Baked Almond Stuffed Salmon Recipe

My stuffed salmon is not nearly as hard as the stuffing part might make it sound.

Who knew almonds would make a wonderful stuffing for fish?

We Sephardis always did: almonds are a staple for both sweet and savory dishes. And when they are paired as in this stuffed salmon with green apples, then they are wonderful! Stuffed salmon is perfect for a Seder dinner first course. Please ask your fishmonger to bone the fish thoroughly, as bones will be very hard to spot in a stuffed fish.



  • 1 salmon, about 6-7 pounds, thoroughly cleaned, boned and butterflied, head off


  • 1 cup finely ground almonds
  • 2 Granny Smith apples, peeled and grated
  • 1 medium onion, very finely chopped
  • 1 bunch flat parsley, minced
  • 2 eggs
  • 2 tablespoons lemon zest
  • 1/4 cup olive oil
  • 2 tablespoons sugar
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

Cooking liquid:

  • 1 cup water
  • 1/4 cup olive oil
  • 1 teaspoon turmeric
  • 2 good pinches saffron
  • 4 bay leaves
  • 1/4 teaspoon ground cloves
  • 2 medium size onions, finely sliced
  • 2 lemons, unpeeled, finely sliced


Preheat oven to 375 degrees.

Mix stuffing ingredients thoroughly. Stuff the fish, and wrap it tightly in foil.

Mix all cooking liquid ingredients and place in a baking pan only large enough to hold the fish. Place the fish on top. Bake about 1 hour. Serve hot or at room temperature, with some of the cooking liquid on each serving. Slice thin through the whole fish. Makes up to 16 first-course servings

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