Elevate your meals with this surprisingly simple stuffed salmon recipe!
I bet you’ve tried smoked salmon. And you’ve probably eaten grilled or baked salmon at an upscale restaurant for an anniversary or something. But what about stuffed salmon? No, this isn’t a seafood counterpart of the pale poultry variety found at weddings and hotels. You know what I’m talking about—the anemic chicken breast stuffed with a bland creamy clump of slimy spinach. This stuffed salmon actually has some flavor.
Unlike the aforementioned chicken, the salmon comes with a naturally rich, almost buttery taste. The oven bakes the salmon so it’s slightly crispy on the outside and tender on the inside. The key here is the stuffing, a blend of cream cheese, mozzarella, and sharp parmesan. Add all that with a bit of garlic and a pinch of red pepper flakes, and you have a simple yet sophisticated dish, perfect for weeknights and dinner parties.
We have loads of salmon recipes on here, including some of my faves like this blackened salmon. All those spices, like the cayenne pepper and paprika, give this dish a nice kick. We also have a couple of Asian-inspired recipes, including a salmon teriyaki. Take a gander at these and let us know what you think!
The Right Cut
The most involved part of this recipe is preparing the salmon, more specifically, cutting the perfect pocket into each fillet. So let me say this nice and loudly to the people in the back: check your knife. If it’s dull, your knife won’t be of much use, so get it sharpened. Also, use a boning knife if you have one. You’ll get a more precise cut.
But whatever you pick, the goal is to slice a pocket deep enough into the fillet so stuffing can slide right in without making the salmon fall apart. Your best bet is to pick the thickest part of the fillet. Just be mindful to maintain an even thickness on both the top and bottom of the pocket entrance. This is to help to prevent tearing during stuffing or cooking.
Ingredients
- 4 salmon fillets 6 ounces each, skin removed or left on based on preference
- 4 teaspoons extra virgin olive oil divided
- 5 ounces fresh baby spinach roughly 5 cups
- 1 clove garlic minced (about 1 teaspoon)
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- A pinch of red pepper flakes for a little kick
- 1/4 cup reduced-fat cream cheese softened
- 1/4 cup shredded mozzarella cheese
- 1/4 cup finely grated Parmesan cheese
How to Make Stuffed Salmon
Step 1: Positioning a rack in the center of your oven and preheat the oven to 425°F for a perfectly cooked salmon. You can line a baking sheet with parchment paper for easy cleanup.
Step 2: Warm 2 teaspoons of the olive oil in a non-stick skillet over a medium-high flame. Add the spinach in batches and stirring frequently, until wilted. Mix in the minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes. Cook for 30 seconds and remove from the heat.
Step 3: Blend in the cream cheese with the spinach until it’s completely melted. Add the mozzarella and Parmesan cheeses, stirring until you have a creamy and irresistible spinach filling. One quick tip, let the cream cheese sit at room temperature before using.
Step 4: Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully slice a pocket into the side of each fillet (be careful not to cut all the way through, this is a bit like an envelope). Place the fillets on the prepared baking sheet and season with half of the remaining salt.
Step 5: Spoon the spinach and cheese mixture into each salmon pocket.
Step 6: Drizzle the remaining olive oil over the stuffed fillets. Season with the remaining salt and black pepper. Bake in the preheated oven for 8 to 10 minutes, or until the salmon is cooked through. You want a slightly crisp top.
FAQs & Tips
Should you have any leftovers, the salmon should stay fresh in your refrigerator for three to four days. An airtight container works best.
Feel free to swap the spinach for kale. However, keep in mind that kale is a heartier green that needs to be thoroughly sautéed before adding to the substitute.
Make sure your salmon reaches at least 145 degrees Fahrenheit.
Serving Suggestions
Pair this dish with your favorite pasta or potato. And hey, if you need some culinary inspiration, peruse our website. We have plenty of worthwhile sides. For example, you could serve the salmon with a Mediterranean pasta salad or a heaping pile of mashed potatoes. Or, if you’d prefer something less carb-heavy, a refreshing cucumber salad is a nice touch as well.
Stuffed Salmon
Ingredients
- 4 salmon fillets 6 ounces each, skin removed or left on based on preference
- 4 teaspoons extra virgin olive oil divided
- 5 ounces fresh baby spinach roughly 5 cups
- 1 clove garlic minced (about 1 teaspoon)
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- A pinch of red pepper flakes for a little kick
- 1/4 cup reduced-fat cream cheese softened
- 1/4 cup shredded mozzarella cheese
- 1/4 cup finely grated Parmesan cheese
Instructions
- Positioning a rack in the center of your oven and preheat the oven to 425°F for a perfectly cooked salmon. You can use a baking sheet with parchment paper for easy cleanup.
- Warm 2 teaspoons of the olive oil in a non-stick skillet over a medium-high flame. Add the spinach in batches and stirring frequently, until wilted. Mix in the minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes. Cook for 30 seconds and remove from the heat.
- Blend in the cream cheese with the spinach until it’s completely melted. Add the mozzarella and Parmesan cheeses, stirring until you have a creamy and irresistible spinach filling. One quick tip, let the cream cheese sit at room temperature before using.
- Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully slice a pocket into the side of each fillet (be careful not to cut all the way through, this is a bit like an envelope). Place the fillets on the prepared baking sheet and season with half of the remaining salt.
- Spoon the spinach and cheese mixture into each salmon pocket.
- Drizzle the remaining olive oil over the stuffed fillets. Season with the remaining salt and black pepper. Bake in the preheated oven for 8 to 10 minutes, or until the salmon is cooked through. You want a slightly crisp top.
