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Creamy Stuffed Salmon

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 teaspoon lemon zest (optional)

1 tablespoon shredded Parmesan cheese

Lemon wedges, for serving



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 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.


Prep Time: 20 min   Cook  Time: 10 min



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