Inspiration: How can this not sound good? For a couple of seafood lovers like us, this is really the perfect recipe. It’s one of our favorite kinds of fish stuffed with another of our favorite sea foods. Count us in!

What we Loved: This recipe really has a wonderful combination of flavors. The salmon is rich and tender, and the crab filling is wonderfully seasoned with dill and salt. There is also a really nice and slightly tart lemon flavor running throughout the filling. We really liked how the filling ended up so golden and just a bit crispy on top (which was probably the result of adding a couple of pats of butter before cooking) and almost creamy on the inside. What a wonderful seafood supper that is light and refreshing yet rich and indulgent at the same time.

Helpful Hints: I am so ecstatic about this way of making stuffed fish or chicken. Though I have always loved stuffed fish/chicken, cutting horizontal slits in the side of fish to make a pocket or flattening/rolling chicken breasts never quite worked out as neatly or as perfectly as I wanted. And to be frank, sometimes it was disasterous. This way is so simple, with gorgeous results! I don’t know why I never thought of it before, but I’d definitely suggest using it in place of the other ways to prepare stuffed fish or chicken – as long as you keep in mind that you will get a bit of a different texture on the top of the stuffing since it’s not completely enclosed.

Crab-Stuffed Salmon
Source: Adapted from The Food Lover’s Primal Palate

2 wild-caught salmon filets
4 oz crab meat
2 cloves garlic, minced
3-4 sprigs fresh dill, minced
1/4 lemon
Kosher salt and black pepper
2 tablespoons butter

1. Combine the crab, garlic, dill, juice from 1/4 lemon, and a sprinkle of salt and pepper.

2. Slice the salmon filets lengthwise down the center to create a space for stuffing.

3. Stuff the salmon filets with the crab. Top each with a few pats of butter, about a tablespoon a piece.

4. Bake for 18 minutes at 400 degrees.