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Stuffed Whole Salmon Recipe

Stuffed Whole Salmon Recipe


Cooking the fish whole makes this job EASY! Once the fish is cooked it separates easily from the bones.


•1 whole salmon, head removed

•juice of a lemon

•1 small white onion, diced

•1 stick celery, diced

•3 tbsp (45 ml) butter

•2 tsp (10 ml) grated lemon zest

•salt to taste

•3 cups (135 gm) fresh breadcrumbs



Squeeze the lemon juice over the cavity.

Prepare the stuffing by cooking the onion and celery in the melted butter in a small fry-pan over medium heat.

When vegetables are tender, remove from the heat and stir in the lemon peel and salt.

Mix in the breadcrumbs.

Pack the stuffing mixture into the cavity of the salmon and secure the cut edges with toothpicks at 1″ (2.5 cm) intervals.

Lace the toothpicks together with white cotton butcher’s string and snip off the excess lengths of the toothpicks.

Rub the fish with olive oil and wrap in aluminum foil.

Bake in 375°F or 190°C oven for about 35 – 40 minutes, or on the barbecue at medium heat, turning once, until done.

Before serving gently remove top half of fish from the bones, then simply peel the bone structure from the rest of the fish. Check for missed bones then serve.

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