Some nights call for a supper that feels a little special without asking much from the cook, and this simple baked stuffed salmon is just the sort of meal that answers that need. Using frozen raw stuffed salmon portions and just a few pantry and refrigerator staples, you can turn out a hearty, homey dinner with hardly any fuss. It has that nice balance of convenience and comfort that so many of us appreciate, especially on busy weekdays when everybody still wants something warm and satisfying on the table.
This salmon pairs beautifully with roasted baby potatoes, buttered green beans, steamed asparagus, or a simple rice pilaf to catch the flavorful juices in the pan. If you want to round it out with something fresh, a crisp garden salad with lemony dressing is mighty good alongside, and a basket of warm dinner rolls never hurts when you want supper to feel complete.
4-Ingredient Oven Baked Stuffed Salmon
Servings: 4
Ingredients
4 frozen raw stuffed salmon portions
2 tablespoons butter, melted
1 lemon, half sliced and half juiced
1 teaspoon dried parsley
Directions
1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an oven-safe roasting pan if needed, then place the frozen raw stuffed salmon portions in a single layer in the pan.
2. Drizzle the melted butter evenly over the salmon portions, then squeeze the juice from half the lemon across the tops. Scatter the dried parsley over everything and tuck the lemon slices around and on top of the salmon.
3. Bake uncovered for 35 to 45 minutes, or according to the package directions for your salmon portions, until the fish is cooked through, flakes easily with a fork, and the stuffing is hot in the center.
4. Let the salmon rest for 3 to 5 minutes before serving. Spoon any buttery pan juices over the top and serve hot with your favorite vegetables, potatoes, or rice.
Variations & Tips
Add a little garlic: If your family enjoys a fuller savory flavor, sprinkle a pinch of garlic powder over the salmon before baking. It keeps the recipe easy but gives it a little extra depth.
Use fresh herbs if you have them: A little chopped dill or parsley added after baking brightens the whole dish nicely. In summertime, when the herb patch is doing well, this is an easy way to make the plate look and taste extra fresh.
Check the center carefully: Since frozen stuffed salmon portions can vary in thickness and filling, it is wise to test one piece in the thickest part before pulling the pan from the oven. The fish should flake easily, and the stuffing should be piping hot.
Make it a full pan supper: If your roasting pan is large enough, you can arrange quick-cooking vegetables around the salmon during the last part of baking. Asparagus or thin green beans work especially well and save you another pot on the stove.