Glenn's Blowing Rock Salmon Recipe -
Glenn's Blowing Rock Salmon Recipe
  • READY IN 50 mins

Glenn's Blowing Rock Salmon

Recipe by  

"After eating this at a restaurant in Blowing Rock, North Carolina, I was surprised that the chef was willing to give me the recipe. My favorite way of preparing salmon. A suitable meal for special company. Excellent with Pinot Grigio - our favorite is Ecco Domani®. We usually serve it with baked rice with pine nuts."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
  3. Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
  4. In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2010

My boyfriend and I really enjoyed this. I accidentally forgot to buy sour cream, so I ended up just sprinkling the dill weed on top. I used much less butter too to cut down on the fat. Still yummy and the smoked Gouda definitely enhances the salmon flavor. Will make again. Thank you!

Most Helpful Critical Review
Aug 23, 2011

Not bad. I thought the Gouda would be the best part of this, but the dill sauce was what made the dish.

Jan 24, 2011

I will cut the crab in half next time. Makes a good presentation for a "fancy" meal. The sauce has a wonderful lemon flavor.

Feb 15, 2011

I had high expectations for this dish...and it delivered!!! My boyfriend was wowed by the presentation of the salmon and even more impressed by the taste. The cut of salmon I purchased was a bit too thick, masking the flavor of the crab. I also sliced the gouda too thinly, making it almost non-existant in the dish. I was afraid the cheese would override the flavor of both the salmon and crab. The dill sauce turned out phenomenal! I added a little more dill then called for, because I love dill((about three tablespoons))! I also doubled the lemon butter sauce and really coated the fillets((only made 2 fillets))! This recipe is definently a keeper!!! Can't wait to make it again!

Feb 10, 2013

This is the first time I felt motivated to give a review. Our salmon was very thick so it took a little longer to cook. Like many others I have a tendency to modify recipes, but when I try one for the first time, unless we are missing an ingredient I stick to it and make notes on how to modify it for future. No modifications necessary, it was perfect. I might look for a better quality of lump crabmeat next time. The canned crabmeat we had was more like shredded crab. This recipe is definitely a keeper!

Mar 19, 2012

Tasty and simple to make. I loved the sauce and the cheese. Counldn't taste the crab very much so next time I may leave that out and see if I notice.

Jan 23, 2014

Loved it. Added crab to only half of the fillets and was (almost) equally as good. The lemon and butter source as well as the sour cream is too much, I'll half it next time.

Dec 10, 2012

made this for my whole family. It was a huge hit.


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  • Calories
  • 607 kcal
  • 30%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 207 mg
  • 69%
  • Fat
  • 42.5 g
  • 65%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 49.8 g
  • 100%
  • Sodium
  • 965 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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