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I’m thrilled to share my favorite baked salmon recipe with you! This cream cheese stuffed salmon is a game-changer for easy salmon recipes. It’s packed with flavor and perfect for a healthy seafood dinner.
Imagine tender salmon fillets filled with a creamy spinach mixture. It’s a dish that looks fancy but takes less than 30 minutes to make. Whether you’re cooking for a special night or just want to spice up your weeknight meals, this spinach stuffed salmon will hit the spot.
Ready to dive in? Let’s explore why this recipe will become your new go-to for a quick and delicious dinner!
5 Reasons You’ll Love This Recipe
I’m excited to share why this stuffed salmon recipe will be your new favorite. It’s an easy salmon recipe that makes a tasty meal.
This meal is quick, ready in under 30 minutes. No more stress over hard dinners after a long day. It’s also a healthy dinner idea, full of omega-3s and vitamins.
This dish is great for a date night too. You’ll feel like a pro chef without much work. Plus, you can change the cheeses and seasonings to your liking.
It’s also a hit with everyone. Whether it’s for family or friends, this seafood dish will wow them. Here are the top 5 reasons you’ll love this recipe:
- Quick and easy to prepare
- Packed with nutrients
- Perfect for special occasions
- Customizable to your preferences
- Guaranteed to impress your guests
Try this stuffed salmon and it’ll be a staple in your meals. It’s simple yet elegant, making cooking at home fun.
Exact Ingredients List (+ Possible Substitutes)
I love cooking with fresh salmon fillet ingredients. You’ll need four 6-ounce salmon fillets for this recipe. The cream cheese stuffing has 1 cup cream cheese, 1 cup fresh chopped spinach, and 2 cloves of mashed garlic. I add 1/2 cup of freshly grated parmesan cheese to the spinach for extra flavor.
For the seasoning for salmon, I use a blend of:
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
If you don’t have fresh spinach, you can use frozen spinach that’s been thawed and drained. Want to try different cheese? You can use mozzarella, goat cheese, or fontina instead of cream cheese. The seasoning blend is flexible too. I sometimes swap in dried herbs or lemon zest for a different twist on the flavors.
“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne
Cooking is all about making the recipe your own. Feel free to adjust the spices to your taste preferences. The key is to have fun and enjoy the process of creating this delicious stuffed salmon dish!
Instructions
I love making stuffed salmon with a tasty cream cheese filling. First, I cut slits in the salmon fillets. I’m careful not to cut all the way through. This makes perfect pockets for the filling.
Preparing the cream cheese filling is simple. I mix softened cream cheese, spinach, garlic, parmesan, and black pepper in a bowl. Then, I put this mix into the salmon pockets.
Next, I make a spice rub with paprika, garlic powder, and cumin. I sprinkle this on the stuffed salmon for extra taste. The spices make a beautiful crust when the salmon bakes.
For cooking, I have two options:
- Broil: Place salmon in a greased skillet and broil at 425°F for about 13 minutes.
- Bake: Cook at 350°F for 10-15 minutes.
I like broiling because it makes a crispy top. The salmon is done when it flakes easily with a fork. Remember, cooking times may vary based on your fillets’ thickness.
Tip: Let the salmon rest for a few minutes before serving. This lets the juices spread, making each bite moist and tasty.
Tips, Tricks & Storing
I love sharing salmon cooking tips to help you achieve the best results. When picking your salmon, choose center-cut fillets. These are thicker and easier to stuff, making your dish look and taste great. Keep the skin on during cooking – it helps prevent overcooking and makes it easy to handle.
For a smooth and creamy filling, soften your cream cheese before mixing. This small step makes a big difference in the final texture. Always cook or reheat your salmon to an internal temperature of 145°F (63°C) for food safety.
Storing leftover salmon is easy. Put it in an airtight container and keep it in the fridge for up to one day. When you want to eat it again, here’s how to reheat stuffed salmon. Put it on a baking sheet and cover it with foil loosely. Then, warm it in a 350°F (175°C) oven until it’s hot all the way through. This way, it stays moist and doesn’t dry out.
- Use center-cut salmon fillets
- Leave skin on during cooking
- Soften cream cheese for smooth filling
- Store leftovers in airtight container
- Reheat at 350°F with foil tent
With these tips, your stuffed salmon will be a hit every time. Enjoy your delicious creation!
Recipe Variations & Serving Suggestions
I love trying new things with stuffed salmon in the kitchen. Adding crab meat to the mix makes it fancy. Sun-dried tomatoes or artichokes add a Mediterranean touch. Cheese lovers can try goat cheese or brie for new tastes.
For sides, roasted veggies or quinoa are great with salmon. If you’re watching carbs, cauliflower rice or zucchini noodles are good choices. A fresh salad is also a great match for stuffed salmon.
When choosing wine, go for a crisp, dry white. Sauvignon Blanc or a lightly oaked Chardonnay are perfect. Start with garlic butter shrimp or a simple soup for a complete meal. These pairings make your stuffed salmon dinner unforgettable.