How to make Restaurant Style Stuffed Salmon –
Since discovering Northwest Wild Caught Salmon earlier this year, I’ve been having fun finding different ways to prepare and enjoy this lovely fish. I was lucky enough to pick up some nice sockeye salmon at Sam’s Club.
This week Stuffed Salmon was on the menu at home, and I decided to try something a little different with the stuffing using cream cheese in my stuffing mix.
Lisa and I had eaten at a seafood restaurant in Madeira Beach on one of our road trips and they had a similar stuffing with a grouper we had for dinner. So I thought I’d give it a try with salmon. Of course there are many delicious ways to use this flavorful salmon. My Salmon Cakes and Blackened Salmon Salad are always on the menu rotation at home.
When I made it the first time on Around the Kitchen Table, I used whipped cream cheese. I found that to be a mistake as it did not hold up as well as I wanted. I made the Stuffed Salmon again using regular cream cheese and also added in shredded mozzarella which gave the dish a better overall appearance and taste.
My Stuffed Salmon is a great way to turn an ordinary night into a special occasion and is great for entertaining as it can be made up ahead of time and cooked before your guests arrive. You may also try stuffing a whole side of salmon and roasting it for a buffet. It will look spectacular!
- 4 salmon fillets
- 8 ounces of crabmeat drained well I used claw meat
- 4 ounces cream cheese softened use regular not whipped
- 1 large egg whipped
- 1 tablespoon mayonnaise
- 1 1/2 cups baby spinach
- 1 tablespoon roasted red peppers diced
- 1/2 cup shredded mozzarella cheese or your favorite cheese
- 1 teaspoon old bay seasoning
- sea salt and black pepper to taste
- 2 tablespoons seasoned bread crumbs
- Preheat oven to 350 degrees
- cook spinach in a little bit of water till fully cooked, take off heat and allow to cool
- When spinach is cool squeeze out all of the water from the spinach (excess water will make the stuffing loose)
- in a mixing bowl add in the softened cream cheese, mayonnaise, egg and old bay seasoning. Whip together until well blended.
- fold in the spinach, roasted peppers, shredded mozzarella and crab meat (make sure crab meat has been well drained, squeezing out any excess water). Mix gently and if mixture is too loose you may add a little bread crumb to tighten it up.
- place salmon on baking sheet and season with salt and pepper
- portion stuffing out and place on top of salmon fillet, then sprinkle breadcrumbs on top.
- pour a little water on the baking dish to help keep the salmon moist while its cooking
- cook salmon at 350 degrees for 18-22 minutes. salmon should be done but not overcooked
- serve with your favorite sides
Yum! I love salmon. Thanks for sharing your wonderful recipe!
you’re welcome Mary Frances, thanks for stopping by!
Chef,
I am originally from Mobile, Alabama. I love a good crab meat stuffing. I also truly enjoy salmon and all its wonderful health benefits. YUM!
Thank for sharing,
Diane Roark
hi Diane
you’re in crab meat heaven in Mobile! I have a hard time finding fresh crabmeat in Orlando which perplexes me since were so close to the gulf and atlantic!
Thanks for stopping by!
Dennis
I’ve never seen a recipe for stuffed salmon but this sounds delicious.
Hi Larry
thanks for stopping by and the salmon was delicious! In my restaurant days I stuffed it in the middle and use to wrap it in puff pastry.
Dennis
I’ve never been a big salmon person, but I think I could change my mind with this dish, Dennis. It looks phenomenal. And yeah, I can see why the whipped cream cheese wouldn’t have held up very well. Good call to swap it out this time.
Hi Christiane
I’ve never been a salmon eater at all and the northwest coho changed my mind. You can always use another fish with the stuffing instead of the salmon.
cheers
Dennis
Delicious…my family love it! Chef Den thank you much for the recipe.?
You’re very welcome and thank you for the feedback!
This was a big hit tonight! Defiantly will make again! No modifications really, just added a couple of fresh fresh lemon squeeze to the water when baking in oven!
Thanks for the feedback Christine, I’m very happy to hear you enjoyed the salmon!
I made this for Mother’s Day and it was delicious! Thanks for the receipe
Eric
You’re very welcome Eric! I’m happy to hear that it was a hit.
I love all your recipes Chef! I work in a small bar & grill in Ohio and may just make this for the boss tonight! We have a wonderful supplier that brings in fresh fish and I have some crabmeat available. Yum!
Thanks Brenda! I hope you enjoy it as much as we did!
This was soooooooo good!! Made last night for my husband, he can’t wait for the left overs this evening! Thank you!!
Thanks so much for letting me know Debby! I’m very happy to hear you enjoyed the dish
I made this last night for my wife. She’s the big fish lover, me not so much. But this was really good. My internet went down so I had to make do with my memory, addled as it is. I forgot the egg and the red pepper. Still turned out great. My salmon came from Sam’s. It was pretty thick so I took the liberty to butterfly it down the middle. Nice effect.
I cooked mine on a charcoal grill, with offset heat. The smoke was just right.
My wife asked me to make this for our anniversary coming up in November.
I’m very happy to hear you enjoyed the salmon, and feel free to add your own touch to the recipe. My wife doesn’t like red peppers so I usually leave them out for her. Have a Happy Aniversary!
My husband and I do low carb. I used to buy the Sam’s crab stuffed salmon. I am going to leave out the bread crumbs and this will be a great low carb recipe. Can’t wait to make it my mouth is watering just reading it!!
I hope you enjoy it as much as we do Pam!
Dear Dennis your receipe sounds great, I intend to do this for Christmas eve, I have a whole salmon, unfortunately farmed, in UK or Norway, I fancy having it wrapped whole in puff pastery, and stuff the cavaty of the salmon, i think I’ll mix the breadcruns in the stuffing, would you have any tips for the pastery, should I oil it or dust it with flour on the inside, alse baking time? my fish is about 2Kg
kind regards
MIklos
Hi Dennis, this recipe sounds like exactly what I need to dazzle my family-in-law with on my first Christmas cooking for them. I was thinking of crusting mine with cashew nuts.
It’s pretty easy to make and is definitely a show stopper. I’ve never used cashews before but it sounds like an interesting adaptation.
Have fun with dinner and Happy Holidays!
We enjoyed this dish last night. We will definitely make it again. We added about a teaspoon or two of lemon nice to the mixture and came out great. We also naked it covered then broiled the last 5 minutes to brown the top. It came out looking gorgeous.
hi Liza
sounds like you had fun with the recipe and made it even more delicious! I’m happy to hear you enjoyed it!
Awesome recipe chef. Thank you
Can the stuffing be made ahead of time?
Yes Lisa, you can actually set up the whole stuffed fish ready to bake.
Would love to try the receipt, but this sire is not mobile friendly, keeps jumping to the contents, when you cluck on jumpro-Second to receive an ad covers the ingredients.pl
hi Stewart – try hitting read more at the bottom of the short text. It will give you a full view of the recipe at that point