Salmon With Crabmeat and Rice Blend Stuffing

READY IN: 30mins
Recipe by Doug Mc

This is a simple, quick and delicious somewhat fancy dinner, suitable for company. I confess to using off-the-shelf products to make preparation easier.

Top Review by Mia in Germany

Delicious and sure easy to make in terms of throwing together the ingredients - I just didn't manage the slit-open-and-stuffing thing, maybe because my salmon filet was quite insufficient for that. So I just piled the stuffing on top along the middle and brushed the sides with lemon-honey mix (I used honey in place of the corn syrup). Yum really says it all :)<br/>Thanks for sharing!<br/>Made for PAC Spring 2014

Ingredients Nutrition


  1. Portion the salmon, cutting off any very thin ends of the filet.
  2. Slash the salmon along the long axis down to but not through the skin.
  3. Cook the rice in the microwave per directions (60 sec.).
  4. Mix the rice, crabmeat, mayonnaise, parsley and chives.
  5. Place the salmon on a sheet pan on Silpat or parchment paper.
  6. Spread open the slash in the center of the salmon and press in the rice and crabmeat mixture, mounding it up above the fish fillet.
  7. Mix the corn syrup and lemon juice and lightly brush the exposed salmon flesh with the mixture.
  8. Sprinkle paprika over the stuffing in the center and dill over the salmon.
  9. Bake in a hot oven (400 degrees. F.) for about 20 minutes or until fish flakes easily.
  10. Serve with steamed asparagus--YUM!

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