Sweet & Sticky Crab-Stuffed Smoked Salmon on Wood Planks

Sweet & Sticky Crab-Stuffed Smoked Salmon on Wood Planks

Wood Planks 

• Cedar or alder planks
• Soak in water 1 hour minimum (optional: add apple juice or white wine)

Ingredients

• Salmon
• 1 large salmon fillet (2–3 lb), skin on
• 1–2 tbsp olive oil
• Girls Gone Grillin’ Sweet and Sticky BBQ seasoning
  
• Lemon slices (optional)
• Crab Stuffing
• 8 oz lump crab meat (picked over)
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 1–2 tsp lemon juice
• Girls Gone Grillin’ S.P.G. Plus a Kiss of Onion BBQ seasoning (light)

Optional: pinch of Hot Hens for heat

Prep the Salmon

Pat salmon dry.

Cut a deep pocket lengthwise down the center (do not cut through).

Brush with olive oil.

Season inside and outside with SPG with a kiss of onion

Finish the top lightly with Sweet & Sticky for that caramelized glaze.

Make the Crab Stuffing

In a bowl, mix cream cheese, mayo, Dijon, garlic, lemon zest, and lemon juice.

Gently fold in crab meat.

Season lightly with SPG and just a touch of Sweet & Sticky.

Fold in parsley last.

Stuff & Plank

Fill salmon pocket generously with crab stuffing.

Add lemon slices on top if desired.

Place salmon directly onto soaked wood planks.

Smoking Instructions

Smoker temp: 225°F

Wood: Apple or cherry (pairs perfectly with Sweet & Sticky)

Cook time: 60–90 minutes

Internal temp:

Pull at 135°F for moist, flaky salmon

Up to 140°F if you prefer firmer

Optional Finish

During the last 10 minutes, lightly brush with melted butter or a thin glaze of Sweet & Sticky + butter.

Garnish with fresh parsley and lemon wedges.

Flavor Profile

Sweet smoke from the plank

Savory balance from SPG

Sticky caramelized edges without overpowering the crab