Salmon Stuffed With Lemon Ricotta combines tender salmon with a creamy lemony filling and a spicy sweet chili sauce drizzle. Elegant comfort food with a kick.
I love the contrasts in color and taste. And the simplicity of this recipe with only 6 ingredients doesn’t hurt either. 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 the ricotta filling quite lemony so I added both the zest and juice. You can leave out the lemon juice if you prefer. Taste the filling as you go and adjust seasonings – onion, lemon, salt and pepper – to your preferences. If I have a little zest left over, I smear it over the top of the salmon before roasting.
Two side dishes I love to serve with this stuffed salmon with lemon ricotta are Chinese Stir-Fry Green Beans and Pesto and Vegetable Orzo.
Tailor To Your Taste
- Play around with the amounts of lemon and green onion in the filling.
- Add some cooked spinach to the ricotta, making sure to squeeze out the moisture and pat it dry before adding.
- Drizzle with balsamic reduction or top with a fruit or tomato salsa instead of the Thai sweet chili sauce.
- Skip the Thai sweet chili sauce drizzle and just sprinkle with chopped herbs.
Make Ahead Stuffed Salmon
- The ricotta filling can be made a day ahead.
- The salmon pockets can be cut ahead as well.
- This salmon is also great cold, served on a buffet table.
Salmon Stuffed With Lemon Ricotta Recipe
Ingredients
- 2 salmon fillets, about 1 -1 1/2 inches thick
- 2 tsp olive oil
- salt and pepper
- 1 chopped green onion
- sweet chili sauce for drizzling
Ricotta Stuffing
- 1/2 cup ricotta cheese (I like extra smooth)
- 2 tsp lemon zest (1 lemon)
- 1/2 tbsp lemon juice
- 2 finely chopped green onions
- 1/4 tsp kosher salt
- 1/8 tsp ground pepper
Instructions
- PREHEAT OVEN or toaster oven to 425F. Line pan with foil and spray with oil.
- MAKE RICOTTA FILLING: In a small bowl, mix ricotta, lemon zest and juice, green onion, salt and pepper. Set aside.
- PREPARE AND STUFF SALMON: With a sharp knife, cut a pocket along one side of salmon fillet leaving one inch on each end. Don't cut through the other side. Stuff 1/4 cup ricotta mixture into pocket of each fillet. Set fillets on pan, skin side down. Press down gently to distribute filling in each pocket. Drizzle with olive oil. Generously sprinkle with salt and pepper. Sprinkle green onions on top. Roast for 12-15 minutes, depending on thickness of salmon, just until salmon is opaque.
- FINISH AND SERVE: Remove from oven. To remove skin from bottom of fish, slip a spatula between skin and fish and slide it along the length of the salmon. Lift it to platter, leaving skin on foil. Drizzle on sweet chili sauce and serve.
Here are a few other salmon recipes you might like:
How are there no comments on this?! This looks Dee-licious!! I plan on making this very soon and btw everything on this blog looks incredible!!
Thank you so much! Hope you like it.