Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeSeafood galore! This crab-stuffed salmon by @saltandlavender is an easy entree that will quickly become a repeat dinner dish in your household.
Ingredients
-
4 salmon fillets at least 1″ thick, skin on
-
1/4 cup mayo
-
1 tablespoon fresh lemon juice
-
1 teaspoon Tony Chachere’s Original Creole Seasoning
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
8 ounces crab meat drained
-
1/2 cup panko breadcrumbs
-
1/2 cup freshly grated Parmesan cheese
-
1/4 cup parsley chopped
- Clear
Directions
- Preheat your oven to 350°F and move the rack to the top third of the oven. Take the salmon out of the refrigerator to let it come to room temperature while you’re prepping the recipe ingredients.
- Meanwhile, add the mayo, lemon juice, Tony’s Original Creole Seasoning, garlic powder, and onion powder to a bowl. Stir until smooth, then add in the crab meat, panko bread crumbs, Parmesan cheese, and parsley, and gently combine.
- Place the salmon fillets on a foil-lined baking sheet. Make a cut lengthwise down each piece of salmon, being careful to stop before you cut the skin or get too close to the edges.
- Spoon 1/4 of the crab mixture into each “pocket”, gently packing it down.
- Bake, uncovered, for 20 minutes, and then broil for a few minutes to brown the topping (watch it carefully so it doesn’t burn). If the salmon is closer to 2″ thick, cook for 25 minutes prior to broiling.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe