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Glenn's Blowing Rock Salmon
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Smoked Gouda and crab stuffed salmon fillets, baked to perfection, drizzled with a zesty dill-sour cream sauce. Elegant individual servings for a memorable dining experience.
Ingredients:
  • 4 (6 ounce) thick salmon fillets
  • 1 (6 ounce) can lump crabmeat, divided
  • 4 slices smoked Gouda cheese
  • 0.25 cup butter, melted
  • 2 lemons, juiced - divided
  • 1 (8 ounce) carton sour cream
  • 1 tablespoon finely chopped fresh dill
  • 1 (2 ounce) jar capers in brine, drained
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Trim any thin portions of the salmon fillets if necessary. Using a sharp knife, horizontally cut each fillet through the center, leaving one end uncut to create a book-like shape. Divide 1/4 of the lump crabmeat onto each opened fillet, then top the crab with a slice of smoked Gouda before closing the fillets. Place the prepared fillets into individual baking dishes. Combine melted butter and juice of 1 lemon in a small bowl, then drizzle the lemon butter over all the salmon fillets.
  • Cook the salmon in the preheated oven until it turns opaque and easily flakes with a fork, approximately 30 minutes or until desired doneness.
  • Combine sour cream, dill, and juice from a lemon in a bowl. Spoon the mixture over the baked fillets, then generously sprinkle with capers. Serve right away.

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