Beautiful fresh salmon fillets are stuffed with a creamy wild rice herb and crab mixture. Easy enough for a weeknight meal and elegant enough for a small dinner party!
Print Recipe

Wild Rice Stuffed Salmon

Beautiful fresh salmon fillets are stuffed with a creamy wild rice herb and crab mixture. Easy enough for a weeknight meal and elegant enough for a small dinner party!
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Main Course
Servings: 6

Ingredients

  • 1/2 cup wild rice
  • 1 tablespoon cream cheese , softened
  • 1 tablespoon unsalted butter , softened
  • 1 garlic clove , minced
  • 1 teaspoon dried Italian herb blend
  • 4 ounces imitation crab , diced
  • 6 fresh salmon fillets (each 8 ounces and 1 1/2-inch thick)
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 1/4 teaspoon dried dill

Instructions

  • Cook wild rice according to package directions.
  • Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray; set aside.
  • In a large bowl, stir together the cream cheese, butter, garlic, and Italian herbs until smooth and combined. Add in the wild rice and crab until combined.
  • Cut a pocket horizontally in each salmon fillet to within a 1/2-inch of the opposite side, being careful not to cut all the way through. Fill with the wild rice mixture; secure with toothpicks.
  • Place fillets on the baking sheet. Brush with the olive oil; sprinkle with the salt and dill.
  • Bake for 18-22 minutes or until the fish just begins to flake easily with a fork.
  • Discard toothpicks and serve.

Notes

I served this with roasted green beans, coated in olive oil and sprinkled with salt and pepper. They cooked at the same time.