Stuffed salmon elevates already tender filets into something with body and flavor while adding creamy decadence all at the same time. Toss some crab meat into the equation and you have an impressive meal made right at home.
Heat 3 Tablespoons of olive oil in skillet over medium high heat until shimmering.
Add minced garlic and chopped shallots and saute 1-2 minutes.
Add spinach leaves and season to taste with garlic salt. Add heavy cream and the crab meat.
Using gloved hands, squeeze the cream cheese in your fingers to smash it a bit and add to the skillet.
Stir to combine and cook until the cream cheese has melted and spinach leaves are wilted, about 5 minutes.
Add the parmesan cheese and cook for an additional 1 minute or until thickened.
Move the spinach mixture from the skillet to a baking sheet until it’s cool enough to handle.
Meanwhile, use a sharp paring knife to cut a pocket into the thickest portion of the salmon filet. Do not cut all the way through to the other side, but enough so there’s room for the stuffing.
Add spoonfuls of the stuffing to the pocket until pocket is full and no more than 1-inch high.
Season the top of the filets to taste with garlic salt and black pepper.
Heat 2 Tablespoons of olive oil in a large skillet over medium high heat until shimmering.
Carefully place filets, flesh side down, into the hot oil. Cook long enough to give the flesh a good sear.
Using a fish turner spatula, carefully move the seared filets to a baking sheet, this time place them flesh side up.
Bake for 20 minutes.
Notes
This recipe makes enough for 8 people. You can cut this recipe in half if you wish.
You will definitely want to use center-cut salmon as you need fairly thick pieces in order to stuff them. We highly recommend using fresh salmon over frozen. You can typically find center-cut salmon behind the seafood counter at your local grocery store. If all you can find is frozen, be sure to thaw it beforehand.
To test salmon for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or thickest part of the salmon – if it begins to flake or separate then it is done cooking. If you overcook the salmon, it will be dry and overly flaky.
This dish is best served right away, but you can store any leftovers in an air-tight container kept in the refrigerator for up to 1 day. Reheat in a 275F oven for around 10 minutes or until warmed through.
This recipe makes a lot of filling. If you prefer, you can make the recipe as stated, however, use only 4 salmon filets, then use the remaining filling as a dip for crackers or atop toasted bread slices.