GrillGrate logo

Cart

Loading
  1. Home
  2. /
  3. Recipes
  4. /
  5. Crab-Cake Stuffed Salmon 

Crab-Cake Stuffed Salmon 

by | Published Jun 23, 2020 | Last updated Nov 2, 2021 | 2 comments

Cook Time10 minsTotal Time10 minsYields2 Servings
This is a great dish for entertaining and super easy on the GrillGrate Griddle or any griddle.   We find that warehouse clubs and many supermarkets carry crab-cake stuffed salmon in their fish departments. I prefer salmon without skin – this gives the opportunity to get a nice golden sear on both sides.  We always keep an eye out for stuffed salmon.  They do not always have it! We keep at least a meal for two in our freezer and this recipe is something we grill often for dinner guests. It pairs well with asparagus and a salad. 
Nutrition Facts

Serving Size 1 piece

Servings 2


Amount Per Serving
Calories 560
% Daily Value *
Total Fat 34g53%
Saturated Fat 7g35%
Cholesterol 150mg50%
Sodium 750mg32%
Potassium 0mg
Total Carbohydrate 23g8%
Dietary Fiber 1g4%
Sugars 2g
Protein 40g80%

Vitamin A 15%
Vitamin C 15%
Calcium 15%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

Preheat the grill to MEDIUM with the GrillGrate Griddle in line or on top of the existing GrillGrates. 

2

The ideal surface temperatures at the GrillGrate should be at 450 - 550F. Too hot and the crab stuffing will burn and crust up before the salmon cooks through.

3

Spray or wipe the GrillGrate Griddle with canola oil, avocado oil, or Duck Fat Spray 

4

Place the stuffed salmon on the Griddle and grill for 3-5 minutes. 

5

Using a spatula or the GrillGrate Combo Tong, slide the tool under the salmon to lift and flip.  The stuffed crab should be a nice golden brown. 

6

Grill another 4-5 minutes watching the color of the salmon as it goes all pink.  Use an instant-read in the thickest part of the salmon and remove when the internal temperature of the salmon reaches 135-140F. 

7

Plate and serve immediately.  

Ingredients

 1 Crab-cake stuffed salmon preferably no skin on either side. 
 Olive oil, canola oil, avocado oil, or Duck Fat Spray 

2 Comments

  1. jfb0322@gmail.com

    I tried this once. Absolutely delicious! I’m not the greatest lover of salmon, but combining with the crabmeat, and grilling it, makes it incredible. So good, I just bought it again today to make it for Mother’s Day.

    Reply
    • Meagan Bryson

      Awesome!

      Reply

Submit a Comment

Your email address will not be published.