Prep 15 mins
Cook 15 mins
This was an April, 2009 BH&G Prize Tested Recipes $400 winner, submitted by Margee Berry. It would be a great meal when paired with a nice salad.
- Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.
- Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.
- In small bowl combine semisoft cheese and lemon peel.
- In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).
- Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.
- In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly.
- Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.
I love salmon and have tried a LOT of salmon recipes but I have to say this one is the best by far. I omitted the step of breading it with the nuts (don't care for breaded fish) and stuffed it with herbed cream cheese and Philly Cooking Creme(the garlic and herb flavor) and it was sooooo delicious..literally melted in my mouth. This one is definately a keeper! Thanks.
Delicious and simple salmon presentation. Made as directed. Thanks, Julie F. Made for Best of 2009 Cookbook Tag Game.
Wow - the best salmon I've ever made! I look forward to trying to make this recipe a little healthier but it's absolutely delicious. I used macadamia nuts and baked for only 12 minutes in the toaster oven (way too hot in Florida to use the whole oven). Julie, thanks for sharing a great recipe!