Description
Spinach-Stuffed Salmon Fillets
A gourmet dish that’s as impressive as it is delicious! Perfect for any occasion.
Ingredients
4 salmon fillets (skin-on, about 6 oz each)
2 cups fresh spinach
1/2 cup cream cheese (softened)
1/4 cup grated Parmesan cheese
2 cloves garlic (minced)
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste
Instructions
Prepare the Salmon:
Preheat your oven to 375°F (190°C). Carefully slice a pocket into the side of each salmon fillet, ensuring not to cut all the way through. Season the salmon with paprika, salt, and pepper.
Make the Filling:
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Stir in the spinach and cook until wilted. Remove from heat and mix in cream cheese and Parmesan cheese until creamy and combined.
Stuff the Salmon:
Spoon the spinach mixture into the pocket of each salmon fillet, pressing gently to secure.
Cook the Salmon:
Heat a large oven-safe skillet over medium heat and sear the stuffed salmon for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the salmon is cooked through.
Serve and Enjoy:
Remove the salmon from the oven and let it rest for a few minutes. Serve warm, garnished with fresh herbs, alongside rice, potatoes, or a light salad.
This spinach-stuffed salmon is a restaurant-quality dish that’s easy enough for a weeknight dinner but elegant enough for entertaining!
Step-by-Step Guide
1. Preheat & Prep: Preheat oven to 375°F (190°C). Use a sharp knife to slice a horizontal pocket into the thickest side of each salmon fillet. Stop about ¾ inch from the opposite edge to create a pouch. Pat fillets dry and season inside and out with paprika, salt, and pepper.
2. Create the Filling: In a skillet, heat olive oil over medium. Sauté minced garlic for 30 seconds until fragrant. Add fresh spinach and cook, stirring, until fully wilted and any released liquid has evaporated. Transfer to a bowl, let cool slightly, then mix with softened cream cheese and Parmesan until a uniform, creamy filling forms.
3. Stuff & Seal: Using a small spoon, evenly divide the spinach mixture into each salmon pocket. Gently press the opening to seal, ensuring the filling is compact and secure to prevent leakage during cooking.
4. Sear & Bake: Heat an oven-safe skillet over medium-high heat. Add a touch more oil. Place stuffed salmon fillets presentation-side down and sear for 2-3 minutes until a golden crust forms. Carefully flip and sear the other side for 2 minutes. Immediately transfer the skillet to the preheated oven.
5. Finish Cooking: Bake for 10-12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Let rest for 5 minutes before serving.
Serving Suggestions
Plate this elegant dish with sides that complement its richness. For a classic pairing, serve with lemon-dill rice or creamy mashed potatoes. A light arugula salad with a lemon vinaigrette cuts through the richness beautifully. For a low-carb option, roasted asparagus or zucchini noodles are excellent. Garnish with fresh dill, parsley, or thin lemon slices.
How-to Summary
Create a pocket in seasoned salmon fillets. Sauté garlic and spinach, then mix with cream cheese and Parmesan to make the filling. Stuff the mixture into the salmon pockets. Sear the stuffed fillets in a hot skillet to develop color, then finish baking in the oven until perfectly cooked. Rest briefly before serving with your chosen sides.
Frequently Asked Questions
Can I use frozen spinach? Yes, but ensure it is thoroughly thawed and squeezed completely dry of all excess moisture. Excess water will make the filling runny and prevent proper searing.
What if I don’t have an oven-safe skillet? After searing, simply transfer the fillets to a parchment-lined baking sheet or dish to finish in the oven. The sear is crucial for flavor, so don’t skip it.
Can I prepare this ahead of time? You can make the filling and stuff the fillets up to 4 hours in advance. Keep them covered in the refrigerator. Let them sit at room temperature for 15 minutes before searing and baking as directed.
How do I know when the salmon is done? The salmon is cooked when it flakes easily with a fork and is opaque throughout. The safest method is to use an instant-read thermometer; it should read 145°F (63°C) at the thickest part.
Can I substitute the cream cheese? For a lighter option, try ricotta or goat cheese. The texture will be slightly different, but the flavor profile will remain delicious.
Common Mistakes to Avoid
- Overfilling the Pocket: This causes the filling to spill out during cooking. Use just enough to fill without bursting the seam.
- Not Drying the Spinach: Any residual moisture from the spinach or fillets will steam the fish instead of creating a good sear.
- Skipping the Sear: The initial sear in the skillet is essential for developing flavor and texture. Don’t just bake it from the start.
- Overcooking: Salmon dries out quickly. Follow the baking time closely and use a thermometer to prevent overcooking.
Conclusion
This Spinach-Stuffed Salmon recipe masterfully balances gourmet appeal with straightforward technique. By following the detailed steps and avoiding common pitfalls, you can consistently create a stunning, flavorful centerpiece for any meal. The creamy, savory filling paired with perfectly cooked salmon is a guaranteed crowd-pleaser. With the provided serving ideas and make-ahead tips, this dish is as practical for a busy Tuesday as it is impressive for a Saturday dinner party. Enjoy the process and the delicious results!