Glenn's Blowing Rock Salmon

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 10 mins Prepare the Salmon: Trim the salmon fillets, if necessary, to remove any thin, ragged edges. Using a very sharp knife, carefully slice each fillet horizontally through the center, almost completely through, so it opens like a book. (10 minutes)

Recipe View 10 mins Stuff and Assemble: Place 1/4 of the lump crabmeat onto each opened fillet, spreading it evenly. Top the crabmeat with a slice of smoked Gouda. Gently close the fillets, pressing lightly to secure. Place each stuffed fillet into a single-serving baking dish or a larger baking dish. (10 minutes)

Recipe View 2 mins Lemon-Butter Drizzle: In a small bowl, whisk together the melted butter and the juice of 1 lemon. Drizzle this lemon-butter mixture evenly over all the salmon fillets. (2 minutes)

Recipe View 30 mins Bake: Bake in the preheated oven until the salmon is opaque and flakes easily with a fork, approximately 25-30 minutes, depending on the thickness of the fillets. (30 minutes)

Recipe View 5 mins Lemon-Dill Cream: While the salmon is baking, prepare the lemon-dill cream. In a bowl, mix together the sour cream, the juice of the remaining lemon, and the chopped fresh dill. (5 minutes)

Recipe View 3 mins Finish and Serve: Once the salmon is cooked, remove it from the oven. Spoon the lemon-dill cream generously over each baked fillet. Sprinkle liberally with drained capers. Serve immediately. (3 minutes)