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  • 2 Shallots, minced
  • 6 oz. Mascarpone or goat cheese
  • 3-4 Tbsp. Robert Rothschild Farm Lemon Dill & Capers Sauce
  • 1 lb. Crabmeat
  • 4 Salmon filets
  • Butter, melted
  • Salt and pepper to taste


  • In a mixing bowl, combine the shallots, cheese, Lemon Dill & Capers Sauce and crabmeat.
  • Slice each salmon filet down the center to butterfly filet. Spoon a generous amount of crab filling onto 1 side of folded out filet. Fold other side of filet to close.
  • Place filets in baking dish and brush a little melted butter on top of stuffed salmons. Sprinkle with salt and pepper to taste. Place in 375 degrees F oven for about 15-20 minutes.

Categories: Dinner  Fish  Main Dish  Shellfish 
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