Is it better to bake salmon covered or uncovered?

For the best results, leave salmon uncovered when cooking so it gets a nice sear on top and doesn't steam. Do not overcook salmon, or it can get dry. Fish cooks quickly so keep an eye on it and remove it from the oven when the internal temperature reaches 140-145 degrees Fahrenheit.

Can this be cooked on the grill?

This salmon dish could be cooked on the grill but more than likely most of the stuffing would fall off the fish and down onto the flames. If you really want the fish grilled you could cook it separately and put the filling on top when serving.

Do I remove the skin before cooking?

This is totally up to taste. Many people leave the skin on salmon when cooking because it gets crispy and tastes delicious.

What wine goes well with stuffed salmon?

The general rule is that fatty fish like salmon go well with white wines such as Sauvignon blanc, Riesling, or Chablis.

What is the white stuff when salmon is cooked?

White spots appearing around the salmon fillet when cooking is called albumin . Albumin is a liquid protein that solidifies and seeps out as the muscle fibers contract under heat. If you see A LOT (a little is okay) of it, this means the salmon is overcooked.

Stuffed Salmon Recipe with Shrimp and Crab

Ingredients

Units Scale

4 center cut salmon filets, 4-6 ounce filets per person
10 medium-sized raw shrimp, peeled and deveined with tails removed, chopped into 1/2” pieces
8 oz lump crab meat, drained well and chopped
2 tablespoons butter or olive oil
1/4 cup bell peppers (red, green, or yellow peppers), diced
1 egg, lightly beaten
2 garlic cloves, minced
2 tablespoons chopped fresh parsley, more for garnish
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon of paprika (or Old Bay seasoning)
1/4 cup panko breadcrumbs
Kosher Salt and Black Pepper, to taste
Lemon wedges for garnish

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Instructions

Preheat the oven to 400 degrees F.
Place the salmon fillets on a large cutting board and pat dry with paper towels. Drizzle both sides of the salmon fillets with 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper, to taste.
Cut a pocket into the thick top part of each of the fillets, only going about 3/4 of the way through. Be careful not to cut all the way through the fillet. Set aside.
In a large pan, melt 1 tablespoon of butter or olive oil over medium heat. Add minced garlic cloves, stirring often, until soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, until opaque about 2-3 minutes. Do not overcook as they will also cook in the oven.
In a small bowl combine the cooked shrimp, lump crab meat, lemon zest, lemon juice paprika, beaten egg, panko bread crumbs, and bell peppers. Season with salt and pepper, to taste.
Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil, or in a lightly buttered baking dish. Pull the slit apart to fill it with the shrimp and crabmeat stuffing. Spoon a couple of heaping tablespoons of the mixture into the slit, allowing it to spill out the top of the salmon.
Bake the stuffed salmon fillet for about 15 minutes at 400 degrees F. The tops will be slightly golden.
Serve immediately with lemon wedges and parsley for garnish. I like to serve it with a simple salad and crusty bread.

Notes

Tip for Cooking Salmon

When baking the salmon, keep an eye out for white spots appearing around the salmon fillet – this is called albumin. If you see A LOT (a little is okay) of it, this means the salmon is overcooked. At this point, you can remove it. Baking for about 15 minutes should give you a nice medium-cooked fish.

Author: Elena
Prep Time: 15 min
Cook Time: 15 minutes
Category: Savory
Method: Italian
Cuisine: Italian