Stuffed Salmon Recipe
This is seriously the best stuffed salmon recipe – perfectly cooked fish, full of a deliciously creamy crab & cream cheese stuffing. It’s sure to become a family favorite!
Our family recently got back from an incredible fishing trip! Not only was it an awesome memory making experience, but we were able to stock the freezer too.
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We’ll be able to enjoy fresh fish all year long! I’m especially excited about the salmon we caught.
Salmon is a great source of protein and fatty acids, making it a perfect option for any healthy meal. It’s also just plain delicious!
With that in mind, today, I want to share an easy salmon recipe with you. Filled with creamy spinach and crab stuffing, this delicious recipe for stuffed salmon has so much flavour.
It is also the perfect dish for a special occasion, worthy of any fancy seafood restaurant. Serve it for Valentine’s Day or your next dinner party. Your guests won’t be able to stop talking about it!
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Supplies:
- Sharp fillet knife
- Cutting board
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Baking twine
Stuffed salmon recipe:
We like to use fresh-caught wild salmon in our recipes whenever possible. Often this is sockeye salmon, koho or even the softer pinks. The type of salmon is really a matter of personal preference.
Ingredients:
- 2 pound whole salmon
- 8 oz canned crabmeat, drained well
- 4 oz cream cheese, softened
- 1 egg
- 1 Tbsp mayonnaise
- ½ cup frozen spinach, defrosted with excess liquid squeezed out
- ½ cup mozzarella cheese, shredded
- 1 tsp old bay seasoning
- ¼ tsp sea salt
- ⅛ tsp black pepper
- 1 Tbsp olive oil
- 2 tsp breadcrumbs
Directions:
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, combine cream cheese, mayonnaise, egg and old bay seasoning. Stir until well mixed.
3. Add in the spinach, crab meat and cheese. Combine well, adding breadcrumbs if the filling mixture needs more binding.
4. Place salmon on a baking sheet drizzled with olive oil and season with salt and pepper.
5. Fill the entire cavity of the fish with the cream cheese mixture.
6. Tie the whole salmon closed with baker’s twine.
7. Cook the salmon at 350 degrees for 50-60 minutes or until the internal temperature reaches 145 degrees F.
8. Garnish with a sprinkle of fresh parsley, a squeeze of fresh lemon juice, and extra lemon wedges.
Makes 6 – 8 servings. Leftover salmon may be stored in an airtight container in the fridge for a couple of days.
Side dishes for salmon:
- Grilled vegetables in foil
- Corn on the cob
- Dill pickle pasta salad
- Grilled corn salad
- Roasted brussel sprouts
- Steamed green beans
- A simple green salad
- Baby potatoes
Alternative ingredients:
- Replace or combine mozzarella cheese with feta cheese or parmesan cheese.
- I recommend using regular cream cheese, but you can substitute low-fat if you wish.
- Add a few chopped roasted red peppers to your filling.
- Fresh spinach can be used in place of frozen.
- Alternate seasonings could include garlic powder, lemon zest, red pepper flakes, or minced fresh garlic cloves.
Tips and tricks:
- The best way of checking the internal temperature of the salmon is to use an instant-read thermometer and test the thickest part of the salmon.
- Cover your baking sheet with parchment paper for extra-easy cleanup!
- If a whole fish seems intimidating, try stuffed salmon filets. Pat salmon filets dry with paper towels, cut a pocket in each with a paring knife, then stuff pockets with your stuffing mixture. Bake them on a parchment-lined baking sheet for approximately 30 minutes. Thicker salmon filets will take longer to cook than thinner ones.
- If catching your own salmon isn’t an option, and you aren’t able to find fresh salmon at the seafood counter of your local grocery store, try a specialty shop.
I hope you and your family enjoy this easy recipe for creamy spinach stuffed salmon! If you love this stuffed salmon recipe, please give it a five star review and help me share it on Facebook or Pinterest.
Stuffed Salmon Recipe
Ingredients
- 2 pound whole salmon
- 8 oz canned crabmeat drained well
- 4 oz cream cheese softened
- 1 egg
- 1 Tbsp mayonnaise
- ½ cup frozen spinach defrosted with excess liquid squeezed out
- ½ cup mozzarella cheese shredded
- 1 tsp old bay seasoning
- ¼ tsp sea salt
- ⅛ tsp black pepper
- 1 Tbsp olive oil
- 2 tsp breadcrumbs
Instructions
- Preheat oven to 350 degrees.
- In a medium mixing bowl, combine cream cheese, mayonnaise, egg and old bay seasoning. Stir until well mixed.
- Add in the spinach, crab meat and cheese. Combine well, adding breadcrumbs if the filling mixture needs more binding.
- Place salmon on a baking sheet drizzled with olive oil and season with salt and pepper.
- Fill the entire cavity of the fish with the cream cheese mixture.
- Tie the whole salmon closed with baker's twine.
- Cook the salmon at 350 degrees for 50-60 minutes or until the internal temperature reaches 145 degrees F.
- Garnish with a sprinkle of fresh parsley, a squeeze of fresh lemon juice, and extra lemon wedges.
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