Baked Columbia River Salmon Recipe

Ingredients for Baked Columbia River Salmon

• Whole Salmon
• 1 tablespoon olive oil
• 1 teaspoon salt (for the fish)
• ½ cup milk
• Breadcrumbs
• 2 tablespoons butter
• Onion
• Celery
• Egg
• Pepper
• Sage

How to Make Baked Columbia River Salmon

1. **Prepare the Stuffing:** In a medium bowl, combine 1 cup of bread crumbs with ½ cup of milk. Let it sit for 5 minutes to soften.
2. Melt 2 tablespoons of butter in a skillet over medium heat.
3. Add 1/2 cup chopped onion and cook until softened and lightly browned (about 5 minutes).
4. Pour the softened onion mixture into the bread crumb mixture.
5. Add 1/4 cup chopped celery, 1/4 cup chopped parsley, 1 teaspoon of dried thyme, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix well to combine.
6. Preheat your oven to 350°F (175°C). Grease a baking dish.
7. **Prepare the Salmon:** Rinse the salmon and pat it dry with paper towels. Generously rub the inside and outside of the salmon with 1 teaspoon of salt.
8. Brush the outside of the salmon with 1 tablespoon of olive oil.
9. Place the salmon in the prepared baking dish and gently fill the cavity with the stuffing.
10. Close the opening of the salmon with toothpicks or foil. Bake for approximately 15 minutes per pound, or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).