Baked Stuffed Salmon Recipes

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BAKED HERB STUFFED SALMON



Baked Herb Stuffed Salmon image

Provided by Jamie Oliver

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 9

Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pin boned
2 lemons
Bunch fresh marjoram
Bunch fresh dill
Bunch fresh basil
Bunch flat-leaf parsley
Handful stoned black olives

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C/gas 6).
  • Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.
  • Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
  • Bake in the preheated oven for about 20 minutes.

SEAFOOD-STUFFED SALMON FILLETS



Seafood-Stuffed Salmon Fillets image

You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. -Mary Cokenour, Monticello, Utah

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups cooked long grain rice
1 package (8 ounces) imitation crabmeat
2 tablespoons cream cheese, softened
2 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed
1/2 teaspoon celery seed, crushed
12 salmon fillets (8 ounces each and 1-1/2 inches thick)
3 tablespoons olive oil
2 teaspoons dill weed
1-1/2 teaspoons salt

Steps:

  • Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

Nutrition Facts : Calories 454 calories, Fat 27g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.

BAKED WHOLE SALMON



Baked Whole Salmon image

We don't get much fresh seafood around here. So when I see some whole salmon in the grocery store, I snap it up and make this elegant entree.

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 14 servings.

Number Of Ingredients 19

3/4 cup white wine or chicken broth
3/4 cup chopped celery leaves
1 small onion, finely chopped
2 lemon slices
8 fresh basil leaves
2 teaspoons dried tarragon
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 whole salmon (about 10 pounds)
1-1/2 teaspoons salt
WINE SAUCE:
2 green onions, chopped
1/2 cup butter
6 tablespoons all-purpose flour
2-1/3 cups water
2-1/3 cups white wine or chicken broth
2 egg yolks, lightly beaten
1/2 cup heavy whipping cream
Salt and pepper to taste

Steps:

  • In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Remove head and tail from salmon if desired. Place a double thickness of heavy-duty foil on a baking sheet (longer than the length of the fish). Grease foil. Place salmon on foil; sprinkle the cavity with salt. Pour herb sauce over fish. Fold foil over fish and seal tightly. , Bake at 375° for 60-75 minutes or until fish flakes easily with a fork., Place salmon on a serving platter and keep warm. Strain cooking juices, reserving 1/3 cup. In a large saucepan, saute green onions in butter until tender. Stir in flour until blended. Gradually stir in the water, wine and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly. Add the cream, salt and pepper. Cook and stir until mixture reaches 160°. Serve with the salmon.

Nutrition Facts : Calories 741 calories, Fat 46g fat (13g saturated fat), Cholesterol 251mg cholesterol, Sodium 523mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 66g protein.

BAKED STUFFED SALMON



Baked Stuffed Salmon image

Being from the North West, I think it's almost a requirement to like salmon which I certainly do. This is one of my favorite recipes for salmon, very easy to make.

Provided by Kevin Young

Categories     High Protein

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (5 lb) salmon
1/2 cup flour
8 slices moist crumbed bread
1/4 cup butter
1 chopped sweet onion
3 tablespoons chopped fresh parsley
1/2 lb bacon (about 8 pieces)
1/2 lemon

Steps:

  • Preheat oven to 325°F.
  • Dredge the salmon in flour, using more as needed to ensure even coverage.
  • In a medium mixing bowl, combine crumbed bread, butter, onions, and the parsley and mix evenly.
  • Stuff the cavity of the salmon with bread mixture, then close with toothpicks.
  • In a baking dish large enough for the salmon to rest flat, lay half the bacon evenly on the bottom.
  • Place the salmon on top of the bacon, and then place remaining bacon evenly over the salmon.
  • Squeeze lemon juice evenly over the salmon.
  • Bake 1 hour to 1 1/2 hour, depending on size of salmon (5 lb about 1 hour and fifteen minutes).
  • Remove from oven and take out toothpicks.
  • Cut salmon crosswise into about 2 inch pieces.

Nutrition Facts : Calories 816.1, Fat 39, SaturatedFat 12.9, Cholesterol 242.5, Sodium 851.8, Carbohydrate 28, Fiber 1.8, Sugar 2.3, Protein 83.8

STUFFED SALMON



Stuffed Salmon image

Yummy stuffed salmon. Best serve with some steamed asparagus and baby carrots. Pair with Chardonnay.

Provided by pchow98

Time 45m

Yield 2

Number Of Ingredients 10

2 teaspoons olive oil, divided, or as needed
¼ cup chopped onion, or more to taste
½ (8 ounce) package cream cheese
¼ cup crumbled blue cheese
1 cup chopped fresh spinach
1 tablespoon dry bread crumbs
1 clove garlic, minced, or to taste
salt and ground black pepper to taste
1 (8 ounce) salmon fillet
1 teaspoon lemon juice, or to taste

Steps:

  • Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
  • Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
  • Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
  • Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
  • Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
  • Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
  • Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.

Nutrition Facts : Calories 446.2 calories, Carbohydrate 7.4 g, Cholesterol 122.4 mg, Fat 33.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 17.1 g, Sodium 489.3 mg, Sugar 1.4 g

ROLLED STUFFED SALMON



Rolled Stuffed Salmon image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h20m

Number Of Ingredients 13

3 tablespoons unsalted butter
2 large leeks, white and pale-green parts only, chopped and washed well (3 1/4 cups)
1 bunch Swiss chard, tough stems trimmed, leaves chopped (6 cups)
Coarse salt and freshly ground pepper
1/2 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons low-sodium soy sauce
2 1/4 pounds salmon fillet, preferably wild, skin removed
1/4 cup packed dill sprigs, plus 6 more sprigs for tops
Extra-virgin olive oil

Steps:

  • Preheat oven to 450 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool.
  • In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.
  • Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture.
  • With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll.
  • Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.

BAKED TOMATOES STUFFED WITH SALMON, GARLIC & CAPERS



Baked Tomatoes Stuffed With Salmon, Garlic & Capers image

I was looking for different recipes to use all the tomatoes this year from my garden and found this one. It's great but they are not good reheated.

Provided by Nimz_

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon capers, preferably packed in salt
1 lb salmon
3 1/2 tablespoons extra virgin olive oil
1 tablespoon chopped flat-leaf Italian parsley
1 teaspoon very finely chopped garlic or 1 teaspoon pressed garlic
2 tablespoons unflavored fine dry breadcrumbs
salt
black pepper, ground fresh
2 large firm ripe tomatoes, weighing approximately 3/4 pound each

Steps:

  • Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt.
  • Chop them fine.
  • Turn the oven on to 400.
  • Remove the salmon's skin, any loose membranes, and carefully pick out all bones.
  • Cut the fish into very small diced pieces and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper.
  • Toss thoroughly.
  • Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow.
  • Pat the inside of the tomatoes with a paper towel to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so.
  • There should be enough to form a mound.
  • Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan.
  • Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust.
  • Serve not piping hot, but lukewarm.
  • They are also good later, at room temperature.

Nutrition Facts : Calories 280.8, Fat 17.2, SaturatedFat 2.6, Cholesterol 52.1, Sodium 180.1, Carbohydrate 6.5, Fiber 1.4, Sugar 2.6, Protein 24.7

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