Alright, buckle up, because this recipe for Stuffed Salmon isn’t just any dinner — it’s my flavor-packed party trick that’s wowed my dinner table more times than I can count. Think juicy, melt-in-your-mouth salmon cradling a ridiculously tasty filling. It’s the dinner you whip up to impress your in-laws or just because it’s Wednesday and you deserve awesome food.

My husband, bless his heart, gets starry-eyed whenever I make this. It all started one rainy Sunday when we binged on cooking shows. He casually mentioned how good stuffed salmon looked, and the next weekend, we had a masterpiece on our plates. Now, it’s in our regular rotation, and my little family can’t get enough. I’ve even caught him sneaking bites straight from the fridge — and he swears it tastes even better cold.

Why You’ll Love This Stuffed Salmon

First off, who doesn’t love a good showstopper dish that takes less time to make than your average episode of *whatever’s trending on Netflix*? Also, it’s fancy enough to make people think you were a culinary champ in a past life. Plus, there’s something about that buttery, flaky, melt-in-your-face salmon that just makes life better. Trust me — this recipe’s a keeper.

How to Make It

Okay, so picture this: You’ve got salmon fillets lounging on the counter, probably judging your kitchen skills. But no worries! Start by gently patting them dry, ’cause no one likes a soggy bottom. Now, slice ’em in the middle, not all the way through, just like you’re opening a book.

For the stuffing, toss whatever you love in there. Seriously, spinach, cream cheese, garlic — you get the gist. Mix it all together and lob a healthy spoonful into your waiting salmon book pockets. Squish it all together (you’ll get the hang of it). Feel like the hero you are and season the tops with a little salt and pepper. Bake those beauties in a preheated oven. In about 20 minutes, you’ll have magic!

Ingredient Notes

– Salmon: Your seafood star! Fresh is best, but frozen works if you’re in a pinch. Just defrost it properly or you’ll have unwanted icy bits.
– Cream Cheese: Oh, the creamy robin to our salmon Batman. Leave it out for a bit unless you want a lumpy filling (learned that the hard way).
– Spinach: Sneaky greens that kids don’t notice. Fresh or frozen, whatever you’ve got wilting away in the fridge.

Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

1. Pat the salmon fillets dry and slice them down the middle, making sure not to cut all the way through.
2. Mix your stuffing ingredients, like cream cheese, spinach, and garlic.
3. Stuff the creamy mixture into the salmon pockets.
4. Season the tops of the salmon with salt and pepper.
5. Bake in a preheated oven at your favorite temp for about 20 minutes.
6. Serve and brace yourself for the accolades.

What to Serve It With

Tips & Mistakes

Storage Tips

Pop leftovers in an airtight container and shove it in the fridge. Cold salmon is surprisingly delicious for breakfast or a hurried lunch. It’s pretty forgiving, even if you munch it straight from the container. No judgment here.

Variations and Substitutions

Feeling adventurous? Try cramming in some capers or sundried tomatoes. Feta works if you’re low on cream cheese, and hey, I once used a dollop of hummus in a pinch. Just skip stuff when you’re out of it and use what you have. In this kitchen, improv is king!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

Stuffed Salmon

A flavorful stuffed salmon recipe filled with spinach, cream cheese, and herbs for a delicious and healthy meal.

No ratings yet

Pin This Recipe For Later! Print

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 4

Calories: 120kcal

Ingredients

Instructions

Preparation Steps

Preheat the oven to 375°F (190°C).
In a bowl, mix chopped spinach, cream cheese, dill, and lemon juice until well combined.
Cut a pocket in each salmon fillet and stuff with the spinach mixture.
Brush the outside of the salmon with olive oil and season with salt and black pepper.
Place salmon on a baking sheet and bake for 25 minutes or until cooked through.
Remove from oven and let rest for 5 minutes before serving.