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1. Preheat oven to 400°F or 375°F convection
or convection roast
2. To make stuffing, combine bread crumbs, almonds,
parsley and tarragon in a food processor and process
until coarsely chopped. Add the orange zest, juice,
and butter and mix thoroughly. Season to taste with
salt and pepper. Alternately, chop all ingredients by
hand and blend into butter in a medium bowl. Refrigerate
for at least 30 minutes.
3. Cut a pocket at an angle through the thickest portion
of the whole salmon or through the side of each individual
fillet, being careful not to cut through the sides of
the fish.
4. Stuff the cavity of the salmon with the breadcrumb
mixture and place fish on a baking sheet. Season with
salt and pepper. If your salmon is very thin, you can
top the fish with the mixture.
5. Bake the salmon until the flesh is just cooked throughout,
about 8-10 minutes per inch of thickness. Garnish with
sliced lemons or oranges and serve immediately or at
room temperature. To serve whole salmon, cut the fish
crosswise into 1½” thick slices.
Serves 8-10
The stuffing can be made entirely in advance and kept
in the refrigerator or frozen. To use frozen stuffing,
cut slices and allow to thaw for at least 5 minutes
before using.
The fish can be stuffed several hours in advance and
refrigerated. Do not season fish until ready to cook
and allow extra cooking time if needed.
To make Rosemary-Almond compound butter, delete the
breadcrumbs from the stuffing and substitute ½
tsp of very finely chopped fresh rosemary for the tarragon.
Form butter into a log. Wrap in plastic and keep in
refrigerator for 1 week or freeze up to 4 months.
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