Salmon With Blue Crab Recipe
simply grilled, with capers, lemon butter and jumbo lump crab
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Ingredients
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Salmon & Seasoning
Lemon Caper Butter
Blue Crab Topping
Finish & Garnish
Method
Salmon & Seasoning
Prep fish
Pat the salmon fillets dry with paper towels. Season both sides evenly with kosher salt (about 3/4 tsp per side for average fillets), freshly ground black pepper, and lemon zest. Rub 2 tablespoons extra-virgin olive oil over the flesh and skin to lightly coat.
Grill salmon
Place salmon skin-side down on the hot grill. Cook undisturbed 4–6 minutes depending on thickness (about 1-inch thick). Flip carefully and grill an additional 2–4 minutes until salmon registers 125–130°F (52–54°C) for medium-rare to medium and flakes when pressed. Remove to a warm tray and tent loosely with foil while you finish the toppings.
Lemon Caper Butter
Make lemon caper butter
In a small saucepan over low heat, melt 6 tablespoons unsalted butter until foaming gently. Add the minced shallot and cook 1 minute to soften (do not brown). Stir in the chopped capers, 3 tablespoons fresh lemon juice, 1 tablespoon chopped parsley, 1 tablespoon lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Warm together 1–2 minutes to marry flavors. Remove from heat and keep warm. If desired, swirl in an extra teaspoon of cold butter for sheen.
Blue Crab Topping
Prepare crab
Place jumbo lump blue crab meat in a bowl and gently pick through to remove any shell pieces. Be careful not to break lumps too much — you want visible large pieces.
Season crab
Gently fold 1 tablespoon mayonnaise, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon zest, 1 tablespoon chopped chives, 1/4 teaspoon salt and 1/4 teaspoon black pepper into the crab meat. Taste and adjust lemon or salt lightly; keep chilled until ready to assemble. The mayonnaise and mustard bind the crab so it sits nicely on the fish without weighing it down.
Assembly & Finish
Top salmon with crab
Place each grilled salmon fillet on plates. Spoon about 2 ounces (roughly 2 tablespoons) of the crab mixture onto the center of each fillet, gently pressing the crab so it adheres.