Stuffed Salmon Fillet Recipe


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Salmon fillets24 Ounce (4 pieces, 6 ounces / 185 gram each)
For leek and mushroom filling
 Vegetable oil1 Tablespoon
 Leek1 , finely chopped
 Finely grated fresh ginger1 Tablespoon
 Button mushrooms8 Ounce, finely chopped (250 gram)
 Spinach leaves6 , shredded (English variety)
 Chopped fresh dill2 Tablespoon
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1110 Calories from Fat 360

% Daily Value*

Total Fat 40 g62%

Saturated Fat 6 g29.9%

Trans Fat 0 g

Cholesterol 353.8 mg

Sodium 528.6 mg22%

Total Carbohydrates 39 g12.9%

Dietary Fiber 6.8 g27.3%

Sugars 11 g

Protein 147 g293.9%

Vitamin A 133.6% Vitamin C 90.9%

Calcium 27.7% Iron 70.4%

*Based on a 2000 Calorie diet


1. To make filling, heat oil in a wok over a medium heat, add leek and ginger and stir-fry for 3 minutes or until leeks are golden. Add mushrooms, spinach and dill (a) and stir-fry for 5 minutes or until mushrooms are just tender. Remove mixture from wok and season to taste with black pepper. Set aside to cool slightly.
2. Make a deep slit in the side of each salmon fillet to form a pocket. Spoon filling into pockets and secure openings with wooden toothpicks (b).
3. Half fill a clean wok with hot water and bring to the boil. Place salmon in a bamboo steamer lined with nonstick baking paper (c). Cover steamer, place on a wire rack in wok and steam for 10 minutes or until salmon flakes when tested with a fork.