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Herb-Stuffed Baked Salmon

Herb-Stuffed Baked Salmon


  • 2 thick slices sourdough bread, torn into chunks
  • 1/2 cup pine nuts
  • 1 garlic clove, chopped
  • handful mixed fresh herbs, such as parsley, oregano, and thyme leaves, chopped
  • pinch dried chile flakes
  • one 3- to 4-pound side of wild salmon, skin on, pin bones removed
  • 1/3 cup olive oil, plus more for the roasting pan
  • salt and freshly ground black pepper
  • 1 bunch fresh dill
  • 2 large lemons, thinly sliced