Salmon fillet stuffed with mushrooms, diced chorizo, and dried tomatoes

Our chorizo adds a smoky-savoury touch to this recipe for salmon filet stuffed with mushrooms and dried tomatoes.


4 servings


15 minutes


15-20 minutes



  • 4 salmon fillets, skin-on (approximately 150 g each)
  • 100 g Fantino&Mondello diced chorizo
  • ¼ cup sliced dried tomatoes
  • 1 cup mushrooms (oyster), roughly chopped
  • 2 tbsp shallots, chopped
  • 150 g double cream brie cheese, thinly sliced
  • Sufficient quantity of olive oil
  • 100 ml white wine


  1. In a skillet, heat the olive oil and brown the diced chorizo. Add the oyster mushrooms and simmer until deeply coloured. Add the shallots and dried tomatoes, splash with white wine, season, and set aside.
  2. Cut the flesh from each fillet in half but without separating it from the skin, and make small incisions on the inside to form small pouches to hold the topping.
  3. Stuff the chorizo filling into the pockets and top with the cheese.
  4. Place the salmon fillets, skin-on, directly on the preheated barbecue* grill and cook at 350 degrees, with the lid closed, for 15 to 20 minutes, to the desired doneness. Occasionally shift the fillets without turning over on the grill until the salmon is cooked through.
  5. Serve with grilled vegetables and sprinkle with a dash of olive oil.


This recipe can be made with trout fillet. In this case, do not make incisions in the flesh, but spread the filling directly on top of the fish and cook on the barbecue on a baking sheet.

*The salmon fillets can be prepared in bundles and cooked over the campfire or in the oven. Over the campfire, bundle the fish**, and place directly on the hot coals.

**Bundle: Use foil paper for the bundle. Slice the onions and spread them on the foil. Add 3 tbsp white wine and place the stuffed fish on top. Seal the bundle and cook over the fire.

Once the bundle puffs up, the fish is cooked.

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