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Norwegian Salmon Stuffed with Wild Rice, Cranberries & Pecans

Picture of Salmon Stuffed with Wild Rice

Norway has a thousand-year tradition with fish and fishing and is the pioneering nation behind the development of modern aquaculture.

Ocean-farmed along 34,000 miles of coastline in cold, clear ocean waters, Norwegian Salmon is flavorful and has heart-healthy benefits, including plenty of Vitamins A and D and omega-3 fatty acids.

This recipe for Norwegian Stuffed Salmon is elegant, relatively easy to make, and makes a healthful and beautiful alternative for a holiday meal.

Serves 10


  • 2  Norwegian salmon fillets, skin removed, 3 lbs. each
  • 2/3 cup wild rice blend, rinsed well
  • 2 cups water
  • 3 cups brioche or challah bread, 1” cubes
  • ¾ cup bacon, ½” diced
  • 2 Tsp. garlic, minced
  • ¾ cup leeks, ½” dice
  • ½ cup celery, ½” dice
  • ½ cup fennel, ½” dice
  • 1 ½ cup shiitake mushrooms, sliced
  • 8 oz. butter, melted
  • 2 tbsp. thyme, fresh
  • 2 tsp. poultry seasoning
  • ½ cup chicken broth
  • ½ cup sherry
  • ½ cup cranberries, dried
  • ¾ cup pecans chopped


  1. Combine wild rice, water and ¾ tsp salt in a medium sauce pot . Cover and bring to a boil. Reduce to a simmer and cook for 50 minutes, until water has been absorbed into rice. Remove from heat and reserve.
  2. Combine dried cranberries and sherry wine in small sauce pot and bring to a boil. Remove from heat and reserve.
  3. Toast brioche bread in a 300° degree oven until dry. Remove from oven and reserve.
  4. In a large skillet over medium high heat, sauté bacon until crispy. Remove bacon from pan and drain on a paper towel. Reserve 1 Tbsp of bacon fat in skillet.
  5. IIn the same skillet over medium heat sauté garlic, leeks, celery and mushrooms and fennel until tender, 4-5 minutes. Season with salt and pepper. Remove from heat and reserve.
  6. Combine wild rice, dried brioche bread, bacon, sautéed vegetables and pecans in a large mixing bowl. Pour melted butter into bowl and toss to coat ingredients evenly. Add fresh thyme and poultry seasoning.
  7. Add dried cherries with sherry to mixing bowl. Add chicken broth and mix until incorporated. Season with salt and pepper.
  8. Cut 8 pieces of butcher’s twine about 18” long. Starting with one end closest to you, lay the string 2 ½” apart and parallel to each other on a large cutting board. Lay one filet of salmon skin side down on top of the string. The string should run from the belly to the top of the salmon. Season the fillet with salt and pepper.
  9. Spoon the stuffing on top of the fillet and coat evenly from head to tail. Next, place the second side of salmon on top of the stuffing with the tail end over the head end of the first fillet and the skin side down. Season the fillet with salt an pepper.
  10. Bring the ends of each string together and tie together. Trim any excess string.
  11. Place stuffed salmon “roast” in a large casserole dish. Cover with aluminum foil and bake at 350° for approximately 45 minutes.

You can get more salmon recipes, instructional videos, Nicole’s Salmon Blog, and more at

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.

2 thoughts on “Norwegian Salmon Stuffed with Wild Rice, Cranberries & Pecans

  1. Katherine

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