Mediterranean Stuffed Salmon


  • Cooking oil
  • 10g Chopped garlic
  • 50g Button mushroom, sliced
  • 100g Spinach
  • 50ml Cream
  • 40g Parmesan cheese
  • White pepper & Salt to taste
  • 2 pcs Salmon
  • 30g Butter
  • 20g Garlic, chopped
  • 1 no Yellow onion, sliced
  • 120g Button mushroom, sliced
  • 30g Capers
  • ¼ tsp Mixed herbs
  • 250ml Cream
  • 120g Chickpeas
  • 1 tsp Mustard
  • 20g Cheddar cheese, grated


Watch the recipe


Preparation time: 20 minutes

Cooking time: 15 minutes

Serving size: 3 – 4 pax

Product Recommendation: THERMOS 26cm Deep Non-Stick Frying Pan


  1. Heat up the oil in the THERMOS 26cm Deep Non-stick Frying Pan and sauté garlic till fragrant. Then, add in button mushroom and sauté for 30 seconds. Add in spinach and cook till soft then followed by cream, parmesan cheese and season to taste with salt and pepper. Set aside to cool.
  2. Next, slice salmon to make a pocket then fill it up with the cooked spinach.
  3. Put 2 tbsp of oil into the pan and pan fry salmon with the skin facing downside for 1 minute. Flip it over and cook for another minute. Remove from pan and set aside.
  4. To make the sauce, put butter into the pan then add in garlic and yellow onions. Sauté till fragrant then add in button mushrooms, capers and mixed herbs and stir fry it.
  5. Lastly, add in the cream, chickpeas, mustard and cheddar cheese and cook on low heat for 30 seconds. Then, add the salmon back in the pan to cook for another 3 minutes. Ready to be served hot.