Filet Of Salmon With Crabmeat Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare the crab topping and preheat oven.

Sear

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil is shimmering, add the salmon fillets presentation-side down (the side that will face up when plated) and sear 2 minutes without moving to develop color. Flip and sear the skinless side 1 minute. The goal is a golden crust; interiors will finish in the oven.

Mix crab topping

In a medium bowl, gently combine 8 oz lump crabmeat (checking for any stray shells), 1 minced shallot, 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tbs fresh lemon juice, 0.5 tsp Worcestershire sauce, 2 tbs chopped parsley, 0.5 tsp Old Bay, 0.25 tsp paprika, 0.25 tsp salt and 0.25 tsp black pepper. Fold gently to keep lumps of crab intact. Taste and adjust seasoning (add a touch more lemon or salt if needed).

Top the salmon

After searing salmon in the ovenproof skillet, remove from heat briefly. Spoon roughly 2 tablespoons (about 2 oz) of the crab mixture onto the presentation side of each fillet, gently pressing to adhere and mound slightly. If you prefer a lighter topping, use 1½ tablespoons per fillet.

Bake

Place the skillet with topped fillets into the preheated 400°F (200°C) oven. Bake 6–8 minutes, until the crabmeat is warmed through and just starting to set and the salmon reaches an internal temperature of 125–130°F for medium-rare to medium. Thicker fillets (1½–2 in) may need up to 9–10 minutes; thinner fillets will be done sooner. Avoid overcooking.

Rest

Remove skillet from oven and let salmon rest 2–3 minutes. The carryover will raise internal temp a few degrees and juices will settle.

Make the sauce

While salmon bakes, make the lemon-butter sauce: in a small saucepan over medium heat, melt 3 tbs unsalted butter. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant (don’t brown). Add 2 tbs white wine and simmer 1 minute to reduce slightly. Stir in 1 tbs lemon juice, 1 tbs chopped parsley, 0.25 tsp salt and 1/8 tsp black pepper. Remove from heat and keep warm.

Finish plating

When salmon has rested, spoon a little warm lemon-butter sauce around the plate or drizzle lightly over the fish if desired. Alternatively, serve sauce at the table.

Place each topped fillet on warmed plates. Garnish with microgreens or extra parsley, a lemon wedge, and a light drizzle of 1 tsp olive oil. Serve immediately.