Indulge in a fresh take on salmon with this mouthwatering dish: perfectly seared salmon stuffed with a rich spinach dip infused with garlic butter, delivering a delightful burst of flavors.
salmon recipe
When making the pockets, be sure to cut them precisely in the middle of each fillet to keep both the top and bottom sections evenly thick.
Stuff each pocket with 1-2 tablespoons of the cream cheese mixture to avoid any overflow during cooking.
If pan-frying, you may find it helpful to use the end of a wooden spoon or spatula to help transfer the salmon onto your spatula.
While flipping the salmon, provide support to the top part using a wooden spoon.
After flipping, you can cover the pan with a lid for a few minutes to ensure uniform cooking.
how to make stuffed salmon
- When creating the pockets, ensure they’re cut precisely in the center of each fillet to maintain uniform thickness on both top and bottom sections.
- Fill each pocket with 1-2 tablespoons of the cream cheese mixture to prevent excessive spillage during cooking.
- For pan-frying, you might need to use the end of a wooden spoon or spatula to assist in transferring the salmon onto your spatula.
- Support the tops of the salmon with a wooden spoon while flipping them.
- After flipping, consider covering the pan with a lid for a couple of minutes to ensure even cooking throughout.
CREAMY SPINACH STUFFED SALMON
Indulge in a delectable twist on salmon with Creamy Spinach Stuffed Salmon bathed in garlic butter. Packed with cream cheese, spinach, parmesan cheese, and garlic, this salmon dish surpasses restaurant fare. Offering both pan-fried and oven-baked options, it’s a low-carb recipe that satisfies every craving.
PREP:10MINUTES MINS
COOK:15MINUTES MINS
TOTAL:25MINUTES MINS
INGREDIENTS
Salmon:
- 4 skinless salmon fillets
- salt and pepper to season
- 2 tablespoons lemon juice
- 2 tablespoons olive oil divided
- 1 tablespoon unsalted butter
Filling:
- 4 oz (120 g) cream cheese at room temp
- 4 oz (120 g) frozen spinach thawed
- 1/4 cup finely grated parmesan cheese
- 2 teaspoons minced garlic
- Salt and pepper, to taste
Optional Garlic Butter:
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
INSTRUCTIONS
- Lay each salmon fillet flat on a surface. Season both sides with salt, pepper, 1 tablespoon of olive oil, and lemon juice. Make a slit or pocket about 3/4 of the way through the fillet, being careful not to cut all the way through.
- Press out any excess liquid from the spinach and discard it. In a medium-sized bowl, combine the spinach, cream cheese, parmesan cheese, and garlic. Season the mixture with salt and pepper.
- Stuff each salmon “pocket” with 1-2 tablespoons of the spinach dip, spreading it evenly using the back of a spoon.
For Stove Top:
- In a skillet (or non-stick pan), heat butter and the remaining oil over medium-high heat. Add the salmon and fry until golden, approximately 6 to 7 minutes. Carefully flip and allow the other side to cook until golden and fully cooked through, which may take another 6-7 minutes depending on the size of your fillets.
- If needed, you can optionally cover the skillet with a lid and continue cooking for an additional 2-3 minutes until the salmon is fully cooked.
- Transfer the cooked salmon to a warm plate while you prepare the garlic butter.
- For the garlic butter, melt the butter in the remaining oil/juices in the skillet left over from cooking the salmon. Add the garlic and lemon juice, and sauté until the garlic becomes fragrant, which usually takes about 30 seconds. Remove from heat and serve alongside the salmon.
For Oven Baked Salmon:
- Preheat the oven to 350°F (175°C). Arrange the stuffed salmon fillets in a lightly greased shallow baking pan. Bake for 10-15 minutes or until the salmon is fully cooked, opaque in the center, and easily flakes with a fork.
- Pour the pan juices into a skillet or frying pan. Add butter, garlic, and lemon juice, and sauté until the garlic becomes fragrant (about 30 seconds). Remove from heat and serve alongside the salmon.
NOTES
To utilize any leftover cream cheese mixture:
Should you find yourself with an excess of cream cheese, consider making a luscious sauce for serving:
Combine the remaining cream cheese mixture with 1/4 cup of fish or chicken stock and 1/4 cup of heavy cream (or thickened cream) in a saucepan.
Heat gently, stirring regularly, until thoroughly blended and warmed.
If you prefer to store the reserved dip for later rather than incorporating it into a sauce, simply refrigerate it for up to 4 days OR freeze it for up to 3 months in a plastic container.
NUTRITION
Calories: 428kcal | Carbohydrates: 9g | Protein: 41g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 107mg | Potassium: 1044mg | Vitamin A: 3590IU | Vitamin C: 7.8mg | Calcium: 187mg | Iron: 2.7mg