Bakedstuffedsalmon Recipes

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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

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

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.

THE BEST BAKED SALMON



The Best Baked Salmon image

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
  • Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

BAKED SALMON STUFFED WITH MASCARPONE SPINACH



Baked Salmon Stuffed with Mascarpone Spinach image

Categories     Fish     Leafy Green     Bake     Dinner     Salmon     Spinach     Winter     Anniversary     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

1 10-ounce bag fresh spinach leaves
1/2 cup cream cheese (about 4 ounces), room temperature
1/2 cup mascarpone cheese,* room temperature
Pinch of ground nutmeg
8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
Olive oil
2 2/3 cups fresh breadcrumbs from French bread with crust
1/2 cup (1 stick) butter, melted
1/2 cup freshly grated Parmesan cheese

Steps:

  • Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)
  • Preheat oven to 450°F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.
  • Italian cream cheese sold at Italian markets and also at many supermarkets.

STUFFED SALMON WITH SHRIMP AND CRAB



Stuffed Salmon with Shrimp and Crab image

This is a nice way to make a fancy looking stuffed salmon with simple ingredients you can find at your local market.

Provided by Dan Toomey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 50m

Yield 2

Number Of Ingredients 11

cooking spray
2 (7 ounce) salmon fillets, skin removed
1 (6 ounce) can lump crabmeat, drained and flaked
1 (4 ounce) can tiny shrimp, drained
½ cup chopped mushrooms
¼ cup mayonnaise
¼ cup shredded Parmesan cheese
2 tablespoons lemon juice
2 tablespoons chopped green onion
2 tablespoons dry bread crumbs
½ teaspoon seafood seasoning (such as Old Bay®), or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
  • Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
  • Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
  • Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
  • Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 9 g, Cholesterol 275.9 mg, Fat 33.9 g, Fiber 0.7 g, Protein 72.1 g, SaturatedFat 7.1 g, Sodium 949.6 mg, Sugar 1.6 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.

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.

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