The fire burns bright, and the scent of a fine feast lingers in the air tonight! I've prepared a dish fit for the warriors of Whiterun and the wanderers of Tamriel—Freshly Baked White River Salmon. Pulled from the crisp, rushing waters of Skyrim, this fillet is seasoned with the finest herbs, kissed by the hearth’s gentle flames, and baked to tender perfection. Whether you seek strength for battle or warmth against the cold night, this meal shall fill your spirit as well as your belly. So, take a seat, rest your weary boots, and let the taste of adventure unfold before you.
This meal is wonderful anytime of the year!
This was inspired by my other Skyrim inspired recipes on this site, and pairs well with my Golden Winter Harvest Bisque recipe.
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Ingredients
*See recipe card for quantities*
- butter
- leek diced
- carrots diced
- heavy cream or milk & cream cheese
- shredded cheese use your preferred cheese
- garlic minced
- puff pastry sheet
- salmon fillet
- egg
- water
- dill diced
- salt & pepper
Instructions
Let the baking commence!
- Dice your leek and carrots. Then mince your garlic.
- Add your diced and minced vegetables to a stovetop pan. Cook on low heat until soft, ~15 minutes. Add in your heavy cream and sprinkle in a dash of diced dill, salt & pepper. Mix together and let the mixture simmer for a couple minutes.
- Roll out your puff pastry sheet into a rectangular shape, large enough to fold over your salmon fillet. Place the fillet in the center of your pastry sheet and top with your sautéed vegetables. Then fold the flaps of the dough over the fillet and vegetables.
- Apply an egg wash to the pastry dough and garnish with fresh dill. Bake at 375F for 25-30 minutes.
Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Substitutions
- Dairy Free - use dairy free milk alternatives for heavy cream (coconut milk has high fat which is a great substitute), butter, and cheese.
- Gluten Free - use a gluten free puff pastry instead of a regular puff pastry
Equipment
- 1 Large Stovetop Pan
- 1 Baking Sheet
- 1 Wooden Spatula
- Parchment Paper
- 1 Chopping Knife
- 1 Cutting Board
- 1 Small Bowl
- 1 fork
- 1 Spoon
Freshly Baked White River Salmon Recipe Card
Equipment
- 1 Large Stovetop Pan
- 1 Baking Sheet
- 1 Wooden Spatula
- Parchment Paper
- 1 Chopping Knife
- 1 Cutting Board
- 1 Small Bowl
- 1 fork
- 1 Spoon
Ingredients
- 3 tbsp butter
- 1 leek diced
- 1-2 large whole carrots diced
- ¼ cup heavy cream or milk & cream cheese
- 2 tbsp shredded cheese use your preferred cheese
- 1 cloves garlic minced
- 1 sheet puff pastry
- 1 fillet salmon
- 1 large egg
- 1 tbsp water
- dill diced
- salt & pepper
Instructions
- Using your cutting knife and cutting board, be sure to dice your leek and carrots, Then mince your garlic. Next, melt your butter in your stovetop pan.
- Add in your diced leek, carrots, and minced garlic. Cook on low heat until soft. Should take about 15 minutes.
- Add in your heavy cream and sprinkle in a dash of diced dill, salt & pepper. Mix together and let the mixture simmer for a couple minutes.
- After a few minutes, remove the stovetop pan from heat and add in your shredded cheese. Give it a quick stir, and then set aside to cool.
- Preheat your oven to 375℉. Line your baking sheet with parchment paper and set aside.
- Grab your puff pastry dough and roll it out on a floured surface. You want to make a rectangle shape out of the dough, long ways horizontal. Sprinkle some diced dill weed around the dough.
- Next, place your salmon fillet in the center of the dough rectangle, with the length of the fish placed horizontally.
- Using your wooden spatula from your stovetop mixture, scoop the stovetop vegetable content onto the salmon fillet until the entire fillet is covered.
- Grab the sides of the puff pastry rectangle and fold it over the salmon fillet and vegetables. I suggest started with the long sides first, and then fold the shorter sides inwards, like you're wrapping a gift. Pinch the corners.
- In a small mixing bowl, combine your egg with 1 tbsp of water and mix with a fork. This is your egg wash.
- Brush the pastry with the egg wash (can use a food brush or a spoon). Then flip the pastry over and lightly score the dough with your knife. Add more egg wash on this side of the pastry and add a final garnish of chopped dill.
- Place on parchment-lined baking sheet and bake in the oven for 25-30 minutes.
Storage
Refrigerate Leftovers: Cool the baked salmon dish quickly and store in an airtight container for up to 3 days.
Freezing Option: Wrap individual portions tightly in foil or freezer-safe bags for up to 2 months.
Reheat Properly: Thaw frozen leftovers in the fridge, then warm gently at 350°F until heated through.
FAQ
Use a thermometer inserted into the thickest part of the fish. An internal temperature of about 145°F indicates it’s cooked, though some prefer removing it slightly earlier for a more tender texture.
Not usually. The fish cooks fully in the oven thanks to the steam generated by the enclosed filling.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
