Best 6 Stuffed Salmon In Flaky Dough Recipes

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Indulge in a culinary masterpiece with our exquisite stuffed salmon wrapped in flaky dough. This dish combines the delicate flavors of salmon with a medley of aromatic herbs and vegetables, all enveloped in a golden-brown, buttery crust. The salmon is stuffed with a tantalizing blend of spinach, mushrooms, and cream cheese, creating a moist and flavorful center. Each bite offers a symphony of textures, from the crispy exterior to the tender fish and the creamy filling.

This recipe collection features variations of this classic dish to cater to diverse palates. The "Classic Stuffed Salmon" recipe provides a straightforward and delicious introduction to this culinary delight. For a touch of Mediterranean flair, try the "Mediterranean Stuffed Salmon" recipe, which incorporates sun-dried tomatoes, olives, and feta cheese into the stuffing. Seafood lovers will appreciate the "Seafood Stuffed Salmon" recipe, which combines shrimp and crab with the salmon, creating a delightful medley of flavors.

Vegetarians can rejoice in the "Vegetable Stuffed Salmon" recipe, which features a colorful assortment of roasted vegetables as the filling. And for those seeking a low-carb option, the "Keto Stuffed Salmon" recipe uses almond flour and cream cheese to create a delectable crust.

No matter your dietary preferences, you're sure to find a stuffed salmon recipe in this collection that will tantalize your taste buds and leave you craving more. So gather your ingredients, preheat your oven, and embark on a culinary journey that will elevate your dinner table to new heights of flavor and elegance.

Let's cook with our recipes!

STUFFED SALMON IN FLAKY DOUGH



Stuffed Salmon in Flaky Dough image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1/3 cup sliced shallots
1/2 pound wild or cultivated mushrooms (chanterelles, oyster, cremini, shiitake, or a mixture), thinly sliced (about 3 cups)
4 ounces shrimp, peeled and cut into 1/2-inch dice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped chives
1 small salmon (about 5 pounds with head on), yeilding about 2 1/2 pounds of boneless, skinless salmon flesh
1 package store-bought puff pastry
1 large egg
1 cup chicken stock, plus 1/2 cup
1/2 teaspoon potato starch
3 egg yolks from large eggs
1/4 teaspoon salt
Dash cayenne pepper
2 tablespoons lemon juice

Steps:

  • To make the mushroom-shrimp stuffing: Heat the tablespoon of butter in a skillet. When it is hot but not smoking, add the shallots. Saute for about 1 minute, until the shallots have softened, then add the mushrooms, and cook over medium to high heat until they have released their juice. When that juice has evaporated and the mixture starts sizzling again, add the shrimp, and cook for about 1 minute, just long enough for the shrimp pieces to change color. Season with the pepper, salt, and chives. Cool.
  • When ready to assemble the dish, line a large cookie sheet with parchment paper. Roll the dough into a 16-inch square. Cut a 16-inch-long strip from the dough measuring 5 to 6-inches wide, and place it on the diagonal on the parchment paper. Place one of the salmon fillets on top, and sprinkle it lightly with salt and pepper. Spread the cooled mushroom-shrimp stuffing evenly on top, then cover the stuffing with the remaining salmon fillet.
  • Take care to arrange the fillets so that the thinner part of the fillet on the bottom corresponds to the larger, thicker part of the fillet on top (tail to head and head to tail), and the shape and thickness are the same throughout. This way the salmon will cook evenly.
  • Roll the remaining, wider strip of dough up onto your rolling pin, then unroll it on top of the second fillet. Brush off any flour from the surface of the dough, and press it all around the edges, so it conforms to the fish shape underneath. The large top layer of dough will stick around the edge to the layer of dough underneath. Press the two layers of dough gently around the edge so they adhere well together, then place in the freezer for about 10 minutes to firm up the dough. This will make trimming and decorating the "fish" easier. Preheat the oven to 375 degrees.
  • After 10 minutes, remove the "fish" from the freezer, and trim the excess dough all around the edge to create a fish outline with dorsal fins as well as a tail from the extra dough around the salmon. Make a gill with a strip of the trimmed dough, and cut and position a round piece of dough for the eye. Continue decorating as you fancy.
  • Break the whole egg into a small bowl, and remove about half the white. Beat the remaining egg in the bowl with a fork to make a wash for coating the "fish". Brush the salmon with the egg. Holding the tip from a pastry bag (large end down) at an angle, press it lightly into the "fish" to simulate scales. Bake in the 375 degree F oven for 35 to 40 minutes. Remove and set aside, uncovered, in a warm place while you make the sauce.
  • Foamy lemon sauce: Whisk together 1 cup of the chicken stock and the potato starch in a saucepan, and bring to a boil. Whisk the egg yolks and the remaining chicken stock in a bowl, then pour into the hot stock, and whisk constantly over medium heat for about 2 minutes, or until the sauce thickens and foams, but don't let it boil. It should reach a temperature of 180 degrees, the temperature needed to cook the eggs and the starch and to thicken the sauce. Whisk in the salt and cayenne, then remove the saucepan from the heat, stir in the lemon juice, and set aside. The sauce should have doubled in volume.
  • Using 2 long hamburger spatulas, transfer the "fish" to a serving platter. To serve, cut into 1 to 1 1/2-inch slices, and arrange on warm individual plates. Spoon some sauce around the slices, and serve immediately.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY



