Ingredients
Salmon
- 4 thick salmon fillets (skin on or off)
- Salt & black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Zest of 1 lemon
Creamy Filling
- 150 g cream cheese (softened)
- ½ cup shredded mozzarella or parmesan
- 1 cup fresh spinach (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley or basil
- 1 tablespoon lemon juice
- pinch salt & pepper
Optional:
- dill
- green onions
- chili flakes
Side (optional like photo)
- asparagus
- olive oil
- salt
- pepper
- lemon
👩🍳 Step-by-Step Instructions
Step 1 – Prepare the Filling
In a bowl mix:
- cream cheese
- mozzarella/parmesan
- spinach
- garlic
- herbs
- lemon juice
- salt & pepper
Mix until creamy and spreadable.
Texture should be thick but soft.
Not runny.
Taste and adjust seasoning.
This filling should be flavorful because it seasons the whole salmon.
Set aside.
Step 2 – Cut Salmon Pocket
Take each fillet.
Using sharp knife, cut horizontally into the side.
Don’t cut all the way through.
You’re making a pocket.
Like pita bread.
This pocket holds the cheese.
Try to keep:
✔ thick walls
✔ not too thin
✔ even shape
This helps filling stay inside while cooking.
Step 3 – Stuff the Salmon
Spoon 2–3 tablespoons filling into each pocket.
Don’t overfill or it leaks.
Press gently closed.
If needed, secure with toothpicks.
Now they look like thick stuffed sandwiches.
So good already 😄
Step 4 – Season Outside
Rub salmon with:
- olive oil
- salt
- pepper
- paprika
- garlic powder
- lemon zest
Massage lightly.
This builds that golden crust flavor.
Step 5 – Sear First (super important)
Heat skillet over medium-high.
Add butter + oil.
When hot, place salmon top side down.
Sear 3–4 minutes without moving.
You want deep golden crust.
Don’t flip too early.
Crust = flavor.
Step 6 – Flip & Finish in Oven
Flip gently.
Cook 2 minutes more.
Then transfer pan to oven.
Bake:
180°C (350°F)
8–12 minutes
Until:
✔ salmon flakes easily
✔ filling melted
✔ edges golden
Don’t overcook or it gets dry.
Salmon cooks fast.
Step 7 – Roast Asparagus (optional)
While salmon bakes:
Toss asparagus with:
- olive oil
- salt
- pepper
Roast 10–12 minutes.
Slightly charred = perfect.
Step 8 – Serve
Plate salmon.
Top with:
- fresh basil
- lemon zest
- squeeze lemon
- extra herbs
Serve with asparagus or veggies.
Looks BEAUTIFUL and fancy.
🧠 Texture & Taste
First bite is insane.
You get:
Golden crust
Tender flaky salmon
Then creamy cheesy filling
Garlic + herbs + lemon
It’s rich but fresh.
Creamy but light.
Savory and slightly tangy.
Perfect balance.
🔥 Pro Tips (restaurant secrets)
🐟 Use thick fillets only
Thin ones can’t hold filling
🔥 Always sear first
Locks juices + adds flavor
🌡 Don’t overcook
Salmon should be just flaky
🧀 Freeze filling 10 min
Makes stuffing easier
🍋 Lemon zest = magic
Adds brightness without extra liquid
🍽 Flavor Variations
You can switch it up easily.
Mediterranean
Feta + spinach + olives
Garlic Parmesan
Parmesan + garlic butter
Spicy
Add chili flakes + jalapeño
Pesto
Add basil pesto to filling
Mushroom
Add sautéed mushrooms
Keto
Serve with cauliflower mash
🥗 Serving Ideas
Pairs great with:
✔ asparagus
✔ roasted potatoes
✔ rice
✔ quinoa
✔ salad
✔ pasta
✔ grilled vegetables
Or just alone — it’s filling enough.
❄ Storage
Fridge: 2 days
Reheat gently in oven
Avoid microwave (makes fish rubbery)
❤️ Final Thoughts
This dish is honestly a cheat code.
Looks:
“chef-level”
Effort:
“super easy”
Flavor:
“wow”