The Best Stuffed Salmon Recipe

40 min

2 servings

This richly flavored Thanksgiving or Christmas baked salmon is packed with contrasting flavors and textures: meaty, creamy, tart, herby, and delightfully fishy! It’s a show-stopping fish roast that will leave your guests speechless when you bring it to the table. A true star for a your holiday feast!

Servings: 2

Ingredients

• 2 salmon sides (tail end), each weighing about 600g (1.3 lb)
• 300g (10.5 oz or 1⅓ cups) cream cheese
• 1 lemon, sliced
• 100g (3.5 oz or 2 cups) baby spinach
• 5 sun-dried tomatoes in oil
• 2 tbsp (30ml) capers
• Salt and pepper, to taste
• Small bunch of fresh dill
• 1 tsp (5ml) dried garlic
• 1 tbsp (15ml) olive oil
• Zest of 1 lemon

Cooking Instructions

Prepare the salmon by cutting each side into 2 fillets, using the tail part of the fish.

In a bowl, combine the cream cheese, baby spinach, sun-dried tomatoes, capers, fresh dill, dried garlic, and lemon zest. Mix well until fully blended.

Spoon the cheese mixture over one half of the salmon fillets and spread it evenly. Place the other half of the salmon fillets on top, skin-side up.

Arrange 4–5 lemon slices on top of the fish and secure with cooking twine.

Sprinkle with salt and pepper, then drizzle with olive oil.

Chef's Note

Enhoy!