Puff Pastry Salmon (Salmon Wellington) Recipe by Tasty image

Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz fresh spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup breadcrumb
4 oz cream cheese
¼ cup shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

Steps:

  • Preheat oven to 425°F (220°C).
  • In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
  • Add the spinach, salt, and pepper, cooking until spinach is wilted.
  • Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
  • On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
  • Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
  • Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
  • Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
  • Brush the top again with the egg wash.
  • Bake for 20-25 minutes, until pastry is golden brown.
  • Slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams

STUFFED SALMON WITH BALSAMIC BUTTER SAUCE



Stuffed Salmon with Balsamic Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pound jumbo lump crab meat
1 tablespoon mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon Worcestershire sauce
1 pound skinless Atlantic salmon or wild salmon fillet, cut into 4 pieces
1/4 pound Brie cheese, sliced
Salt and freshly ground pepper
1 bunch asparagus, trimmed
Salt and pepper
1 1/4 cups balsamic vinegar
1 1/2 tablespoons minced shallots
1 stick (8 tablespoons) salted butter, cut into 4 pieces
1 tablespoon olive oil
Wild rice, for serving

Steps:

  • For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
  • Preheat the oven to 475 degrees F.
  • For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
  • Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
  • For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
  • Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
  • In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
  • Serve the salmon and asparagus over wild rice. Spoon over the sauce.

STUFFED SALMON IN FLAKY DOUGH



STUFFED SALMON IN FLAKY DOUGH image

Categories     Fish

Yield 8 servings

Number Of Ingredients 18

1 T unsalted butter
1/3 cup sliced shallots
1/2 lb wild mushrooms, thinly sliced (About 3 cups)
4 oz shrimp, peeled and cut into 1/2 inch dice
1/4 tsp black pepper
3 T chopped chives
2 1/2 lbs boneless skinless salmon
1 package store bought puff pastry
1 large egg
LEMON SAUCE
1 cup chocken stock, plus 1/2 cup
1/2 tsp potato starch
3 egg yolks from large eggs
1/4 tsp salt
dash cayenne pepper
2 T lemon juice
START PREP HERE
mushroom shrimp stuffing: Heat the T of butter in a skillet. When it is hot add the shallots. Saute for 1 min., until the shallots have softened, then add the mushrooms, and cook over med high heat until they have released their juice. When that juice has evaporated and the mixture starts sizzling, add the shrimp, and cook for 1 min., just long enough for the shrimp pieces to change color.

