This stuffed salmon recipe is a simple weeknight dinner ready in 30 minutes that’s impressive every single time! Flaky, pan-seared salmon pockets are filled with a creamy, savory spinach artichoke filling.
Looking for a dinner recipe that’s easy and impressive? Try my spinach artichoke stuffed salmon recipe! It’s got a creamy, savory filling flavored like everyone’s favorite dip to contrast to flaky, tender salmon.
Honestly, this might be one of my favorite salmon recipes because it’s so simple and tastes restaurant-style. When I made this for Alex’s mom recently, she immediately asked for the recipe!
What You’ll Need for Stuffed Salmon
Salmon can be stuffed with just about anything, from cheese to crab. My favorite stuffing is based my absolute favorite party dip: this spinach artichoke dip. Slice a thin cut into a thick fillet of salmon, then stuff it with cream cheese, Parmesan, spinach, artichoke, and spices. The way the creamy filling accents the flaky fish makes it impossible not to immediately want another bite. Here’s what you’ll need for this recipe:
- Thick salmon fillets: Try to find center-cut, about 2 inches thick, skin on and wild caught if possible
- Frozen spinach: Frozen is actually best here, just like the dip.
- Cream cheese: Soften it so it mixes smoothly with the other filling ingredients
- Canned artichoke hearts: These add deliciously tangy flavor
- Parmesan cheese: A little goes a long way for depth in flavor
- Garlic powder and dried dill: The seasonings that tie everything together
- Lemon zest: Optional but highly recommended; it brightens the whole dish
- Butter or ghee: For searing the salmon to a perfect golden crust (substitute olive oil if desired)
Selecting The Best Salmon
The quality of salmon you can find at the store varies greatly. Lower quality salmon can taste very fishy and have a mushy texture, or have a lot of white stuff (called albumin) when it’s cooked. It’s also important to have thick pieces of salmon for this stuffed salmon recipe: otherwise it will be too thin to stuff. Here’s what to know when shopping:
- 2-inch thick fillets are handy for this recipe; you might find it labeled center cut at the store. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff.
- Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon: avoid those big economy-sized bags (we’ve found this type can be thinner and taste very fishy).
- Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
Tips for Perfect Stuffed Salmon
This stuffed salmon recipe comes together easily, but it does require a bit of technique for the pan frying. One of our top tips: invest in a food thermometer, which will help you cook the salmon to the perfect doneness. Here are a few particulars:
- Allow the salmon to come to room temperature before cooking. If the fish is too cold when you start, the fillet can end up cooked on the outside but raw on the inside.
- Use a sharp knife to slice a pocket into the salmon fillet. Then stuff the pocket with the spinach artichoke stuffing (you’ll have a little left over, which you can eat off a spoon or use for dipping pita chips!).
- Give the fillets a quick sear on high heat on the stovetop. This ensures a nice browned exterior.
- Bake until 125 to 130°F at the thickest point, about 6 to 8 minutes. Measuring with a food thermometer is the best way to assess doneness of a piece of salmon.
Pro Tip: A fish spatula is the one tool that makes flipping stuffed salmon so much less stressful. Its wide, thin blade slides cleanly under the fish without disturbing the filling.
Make It A Meal
This stuffed salmon recipe comes together easily: but it’s still helpful to have a few very simple side dishes to serve with it. This way, you can whip them up in the hands-off times and still have a meal together in about 30 minutes. Here are a few easy sides for salmon:
- Try Easy Couscous or Easy Lemon Orzo, which come together in about 10 minutes
- Make Perfectly Seasoned Quinoa
- Mix up Lemon Rice, Pesto Rice or Basil Rice
- Go for a simple Easy Arugula Salad or Watercress Salad with Apple
- Try elegant Sauteed Broccolini or Sauteed Green Beans
Storage and Reheating
Stuffed salmon is best eaten the day it’s made. Leftovers store well refrigerated for up to 2 days.
To reheat, cover loosely with foil and warm in a 300°F oven for about 10 minutes until warmed through.
Dietary Notes
This stuffed salmon recipe is gluten-free and pescatarian.
Spinach Stuffed Salmon
Pin RecipeThis stuffed salmon recipe is a simple weeknight dinner ready in 30 minutes that’s impressive every single time! Flaky, pan-seared salmon pockets are filled with a creamy, savory spinach artichoke filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
For the salmon
- 1 1/2 pounds thick salmon fillets*, skin on (wild caught if possible)
- 1 teaspoon kosher salt
- Fresh ground black pepper
- 2 tablespoons butter or ghee
For the filling
- ¼ cup thawed frozen spinach
- 4 ounces cream cheese, softened
- ¼ cup chopped canned artichoke hearts
- ¼ teaspoon garlic powder
- ¼ teaspoon dried dill
- ¼ teaspoon kosher salt
- 1 tablespoon shredded Parmesan cheese
- 1 teaspoon lemon zest (optional)
- Lemon wedges, for serving
Instructions
- Preheat the oven to 350°F. Place the salmon on a plate on the counter and allow it to come to room temperature before cooking, about 15 to 20 minutes (this is about the time it takes for the oven to preheat)
- Meanwhile, make the filling: Thaw the frozen spinach and squeeze it to remove all extra liquid, then use your fingers to break it into rough crumbles. In a small bowl, stir together the spinach with the cream cheese, artichokes, garlic powder, dried dill, kosher salt , Parmesan cheese and lemon zest.
- Pat the salmon dry with a clean towel. Sprinkle it with the kosher salt and a few grinds of fresh ground pepper. Using a sharp knife, slice a pocket across the center of the salmon. Spoon the filling into the salmon pockets, stuffing it as full as possible. (There will be some filling left over, which you can save or discard.)
- Heat a large, oven proof skillet over medium high heat and add the butter or ghee. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until nicely seared.
- Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Transfer to the oven and cook 6 to 8 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
- Remove from the heat. Spritz with juice from a few lemon wedges and serve immediately.
Notes
*2-inch thick fillets are handy for this recipe; you might find it labeled center cut. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff.
from A Couple Cooks https://ift.tt/uRhomnU
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