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Stuffed Salmon

Does your family love salmon? Try this stuffed, baked recipe. For a balanced, nutritious meal, use whole grain bread for the stuffing and serve with salad and other vegetables. The stuffing can be used with other types of whole fish provided they are the same weight.

This recipe can be made wheat or gluten-free if the appropriate type of bread is used. If oil is used instead of butter it can also be dairy-free.


1 ea whole salmon, about 2 1/2 to 3 lbs

1/4 cup butter or oil
1/2 cup chopped onion
1/2 cup chopped celery
2 tbs chopped parsley
1/2 tsp salt
1/2 tsp dried thyme
1 cup bread cubes (2 slices)
lemon pepper, to taste


Wash fish inside and out. Pat dry. Saute onion and celery in butter or oil until tender, about 5 minutes. Add rest of ingredients. Toss well. Spoon into fish cavity and close with skewers or wooden picks. Place fish on greased foil (for easier clean up) in roasting pan. Sprinkle with lemon pepper. Bake 35 to 40 minutes at 400 F. just until fish flakes easily when tested with a fork.

NOTE: don't overcook fish or it will be too dry.

From the kitchen of Lynn Russell.

Recipe published: Spring, 2006

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Copyright © 1999-2012 Robin L. Russell