Recipe Stuffings Salmon with Fines Herbes Stuffing

Salmon with Fines Herbes Stuffing Hot

A recipe for Salmon with Fines Herbes Stuffing. Follow the simple recipe instructions for Salmon with Fines Herbes Stuffing shared by other home cooking experts.


1 Whole side of salmon (2 lb) - skin and bones removed

1 Tbs. Oil

1 c. Minced onion

1/2 c. White wine

2 Tsp. Salt

1 Tsp. White pepper

5 Tbs. Butter

2 c. Fresh bread crumbs

1 c. Chopped parsley

3 Tbs. Chopped fresh tarragon

2 Tsp. Chopped fresh thyme

1/2 c. Sherry


Combine onion, wine, salt, pepper and 2 Tbs. butter in a large pot, place over medium heat and cook for 5 minutes. Add bread crumbs. Cook, stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add parsley, tarragon and thyme. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets. Lay down a piece of parchment paper larger than the 2 fillets side by side. Brush it with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style. Use the paper underneath to assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a saucepan; cook, reducing by half. Remove from heat and whisk in the remaining butter. Unwrap the salmon from the paper and place on a platter. Pour the sauce over and serve immediately.

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