Cheese & Mushroom Stuffed Baked Salmon (video)

This incredible stuffed baked salmon is an instant hit! Juicy and delicious cheese and mushroom stuffed baked salmon, stuffed with mushrooms, bacon, smoked gouda cheese, lemon zest, sour cream, and fresh dill. The salmon is garnished with fresh lemon slices and baked until golden and delicious. I love serving this stuffed salmon with steamed white rice with a squeeze of lemon juice. This impressive and easy salmon dinner is great as an everyday meal and for special occasions.

Watch My Stuffed Salmon Video Tutorial

Watch my YouTube video tutorial for mushroom stuffed baked salmon and see just how easy this incredible dish is to make! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Stuffed Baked Salmon

Here are some tips for the main ingredients you’ll need to make this baked salmon recipe. Find the full list of ingredients in the printable recipe card below.

• Salmon – I recommend using Atlantic salmon or even steelhead trout for this recipe. You will need a large, thick fillet for best results. Wild caught Alaskan salmon can sometimes be too thin and may not work the best.
• Mushrooms – just about any variety of mushrooms will work great for this stuffed salmon. I used regular button mushrooms in my video tutorial.
• Lemons – fresh lemon zest and juice will add tons of incredible flavor!
• Smoked Gouda – I love this creamy, soft, smoked cheese. You can also use smoked cheddar or plain gouda.
• Sour Cream – use a full-fat, creamy sour cream for best results.
• Fresh Dill – this aromatic herb is a must for this recipe! Use fresh dill whenever possible.
• Smoked Bacon – adding a little bit of bacon to the filling takes it to another level of deliciousness!

Supplies & Tools for the Recipe

Need some supplies or tools to prepare this salmon recipe at home? Shop my Amazon Affiliate links for the items I recommend. See Disclosure Statement.

• Cotton Kitchen Twine
• Aluminum Baking Sheets
• Filleting Knife
• Flexible Carving Knife
• Epicurean Cutting Boards
• Fish Tweezers (for removing fish bones)

Preparing the Mushroom Filling for Salmon

I recommend starting this recipe for stuffed baked salmon with the filling. The mushroom and onion mixture needs to cool before being used in the recipe.

1. Start by preheating the oven to 425°F. Line a large baking sheet with parchment paper.
2. Preheat a large frying pan over medium heat and add the diced bacon bits. Render the bacon for a few minutes, just until it starts to get golden brown and releases fat.
3. Add the finely diced mushrooms and onion next. Season with 1 teaspoon of salt. Sauté the mixture for 8 to 10 minutes, until all the moisture from the mushrooms has evaporated and the mixture is nicely browned.
4. Add in the garlic last, stir, and cook for 1 minute. Remove the pan from the heat and cool while preparing the salmon.

Preparing the Salmon for Stuffing

While the mushroom mixture is cooling, start preparing the salmon. I recommend removing the skin first, then creating a pocket inside for the filling.

1. Prepare the salmon next. Place the fillet on a large cutting board. To remove the skin, use a long, flexible filleting or carving knife. Start at the tail end – slide the knife between the skin and flesh of the fish, creating a little edge, then hold this end with a paper towel. Guide the knife forward, keeping it flat against the skin, pulling the tail in the opposite direction.
2. Next, make a pocket in the fish for the filling. Gently slice the fish down the middle, but not all the way through. This is important! Leave about ¼-inch on the bottom.
3. Position the knife flat, find the middle or thickest part of the fillet, and slice horizontally through the fish. Create a pocket that goes almost to the edge, but do not cut all the way through.
4. Watch my YouTube video tutorial to see how I do this step.
5. Transfer the salmon onto the lined baking sheet.

How to Make Mushroom Stuffed Salmon

With the salmon prepared and the mushroom mixture cooled, you can proceed to the next step.

1. Once the mushroom mixture has cooled, place it into a large mixing bowl. Add the grated gouda cheese, sour cream, fresh dill, lemon zest, and squeeze in the juice of 1 lemon, about 2 to 3 tablespoons.
2. Season the mixture with salt, pepper, smoked paprika, and dried garlic. Use a spatula to combine everything together until a uniform mixture forms.
3. Arrange the salmon so the sides/pockets are open and flat. Add the filling to the center of the salmon, spreading it evenly. Fold the sides of the salmon over the filling gently.
4. Cut 4 to 5, 18-inch sections of kitchen twine; add the twine every 4 inches on the salmon. Slide the twine gently underneath the fish, then gently tie into a knot at the top. Trim off any excess twine. Trussing the salmon will keep it from splitting apart while baking.
5. Drizzle the salmon lightly with olive oil, then season generously with salt, pepper, and a light sprinkling of smoked paprika and dried garlic. Arrange sliced lemons over the filling gap on top and garnish the sides with sprigs of fresh dill.

Baking Instructions for Baked Salmon

Bake the salmon at 425°F for 30 minutes. The sides of the salmon should be a golden-brown color and the lemons will be lightly charred.

Remove the salmon from the oven and let it cool on the baking sheet for 15 minutes before eating or transferring. To transfer the salmon onto a serving platter, use two large spatulas to lift the fish from the pan.

Serving Suggestions for Stuffed Baked Salmon

Enjoy this delicious mushroom stuffed salmon over a bed of steamed white rice and add a squeeze of lemon juice over the fish. You can also enjoy this dish with mashed potatoes or egg noodles.

Make-Ahead Instructions for Baked Salmon

Want to make this dish ahead of time for meal prep? Here are some tips:

• Prepare the recipe as written, then place the stuffed, trussed salmon into the refrigerator until ready to bake.
• Remove the stuffed salmon from the fridge about 30 minutes prior to baking, while the oven is preheating.
• Preheat the oven to 400°F and bake for about 40 to 45 minutes. A lower temperature will allow the stuffing ample time to warm up and cook properly.

More Recipes to Try!

Enjoyed this delicious salmon recipe for dinner? Check out some of my other recipes you’re sure to enjoy!

• Baked Lemon & Herb Salmon Skewers – great baked or grilled! Easy salmon kabobs served with a garlicky yogurt sauce.
• Salmon Coulibiac – delicate puff pastry stuffed with salmon and mushroom rice, served with a zesty shallot sauce.
• Easy Teriyaki Salmon with Mango Salsa – delicious salmon dressed with homemade teriyaki, served with an avocado and mango salsa.
• Smoked Salmon Chowder – the best seafood chowder with smoked salmon, bacon bits, gnocchi, and cheese!