Stuffed Easter salmon

Stuffed Easter salmon serves up the flavours of spring. The juicy oven-cooked salmon has a sour-cream filling and a delicious garlic oil topping.

Teksti: Yhteishyvä

Kuvat: Reetta Pasanen

5.2.2026 | Päivitetty 5.2.2026

4 servings | Preparation time 45 min | Oven temperature 175°C

Filling

1 pot of chives

1 pack (150 g) broccolini (Bimi)

1 tub (120 g) sour cream

2 tbsp capers

1 tbsp lemon juice

½ tsp crushed black pepper

Garlic oil

2 cloves of garlic

2 tbsp rapeseed oil

2 tbsp lemon juice

2 tsp honey

½ tsp salt

Preheat the oven to 175°C.
Dry the fillet with paper towels. Cut the fillet in half in the middle down to the skin, then cut along the skin from the middle towards the edges to create two pockets. Sprinkle salt on the surface of the salmon. Lift the salmon on a sheet of baking paper in an oven dish or on an oven tray.
Make the filling. Chop the chives, leaving one tablespoon for garnishing. Rinse the broccolini. Slice the stems to a thickness of about 1 cm. Move the florets to one side. Mix the broccolini stems and the rest of the stuffing ingredients in a bowl.
Make the garlic oil. Peel and finely chop the onions. Mix the ingredients of the garlic oil in a bowl.
Open the flaps and spread the filling inside the salmon. Close the flaps and brush the surface of the salmon with the oil. Place broccolini florets next to the salmon and brush them with oil. Bake in the oven for about 25 minutes. Remove the broccolini florets from the oven after 10 minutes.
Garnish the salmon with the chives.

Tip: You can replace the broccolini with asparagus. Use about 100 grams of asparagus stem in the filling for the salmon. Bake the rest of the asparagus with the salmon on the oven tray for about 15 minutes.