Mushroom Stuffed Salmon Fillet
Elevate your dinner table with this exquisite Mushroom Stuffed Salmon Fillet recipe, a perfect blend of earthy, creamy, and savory flavors. Tender salmon fillets are delicately filled with a rich mixture of sautéed cremini mushrooms, fragrant shallots, garlic, fresh parsley, and creamy cream cheese, all enhanced with a touch of golden breadcrumbs for texture. Baked to perfection, the salmon emerges flaky and moist, while the filling provides an indulgent, restaurant-quality experience. Easy to prepare in just under an hour, this dish is ideal for both weeknight meals and special occasions. Serve it with a squeeze of fresh lemon for a bright, citrusy finish and pair with your favorite roasted veggies or a crisp salad for a complete, mouthwatering meal. Perfectly suited for seafood lovers searching for an unforgettable stuffed salmon recipe!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 200 grams Cremini mushrooms
- 1 large Shallot
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 50 grams Breadcrumbs
- 75 grams Cream cheese, softened
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Finely chop the mushrooms, shallot, garlic, and parsley.
Heat olive oil in a large skillet over medium heat. Add the shallot and garlic, sautéing for 2 to 3 minutes until fragrant.
Add the chopped mushrooms and a pinch of salt to the skillet. Cook for 5 to 7 minutes until the mushrooms release their moisture and become tender.
Stir in the breadcrumbs and parsley, cooking for an additional 2 minutes to combine. Remove the skillet from heat and let the mixture cool slightly.
Once cooled, mix the mushroom filling with cream cheese until well combined. Season with salt and pepper to taste.
Using a sharp knife, carefully create a pocket in each salmon fillet by slicing through the thickest part, being careful not to cut all the way through.
Stuff each fillet with the prepared mushroom mixture, dividing it evenly among the four fillets.
Place the stuffed salmon fillets on the prepared baking sheet and season the tops with a pinch of salt and pepper.
Bake the salmon in the preheated oven for 18 to 22 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve the mushroom stuffed salmon fillets immediately, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.8 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
