 2 tablespoons of olive oil, brush the bottom and sides of a 1.5-quart baking sheet.
- Cut each salmon filet lengthwise, leaving ½ an inch of uncut space on each side and bottom; make a pocket by carefully putting the point of a sharp knife under each flap, leaving ½ inch space on each side.
- Mix the crab meat, butter, rice, cream cheese, garlic, and herbs (excluding salt and dill) in a medium mixing bowl. Fill each filet pocket with this filling mixture, leaving a little mound at the top. Brush the salmon with the remaining olive oil, season with salt and dill, and arrange in a baking dish.
- Bake the stuffed salmon for 20 minutes, checking for doneness about 2 minutes before the end of the cooking time (by this time, the thickest section of the filet will flake).
Find it online: https://blogchef.net/how-to-cook-stuffed-salmon-from-costco/