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Crab Rangoon Stuffed Salmon

Crab Rangoon Stuffed Salmon

This Salmon Rangoon is a show-stopping twist on a takeout classic, created by Bear Mountain ambassador Frank Campanella. A rich, creamy crab Rangoon–style filling is stuffed inside a buttery salmon filet, then smoked low and slow over Bear Mountain Holiday Turkey BBQ pellets for a perfectly balanced blend of sweet, savory, and subtle smoke. Finished with a glossy Thai chili glaze and crispy wonton strips, this dish delivers bold flavor and elevated presentation— perfect for holidays, special occasions, or anytime you want to impress straight off the smoker.

Prep

25 minutes

Cook time

1 hour 20 minutes

Serves

6–8

Steps

  1. Dice the imitation crab into small, even pieces. Add to a large bowl with the scallions, ¼ cup sweet Thai chili sauce, white pepper, Old Bay, and whipped cream cheese. Mix until well combined. Set aside.
  2. Trim off any thin or uneven pieces of salmon to create a uniform fillet. Place your knife at a 45-degree angle and carefully slice away from the center to open the fillet, being careful not to cut all the way through.
    Repeat on the opposite side so you have two flaps with a pocket in the center.
  3. Spoon the Rangoon mixture evenly into the center of the salmon. Gently press it into an even layer, then close the flaps and lightly press down.
  4. Season the salmon with your favorite BBQ dry rub. Place it on a parchment-lined sheet pan for easy transfer.
    Smoke at 300°F for 1 hour.
  5. Brush the salmon with the remaining ¼ cup sweet Thai chili sauce. Continue cooking for 15–20 minutes, or until the internal temperature reaches 150°F.
  6. Top with toasted sesame seeds and crispy wonton strips. Slice, serve, and enjoy!

Ingredients:

  • Bear Mountain Holiday Turkey BBQ pellets
  • 2½ lb salmon filet
  • 16 oz imitation crab, diced
  • 8 oz whipped cream cheese
  • ½ cup sweet Thai chili sauce, divided
  • ⅓ cup sliced scallions
  • 1 tsp white pepper
  • 1 tsp Old Bay seasoning
  • 1 tbsp BBQ dry rub
  • 2 tsp toasted sesame seeds (for garnish)
  • ¾ cup crispy wonton strips (for garnish)

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Crab Rangoon Stuffed Salmon

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Holiday Turkey BBQ Craft Blends® Wood Pellets

Holiday Turkey BBQ Craft Blends® Wood Pellets

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