Stuffed Salmon Recipes
Juicy salmon fillets are stuffed with a creamy spinach-crab filling, then baked with lemon and paprika for bold flavor. Elegant and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb skin-on salmon fillets four 6-oz pieces
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 tsp lemon zest
- 6 oz cream cheese, softened
- 2 cup chopped fresh spinach microwaved and squeezed dry
- 4 oz lump crab meat picked over for shells
- 2 tsp minced garlic
- 0.25 cup grated Parmesan cheese
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 0.25 cup panko breadcrumbs
- 0.25 tsp red pepper flakes optional heat
- 1 tbsp melted butter for brushing
Instructions
Preparation Steps
- Heat oven to 400°F. Line a rimmed baking sheet with parchment.
- Wilt spinach in the microwave for 60–90 seconds. Squeeze out excess moisture in a towel.
- Stir cream cheese, wilted spinach, crab, Parmesan, garlic, dill, lemon juice, red pepper flakes, and a pinch of salt and pepper.
- Pat salmon dry. Cut a deep slit along the side of each fillet to create a pocket.
- Rub salmon with olive oil. Season all over with salt, pepper, paprika, and lemon zest.
- Divide the filling among the fillets, gently packing it into each pocket.
- Arrange salmon skin-side down on the prepared sheet. Brush tops with melted butter.
- Bake 15–18 minutes until salmon flakes easily and reaches 125–130°F in the thickest part.
- Broil 1–2 minutes for extra color, if desired. Rest 3 minutes before serving.
Notes
Swap crab with finely chopped shrimp or skip it for a spinach-and-cheese version. Serve with lemon wedges and a simple green salad. Leftovers keep in an airtight container up to 2 days; reheat gently at 300°F.
This recipe is an original creation inspired by classic Stuffed Salmon Recipes flavors. All ingredient ratios and instructions are independently developed.