Tender, juicy fillets of salmon, a dream-boat filling of cream cheese, spinach, mozzarella, and Parmesan, and precisely 10 minutes of prep, this five-star Stuffed Salmon is the sort of epically spectacular, but paradoxically straightforward, recipe that may have you ever swearing off going out to eat.
Why do you have to costume up, look ahead to a seat, and undergo outrageous markup on wine in a restaurant, when you can also make a chef-level dish like this elegant spinach stuffed salmon (or Honey Garlic Salmon) at house?
Whereas it’s at all times a deal with to eat out, I typically discover a chic meal made at house is even sweeter.
Which is why I’m actually trying ahead to creating this straightforward stuffed salmon (maybe with Garlic Butter Shrimp) this weekend for a date night time at house.
Spinach-stuffed salmon with a crisp glass of wine to go along with it’s my thought of an ideal finish to the work week.
Tip!
Love salmon however not feeling the filling?
Try my different wholesome salmon recipes. I’ve particularly listed few of my favorites which can be additional date-night acceptable under.
5 Star Evaluate
“Simple and scrumptious. Greatest salmon I’ve ever had fingers down!”
— Jennifer —
Easy methods to Make the Greatest Stuffed Salmon
This luscious cream cheese and spinach stuffed salmon meets you on the intersection of straightforward and spectacular.
Even for those who’ve by no means baked salmon earlier than, you may nail this easy and simple recipe. (This Baked Salmon can be an excellent newbie recipe.)
The mix of the filling and the flaky salmon jogs my memory of an excellent classed-up seafood spinach dip (ahem, Smoked Salmon Dip), turned elegant and dinner acceptable.
The Components
- Salmon Fillets. Search for thicker salmon fillets, that are simpler to stuff, as they depart extra room to create a pocket for the filling. (Heart-cut salmon can be my choose for Poached Salmon.)
TIP!
You may cook dinner the salmon with the pores and skin on or ask the seafood counter to take away it for you. For this recipe, I choose the pores and skin on; it holds the salmon collectively, makes it simpler to stuff, and customarily, once you depart the pores and skin on salmon, it’s much less susceptible to overcooking. Salmon pores and skin is straightforward to take away as soon as the fish is cooked.
- Spinach. Spinach stuffed salmon shouldn’t be solely scrumptious—it presents good-for-you substances too! Along with the well being advantages of the salmon itself (salmon is wealthy in omega-3s, protein, potassium, and extra), spinach is full of fiber, nutritional vitamins, and minerals.
- Garlic Cloves. Provides daring taste to the spinach combination.
- Cream Cheese. Gotta have it right here! It makes probably the most creamy, wealthy, and evenly tangy stuffing for our salmon. Plus, it goes completely with spinach (simply ask these Spinach Puffs).
- Mozzarella + Parmesan. Whoever stated cheese and seafood don’t go collectively has not tried this salmon recipe. The mozzarella is gentle and melty; the Parmesan cheese is salty and nutty. Dream crew.
- Crimson Pepper Flakes. A contact of warmth to chop via the richness of the salmon and the spinach cream cheese filling.
- Lemon. Completely non-obligatory! High off with lemon juice or lemon zest for a recent citrus taste.
The Instructions
- Line a rimmed baking sheet with parchment paper for simple cleanup. Wilt the spinach in a medium or giant skillet with the garlic and spices. Take away from the warmth.
- Stir within the cheeses.
- Hold stirring till fully integrated and the combination is creamy.
- Make a pocket in every 6 oz salmon fillet, by making a small reduce within the middle. Don’t reduce all over to the opposite aspect. Place the fillets on the baking sheet, and stuff the spinach-cream cheese combination inside every bit. Drizzle with oil (or attempt melted butter) and sprinkle with salt and pepper.
- Bake stuffed salmon at 425 levels F for 8 to 10 minutes (as recommended in my Baked Salmon Time and Temperature Information), till the salmon is cooked via. ENJOY!
