For health-conscious diners who avoid processed foods but don't have the time to work entirely from scratch, many retailers offer quality entrees that are already prepared and just need to be cooked. For example, stuffed salmon is readily available from supermarkets and seafood retailers. They can be either whole fish or boneless fillets tied together to make a roast, and the stuffing can be as simple as fresh herbs or as elaborate as a crab mousse. In each case, cooking the salmon is usually as straightforward as popping it into your oven.
Line a sheet pan or shallow baking dish with parchment paper, or with aluminum foil sprayed lightly with pan spray. Preheat your oven to 350 degrees Fahrenheit.
Unwrap the stuffed salmon and dry it carefully with paper towels. If the stuffing is dangling or oozing from the exposed surfaces, carefully press it back into place with a gloved hand or a spatula.
Center the salmon on your sheet pan or baking dish. If it's a whole fish, you might need to position it diagonally with the head at one corner and the tail at the other. Season the skin lightly with coarse salt, if you wish, or sprinkle it with additional herbs to complement the stuffing.
Slide the pan onto the center rack of your oven. Bake the salmon 10 minutes per inch of thickness at its thickest point, usually 30 to 35 minutes for a whole fish or large fillets. Smaller fillets might only require 20 to 25 minutes.
Test the salmon by flaking it at its thickest point with the tip of a paring knife. If it is largely pale and opaque, with just a hint of its original dark pink translucency, it's done. Remove the fish from your oven and let it rest for five minutes before portioning and serving.
Things You'll Need
Sheet pan or baking dish
Parchment paper or aluminum foil
Pan spray (optional)
Kitchen gloves, or spatula
Coarse salt, and other herbs or seasonings if desired
If you like your salmon best with a crisp skin and can afford to give it your close attention, oil it lightly and bake it instead at 425 F for approximately 20 minutes. This browns and crisps the skin, though it's also easier to overcook the salmon. As a rule this technique is best used with light stuffings, such as lemon slices or fresh herbs. More substantial bread- or seafood-based stuffings are best cooked using the standard technique.
If your salmon contains a filling based on bread, grains or seafood, the stuffing should reach an internal temperature of 160 F to ensure food safety.