Baked Stuffed Salmon Recipes

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.

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.

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.

Steps:

• Drain the capers if packed in vinegar. Soak, rinse, and drain if packed in salt, then chop fine. Preheat the oven to 400 degrees. Remove the salmon's skin, any loose membranes, and carefully pick out all the bones. Dice the fish finely and put it 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 insides of the tomatoes with paper towels to soak up excess juice, then stuff the tomatoes 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 the remaining olive oil, holding back a few drops of the oil to smear the bottom of a baking pan. Place the tomatoes in the oiled baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. The dish is also good later, not reheated but at room temperature.;

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.

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.