Recipe Courtesy of Chef John Mazziotti Phone: (630) 739-5200


Yield - 8 Servings




2 Lb. Salmon Fillets (4 oz. each)

10 oz. Onion, Small Dice

1 Garlic Clove, Minced (or use Dried Minced Garlic)

1 t. Olive Oil

4 oz. White Wine

1 lb. Lasagna, Cooked Al'Dente

16 oz. Sour Cream

4 oz. Milk

1 oz. Dijon Mustard

16 oz. Mozzarella Cheese, Sliced thin with a Cheese Knife

1 T. Dry Dill Weed

Dash Paprika

1 Lemon, Cut into 8 pieces

1 oz. Chef Depot House Seasonings





Method -

Fillet the salmon with a sharp Fillet Knife, remove the pinbones with a pair of fish pliers.

In a (or use heavy saute pan heat oil until very hot, add onions, garlic and salmon fillets with white wine, cover and cook until flaky. Let the fillets cool completely and place them in a stainless steel mixing bowl.

Add the milk, sour cream and mustard mix well.

Add Chef Depot House Seasonings, taste and add more seasonings if desired.

Lightly butter a 9 inch by 12 inch baking pan and lay in lasagna noodles, add salmon mixture and cheese, repeat until all salmon is used. Sprinkle the top with cheese and paprika.

Bake at 350 degrees F. for about 30 minutes. Remove from oven and let cool. Cut into large squares and serve with fresh lemon wedges.


Chefs Note: We use the fillet knife pictured in Sportsmans Corner to clean our Salmon.

It is the most amazing German Steel Fillet Knife I have ever used! Made in Solingen, Germany, it is a great value and it really holds an edge.

I use a DMT Diamond Sharpening Steel to quickly return the edge while filleting our catch.

I fillet my whole salmon on a large acrylic poly cutting board that is easy to clean and leaves no taste or smell (dishwasher safe). We have these thick poly boards as long as your boat!

I also use a pair of small needle nose fish pliers to easily remove the pinbones from the Salmon.

I weigh out the salmon portions on a Stainless Steel Scale.


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