Baked Salmon Stuffed with Cheese & Mushrooms

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Render the diced bacon in a large frying pan over medium heat for a few minutes, until golden and releasing fat.
3. Add the finely diced mushrooms, onion and 1 teaspoon of salt. Sauté for 8 to 10 minutes, until the moisture has evaporated and the mixture is nicely browned.
4. Add the garlic, stir and cook for 1 minute. Take off the heat and let cool.
5. Remove the skin from the salmon fillet with a long flexible knife, then cut a pocket into its thickest part horizontally, leaving the edge uncut so it opens like a book.
6. Transfer the salmon to the lined baking sheet.
7. Mix the cooled filling with the grated smoked gouda, sour cream, dill, lemon zest, and the juice of 1 lemon (2 to 3 tablespoons).
8. Season the filling with salt, pepper, smoked paprika and dried garlic, and mix until uniform.
9. Open the salmon flat, spread the filling evenly in the centre and fold the sides over it.
10. Tie the salmon with kitchen twine every 4 inches, slipping it under the fish and knotting it on top, then trim the excess.
11. Drizzle with olive oil and season generously with salt, pepper, a light sprinkle of smoked paprika and dried garlic. Arrange lemon slices over the filling gap and garnish the sides with dill sprigs.
12. Bake at 425°F (220°C) for 30 minutes, until the sides are golden brown and the lemons lightly charred.
13. Let cool on the baking sheet for 15 minutes before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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