Salmon with Fines Herbes Stuffing

Fines herbes is the classic French trio of parsley, tarragon, and thyme, and it turns plain salmon into something worth setting the table for. The herbs go into a quick bread crumb stuffing softened with onion, white wine, and butter before the whole thing gets rolled inside a butterflied fillet.

The butterfly cut is the technique that makes this recipe work. Slice the fillet horizontally into two thin, even pieces, then lay them head to tail on oiled parchment so you’ve got a rectangle wide enough to hold the stuffing.

Parchment is the secret to rolling the salmon tightly without the fish tearing. Lift and tuck as you go, using the paper like a sushi mat, and the roll holds its cylinder shape through baking.

While it bakes, reduce sherry by half and whisk in cold butter for a glossy pan sauce that pools around each slice.

Chef Tips

• Use fresh bread crumbs, not dried. Fresh crumbs absorb the wine and butter without turning the stuffing pasty.
• Chop tarragon just before adding it. Fresh tarragon bruises fast and loses its anise punch within an hour of cutting.
• Let the stuffing cool completely before spreading. Warm filling starts cooking the salmon from the inside and turns it chalky.
• Whisk the cold butter into the sherry off the heat in small pieces so the sauce emulsifies instead of breaking.

Variations

• Swap the fines herbes for dill and chives for a Scandinavian bent, paired with a squeeze of lemon at the table.
• Add finely chopped toasted almonds or pine nuts to the stuffing for crunch and richness.
• Use Champagne or dry vermouth in place of sherry for a lighter, more floral finishing sauce.