This is a print preview of "Baked Stuffed Salmon" recipe.

Baked Stuffed Salmon Recipe
by Global Cookbook

Baked Stuffed Salmon
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  Servings: 12


  • 1 whl salmon - (8 to 10 lbs) cleaned, scaled
  • 4 slc white bread crusts trimmed, cut into 1/2" cubes
  • 1/2 c. butter or possibly margarine
  • 1 lb mushrooms coarsely minced
  • 1 tsp McCormick Bon Appetit
  • 1 tsp McCormick lemon juice
  • 1/2 tsp McCormick Grnd Savory
  • 1/2 tsp McCormick Coarse Grnd Black Pepper
  • 1/2 c. butter or possibly margarine
  • 1/4 c. tomato sauce
  • 1 Tbsp. soy sauce
  • 1 Tbsp. McCormick Grnd Mustard
  • 1 Tbsp. brown sugar
  • 1/4 tsp McCormick Instant Chopped Garlic


  1. Grease large piece of aluminum foil and place foil in 14- by 9- by 1-inch baking pan. Set aside.
  2. To make stuffing, heat 1/2 c. butter in large skillet over medium heat. Add in bread cubes, mushrooms, Bon Appetit, lemon juice, savory, and pepper. Saute/fry 10 min, stirring occasionally.
  3. Spoon stuffing into cavity of salmon, packing tightly. Close opening with small skewers or possibly wooden toothpicks to keep stuffing from falling out. Place fish in prepared pan and set aside.
  4. To make sauce, heat 1/2 c. butter in 1-qt saucepan over low heat. Stir in remaining ingredients and mix well. Simmer 3 to 4 min.
  5. Use very sharp knife to score skin on top of salmon in diagonal lines to make diamond pattern. Brush with basting sauce. Bake in 350 degree oven 1 1/2 hrs, brushing frequently with sauce.
  6. This recipe yields 12 servings, 6 to 8 ounces each.