This elegant Stuffed Salmon recipe features tender salmon fillets with a rich, savory cream cheese, spinach, and feta filling. It’s a restaurant-quality dish that’s surprisingly easy to make at home, perfect for a weeknight dinner or a special occasion. Get ready to impress!
If you’ve been searching for the ultimate Stuffed Salmon recipe, you’ve found it. This dish looks incredibly gourmet, but it comes together in just over 30 minutes. We create a pocket in thick salmon fillets and load them with a luscious, flavorful mixture that perfectly complements the fish without overpowering it.
Why You’ll Love This Stuffed Salmon Recipe
- Incredibly Flavorful: The combination of creamy, tangy, and savory in the filling pairs beautifully with the rich flavor of the salmon.
- Quick and Easy: This recipe is simple enough for a weeknight meal but elegant enough to serve to guests. From prep to plate in under 40 minutes!
- Healthy and Satisfying: Salmon is packed with omega-3 fatty acids, and this dish is a delicious way to get your protein and greens in one satisfying meal.
- Customizable: The filling is easy to adapt. Feel free to experiment with different cheeses, herbs, or even add some crab meat for a decadent twist.
Ingredients You’ll Need
The magic of this dish lies in its simple, high-quality ingredients. Here’s what you’ll need:
- Salmon Fillets: Look for thick, center-cut fillets, about 6 ounces each. This makes them easier to slice a pocket into.
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for easy mixing.
- Frozen Chopped Spinach: Thaw it completely and squeeze out as much water as possible. Excess water can make the filling runny.
- Feta Cheese: Crumbled feta adds a salty, tangy bite that cuts through the richness of the cream cheese and salmon.
- Garlic: Freshly minced garlic provides the best flavor.
- Seasoning: A simple mix of onion powder, dried dill, salt, and black pepper is all you need.
- Olive Oil & Lemon Juice: For brushing the outside of the salmon to keep it moist and add a bright, fresh flavor.
How to Make Stuffed Salmon (Step-by-Step)
Making this impressive dish is easier than you think. Follow these simple steps for perfect results every time.
Step 1: Prepare the Salmon
First, preheat your oven to 400°F (200°C) and pat your salmon fillets completely dry with a paper towel. A dry surface ensures a beautiful sear. Using a sharp knife, carefully cut a horizontal slit through the thickest part of each fillet to create a pocket. Be careful not to cut all the way through to the other side.
Step 2: Make the Creamy Filling
In a medium bowl, combine the softened cream cheese, thawed and squeezed-dry spinach, crumbled feta, minced garlic, onion powder, dill, salt, and pepper. Mix until everything is well combined and creamy. Give it a taste and adjust the seasoning if needed.
Step 3: Stuff and Bake the Salmon
Gently spoon the cream cheese mixture into the pocket of each salmon fillet. Don’t overstuff, but make sure they are generously filled. In a small bowl, whisk together the olive oil and lemon juice. Place the stuffed fillets on a baking sheet lined with parchment paper and brush the tops and sides with the oil mixture. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Tips for the Best Stuffed Salmon
- Don’t Overcook: Salmon cooks quickly. The best way to check for doneness is with a meat thermometer; it should read 145°F in the thickest part of the fish.
- Squeeze the Spinach Dry: This is a critical step! Excess moisture will make your filling watery. Place the thawed spinach in a clean kitchen towel or cheesecloth and wring it out until no more water comes out.
- Use Thick Fillets: Thicker cuts of salmon (around 1.5 inches) are much easier to stuff and are less likely to dry out during baking.
What to Serve with Stuffed Salmon
This versatile dish pairs well with a variety of sides. For a wholesome meal, serve it alongside some fluffy creamy mashed potatoes and a side of roasted vegetables like our simple Air Fryer Broccoli. A light, refreshing Lemon Herb Quinoa Salad also makes an excellent companion.
Storage and Reheating Instructions
Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. To reheat, place it in an oven-safe dish and bake at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also gently reheat it in an air fryer for a few minutes.
Frequently Asked Questions About Stuffed Salmon
Yes, you can prepare it ahead. You can make the filling and store it in an airtight container in the fridge for up to 2 days. You can also stuff the raw salmon fillets, cover them tightly, and refrigerate them for up to 24 hours before baking.
The most reliable way to check for doneness is with an instant-read thermometer. The internal temperature in the thickest part of the fish (not the filling) should reach 145°F (63°C). Alternatively, the salmon should be opaque and flake easily with a fork.
Store leftovers in an airtight container in the refrigerator for up to 2 days. For the best results, reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Using an air fryer also works well to keep the outside slightly crisp.
The options are endless! Other popular fillings include crab meat with breadcrumbs, asparagus and goat cheese, or a mix of sun-dried tomatoes, basil, and mozzarella. Feel free to get creative with your favorite ingredients.
Thick, center-cut fillets are best for stuffed salmon. Look for cuts that are at least 1.5 inches thick, such as King, Coho, or Atlantic salmon. This makes it easier to cut a deep pocket for the filling.
More Seafood Recipes to Try
If you enjoyed this stuffed salmon, you’ll love exploring other seafood favorites. For a quick and elegant meal, try this pan-seared Seared Scallops Recipe. Or for a comforting pasta dish, our Cajun Seafood Alfredo is always a crowd-pleaser.
Stuffed Salmon Recipe
Stuffed Salmon with a Creamy Spinach and Feta Filling
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the salmon fillets dry with a paper towel.
- Using a sharp knife, carefully cut a horizontal slit through the thickest part of each salmon fillet to create a pocket. Make sure not to cut all the way through.
- In a medium bowl, combine the softened cream cheese, thawed and squeezed spinach, feta cheese, minced garlic, onion powder, dried dill, salt, and pepper. Mix until well combined.
- Carefully spoon the spinach and cream cheese mixture into the pocket of each salmon fillet.
- Place the stuffed salmon on the prepared baking sheet. In a small bowl, whisk together the olive oil and lemon juice, then brush it over the tops of the fillets. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily.
- Let the salmon rest for a few minutes before serving. Enjoy!
Notes
Tip 2: Use thick, center-cut salmon fillets as they are easier to stuff and stay moist during baking.
Tip 3: Don't overcook the salmon. Check for doneness with a fork; it should flake easily.
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