Wild Rice Stuffed Salmon

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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!

Wild Rice Stuffed Salmon
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • • ½ 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 1½-inch thick)
  • • 1½ tablespoons extra virgin olive oil
  • • ½ teaspoon kosher salt
  • • 1¼ teaspoon dried dill
  1. Cook wild rice according to package directions.
  2. Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray; set aside.
  3. 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.
  4. Cut a pocket horizontally in each salmon fillet to within a ½-inch of the opposite side, being careful not to cut all the way through. Fill with the wild rice mixture; secure with toothpicks.
  5. Place fillets on the baking sheet. Brush with the olive oil; sprinkle with the salt and dill.
  6. Bake for 18-22 minutes or until the fish just begins to flake easily with a fork.
  7. Discard toothpicks and serve.
  8. Notes
  9. I served this with roasted green beans, coated in olive oil and sprinkled with salt and pepper. They cooked at the same time.