Glenn's Blowing Rock Salmon7 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“After eating this at a restaurant in Blowing Rock, North Carolina, I was surprised that the chef was willing to give me the recipe. My favorite way of preparing salmon. A suitable meal for special company. Excellent with Pinot Grigio - our favorite is Ecco Domani®. We usually serve it with baked rice with pine nuts.” - by Cookie Lover
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
- Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
- In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.
Amount Per Serving (4 total)
- 607 cal
- 42.5 g
- 5.7 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"My boyfriend and I really enjoyed this. I accidentally forgot to buy sour cream, so I ended up just sprinkling the dill weed on top. I used much less butter too to cut down on the fat. Still yummy ..." See moreand the smoked Gouda definitely enhances the salmon flavor. Will make again. Thank you!"
"I will cut the crab in half next time. Makes a good presentation for a "fancy" meal. The sauce has a wonderful lemon flavor...." See more"
"I had high expectations for this dish...and it delivered!!! My boyfriend was wowed by the presentation of the salmon and even more impressed by the taste. The cut of salmon I purchased was a bit too t..." See morehick, masking the flavor of the crab. I also sliced the gouda too thinly, making it almost non-existant in the dish. I was afraid the cheese would override the flavor of both the salmon and crab. The dill sauce turned out phenomenal! I added a little more dill then called for, because I love dill((about three tablespoons))! I also doubled the lemon butter sauce and really coated the fillets((only made 2 fillets))! This recipe is definently a keeper!!! Can't wait to make it again!"
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