Chop the chives and scallops. In a bowl, combine the jumbo lump crab meat, chopped chives, mayonnaise, Dijon mustard, Worcestershire sauce, lemon pepper seasoning, garlic seasoning blend, and chopped scallops. Mix well to create the stuffing.
Slice down the middle of the salmon fillet, being careful not to cut all the way through, and butterfly each side outward to create a pocket for the stuffing.
Stuff the crab and scallop mixture generously into the butterflied salmon. Fold the edges of the salmon back up to contain the filling, then dust the outside with spicy garlic buffalo seasoning.
Place the stuffed salmon on a water-soaked cedar plank. Transfer to a preheated grill and cook until the salmon is flaky and the seafood stuffing is hot and bubbling.
While the salmon cooks, prepare the sauce. In a small pitcher or bowl, mix together melted butter, the squeezed juice of the lemon, minced garlic, honey, and finely chopped parsley.
Remove the salmon from the grill and generously pour the garlic honey butter over the top before serving.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
