• Start by preheating the oven to 425°F. Line a large baking sheet with parchment paper.

Preparing the Mushroom Filling:

• 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.
• 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.
• Add the garlic last, stir, and cook for 1 minute. Remove the pan from the heat and cool while preparing the salmon.

Preparing the Salmon:

• Prepare the salmon next. Place the fillet on a large cutting board. To remove the skin, use a long, flexible filleting 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 cutting board, pulling the tail in the opposite direction.
• 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.
• 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.
• Watch my YouTube video tutorial for more details and see how I prepare the salmon.
• Transfer the salmon onto the lined baking sheet.

Stuffing the Salmon:

• 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.
• Season the mixture with salt, pepper, smoked paprika, and dried garlic. Use a spatula to combine everything together until a uniform mixture forms.
• 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.
• 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.
• 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:

• 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:

• 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.
• See my post above for make-ahead instructions for this recipe!