Baked Stuffed Salmon
40aprons.com/stuffed-salmon/This spinach stuffed salmon is incredibly delicious — salmon fillets are stuffed with a creamy, savory filling made from cream cheese, garlic, melted butter, parmesan, and then baked to perfection.
Recipe Makes (Approximate):
Equipment
- Oven-safe skillet (cast iron or stainless steel) or baking dish
- Sharp knife paring knife works great
- mixing bowl
- Pastry brush
- instant read thermometer optional but recommended
Ingredients
For the Salmon
- 4 salmon fillets (approximately 4-6 ounces each)
- 4 tablespoons butter (cut into 1-tablespoon pieces)
- 1 tablespoon olive oil
- 1 tablespoon seasoning blend of choice (we used blackened redfish magic)
- salt and pepper (to taste)
For the Filling
- 8 ounce package cream cheese (softened)
- ¼ cup Parmesan cheese (grated)
- 2 cups fresh spinach (packed)
- 3 cloves garlic (minced)
- salt and pepper (to taste)
Instructions
- Place 4 tablespoons butter (cut into 1-tablespoon pieces) in an oven-proof skillet or baking dish. Preheat broiler.
- Cut slits or pockets about 3/4 of the way through the sides of the 4 salmon fillets (approximately 4-6 ounces each), making sure you don't cut all the way through.
- In a mixing bowl, combine 1 8-ounce package softened cream cheese (let sit at room temperature for 30 minutes or microwave for 20-30 seconds at 50% power), 2 cups packed fresh spinach, 3 cloves minced garlic, 1/4 cup grated Parmesan cheese, and salt and pepper to taste. Stir to combine very well.
- Stuff the filling into the 4 salmon pockets, packing in as much filling as you can. Brush the top of each stuffed salmon fillet with 1 tablespoon olive oil (dividing among fillets) and sprinkle with 1 tablespoon seasoning blend (dividing among fillets).
- Transfer 4 salmon fillets to prepared baking dish with 4 tablespoons butter pats. Place on a rack about 8-10 inches from the top heating element and broil for 6-9 minutes (6 for medium rare, 9 for well done) or until browned and cooked through.
- Set aside and rest for 3-4 minutes before serving. Divide 4 salmon fillets onto serving plates and spoon melted butter from pan over top, and enjoy!
Recipe Notes
Make it Dairy-Free: Replace the cream cheese with vegan cream cheese (Kite Hill or Tofutti work great), substitute the parmesan with 2-3 tablespoons nutritional yeast, and use vegan butter instead of regular butter.
Using Frozen Salmon: Make sure salmon is completely thawed and patted dry before stuffing. Thaw overnight in the refrigerator, then pat dry with paper towels to remove excess moisture. Frozen salmon that's not properly thawed will release water during cooking and make the filling soggy.
Make Ahead: You can prepare the filling up to 2 days ahead and store in the refrigerator. Stuff the salmon up to 4 hours before cooking.
Temperature Guide: Salmon should reach an internal temperature of 145°F, though many prefer it at 125-130°F for a more tender result.
Storage and Reheating: Store leftovers in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 8-10 minutes.
Nutrition Information (Approximate)
Calories: 606calProtein: 40gFat: 47gSaturated Fat: 22gTrans Fat: 0.5gCholesterol: 185mgSodium: 456mgPotassium: 1017mgTotal Carbs: 5gFiber: 0.5gSugar: 2gNet Carbs: 5gVitamin A: 2661IUVitamin C: 5mgCalcium: 182mgIron: 2mg
https://40aprons.com/stuffed-salmon/