Stuffed Salmon Fillets Recipes

SEAFOOD-STUFFED SALMON FILLETS

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.

STUFFED SALMON WITH SHRIMP AND CRAB

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.

STUFFED SALMON

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.

MUSHROOM STUFFED SALMON FILLET

Steps:

• Rince salmon filet with water and pat dry.
• With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing.
• In a pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil and saute the mushrooms with onions until golden. Add the garlic and saute for one more minute.
• Season with thyme, salt and pepper.
• Remove from heat, drain any excess liquids from the sauted mushrooms, chop the cooked mushrooms in small pieces.
• Add bread and cheese to mixture.
• With a spoon, gently fill the cavity with the mixture.
• With remaining tablespoon of oil, coat the outside of the filet, add salt & pepper to taste.
• Place the stuffed filet on baking sheet and cook in the oven at 420 for approximately 20-25 minutes, don't overcook or it will become dry.
• Gently slice each portion and serve with any white sauce such as bechamel or hollandaise sauce (I used an envelope sauce mix).

STUFFED SALMON FILLET

Steps:

• preheat oven to 400.
• make a slit 2/3 of the way through the center of each fillet.
• season with salt and pepper.
• combine the spinach and pesto; spoon the mixture into each slit.
• arrange fillets on broiler pan coated with cooking spray.
• roast for 8-10 minutes.

STUFFED SALMON FILLETS

Steps:

• Wilt spinach in skillet using olive oil. Season to taste. Defrost the Salmon and slice it open to make a pocket. Mix Spinach, cream cheese and garlic together in bowl. Stuff salmon fillets. Bake on 400* until Salmon is cooked to your desire. (ten minutes per inch). Serve onto plates and sprinkle dill onto each serving.