Steps:

  • Season with the pepper, salt, and chives. Cool. When ready to assemble the dish, line a large cookie sheet with parchment paper. Roll the dough into a 16" square. Cut a 16" long strip from the dough measuring 5" to 6" wide, and place it on the diagonal on the parchment paper. Place one of the salmon fillets on top and sprinkle it lightly with salt and pepper. Spread the cooled mushroom shrimp stuffing evenly on top, then cover the stuffing with the remaining salmon fillet. Take care to arrange the fillets so that the thinner part of the fillet on the bottom corresponds to the larger, thicker part of the fillet on top and the shape and thickenss are the same. Roll the remaining, wider strip of dough up onto your rolling pin, then unroll it on top of the second fillet. Brush off any flour from the surface of the dough, and press it all around the edges, so it conforms to the fish shape underneath. The large top layer of dough will stick around the edge to the layer of dough underneath. Press the two layers of dough gently around the edge so they adhere well together, then palce in the freeezer for about 10 min. to firm up the dough. Preheat the oven to 375F. After 10 min., remove the fish from the freezer, and trim the excess dough all around the edge to create a fish outline with dorsal fins as well as a tail from the extra dough around the salmon. Make a gill with a strip of the trimmed dough, and cut and position a round piece of dough for the eye. Break the whole egg into a small bowl, and remove about half the white. Beat the remaining egg in the bowl with a fork to make a wash for coating the "fish". Brush the salmon with the egg. Holding the tip from a pastry bag (large end down) at an angle, press it (FINISH IN INTRO ABOVE)

PUFF PASTRY SALMON BUNDLES



Puff Pastry Salmon Bundles image

The combination of tender salmon, fresh cucumber sauce and a crisp, flaky crust makes this impressive dish perfect for special occasions. Mom likes to decorate the pastry with a star or leaf design for holidays. -Kimberly Laabs, Hartford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 9

2 packages (17.3 ounces each) frozen puff pastry, thawed
8 salmon fillets (6 ounces each), skin removed
1 large egg
1 tablespoon water
2 cups shredded cucumber
1 cup sour cream
1 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each into two 10x6-in. rectangles. Place a salmon fillet in the center of each rectangle. , Beat egg and water; lightly brush over pastry edges. Bring opposite corners of pastry over each fillet; pinch seams to seal tightly. Place seam side down in a greased 15x10x1-in. baking pan; brush with remaining egg mixture. , Bake until pastry is golden brown, 25-30 minutes. In a small bowl, combine the cucumber, sour cream, mayonnaise, dill and salt. Serve with bundles.

Nutrition Facts : Calories 611 calories, Fat 46g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 536mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein.

SEAFOOD-STUFFED SALMON FILLETS



Seafood-Stuffed Salmon Fillets image

You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. -Mary Cokenour, Monticello, Utah

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups cooked long grain rice
1 package (8 ounces) imitation crabmeat
2 tablespoons cream cheese, softened
2 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed
1/2 teaspoon celery seed, crushed
12 salmon fillets (8 ounces each and 1-1/2 inches thick)
3 tablespoons olive oil
2 teaspoons dill weed
1-1/2 teaspoons salt

Steps:

  • Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

Nutrition Facts : Calories 454 calories, Fat 27g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.

Tips:

  • Choose the right salmon. Look for wild-caught salmon for the best flavor and texture.
  • Use fresh herbs. Fresh herbs like dill, parsley, and chives will give your stuffing a bright, vibrant flavor.
  • Don't overstuff the salmon. The stuffing should be dense enough to hold together, but not so much that it bursts out of the salmon when you cook it.
  • Bake the salmon at a high temperature. This will help to create a crispy crust and juicy interior.
  • Let the salmon rest before serving. This will allow the juices to redistribute throughout the fish, resulting in a more flavorful dish.

Conclusion:

Stuffed salmon is a delicious and elegant dish that is perfect for special occasions. With a flaky crust and a moist, flavorful interior, this dish is sure to impress your guests. So next time you're looking for a special meal, give stuffed salmon a try. You won't be disappointed.

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