Crab Stuffed Salmon Recipe

1. Prepare the stuffing

In a medium bowl combine lump crab meat, minced shallot, chopped parsley, lemon zest, lemon juice, Dijon mustard, mayonnaise, panko, melted butter, 1/2 tsp salt and 1/4 tsp black pepper. Gently fold to combine, keeping lumps of crab intact. Taste and adjust seasoning; mixture should be moist but not runny.

2. Prep the salmon

Pat salmon fillets dry with paper towel. Using a sharp knife, make a horizontal pocket in the thick side of each fillet: insert the tip and slice 3/4 of the way through to create a cavity for the stuffing. Season inside and out with the remaining salt and pepper and a light brush of olive oil.

3. Stuff and sear

Divide the crab stuffing evenly among the four fillets, gently pressing it into each pocket and mounding slightly on top. Heat 1 tbsp olive oil in a large oven‑proof skillet over medium‑high heat. When hot, place salmon skin‑side down and sear 2–3 minutes until skin is crisp. Spoon any leaked juices over the stuffing but avoid flipping the fillets fully. Transfer the skillet to a preheated 400°F (205°C) oven and roast 6–8 minutes (depending on thickness) until salmon is just cooked through (internal temp 125–130°F for medium). Remove from oven and let rest 3 minutes.

4. Make the tarragon reduction

In a small saucepan combine white wine, white wine vinegar, minced shallot and half the tarragon. Bring to a simmer and reduce over medium heat until about 2 tbsp of liquid remain (about 6–8 minutes). Strain, discard solids, and return the reduction to the saucepan to cool slightly.

5. Emulsify the sauce

Melt the 6 tbsp butter gently until clarified; keep warm. In a heatproof bowl set over (not in) simmering water (double boiler), whisk the egg yolks with the warm reduction until slightly thickened and pale (2–3 minutes). Remove bowl from heat and very slowly whisk in melted butter a tablespoon at a time to form a smooth, thickened emulsified sauce (like hollandaise). If sauce becomes too thick, add 1 tsp warm water to loosen. Stir in the roasted chopped red pepper, remaining chopped tarragon, salt, black pepper, and a pinch of cayenne if using. Keep warm over very low heat or in a thermos; do not reheat or boil.

6. Boil the potatoes

Place scrubbed baby red potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil, then simmer until just tender when pierced with a fork, 12–15 minutes depending on size. Drain well and return to the pot to steam dry for 1 minute.

7. Smash and roast

Preheat oven to 425°F (220°C) if not already. On a rimmed baking sheet, arrange potatoes leaving space between. Using the bottom of a sturdy glass or a potato masher, gently press each potato until it splits and flattens to about 1/2 inch thick. Drizzle with 2 tbsp olive oil and dot or brush with 2 tbsp melted butter; sprinkle minced garlic, chopped rosemary/thyme, salt and pepper evenly. Roast 18–22 minutes until edges are crisp and golden, flipping halfway through for even browning. Remove from oven and keep warm.

8. Roast or pan‑sear asparagus

Toss trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. For oven method, place on a baking sheet and roast at 425°F (220°C) for 8–10 minutes until tender‑crisp. For stovetop, heat a large skillet over medium‑high, add asparagus and cook, turning occasionally, 6–8 minutes until bright and slightly charred. Finish with a squeeze of lemon juice from the wedges.

9. Place two smashed redskins on each plate as a base. Add 3–4 asparagus spears alongside. Set a crab‑stuffed salmon fillet on top of the potatoes. Spoon 2–3 tbsp warm red pepper béarnaise over each fillet and garnish with fresh tarragon leaves and a light dusting of paprika if desired. Serve immediately with lemon wedges on the side.