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Cornbread, Sun Dried Tomatoes, & Sage Stuffed Salmon


  • 1 cup cornbread crumbs
  • 1 tsp chopped parsley
  • 1/4 tsp salt
  • 1/4 cup sun dried tomatoes, chopped
  • 2 tbsp chopped parsley
  • 1 tbsp chopped sage
  • 1 tsp chopped thyme
  • 1/2 tsp minced garlic
  • 1/4 tsp salt
  • Oil from jar of sun dried tomatoes
  • 4 Wild Keta or Sockeye Salmon portions, defrosted


  1. Preheat oven to 350 degrees. 
  2. Arrange cornbread crumbs on a cookie sheet in a flat layer. Bake for 8-10 minutes in preheated oven, until crumbs are golden brown and toasted.
  3. In a small bowl, mix together bread crumbs, 1 tsp parsley, 1/4 tsp salt, and 1 tbsp oil from jar of sun dried tomatoes.
  4. In another bowl, mix together sun dried tomatoes, remaining parsley, sage, thyme, garlic, remaining salt, and 1 tbsp of oil from jar of sun dried tomatoes.
  5. Using a very sharp knife, butterfly salmon portions without slicing all the way through. Open salmon portions and stuff with sun dried tomato mixture. Distribute evenly between portions.
  6. Fold the tops of the portions back over the sun dried tomato mixture. Top each portion with the cornbread mixture.
  7. Bake in preheated oven for 12-15 minutes or until salmon is completely cooked through: flesh is opaque and can be flaked with a fork.

For this recipe, you can use store bought or homemade cornbread. Just crumble it up! Use gluten free cornbread to make this recipe gluten free. This recipe has no dairy, so it's safe for lots of dietary restrictions!

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