Stuffed Salmon with Balsamic Butter Sauce Recipe

Name: Stuffed Salmon with Balsamic Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound jumbo lump crab meat; 1 tablespoon mayonnaise; 1 teaspoon fresh lemon juice; 1 teaspoon dry mustard; 1 teaspoon seafood seasoning, such as Old Bay; 1 teaspoon Worcestershire sauce; 1 pound skinless Atlantic salmon or wild salmon fillet, cut into 4 pieces; 1/4 pound Brie cheese, sliced; Salt and freshly ground pepper; 1 bunch asparagus, trimmed; Salt and pepper; 1 1/4 cups balsamic vinegar; 1 1/2 tablespoons minced shallots; 1 stick (8 tablespoons) salted butter, cut into 4 pieces; 1 tablespoon olive oil; Wild rice, for serving

Servings: persons

1 pound jumbo lump crab meat
1 tablespoon mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon Worcestershire sauce
1 pound skinless Atlantic salmon or wild salmon fillet, cut into 4 pieces
1/4 pound Brie cheese, sliced
Salt and freshly ground pepper
1 bunch asparagus, trimmed
Salt and pepper
1 1/4 cups balsamic vinegar
1 1/2 tablespoons minced shallots
1 stick (8 tablespoons) salted butter, cut into 4 pieces
1 tablespoon olive oil
Wild rice, for serving

1
For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl.
2
Form four 4-ounce crab cakes.
3
Preheat the oven to 475 degrees F.
4
For the salmon: Make a small vertical pocket in each piece of salmon.
5
Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
6
Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon.
7
Bake until pale and cooked through, 12 to 15 minutes.
8
For the asparagus and sauce: Bring a large pot of salted water to a boil.
9
Cook the asparagus just until crisp tender and bright green.
10
Drain and plunge into an ice bath to stop the cooking.
11
Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes.
12
Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter.
13
If the sauce is too thin, continue to simmer over very low heat until desired thickness.
14
In a second saute pan, heat the oil over medium-high heat until hot.
15
Add the asparagus, season with salt and pepper and cook until warmed through.
16
(The asparagus is already cooked so don't saute it too long.)
17
Serve the salmon and asparagus over wild rice.
18
Spoon over the sauce.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound jumbo lump crab meat, 1 tablespoon mayonnaise, 1 teaspoon fresh lemon juice, 1 teaspoon dry mustard, and more.

Yes, Stuffed Salmon with Balsamic Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Salmon with Balsamic Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions