Baked, Stuffed Wild Salmon Filets

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Elaine Radu


I usually bake this recipe in my barbeque, on a plank, but it can be baked in your oven, just as well, with same tasty results. If you have a pre-mixed salmon-rub, by all means use that on the fish flesh. If not, then Old Bay Seasoning is good to go.


★★★★★ 1 vote

4 - 6
35 Min
45 Min


  • 10-12
    medium sized, fresh or frozen shrimp chopped small, (tails removed)
  • 1 pkg
    300 grams, frozen chopped spinach (thawed and squeezed to remove excess liquid)
  • 1/4 c
    feta cheese, (chopped small)
  • 1/8 c
    “zatarain’s fish-fry” (if you do not have zatarain’s, use any finely ground white corn meal or corn meal flour… martha white, for instance.)
  • 2 Tbsp
    chopped fresh basil leaf
  • 2 Tbsp
    chopped, fresh italian parsley
  • 2
    wild salmon filets, skin on, (about 15 inches in length)
  • ·
    old bay seasoning, for rubbing the salmon flesh
  • 1 large
    whole lemon, cut into at least 8 slices
  • 2 Tbsp
    salt-free butter or margarine, at room temperature for easy spreading
  • ·
    foil wrap for baking prepared salmon
  • ·
    olive oil, extra virgin, for drizzling



    in a bowl, mix well first 6 ingredients. set aside and continue with the other preparation. Set aside for later use.
    Tear off 2 sheets of foil, long enough to fold over the salmon at each end, and prepare as follows….
  3. Rub two, salmon filets lightly with salmon rub, or old bay seasoning (flesh sides only).
  4. Slather one side of each length of foil, with salt free butter or margarine.
  5. Lay half the lemon slices on the bottom length of foil.
  6. Place one filet, skin-side down, lengthwise, on one piece of lemon-buttered foil.
  7. Spread all the stuffing, and pack down along the entire length of fish.
  8. Place the second filet, skin side up onto the first filet and stuffing. Press down tightly.
  9. Butter the upper skin with butter or margarine.
  10. Press the edges of the salmon together, lightly to seal… add the remaining lemon slices to the top filet.
  11. Cover the fish tightly, with the second piece of foil; bring the sides and ends of the foil up and over as far as it will go.
  12. Make a slit 1/2 way along in the pouch. Drizzle olive oil into the pouch. Be generous.
  13. Set on an oven-proof baking (grilling) pan. Cook in your outdoor grill, or oven for 3/4 of an hour, or until done….
  14. TO SERVE:

    Slice the fish, across the body, one slice at a time, with a very sharp knife.
  15. Peel the top skin from the first slice. It will remove very easily.

    Do not use a serrated blade.

    With a spatula, lift the slice by inserting spatula between flesh and

    bottom skin; lift and place on individual plates.

    You should have a top and bottom slice of filet complete with beautiful stuffing.
  16. Continue with the rest of the salmon, one slice at a time.

    Serve with your favourite sides. (eg. Rice, Orzo, roasted mixed root

    vegetables, fingerling potatoes and pearl onions, etc.

Printable Recipe Card


Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Canadian
Dietary Needs: Vegetarian
Other Tags: For Kids Healthy
Hashtags: #salmon #wild #Pacific

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