Smoked Crab-Stuffed Salmon with Honey Herb Butter Sauce

Ingredients

• 4 salmon fillets (About 6 oz each; skin-on or skinless, with a pocket cut into the thick side for stuffing)
• 8 oz lump crabmeat (Picked over for shell fragments and gently drained)
• 4 oz cream cheese (Softened)
• 2 tbsp mayonnaise
• 1 tbsp lemon juice (Plus lemon wedges for serving, if desired)
• 2 tbsp fresh parsley (Finely chopped, divided between the stuffing and sauce)
• 2 cloves garlic (Minced)
• 4 tbsp unsalted butter (Divided; softened or cut into pieces)
• 2 tbsp honey (For the finishing sauce)
• 1 tsp fresh thyme (Leaves picked from stems, or use another fresh herb)
• 1 tsp smoked paprika (For seasoning the salmon)
• kosher salt (To taste, for the salmon and crab filling)
• black pepper (To taste)
• 1 tbsp olive oil (For brushing the salmon or greasing the smoker rack)

Steps

1. 1

   Prepare a smoker or pellet grill for indirect cooking at 225°F (107°C). Use a mild wood such as apple, cherry, or alder so the smoke complements rather than overwhelms the seafood.

2. 2

   In a bowl, combine the lump crabmeat, softened cream cheese, mayonnaise, lemon juice, minced garlic, half of the chopped parsley, a pinch of salt, and black pepper. Fold gently until combined, keeping some pieces of crab intact.

3. 3

   Pat the salmon fillets dry with paper towels. Using a sharp knife, cut a horizontal pocket into the thickest part of each fillet, taking care not to cut all the way through.

4. 4

   Season the outside of the salmon with smoked paprika, salt, and black pepper. Brush the fillets lightly with olive oil.

5. 5

   Divide the crab mixture evenly among the salmon pockets. Press the filling in gently and arrange the fillets on the smoker rack with space between them for the smoke to circulate.

6. 6

   Smoke the stuffed salmon at 225°F (107°C) until the thickest part reaches 145°F (63°C) on an instant-read thermometer and the crab filling is hot, about 35 to 45 minutes depending on thickness. The salmon should flake easily while remaining moist.

7. 7

   While the salmon cooks, melt the butter in a small saucepan over low heat. Add the honey, remaining parsley, and thyme, then stir until glossy and warmed through; do not let the butter brown or the honey boil.

8. 8

   Remove the smoked salmon from the smoker and let it rest for 3 to 5 minutes so the juices settle and the filling firms slightly.

9. 9

   Spoon the honey herb butter over the salmon and serve immediately, with any remaining sauce passed at the table.

Notes

The supplied TikTok description contains only the dish title and no ingredient quantities or written method. The ingredient list and instructions are therefore a cautious reconstruction based on the title and standard preparation techniques. Use a thermometer rather than time alone to verify that the salmon reaches 145°F (63°C). Refrigerate leftovers within 2 hours and use within 2 days; reheat gently to avoid drying the salmon.

Nutrition per serving

• main
• seafood
• smoked
• stuffed
• crab
• salmon
• family-style