Name: Crab-Stuffed Salmon with Honey-Lemon Glaze
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 to 10 servings
Ingredients: 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons ground black pepper; 2 teaspoons chili powder; 1 1/2 to 2 teaspoons cayenne, optional; 2 teaspoons kosher salt; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 lemon, juiced; 1 pound crabmeat, a combination of lump and jumbo lump, picked through to remove any bits of shell or cartilage; Lemon or orange slices as needed; 1 whole side salmon (about 3 pounds), skin left on; 1 tablespoon sliced fresh chives, optional; 1/4 to 1/2 cup honey; Zest and juice of 1 lemon; 1 to 2 teaspoons garlic paste; 2 teaspoons cornstarch mixed with 1 tablespoon water; 2 to 3 dashes Worcestershire sauce, optional; Sliced chives for garnish, optional

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
For the seasoning mix: Combine the garlic powder, onion powder, black pepper, chili powder, cayenne if using and salt in a small bowl and stir together until blended.
For the crab filling: Combine the mayonnaise, mustard, Worcestershire sauce, lemon juice and 1 to 2 teaspoons of the prepared seasoning mix in a medium bowl and whisk or stir until smooth. Gently fold the crabmeat into the base until fully incorporated and set aside.
For the salmon: Place lemon or orange slices down the length of the prepared baking sheet so they match the length of the salmon. Place the salmon on top. With a sharp knife, slice a large slit down the middle of the fillet. Sprinkle the salmon with the prepared seasoning mix all over and inside the slit; you should use all or most of the seasoning mix. Gently open up the salmon wide enough so you can gently stuff the crab mixture in. Bake the salmon until it flakes when pressed with a fork and is just barely dark-pink at the thickest point, 20 to 25 minutes.
Meanwhile, make the honey-lemon glaze: Combine honey, lemon zest and juice and garlic paste in a small saucepan. Stir and bring the mixture to a slight simmer. Stir in the cornstarch and water slurry and reduce the heat. The sauce should coat the back of a spoon; adjust by adding more honey if it’s too thin. Add the Worcestershire sauce if using.
Remove the salmon from the oven. Brush or pour the glaze over the finished salmon and sprinkle with the chives if using. Enjoy!

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Crab-Stuffed Salmon with Honey-Lemon Glaze

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