Baked Stuffed Salmon

Whole salmon stuffed with crabmeat
Servings 11
Prep Time


  • 10 lbs whole salmon
  • 25 slices bread crusts removed
  • 1 pint half-and-half
  • 1/4 cup dry white wine
  • 1 medium onion chopped
  • 1/2 cup celery chopped
  • 1/2 cup almonds chopped
  • 1 1/4 cup crabmeat flaked
  • 2 tbsp Butter
  • 1 tsp Salt
  • 1/2 tsp sage
  • 1/4 tsp pepper
  • 7 Eggs


  1. Cube bread into large bowl. Add half and half and wine; set aside. Saute onion, celery, almonds and crabmeat with butter until onions are tender and golden. Add seasonings; blend well. Add crab mixture to bread mixture. Beat eggs until thick and lemon colored; fold into crab mixture. Place stuffing in salmon; fasten with skewers. Place on greased rack in shallow baking pan. Bake in a preheated 325 degree oven until stuffing is set and fish flakes easily when tested with fork (60-70 minutes).
  2. To Serve: Carefully place salmon onto serving platter. Using a sharp carving knife, cut salmon into steaks. To cut through back bone, hit bone hard with knife rather than using a sawing motion.
  3. Tips: Spoon any remaining stuffing into buttered casserole. Bake, uncovered, in a preheated 325 degree oven until knife inserted near center comes out clean (45-60 minutes).