Crispy, Pan Seared Stuffed Salmon filled with a Creamy Spinach Dip in garlic butter is a new delicious way to enjoy salmon!
Packed with an incredible cream cheese, spinach, parmesan and garlic mixture, this Stuffed Salmon beats anything found in a restaurant. Each fillet is loaded with so much flavour! Our new low carb salmon recipe includes pan fried AND oven baked methods!
If you have never tried stuffed salmon, this is your time to shine! Easy to make, ready in minutes and absolutely incredible, this stuffed salmon ticks all the different-ways-to-eat-salmon boxes!
- Cream cheese, spinach, garlic and parmesan stuffed inside salmon fillets ✔
- Pan fried until crispy OR oven baked ✔
- Delicious flavour ✔
- Served in garlic butter with a hint of lemon juice for added flavour ✔
How To Make Stuffed Salmon
Inspired by my Spinach Artichoke Stuffed Chicken recipe, this salmon is just as good AND just as easy to make! You are probably wondering if the salmon will fall apart while pan frying or flipping. I’m happy to say it doesn’t! BUT if this is something you are worried about or you’re not completely confident cooking them over the stove, I’ve included an oven baked method in the recipe for you so you can relax while your salmon is cooking away.
- When cutting your pockets, make sure you cut them right in the centre of each fillet so both top and bottom sections are exactly the same thickness.
- Stuff with 1-2 tablespoons of the cream cheese mixture to minimise stuffing from oozing out everywhere while cooking.
- If pan frying, you may need to use the end of a wooden spoon or spatula to help push the salmon onto your spatula.
- Use a wooden spoon to support the tops of the salmon while flipping.
- Once flipped, you can cover the pan with a lid to ensure it cooks through evenly for a couple of minutes.
Use up any remaining cream cheese mixture by turning it into a creamy sauce (included in the Notes section of the recipe). Alternatively, you can save the reserved mixture to serve as a dip later. Simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.
HOW TO THAW COOKED SALMON FILLETS
- Transfer salmon fillets from the freezer to the refrigerator to defrost overnight.
- Remember to pat fillets dry with a paper towel before cooking to remove excess moisture.
Low Carb/Keto Salmon
Crispy on the outside while creamy and tender on the inside, this recipe happens to be low carb and Keto friendly!
Low Carb Sides
Regular sides to serve with Salmon
This Salmon recipe is quite rich and decadent. The best wines for this recipe:
- Sauvignon Blanc
- Pinot Gris
- A crisp Rose
Watch how we make Creamy Spinach Stuffed Salmon in Garlic Butter right here!
Need more Salmon recipes? Try these!
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Creamy Spinach Stuffed Salmon in garlic butter is a new delicious way to enjoy salmon! Filled with cream cheese, spinach, parmesan cheese and garlic, this salmon beats anything found in a restaurant. A low carb salmon recipe that includes pan fried AND oven baked methods!
- 4 skinless salmon fillets
- salt and pepper to season
- 2 tablespoons lemon juice
- 2 tablespoons olive oil divided
- 1 tablespoon unsalted butter
- 4 oz (120 g) cream cheese at room temp
- 4 oz (120 g) frozen spinach thawed
- 1/4 cup finely grated parmesan cheese
- 2 teaspoons minced garlic
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
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.
Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).
Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through.
Transfer to a warm plate to make garlic butter.
Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.
Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork.
Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.
For remaining cream cheese mixture!
If you have too much cream cheese, you can create a creamy sauce with it for serving:
- Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in saucepan.
- Bring to a gentle boil, stirring frequently, until combined and warmed through.
If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.
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