Baked Stuffed Salmon

Baked Stuffed Salmon




  • 10 pounds whole salmon
  • 25 slices bread, crusts removed
  • 1 pint half-and-half
  • 1/4 cup dry white wine
  • 1 medium onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup almonds, chopped
  • 1 1/4 cup crabmeat, flaked
  • 2 tablespoons Butter
  • 1 teaspoon Salt
  • 1/2 teaspoon sage
  • 1/4 teaspoon pepper
  • 7 Eggs
Whole salmon stuffed with crabmeat


  1. Cube bread into large bowl. Add half and half and wine; set aside. Saute onion, celery, almonds and crabmeat with butter until onions are tender and golden. Add seasonings; blend well. Add crab mixture to bread mixture. Beat eggs until thick and lemon colored; fold into crab mixture. Place stuffing in salmon; fasten with skewers. Place on greased rack in shallow baking pan. Bake in a preheated 325 degree oven until stuffing is set and fish flakes easily when tested with fork (60-70 minutes).
  2. To Serve: Carefully place salmon onto serving platter. Using a sharp carving knife, cut salmon into steaks. To cut through back bone, hit bone hard with knife rather than using a sawing motion.
  3. Tips: Spoon any remaining stuffing into buttered casserole. Bake, uncovered, in a preheated 325 degree oven until knife inserted near center comes out clean (45-60 minutes).
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.