Whether you’ve dressed it simply with lemon and olive oil or tried that thing where you cook it in the dishwasher, odds are you’ve recently made yourself salmon as a go-to lunch or dinner. But you probably haven’t cooked it quite like NOLA chef Tia Henry, who marinates her pink fillets in honey and hot sauce, then stuffs each with a mixture of lump crab and breadcrumbs.

Henry loves to prepare this dish for her family at home, as well