baked, stuffed wild salmon filets

★★★★★ 1
bakeabunch avatar
By Elaine Radu
from Toronto, ON

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
serves 4 - 6
prep time 35 Min
cook time 45 Min
method Barbecue

Ingredients For baked, stuffed wild salmon filets

  • 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 lg
    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

How To Make baked, stuffed wild salmon filets

  • 1
    PREPARE THE STUFFING in a bowl, mix well first 6 ingredients. set aside and continue with the other preparation. Set aside for later use.
  • 2
    METHOD FOR PREPARING THE SALMON 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.
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