Stuffed Salmon Supreme

  • Preparation Time: 35 minutes
  • Cook time: 50 minutes
  • Yield: 12 servings


  • 6 pound Salmon, cleaned with head on
  • 1 tsp Salt
  • White Pepper
  • 1 Lemon, sliced very thin
  • 1 Carrot, thinly sliced
  • 1 rib Celery, thinly sliced
  • 2 Shallots, thinly sliced
  • 1 Bay Leaf
  • 3/4 tsp dried Marjoram
  • 1 1/2 cups White Wine
  • 4 Tbsp Butter, melted

Celery Stuffing:

  • 3/4 cup Celery, chopped
  • 1/2 cup Bread Crumbs
  • Salt and fresh ground Black Pepper
  • 1/2 Onion, chopped
  • 1/4 tsp Savory
  • 4 Tbsp Butter
  • 1/4 cup Celery Tops, chopped
  • 1 1/2 cups roughly torn fresh Bread Crumbs


Be sure to use a smaller salmon for this recipe, around 6 pounds. When cleaning, slice the belly and pull the guts out but leave the head on for presentation purposes.

First make the celery stuffing for the salmon. Sauté the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup.

Next, salt and pepper the salmon inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine within the baking dish and bake, uncovered, for about 35 minutes in a 400°F degrees oven, basting first with the melted butter and then with the liquid in the pan.

Serve whole stuffed salmon on a large platter with the baked vegetables to either side of it.