1. dedy oktavianus
    September 23, 2014 @ 3:12 pm

    Damn delicious and comforting dish!!!
    i used to stuffed my baked salmon meatball with brie too,
    btw, what kind of brie do you use, brie that i know used to covered with some kind of white mold…
    Dedy@Dentist Chef


  2. Helene Dsouza
    September 24, 2014 @ 10:54 am

    I wish we could get quality salmon in goa. The choice is just… eahh… sad.
    Love what you did with the brie and spices. Maybe I could finally get my husband to like salmon with your recipe. 😉


  3. Nava Krishnan
    September 24, 2014 @ 12:41 pm

    Its somewhat the same with us. Dine out and we prefer European dishes. Its a lovely way of elevating salmon though over here, quite pretty. Nonetheless, occasionally I do cook and thanks for the recipe. It will be much loved by my other half for the wonderful flavors.


  4. Joanne (eats well with others)
    September 25, 2014 @ 11:25 am

    I think you could stuff brie into anything and I would eat it! Love this!


  5. Sissi_Withaglass.com
    September 26, 2014 @ 8:54 pm

    It is a particularly creative dish and definitely one of the most inventive ways to serve salmon which people rarely experiment with it. I’m sure my husband who loves both salmon and brie, would love it!


  6. Juliana
    September 27, 2014 @ 12:37 am

    This salmon is very interesting stuffed with brie cheese…I must give this a try…
    Have a wonderful weekend Purabi 😀


  7. Curry and Comfort
    September 27, 2014 @ 1:10 am

    Stuffing fish… what a fabulous idea. I wish I had this for my dinner tonight!


  8. Nami | Just One Cookbook
    October 4, 2014 @ 7:47 am

    What a fun idea! Never stuffed anything (especialy cheese!) in the salmon fillet. I want to eat this. I can imagine how yummy this is. 😀


  9. Amelia
    October 11, 2014 @ 2:48 pm

    Hi Purabi, your this 5 stars grilled salmon look so inviting and superb.Excellent pictures!
    Thanks for sharing your recipe.

    Have a nice weekend, regards.


  10. Parchment-Baked Salmon
    February 16, 2016 @ 7:38 am

    […] avocado, quail eggs and pomegranate seeds! I still make my delicious Salmon in Fiery Plum Curry, Brie-Stuffed Grilled Salmon and Salmon Chowder with an Indian Twist. But this dish is different. Parchment-Baked Salmon is a […]


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