Creamy Stuffed Salmon Recipes

CREAMY SPINACH STUFFED SALMON

Steps:

• Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
• Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.
• Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

CREAMY CAJUN STUFFED SALMON

Steps:

• Using a paring knife, cut a slit on the side of each salmon fillet to create a pocket. Do not cut all the way through.
• Season salmon fillets with paprika, marjoram, salt, and pepper. Rub in the seasonings with your fingers. Set aside.
• In a mixing bowl combine softened cream cheese, cheddar cheese, garlic, and cajun seasoning; mix and stir until well incorporated. Taste and adjust accordingly. If you like a spicier filling, add some cayenne pepper.
• Spoon the seasoned cheese mixture into the fish pockets.
• Heat 1 ½ tablespoons avocado oil (or olive oil) in a large nonstick skillet set over medium-high heat.
• Add 2 salmon fillets to the skillet, skin-side down.
• Cook for 6 minutes, or until fillets are cooked about three-quarters of the way up.
• Using a fish spatula, carefully flip over the fillets; add ½ tablespoon butter and continue to cook for 5 more minutes, or until cooked through.
• Slowly remove cooked fish from the pan, trying not to lose any of that filling. Set fish aside.
• Add remaining oil to the skillet; cook remaining two fillets for 6 minutes; flip, add remaining butter, and continue to cook for 5 more minutes.
• Remove from heat.
• Garnish salmon with chopped parsley.
• Serve with lemon wedges.

CREAM CHEESE AND DILL STUFFED SALMON

Steps:

• Preheat oven to 400 degrees.
• Make a small slit in the side of each salmon fillet, creating a pouch.
• Blend the cream cheese with the onion, lemon juice, lemon peel, dill, garlic, salt and pepper.
• Divide dill mixture and stuff into pouches.
• Use part of the butter to grease a small shallow pan.
• Use remaining butter to coat each side of filets. Sprinkle with salt and pepper.
• Bake for 15 to 20 minutes or until the fish flakes easily with a fork.

STUFFED SALMON

Steps:

• Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
• Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
• Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
• Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
• Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
• Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.