How To Make Stuffed Salmon | Easy & Delicious Salmon Recipe

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Shopping List:
1 lb salmon (cut into equal filets)
4-6 oz lump lump crab meat
2 tbs butter
8 oz cream cheese
3-4 pieces of bacon
1/2 diced onion
1/4 -1/2 cup bread crumbs
2 cups fresh spinach
1 lemon
salt, pepper, garlic, onion powder, chili powder, cajun seasoning

Cajun Cream Sauce:
3 tbsp butter
1 tbsp flour
1 tsp better than bouillon lobster base (sub veggie or chicken base)
1/2 tbsp garlic paste
2/3 cup low/no sodium chicken stock (more if needed to thin the sauce)
1/4 cup heavy cream
Cajun seasoning (if needed.. the better than bouillon base has a lot of sodium)

Directions:
Preheat oven to 400 degrees.
Season salmon on both sides (preserving the chili powder for the flesh side) with salt, pepper, garlic, onion powder, and cajun Seasoning.
Fry the bacon in a skillet until crispy and then remove. Cook the onion and spinach in the leftover bacon grease (you can drain most of it if needed) Once the onion and spinach are cooked, add it to your mixing bowl with room temperature cream cheese. Mix to combine. Chop bacon into small pieces and add the mixing bowl along with the lump crab meat. Then begin to slowly fold in your bread crumbs until the stuffing begins to take get some texture.

Take a sharp knife and gently cut a pocket into the side of your salmon. Use your fingers to ensure the pocket is even. Take a spoon and stuff the salmon with your crab mixture.
Next, get your skillet hot and add enough oil to coat the bottom. Sear your salmon skin side down for 1 minute and then flip to the flesh side to get some color. After 1-2 minutes on the flesh side, add some butter and baste the fish.
Next, place the skillet into the oven for about 10 minutes or until the fish reaches an internal temperature of at least 130. You can finish the salmon on broil for 3-4 minutes if you need to develop additional color. Squeeze fresh lemon juice onto the salmon once finished.
Serve with fresh lemon and garnish with parsley, dill, or diced green onion.