Stuffed Salmon Recipe: A Luxurious Seafood Delight
Hello, friends. It’s Olivia Rose Carter here, and I’m thrilled to share stuffed salmon, one of my all-time favorite seafood recipes, with you. This stuffed salmon dish is perfect to wow your visitors or treat yourself to a memorable meal. Despite its sophisticated look, it’s surprisingly simple to create and rich and tasty. The salmon is flaky and delicate, and the stuffing provides a flavor that results in a unique and delicious supper.
My Journey with Stuffed Salmon
I was having a little dinner party for friends when I cooked stuffed fish for the first time. I wanted to spend less than hours in the kitchen making anything that would wow them. I studied before attempting to stuff salmon, and it turned out very well! With the buttery richness of the fish and the creamy filling, everyone was begging for seconds. I’m excited to share this recipe with you now that it’s become a go-to for special occasions.
Why You’ll Love This Recipe
- Elegant and Impressive: Although it seems sleek, this meal is relatively simple.
- Rich and Flavorful: The salmon is delightfully tender, and the filling is flavorful.
Perfect for Special Occasions: This recipe for stuffed salmon is guaranteed to please, whether served at a romantic supper or for a dinner party.
Stuffed Salmon Recipe: A Luxurious Seafood Delight
Course: Main courseCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes450
kcalOlivia Rose Carter’s recipe for stuffed salmon is sophisticated yet straightforward, with a tasty filling of cream cheese, spinach, and feta. It tastes great and is quite easy to make, making it ideal for special events. For a delicious dinner, serve with roasted veggies or rice pilaf.
Ingredients
For the Salmon:
Four salmon fillets (skinless, about 6 oz each)
2 tbsp olive oil
Salt and pepper to taste
For the stuffing:
Four oz. Cream cheese (softened)
1/2 cup spinach (cooked and drained)
1/4 cup feta cheese (crumbled)
Two cloves garlic (minced)
One teaspoon of lemon juice
1 tbsp fresh dill (chopped)
Salt and pepper to taste
Optional Garnishes:
Lemon wedges
Fresh parsley (chopped)
Directions
- Preheat the oven to 375°F (190°C).
- Make the stuffing: In a bowl, mix cream cheese, cooked spinach, feta cheese, garlic, lemon juice, dill, salt, and pepper until well combined.
- Prepare the salmon: Cut a slit along the side of each salmon fillet to create a pocket for the stuffing. Be careful to cut only some of the way through.
- Stuff the salmon: Spoon the stuffing mixture into each salmon fillet pocket. Use toothpicks to secure the fillet if necessary.
- Cook the salmon: Heat olive oil in a large ovenproof skillet over medium heat. Sear the salmon fillets on each side for 2-3 minutes until golden brown. Transfer the skillet to the oven and bake for 10-12 minutes or until the salmon is cooked.
- Serve: Garnish with lemon wedges and fresh parsley, and serve hot.
Recipe Video
Instruments:
- Large ovenproof skillet
- Mixing bowl
- Toothpicks (optional for securing the stuffing)
- Spatula
Common Problems and Solutions
Problem #1: Salmon Overcooks and Becomes Dry
- Solution: The key to perfectly cooked salmon is to cook it sparingly. Salmon should be tender and slightly pink in the center. Use a meat thermometer to check the internal temperature, which should reach 145°F.
Problem #2: Stuffing Falls Out
- Solution: Use toothpicks to hold the salmon fillets in place if the filling is escaping while cooking.
Problem #3: Stuffing Too Watery
- Solution: Before combining the spinach with the filling, squeeze off any extra water. The salmon could get mushy if the filling is very moist.
U.S. Friendly Ingredient Substitutions
- Salmon: You can substitute the salmon with trout or another firm-fleshed fish.
- Feta Cheese: For a softer taste, use goat cheese or ricotta if you’re not a lover of feta.
Spinach: For a slightly different taste profile, you may use kale or arugula for spinach.
My Tips for Perfect Stuffed Salmon
Making this meal throughout the years has shown me how important it is for the filling to have a taste. Garlic and dill give it a bright, fresh flavor, while cream cheese, spinach, and feta combine to offer richness. Another crucial advice is to proceed with caution while cutting the salmon fillet’s pocket; you want to ensure enough space for the filling without chopping through the fish entirely.
Another tip: After searing the salmon on the stovetop, you may move it to a baking dish if you don’t have an ovenproof pan. By doing this, you can be sure the salmon will obtain a beautiful golden crust before baking.
Conclusion
Stuffed salmon is one of those elegant meals that seems surprisingly easy to make. This dish will wow guests whether you’re serving it at a dinner party or need a special evening supper. The rich salmon is well complemented by the creamy, delicious filling, resulting in an elegant and gratifying meal.
As much as I love this dish, I hope you do too! Try it out, and remember to let me know what you think. I’d like to hear about your experience.
Until next time,
Olivia Rose Carter
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Frozen salmon fillets work well. Just be sure that before cooking, you fully defrost them and wipe them dry with paper towels.
What should I serve with stuffed salmon?
Rice pilaf, a crisp salad, or roasted vegetables are excellent accompaniments to stuffed salmon. I like pairing it with asparagus flavored with lemon and garlic as a crisp, light side dish.
Can I make the stuffing ahead of time?
Of course! The stuffing may be made up to a day in advance and kept in the fridge. Just fill the fish and follow the directions when it’s time to cook.
