Ingredients
Spinach Mixture
- 4 ounces (113g) cream cheese, softened
- ½ cup (57g) mozzarella, shredded
- ⅓ cup (33g) parmesan cheese, grated
- ½ cup (15g) frozen spinach, thawed and drained of water
- ¼ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes
Salmon and Cooking
- 4 (6-ounce) salmon fillets, skin on
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter
- Juice of ½ lemon
Instructions
- Prepare Spinach Mixture: In a large bowl, combine softened cream cheese, shredded mozzarella, grated parmesan, thawed and drained spinach, garlic powder, and red pepper flakes. Mix thoroughly until well incorporated. Set the mixture aside at room temperature.
- Prepare Salmon: Place the salmon fillets skin side down on a cutting board. Drizzle each with 1 tablespoon of olive oil and season evenly with kosher salt and freshly ground black pepper. Rub the seasonings gently into the fish to ensure even coating.
- Cut Pockets in Salmon: Using a sharp knife, carefully cut a pocket into the thickest part of each salmon fillet to create space for stuffing.
- Stuff Salmon Fillets: Spoon about a quarter of the prepared spinach mixture into each salmon pocket, filling it evenly without overstuffing.
- Cook Salmon: In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil along with butter and lemon juice. When the mixture begins to sizzle, place the salmon fillets skin side down in the skillet. Cook undisturbed for about 6 minutes until the skin is seared and crispy.
- Flip and Basate Salmon: Flip the salmon carefully using a spatula. Use a spoon to baste the tops of the salmon repeatedly with the buttery lemon sauce in the pan. Continue cooking for another 6 minutes or until the salmon is cooked through and the skin is crispy.
- Serve: Remove the salmon from the skillet and serve warm, enjoying the creamy spinach filling paired with the crispy, flavorful skin and buttery lemon sauce.
Notes
- Make sure to drain the thawed spinach well to avoid watery filling.
- Use a sharp knife to cut the pocket in the salmon to prevent tearing the fillet.
- For best results, cook the salmon on medium heat to ensure even cooking without burning the butter.
- This recipe can be doubled easily to serve more people.
- Leftover stuffed salmon refrigerates well and can be gently reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Salt
