Today I bring you a recipe that I love: salmon stuffed with vegetables . It is a perfect recipe for the weekend or to look good if you have guests. It has a very nice presentation, and preparing it is not complicated.

The grace of the recipe is to prepare a tasty filling , which brings life to the salmon. We achieve it by accompanying it with spices that give it a lot of flavor; and it ends with a sauce that just gives a special touch to the dish.

If you choose to prepare the filling the day before, you will only have to assemble the fish and put it in the oven, which will not require much cooking time. Meanwhile, you can prepare the sauce. I hope you'll be encouraged by it, it's well worth a try!

Stuffed salmon recipe

Le Creuset low casserole pan (new Mist Gray color) and Le Creuset grinders .

Ingredients for 6 people)

  • 2 salmon fillets with skin, 750gr each
  • 1 tablespoon olive oil
  • 3 kitchen twine of 50cm

Ingredients for the stuffing:

  • 2 tablespoons of olive oil
  • 1 tablespoon butter
  • 1 onion cut into cubes
  • 100g of chopped celery
  • 1 tablespoon thyme
  • 2 tablespoons oregano
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 1⁄4 - 1⁄2 teaspoon cayenne flakes
  • 1 teaspoon salt
  • juice of 1 lime

Ingredients for the sauce:

  • 3 tablespoons olive oil
  • 2 tablespoons of white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon of sugar
  • 300g beetroot cut into julienne
  • 1⁄2 medium red onion julienned
  • 6 - 8 radishes cut into thin slices
  • 8 spring onions cut into thin slices
  • Salt and pepper
  • 1 lime to serve


  1. Preheat the oven to 200°C.
  2. To prepare the filling, heat the olive oil and butter in a low saucepan over medium heat, add the onion and celery and cook for 3-4 minutes. Add the chopped herbs and spices and let cook for approximately 1 more minute. Add the lime juice and reserve.
  3. We place a salmon fillet on a board with the skin on the side of the board. Cover the skinless side with the filling and cover with the other salmon fillet, leaving the skin on the outside.
  4. We tie the salmon with the help of the 3 kitchen strings.
  5. Grease the base of the pan with olive oil and place the salmon.
  6. Paint the outside of the salmon with olive oil with the help of a kitchen brush and season with salt.
  7. Cover the pan and cook in the oven for 45-50 minutes.
  8. While the salmon is cooking, we prepare the sauce. Mix the olive oil, vinegar, mustard and sugar and season with salt and pepper. Add the cut vegetables and stir.
  9. When the salmon is cooked, remove it from the oven and remove the string.
  10. Add the sauce to the casserole with a few lime wedges and serve.


  • In this case, we prepare the recipe in a casserole-type cocotte , first making the filling on the fire and then cooking the salmon in the oven in the same cocotte.
  • In the absence of a low casserole, you can make it in a round cocotte (that is wide enough to fit the salmon) or an oval one. You can also choose to make the filling in a pan and then bake in the oven on a tray .


Ana María said:

Hicimos un salmón de aproximadamente 6 kg, relleno simple: zanahoria, cebolla, cebollita de verdeo!!! Riquísimo!!!

Ana María said:

Hicimos un salmón de aproximadamente 6 kg, relleno simple: zanahoria, cebolla, cebollita de verdeo!!! Riquísimo!!!

Alfonso V.M. said:

El tiempo es de 45-50 minutos en el
No es demasiado tiempo para un pescado?

Claudia said:

Hola Ana, en principio la receta está correcta, es la original, con apio y cebolla. La verdad es que a posteriori he hecho más versiones, y como a mi me gusta más es con pisto, pero la receta tal cuál está es correcta. Un saludo!

Ana O'Connor said:

En la receta del salmón relleno de verduritas y especias, solo lo rellenas con apio y cebolla con especias? O están cambiados los ingredientes de la salsa?
En cualquier caso tiene que estar estupenda. Gracias

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