Ingredients:

  • 4 (approx. 6 oz / 170g each) skin-on or skinless salmon fillets, about 1.5 inches thick
  • 1 tbsp Olive Oil
  • Salt and freshly ground Black Pepper, to taste
  • 4 oz (113g) cooked Shrimp, finely chopped
  • 4 oz (113g) Jumbo Lump Crab Meat, carefully picked over for shells
  • 2 tbsp Unsalted Butter
  • 2 Shallots, finely minced
  • 1 clove Garlic, minced
  • 2 tbsp Dry White Wine or Fish Stock
  • 1/4 cup Panko Breadcrumbs
  • 1 large Egg Yolk
  • 2 tbsp Fresh Parsley, chopped
  • 1 tbsp Fresh Dill, chopped
  • 1 tsp Lemon Zest
  • 1/2 tsp Dijon Mustard
  • Pinch of Cayenne Pepper
  • 2 tbsp Unsalted Butter, softened (for finishing)
  • 1 tsp Fresh Dill, finely chopped (for finishing)
  • 1 tsp Fresh Lemon Juice (for finishing)
  • Pinch of flaky Sea Salt (for finishing)

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the salmon fillets thoroughly dry.
  2. Carefully butterfly each salmon fillet by cutting horizontally into the thickest part, stopping about half an inch from the opposite edge, and opening the fillet like a book.
  3. Melt 2 tbsp butter in a sauté pan over medium heat. Add shallots and sauté until translucent (about 3 minutes). Add garlic and cook for 1 minute. Deglaze the pan with white wine/stock, scraping up any browned bits, and reduce until almost evaporated. Set aside to cool slightly.
  4. In a bowl, gently combine the cooked shrimp, crab meat, Panko, cooled sautéed aromatics, egg yolk, herbs, Dijon, and lemon zest. Season lightly with salt, pepper, and cayenne. Mix gently to keep the crab lumps intact.
  5. Evenly divide the stuffing mixture among the four butterflied fillets, pressing it gently into the centre cavity. Close the salmon like a book.
  6. Season the outside of the stuffed fillets with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon, presentation-side down (or skin-side down), for 2 minutes until golden.
  7. Transfer the skillet (or place fillets on a baking sheet) to the preheated oven. Bake for 15–18 minutes, or until the salmon is cooked through (internal temperature reaches 140-145°F / 60-63°C).
  8. While baking, whisk together the finishing butter ingredients (softened butter, fresh dill, lemon juice, sea salt). Once the salmon is out of the oven, brush generously with the fresh lemon-dill butter and remove any securing toothpicks before serving.