Stuffed Salmon with Lemon Ricotta

Stuffed salmon with lemon ricotta is elegant comfort food with a kick. Delicious moist salmon with a creamy, lemony filling and a spicy sweet chili drizzle.

I love the contrasts in color and taste. And the simplicity of this recipe with only 6 ingredients. You can’t argue with dinner on the table in under 30 minutes.

Cutting a pocket in the salmon fillets is not difficult. A sharp knife cuts through salmon like butter. Just be careful not to cut right through to the other side. Don’t worry if you do, though. It’s not the end of the world. A little filling might seep out – no big deal.

I like a lot of lemon flavor in the creamy ricotta filling, so I add zest and juice. You can leave out the lemon juice if you prefer. Taste the filling as you go and adjust the seasonings – onion, lemon, salt and pepper – to your preferences.  If I have a little zest left over, I sprinkle it over the top of the salmon before roasting.

Why make this recipe…

• It’s a simple recipe that can be prepared in just 30 minutes. Perfect for a quick weeknight dinner.
• It’s delicious! Tender and moist salmon fillets are stuffed with a warm cheesy and lemony filling.
• Salmon makes a super healthy meal rich in omega-3 fatty acids. According to this article on Healthline about the health benefits of salmon “Salmon is a great source of protein, healthy fats, and various essential vitamins and minerals.”

Ingredients – tailored to your taste

Here are the ingredients as well as substitutes and variations you can try.

Salmon filets: Try to find center cut filets. Thick, center fillets cook evenly and also make creating an even slit for the pocket easier than the pieces near the tail.

Ricotta:

• We use full fat ricotta, but you can use low fat if you prefer. Fat free is not recommended.
• Play around with the amounts of lemon and green onion in the filling. Fresh dill or basil would be great additions too.
• To amp up the nutrition, add some cooked chopped spinach to the ricotta, making sure to squeeze out the moisture and pat it dry before adding.
• Make the filling sharper, add some grated parmesan cheese.

Lemon: Fresh lemon juice and lemon zest is used to really wake up the flavors in the filling. Adjust the amount you use to how strong you prefer the lemon flavor.

Thai sweet chili sauce: is used as a drizzle for heat, contrast and flavor. If you’re not a fan, try one of these substitutes:

• drizzle the salmon with balsamic reduction
• try a tomato salsa
• drizzle with roasted red pepper sauce
• sprinkle on fresh herbs or a few red pepper flakes, or
• step it up with a delicious, rich Moroccan-style spicy cherry tomato sauce

Step by step instructions

_{Place fillets on pan. Drizzle with oil and sprinkle with salt, pepper and chopped green onions. Bake at 425F/218C for 12-15 minutes, depending on thickness of salmon.}

Recipe FAQs

Make Ahead

• This salmon recipe is best when it’s served freshly baked, but there are a couple of things you can do ahead. See recipe notes.
• You can also serve this stuffed salmon recipe cold.
• Leftover salmon is good for up to two days in the fridge stored in an airtight container.
• I don’t suggest freezing this salmon – the texture will be off.

Other quick & easy fish recipes

• coconut curry salmon
• crispy baked fish (20 minutes)
• baked fish fillets with cherry tomato sauce (20 minutes)
• pecan crusted salmon
• citrus maple glazed salmon
• maple balsamic rainbow trout
• lemon butter herb baked trout
• sous vide cod (with bechamel sauce your way)
• creamy salmon pasta
• salmon bites with chili crisp sauce

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