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Avocado Stuffed Salmon with Wild Rice


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Avocado Stuffed Salmon with Wild Rice


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Avocado Stuffed Salmon with Wild Rice

This recipes combines two of my favorite foods, Avocados and Salmon, they go together so perfectly served along side wild rice for a healthy delicious meal.


  • Prep Time : 5 min
  • Cook Time : 15 min
  • Ready Time : 20 min


6 salmon filets & 3 cups rice


  • 6 skin-on salmon filets, about 2 pounds
  • 1 avocado, pitted, peeled and thinly sliced
  • 1 tablespoon olive oil
  • 1/4 cup teriyaki sauce
  • 2 1/2 cups cooked wild rice
  • 3/4 cup frozen shelled edamame, defrosted
  • 3 green onions, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil


Preheat oven to 400 F.

Using a sharp paring knife, make a thin slit in the middle of each salmon filet, to form a pocket. Place 3 to 4 slices of avocado in each slit.

Heat a large oven proof sauté pan over medium high heat. Add olive oil and place salmon filets, skin side up and sauté 4 to 6 minutes or until golden brown. Carefully flip over and drizzle with teriyaki sauce. Place pan in the oven for 8 to 10 minutes or until salmon is cooked through.

Meanwhile, heat rice in a sauce pan over medium heat. Add edamame, green onion, soy sauce, rice wine vinegar and sesame oil and heat through until warm.

Serve each salmon filet with ½ cup wild rice salad.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




7 Responses to Avocado Stuffed Salmon with Wild Rice

  1. any tips to flipping the salmon without the avocado falling out. or should i be using avocado that is a little less ripe?

  2. definitely don’t want to use under ripe avocados as they will not have fully developed their amazing flavor. “Gently” flip, ever so gingerly (how many ways can I say that :-) using a fish spatula (which is a wider mouth spatula made for exactly these scenarios) flip the fillet while using your other hand to hold in the avocado. Another trick is to slice the salmon fillet vertically but not all the way through making a long pocket and stuff the avocado slices into the fish lengthwise NOT like the picture but so that they parallel to the pocket and so they sit in the fish perfectly and don’t stick out on either side. SO you are keeping one long side of the salmon fillet closed entirely and you see just the edges of the avocado slices from the other side – this way you can use your hand to hold them in place when you carefully :-) flip. In fact that’s how the restaurant I used to frequent made this dish.

  3. avatar says: Aviva

    I was wondering if this has to be served immediately (because of the avocado) or if it’s good the next day. Also, would slightly mashing the avocado keep the stuffing in better?

    • this is definitely a serve immediately kind of dish and yes mashing could work nicely but I like the sliced for a more elegant presentation and if done like I describe in the comment above it really does stay stay put :-)

  4. one more idea – this is what I just did the other night when I had company: Slice the fillet lengthwise but not all the way through to form a pocket insert avocado slices lengthwise so they fit nicely into the “pocket” drizzle with teriyaki and bake in the oven (forget the pan) at 375 for 15-25 minutes (or however you like to bake your salmon) depending on weight/size of each filet

  5. i am looking for a recipe for whole wheat challah.

  6. avatar says: MIRIAM

    I know you mentioned that its meant to be served right away but what about for a friday night meal? Would I keep it in the fridge or is it going to totally kill the whole thing?

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