Roasted Stuffed Double Salmon Fillet

Author: Canadian Living

Impress Dad with this double-stuffed salmon for Father's Day. Serve this fish with new-potato-and-pea salad and roasted tomato halves. It's important to buy two matching pieces of centre-cut salmon. Ask the fishmonger to remove any flat flap of belly before weighing. Of course, if he will remove the skin, too, it will save you a step.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: June 2003


  • 2 centre-cut salmon fillet 6 inches long x 1 inch (2.5 cm) thick (2 lb/1 kg total)
  • 1/4 cup herbed cream cheese
  • 2 tablespoons butter softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Spinach Mushroom Filling:
  • 2 1/2 cups oyster mushrooms (6 oz/175 g)
  • 2 1/2 cups button mushrooms (6 oz/175 g)
  • 2 teaspoons vegetable oil
  • 1 tablespoon balsamic vinegar
  • 1 pkg (6 oz/175 g) baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


1-  Spinach Mushroom Filling: Slice mushrooms. In large skillet, heat oil over medium heat; cook mushrooms, stirring occasionally, until golden and no liquid remains, about 10 minutes. Sprinkle with vinegar; toss to coat. Transfer to bowl.

2-   Meanwhile, rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves and stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture. Chop and add to mushroom mixture along with salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)

3-  Place each salmon fillet, skin side down, on cutting board. At one end, cut between flesh and skin just enough to grip skin. Holding skin with paper towel and knife flat but without moving, pull skin back and forth to remove. Discard skin.

4-  In small bowl, mash cream cheese to soften; spread over skinned side of fillets. Spread filling over 1 of the fillets, leaving 1/2-inch (1 cm) border. Top with remaining fillet, cheese side down.

5-  With kitchen string, tie together at 1-inch (2.5 cm) intervals. Place on greased rimmed baking sheet. Spread butter over top; sprinkle with salt and pepper. (Make-ahead: Cover and refrigerate for up to 8 hours.)

6-  Roast in 400°F (200°C) oven until golden and fish flakes easily when tested, about 40 minutes. Transfer to cutting board; let stand for 5 minutes. Using serrated knife and sawing motion, cut crosswise into 1-inch (2.5 cm) thick portions.

Nutritional facts Per serving: about

  • Sodium 365 mg
  • Protein 25 g
  • Calories 308.0
  • Total fat 21 g
  • Cholesterol 88 mg
  • Saturated fat 7 g
  • Total carbohydrate 3 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 29.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Stuffed Double Salmon Fillet