Mushroom Stuffed Salmon Fillet

READY IN: 55mins
Recipe by Chouny

Found this recipe on an internet site from France and personalized it to my taste. I was looking for something different and found this recipe absolutely met my expectations. Everyone enjoyed this perfectly stuffed salmon. Hope you enjoy!

Top Review by Recipe Reader

I really liked this stuffing with the salmon. I cut this down for two, and used sourdough bread and parmesan cheese instead of cheddar. It really worked out well. I cooked 2 6 oz. portions, and they cooked much quicker. 400 degrees, 10-12 minutes, depends on thickness. I also topped with a drizzle of Hollandaise sauce from a packet. Thank you so much for this great recipe.

Ingredients Nutrition

Directions

  1. Rince salmon filet with water and pat dry.
  2. With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing.
  3. 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.
  4. Season with thyme, salt and pepper.
  5. Remove from heat, drain any excess liquids from the sauted mushrooms, chop the cooked mushrooms in small pieces.
  6. Add bread and cheese to mixture.
  7. With a spoon, gently fill the cavity with the mixture.
  8. With remaining tablespoon of oil, coat the outside of the filet, add salt & pepper to taste.
  9. 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.
  10. Gently slice each portion and serve with any white sauce such as bechamel or hollandaise sauce (I used an envelope sauce mix).

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