Wine Pairing
A should! Since this salmon is wealthy, go for a crisp, dry white like Sauvignon Blanc (or the French model, Sancerre), or attempt an unoaked or very evenly oaked Chardonnay.
Easy methods to Retailer Stuffed Salmon
- To Retailer. Place leftovers in an hermetic container within the fridge for as much as 1 day.
- To Reheat. To maintain the salmon from drying out, gently reheat the salmon on a baking sheet, loosely tented with foil, in a 350 levels F oven till warmed via.
What to Serve with Stuffed Salmon
Advisable Instruments to Make This Recipe
As tacky because it sounds, the key ingredient to this stuffed salmon is love.
Regularly Requested Questions
I’ve made this straightforward stuffed salmon recipe with king salmon and Atlantic salmon with nice outcomes. What’s most essential for this recipe is to decide on the salmon selection with the fitting thickness to make sure it may be simply spilt and stuffed. A middle-cut filet will normally be your best option (sockeye salmon can work, however the fillets are normally thinner).
Including lump crab meat or imitation crab may be very standard with stuffed salmon, so you could possibly add it, I simply haven’t tried it myself. Fold some into the filling, stuff with the crab combination, and bake as directed. Try these Crab Stuffed Mushrooms for inspiration.
Sure, it’s suitable for eating salmon pores and skin for those who really feel so inclined; nonetheless, except the pores and skin is crispy (as with Pan-Fried Salmon), it’s usually too chewy to eat. In the end it’s private desire (for this recipe, I’d discard it after cooking).
For those who’ve ready salmon earlier than, you will have discovered a white residue on the fish or on the pan as soon as it’s cooked. Whereas it might not look fairly, this residue is just albumin (the identical factor in egg whites). It’s a protein present in fish that coagulates and turns strong and white when cooked.
- 4 teaspoons additional virgin olive oil divided
- 5 ounces recent child spinach about 5 cups
- 1 clove garlic minced (about 1 teaspoon)
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- Pinch purple pepper flakes
- 1/4 cup reduced-fat cream cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 1/4 cup finely grated Parmesan
- 4 6 ounce salmon fillets pores and skin off or on
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Place a rack within the middle of your oven and preheat oven to 425 levels F. For straightforward clear up, line a big rimmed baking sheet with parchment paper.
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Warmth 2 teaspoons of the oil in a medium non-stick skillet over medium-high warmth. Add an enormous handful of spinach and cook dinner, stirring usually, till it begins to wilt. Stir within the garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and purple pepper flakes and let cook dinner 30 seconds. Proceed including the remaining spinach by giant handfuls, till it fully wilts down. Take away the pan from the warmth.
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Stir within the cream cheese till it melts and easily combines with the spinach. Stir within the mozzarella cheese and Parmesan, till the cheeses soften and the combination seems to be like a scrumptious spinach and dip.
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Place salmon fillets on a clear work floor and pat dry. With a small, sharp knife, make a reduce lengthwise down the center of every fillet to create a pocket (don’t reduce the fish all over). Switch the salmon to the ready baking sheet. Sprinkle evenly with the remaining 1/2 teaspoon salt. With a small spoon, fill every fillet with 1 / 4 of the spinach combination.
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Drizzle the remaining 2 teaspoons olive oil over the fillets and brush with a pastry brush or evenly rub along with your fingers to coat. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the sheet pan within the oven and bake till the salmon is opaque within the middle and flakes simply with a fork, 8 to 10 minutes.
- TO STORE: Place leftover salmon filets in an hermetic storage container within the fridge for as much as 1 day.
- TO REHEAT: To maintain the salmon from drying out, gently reheat the salmon on a baking sheet, loosely tented with foil, in a 350 levels F oven till warmed via.
Serving: 1(of 4)Energy: 360kcalCarbohydrates: 3gProtein: 40gFats: 20gSaturated Fats: 5gLdl cholesterol: 110mgPotassium: 1068mgFiber: 1gSugar: 1gVitamin A: 3556IUVitamin C: 10mgCalcium: 206mgIron: 2mg
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