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Lunch / Dinner

Roasted Salmon Fillets with Crab Cake Topping

Fresh wild salmon is a sure sign of spring, and it’s certain to please anyone who isn’t a fan of ham, or just tired of ham being the centerpiece for Easter, or anytime you need a real showstopper of a meal. This salmon recipe, with a creamy crab cake topping, will really have you drooling, especially once you drizzle it with the velvety Dill Hollandaise.


6 servings

Total Time

30 minutes

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Preheat oven to 400°. Line a baking sheet with foil, then coat with nonstick spray.

Beat together cream cheese and milk in a bowl with a hand mixer until smooth, 1 minute.

Stir in panko, mayonnaise, dill, Dijon, zest, lemon juice, and Worcestershire.

Fold spinach, crab, and shrimp into cream cheese mixture.

Arrange salmon fillets on prepared baking sheet; season with salt and pepper. Spoon about ¾ cup crab mixture onto each fillet.

Roast fillets until they flake when tested with a fork, 8 minutes.

Preheat broiler to high with rack 6 inches from element. Broil fillets until crab topping begins to brown, 35 minutes; remove from oven and let stand 5 minutes before transferring to a serving platter. Serve fillets with Dill Hollandaise.

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