Off The Hook Stuffed Wild Alaska Salmon

Duke’s Chowder House

Off The Hook Stuffed Wild Alaska Salmon

Literally and figuratively, this Salmon is “Off the Hook!” Crab and Salmon dance a delicious duet in this wonderful recipe.


8 oz Wild Alaska Salmon fillet

6 Tbsp It’s Sooo Good Seafood Stuffing (see below)

1 Tbsp breadcrumbs

¼ cup Fill Me Up Buttercup Butta Cream Sauce (see below)

2 Tbsp Incredibly Healthy Vegetable Stock


  • Fillet Salmon using the deep-skin method, which is to remove the gray matter along with the skin and pluck the pin bones with needle-nose pliers or boning tweezers. If  you are buying from your local fishmonger, ask to have the fillet deep-skinned as well.
  • Preheat oven to 425 degrees.
  • Cut a “pocket” into fillet. Lay the Salmon on a cutting board. Without cutting through the fillet, start from the top corner and cut diagonally on the bias into the fish 2½ inches deep.
  • Place Salmon in a baking pan. Add stuffing to the pocket. (Some of the stuffing will be showing outside the fillet.)
  • Sprinkle breadcrumbs over the exposed stuffing, which will turn crisp and golden brown when cooked.
  • Slowly add vegetable stock to the baking pan, being careful not to get the breadcrumbs wet.
  • Bake stuffed Salmon for 8 minutes or until fish has lost all its translucency (cooking times vary depending on thickness).

It ’ s Sooo Good Seafood Stuffing                                                 

This is an excellent all-around stuffing for seafood of all kinds. You can make a 4-ounce portion of Rockfish look enormous. If you were out on the water and didn’t catch your limit, you’ll stretch your catch and look like a hero at the dinner table.

Makes enough for approximately 8 fish stuffings


4 oz fresh Dungeness Crabmeat

4 oz pre-cooked Wild Mexican Prawns (shells and tails removed and

chopped fine)

6 Tbsp Havarti cheese, diced small

1 small sourdough dinner roll (about 1 oz), ground in a food processor

¼ cup grated Parmesan cheese

¼ cup grated Asiago cheese

¼ cup panko breadcrumbs (available at most grocery stores)

2 Tbsp green onion, green parts only, diced small

1 cup Make It Yourself Mayo (pg 320) or buy one made with olive oil

juice from one lemon

small pinch of white pepper


  • Mix all ingredients together in a bowl and refrigerate.

Fill Me Up Buttercup Butta Cream Sauce    gf

Chef “Wild” Bill created this cream-and-butter sauce that’s just as tasty as “Holidays” sauce without as much pomp and circumstance. Making “Holidays” Sauce is no simple task. Fill Me Up Buttercup Butta Cream Sauce is somewhat easier to prepare.

Makes 1 cup (enough for 6 servings)


1 cup heavy whipping cream

½ cup unsalted Darigold butter

juice of  one lemon


  • Place cream in a heavy-bottomed stockpot and reduce on medium heat by half of  its original volume. Maintain temperature between 80 and 100 degrees and slowly whisk in unsalted butter.  Add lemon juice. Continue to hold between 80 and 100 degrees. If it gets too hot, it will break. If it gets too cold, it will solidify.

Tip From Chef “Wild” Bill:

Cream with the highest amount of butterfat will make your sauce rich and silky.  Ultra-pasteurized cream doesn’t reduce as well and has a flat flavor.

Photo as seen in Duke’s NEW Cookbook “As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes” by Ingrid Pape Sheldon Photography

October 23, 2016