Stuffed Salmon with spinach and cream cheese
Elevate your salmon game with my Stuffed Salmon: filled with creamy spinach and cream cheese, topped with a savory soy-oyster glaze. It's a flavor sensation you won't forget!
Ingredients
- 1 lb salmon cut into 3-4 even filet portions (be sure the trim the skin and also any excess salmon belly part)
- 1 tsp old bay seasoning
- 1 tsp lemon pepper seasoning
- Fresh thyme
- 2 tbsp Olive oil divided
- 1 tbsp butter
- 1 tbsp minced garlic
For filling
- 1/2 cup cream cheese
- 1/3 cup shredded italian cheese blend
- 1/4 cup shredded parmesan cheese
- 1/2 cup spinach finely chopped
- 1/2 small yellow onion finely chopped
- 1 tsp old bay seasoning
- 1/2 tsp lemon pepper seasoning
For glaze
- 1 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp oyster sauce
- 1 tbsp butter
Instructions
- Pat salmon filets dry and season with old bay and lemon pepper seasoning, drizzle with olive oil to adhere the seasoning to the fish and massage
- Make a slit in the center of the salmon using a pairing knife being sure not to cut all the way through to the other side of the salmon
- Set salmon aside and work on filling
- To a small bowl, add room temperature cream cheese, Italian cheese, parmesan and season with old bay
- In a skillet, saute onion and spinach for 2 minutes or until slightly softened and fragrant
- Add spinach and onion mixture to the cream cheese and stir well to combine
- Divide mixture into even portions and use a spoon to fill the salmon being sure not to over stuff
- In the skillet, on medium heat, add oil and sear salmon presentation side down for 3 minutes or until golden brown and slightly blackened
- Flip salmon and add butter, thyme and garlic
- Baste the salmon filets with the butter mixture for 2 minutes or until salmon reaches desired temperature of 145 or greater
- Remove salmon and work on sauce
- On medium low heat, add soy sauce, mirin, oyster sauce and butter and stir to combine
- Sauce is done when it's glossy and semi thick
- Pour sauce over salmon filets and enjoy