Today’s dish is one that’s been requested countless times: lemon-glazed stuffed salmon, and let me tell you—it does not disappoint. This recipe is rich, creamy, savory, and fresh all at once. So, who’s coming over for dinner? Let’s dive in!
(If you enjoyed this post and want to try out the same ingredients and tools I use, feel free to check them out below!
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7.5 Quart Cast Iron Dutch Oven
Lodge Pre-seasoned Cast Iron Skillet
Bamboo Seasonings Box with Mini Spoon )
The Filling
We’ll start with the flavor bomb that goes inside the salmon.
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Sauté a small shallot and a few cloves of garlic until fragrant.
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Toss in a generous handful of chopped spinach (I used about 4 cups from a boxed container) and let it wilt down.
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To that, stir in 4 ounces of cream cheese—smooth and luscious.
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Season it with a no-salt garlic herb blend (I used Presty May’s Butter Garlic) or any low-sodium all-purpose seasoning.
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Add some grated Parmesan for a cheesy punch and a pinch of red pepper flakes for subtle heat.
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Optional but heavenly: about 4 slices of thick-cut bacon, chopped and cooked until crisp.
Let this creamy, savory filling cool in the fridge while we move on to the salmon.
The Salmon
Take two fresh salmon fillets (around ½ pound each).
Using a paring knife, make a deep pocket in each fillet without cutting all the way through—think of it like creating a little envelope for all that goodness.
Now season the salmon! I used avocado oil, paprika, and a light sprinkle of salt and pepper to coat each side—just enough to build a crust without overpowering the fish.
Stuff each salmon fillet with as much of the filling as it’ll hold (don’t be shy here). Then sear them in a hot pan until the outside is golden, and finish cooking until the internal temperature hits 145°F (shoutout to my girl KickUp Key for that tip!).
The Lemon Butter Glaze
While the salmon finishes, make the star of the show: the lemon butter glaze.
Melt half a stick of butter, stir in the zest and juice of one lemon, and let it simmer until glossy. It’s bright, buttery, and perfectly balances the richness of the filling.
The Final Touch
Drizzle that lemon butter all over the salmon and prepare to be amazed.
That first bite? Unbelievable. The inside is creamy, savory, and bursting with flavor. The lemon glaze lifts the entire dish with just the right amount of tang. I couldn’t stop at one bite—and neither will you.
So seriously, who’s coming over? Because I’m ready to share.
