Smoked Gouda Crab Salmon

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for optimal cooking results.

Trim the salmon fillets, if required, to remove any thin portions; using a very sharp knife, carefully cut the fillets horizontally through the center but leave one end intact, allowing the fillet to open like a book. Divide the lump crabmeat into four equal parts and place one-quarter of it onto each opened fillet, followed by a slice of smoked Gouda. Close the fillets to create a neat package.

Place each prepared fillet into a single-serving baking dish. In a small bowl, combine the melted butter and juice of one lemon to create a zesty sauce. Drizzle this lemon butter over all the salmon fillets, ensuring they are evenly coated.

Bake the salmon in the preheated oven until it is opaque and flakes easily with a fork, approximately 30 minutes or as needed.

In another bowl, whisk together the juice of two lemons with sour cream and chopped dill to create a tangy topping. Spoon this sour cream mixture over each baked fillet, followed by a generous sprinkling of capers. Serve the salmon immediately to enjoy its full flavor.