Stuffed Salmon : Fresh, flaky salmon fillets are generously filled with a creamy, flavorful mixture of spinach, cream cheese, garlic, and herbs, then baked to perfection.
Why Make Stuffed Salmon?
Stuffed salmon is more than just a simple fish dish; it’s a gourmet experience. By adding a delicious filling to this already flavorful fish, you create a dish that is bursting with layers of taste and texture. Salmon’s natural fattiness and robust flavor pair well with a variety of fillings, from creamy spinach and cheese mixtures to tangy and savory crab-based stuffings.
Tips & Tricks for Making the Best Stuffed Salmon
- Use Fresh Ingredients: Fresh salmon and herbs make a big difference in flavor.
- Don’t Overstuff: While it’s tempting to add a lot of filling, overstuffing can make the fillets difficult to close and prone to spilling.
- Cook Evenly: Choose salmon fillets that are evenly sized to ensure uniform cooking.
- Chill the Filling: If your filling is too warm or runny, pop it in the fridge for a bit to firm up. This will make it easier to stuff.
Variations of Stuffed Salmon
- Crab-Stuffed Salmon: Mix lump crab meat with cream cheese, green onions, and Old Bay seasoning for a decadent twist.
- Sun-Dried Tomato & Feta: For a Mediterranean flair, combine chopped sun-dried tomatoes, crumbled feta, and fresh basil in the filling.
- Pesto & Mozzarella: Spread a generous layer of pesto and add shredded mozzarella for an Italian-inspired version.
- Spicy Cajun Style: Add Cajun seasoning and chopped jalapeños to the filling for a spicy kick.
How to Serve Stuffed Salmon
Stuffed salmon is a versatile dish that pairs well with a variety of sides. Here are some serving ideas:
- Rice Pilaf: A simple, herbed rice pilaf complements the rich flavors of the stuffed salmon.
- Roasted Vegetables: Try roasted asparagus, Brussels sprouts, or baby carrots for a healthy side.
- Creamy Mashed Potatoes: The creaminess of the potatoes contrasts beautifully with the salmon.
- Simple Salad: A light salad with a lemon vinaigrette balances the richness of the dish.
How to Store and Reheat Stuffed Salmon
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can also freeze stuffed salmon before baking. Wrap each fillet tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheat: To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through.
Recipe FAQs
Can I use frozen salmon?
Yes, but make sure to thaw the salmon completely and pat it dry to remove excess moisture before stuffing and baking.
What other cheeses work well in the filling?
Goat cheese, ricotta, or even shredded cheddar can be great substitutes or additions to the cream cheese mixture.
How do I prevent the filling from leaking out?
Make sure not to overstuff the salmon, and use toothpicks to secure the edges if needed.
Can I grill stuffed salmon instead of baking it?
Absolutely! Use a grill mat or foil to keep the filling in place, and cook over medium heat until the salmon is fully cooked.
How do I know when the salmon is cooked?
The salmon should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) is ideal.
Stuffed Salmon
Stuffed Salmon : Fresh, flaky salmon fillets are generously filled with a creamy, flavorful mixture of spinach, cream cheese, garlic, and herbs, then baked to perfection.
Ingredients
- 4 tsp extra virgin olive oil, divided
- ¼ cup reduced-fat cream cheese
- ¼ cup shredded part-skim mozzarella
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
- 5 oz fresh baby spinach (about 5 cups)
- 1 clove garlic, minced (approx. 1 tsp)
- A pinch of red pepper flakes
- 4 (6-oz) salmon fillets, skin on or off
- ¼ cup finely grated Parmesan
Instructions
- Set your oven rack in the middle and preheat to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
- Heat 2 tsp of olive oil in a non-stick skillet over medium-high. Toss in a handful of spinach, stirring until wilted. Add garlic, ¼ tsp salt, ¼ tsp pepper, and a pinch of red pepper flakes.
- Cook for another 30 seconds. Continue adding spinach until it all wilts down, then remove from heat.
- Stir in cream cheese until it melts into the spinach, followed by the mozzarella and Parmesan. Mix until the cheeses are gooey and combined, creating a creamy spinach dip-like filling.
Pat the salmon fillets dry. - With a sharp knife, cut a lengthwise pocket in each fillet, careful not to slice all the way through. Lay the fillets on the prepared baking sheet and season evenly with ½ tsp salt.
- Spoon the cheesy spinach filling into each salmon pocket. Drizzle the remaining 2 tsp olive oil over the salmon, brushing or rubbing to coat.
- Season with the rest of the salt and black pepper.
Pop the salmon into the oven and bake for 8-10 minutes, or until it’s opaque and flakes easily with a fork.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 135Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 21mgSodium 475mgCarbohydrates 4gFiber 1gSugar 1gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Stuffed salmon is a dish that never fails to impress, whether you’re cooking for a crowd or simply treating yourself. With so many variations and serving options, you can customize it to fit any occasion. Try this recipe out, and you’ll soon have a new favorite way to enjoy salmon that’s bursting with flavor!
Check my other salmon recipes:
