Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| butter, for greasing pan | ||
| 4 (6 to 8 oz each) fresh boneless and skinless salmon fillets | ||
| 3 tbsp. butter, melted | ||
| 1 tbsp. plus 1 tsp lemon juice, divided | ||
| 1 tbsp. chopped parsley | ||
| ¼ tsp. dillweed | ||
| 1 (8 oz) pkg cream cheese, softened | ||
| 2 tbsp. chopped green onion | ||
| 4 oz. flaked crabmeat | ||
| 1 tsp. dried chives | ||
| salt and pepper, to taste |
Directions
- Preheat oven to 400 degrees. Butter a baking dish.
- Make a slit in the side of each salmon fillet, creating a pouch.
- Combine melted butter, 1 tablespoon lemon juice, parsley, dillweed, salt and pepper. Brush on salmon fillets.
- In a bowl, beat together cream cheese, green onion, remaining 1 teaspoon lemon juice, crabmeat, chives, salt and pepper. Stuff into pouches. Place in prepared pan.
- Bake for 15 to 20 minutes, or until salmon begins to flake.