Glenn'S Blowing Rock Salmon

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.

3. 3

   Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.

4. 4

   In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.