This herb-stuffed baked salmon amps up the flavor of wild salmon with lemons and a bread stuffing made with sourdough, garlic, mixed fresh herbs such as dill, parsley, oregano, and thyme along with dried chile flakes.
This herb-stuffed salmon makes for a stupendously simple yet superlatively impressive supper. Part of the reason we adore it so is the opportunity it provides to indulge in crisped salmon skin. The uber-crisped, ocean-y rendition of pork rind tastes (arguably) even better than its piggy counterpart. One last boon—it makes ample servings and is lovely served cold so you can take leftovers to work the next day and be the envy of the office.–Renee Schettler
Herb-Stuffed Baked Salmon
- Quick Glance
- 25 M
- 1 H
- Serves 8
Special Equipment: Kitchen string
IngredientsEmail Grocery List
- For the stuffing
- For the baked salmon
Recipe Testers Reviews
Some might read “side of salmon”, “kitchen string” and think uh-oh… complicated. Have no fear. Dragging my food processor out of the pantry to make the stuffing was more complicated then layering said ingredients and tying up this baby.
Oh, and bonus…since it serves 8 we had lunch the next day, too. Cold baked salmon over raw chopped kale salad. Yum!
I found this recipe easy, thoughtful, and delicious. This is a keeper!
What a great way to prepare salmon! As easy as a weeknight meal but nice enough for the weekend.
The ingredient list isn’t complicated and it allows for a little variety in the herbs used. The stuffing came together very quickly in the food processor. I was worried that using so much dill in the dish might be too much, but I was pleasantly surprised to find that it wasn’t overwhelming at all. Rather, it made a nice background to the fish.
My baked fish was done in 30 minutes and letting it rest for 5 or 6 minutes gave me enough time to make a salad. I will definitely make this winner dinner again and might even substitute trout fillets for the salmon next time, making individual servings.
None of us are big salmon fans, apart from our toddler (because it's a pink fish and pink is her favorite color), and, well, everyone loved this simple recipe.
The salmon was cooked to perfection, although I had to add a few more minutes to the oven time. The stuffing was flavorful and great in combination with the salmon.
What a wonderful mess this baked fish recipe is! I love finding new ways to cook salmon, and this stuffed and layered version was quite intriguing. Once you assemble the ingredients, it’s a cinch. In fact, you also “cinch” the salmon square layers before you bake them with kitchen twine so that they keep their shape afterwards.
Even though the stuffing fell out, the lemon slices were slightly undercooked, the dill fronds blackened, and I accidentally used a plain baguette instead of a sourdough one for the rough crumbs, it still worked.
As the method indicates, though, be prepared for undercooked-in-the-middle salmon unless you add a few more minutes to the cooking time.
Also, I would put the leftover stuffing in a small casserole, dot it with butter, bake it, and have it as a side dish. You need more of the almost buttery blend of fresh herb, garlic, and pine nuts in every bite to balance the tartness of the fresh lemon.
I layered the strings, salmon, stuffing, and the rest right in the pan. It was cleaner and easier than on the counter. You can make this year-round, though it’s particularly attractive when you can find the fish on sale, the herbs for a reasonable price, and ways to use the quantities of remaining herbs within a few days.