Stuffed Salmon with Lemon Ricotta Filling
This stuffed salmon with lemon ricotta is an easy way to turn a simple salmon dinner into something a little more special, with just a handful of ingredients and about 30 minutes.
Tender, moist salmon is filled with a creamy ricotta mixture brightened with lemon, then finished with a sweet chili drizzle for a subtle kick. It looks elegant, but it’s surprisingly simple and very doable on a weeknight.
What to expect
This is a simple stuffed salmon recipe with a creamy lemony ricotta filling and an easy baked method. It’s a great option for both weeknight dinners and easy entertaining.
The steps are straightforward:
- make the ricotta filling with lemon and green onions,
- slit a pocket in the salmon fillets (it’s easier than you think) and spoon in the filling,
- bake, then finish with a drizzle of sweet chili sauce.
You’ll also find a few easy variations for the filling so you can adjust the flavor to your taste.
Ingredients – tailored to your taste
- Salmon fillets: Use thick, center-cut fillets if possible (not the tails). They cook more evenly and make it easier to cut a pocket for the filling.
- Ricotta cheese: Whole milk ricotta gives the creamiest texture, but low-fat works too. Avoid fat-free, which can be watery and less flavorful.
- Lemon: Fresh lemon juice and zest brighten the filling and balance the richness. Adjust to taste depending on how lemony you like it.
- Green onions: Add a mild onion flavor without overpowering the filling.
- Thai sweet chili sauce: Used as a drizzle for a touch of heat and contrast. It adds a slightly sweet, spicy finish.
Subsitutions for the drizzle
- Skip the sweet chili sauce and drizzle with one of these options:
- balsamic reduction
- tomato salsa
- Moroccan-style spicy cherry tomato sauce, or
- red pepper sauce
- Finish with fresh herbs or a pinch of red pepper flakes for a lighter option
Variations for ricotta filling
- Add chopped cooked spinach (well drained and patted dry) for a spinach-ricotta filling
- Mix in grated parmesan for a richer, more savory flavor
- Add fresh herbs like dill or basil for extra freshness
- Adjust the lemon, green onion, salt, and pepper to suit your taste
Step-by-step instructions
Tips
There are just a few tips to make this stuffed salmon recipe a success:
- Buy good-quality salmon: Fresh salmon should look moist, not shriveled, dull or dry. Frozen salmon is also a great option and often just as good – sometimes better – depending on where you live.
- Don’t overcook the salmon. Cook the salmon until it is warm pink inside and easily pierced with a knife. Overcooked salmon will look pale and dry with white flakes.
- Use an instant-read thermometer (optional): For best results, cook to about 130-135F (52–57C) in the thickest part for moist, tender salmon.
What to serve with stuffed salmon
For an easy meal, serve it with a slice of warm garlic bread and a simple citrus salad with greens.
Or try it with one or two sides that pair well with salmon:
- Chinese stir-fry green beans,
- Green beans with panko crumbs,
- Easy roasted bok choy and broccoli (this can be cooked along with the salmon in the same pan) or
- Pesto orzo with vegetables
Recipe FAQs
The FDA recommends cooking salmon to 145F/63C, but that will be quite well done. For moist, tender salmon, aim for 125–135F (52–57C) in the thickest part for medium-rare to medium. The temperature will rise slightly as it rests for a few minutes.
As a general guide, cook salmon for about 10 minutes per inch (2.5 cm) of thickness. It’s done when it pierces easily with a fork or knife and is just turning opaque, but still slightly pink or warm pink in the center (not dry and flaky white).
This recipe is best served freshly baked, but you can prep a couple of components ahead: Make the ricotta filling up to 1 day in advance and refrigerate. Cut the pockets in the salmon and keep covered in the fridge. You can also serve the salmon cold if you like.
Store leftovers in an airtight container in the fridge for up to 2 days. Freezing is not recommended, as the texture will change.
Other quick & easy fish recipes
Looking for more easy fish dinners? Try one of these:
- Crispy baked fish (20 minutes)
- Pecan crusted salmon
- Coconut curry salmon
- Citrus maple glazed salmon
- Maple balsamic rainbow trout
- Sous vide cod (with bechamel sauce your way)
Or check out our full collection of fish & seafood recipes.
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Ricotta Stuffed Salmon
Ingredients
- 3/4 pound salmon filets 2 fillets about 1 -1 1/2 inches/2.5-3.8 cm thick
- 2 teaspoon olive oil
- salt and pepper
- 1 chopped green onion
Ricotta Filling, Note 1
- 1/2 cup (4.4 ounces) ricotta cheese (I like extra smooth)
- 2 teaspoon lemon zest (1 lemon)
- 1/2 tablespoon lemon juice
- 2 finely chopped green onions
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground pepper
Garnish
- sweet chili sauce for drizzling, Note 2 optional
Instructions
- PREHEAT OVEN or toaster oven to 425F/218C. Line a baking sheet with parchment paper or aluminum foil (sprayed with oil) for easy clean up.
- MAKE RICOTTA FILLING: In a small bowl, mix ricotta, lemon zest and juice, green onion, salt and pepper. If you don't like it as lemony, skip the lemon juice. Set aside.
- PREPARE AND STUFF SALMON: With a sharp knife, cut a pocket along the long side of salmon fillet leaving one inch on each end. Don't cut through the other side. Stuff 1/4 cup/62 grams ricotta mixture into pocket of each fillet. Set fillets on prepared baking sheet, 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 and still a warm pink inside (not white and flaky).
- 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. Garnish with additional sliced green onions or fresh parsley.
Recipe Notes
- Ricotta variations:
- 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 increase 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 by adding some grated Parmesan cheese
- Thai sweet chili sauce alternatives:
- drizzle of balsamic reduction
- tomato salsa
- roasted red pepper sauce
- sprinkle on fresh herbs or a few red pepper flakes, or
- Moroccan-style spicy cherry tomato sauce
- Make Ahead:
- Partial make-ahead: This salmon recipe is best when it’s served freshly baked, but two things can be done ahead: the ricotta filling and cutting the salmon pockets.
- Serve cold: You can also serve this stuffed salmon cold – lovely on a buffet table. Cook it, cool it completely, then refrigerate for 1-2 days until needed. Drizzle on sweet chili sauce if desired just before serving.
- Freezing is not recommended as the texture will change.
- Leftover salmon is good for up to two days in the fridge stored in an airtight container.
Brilliant. I have a small amount of ricotta cheese mixed with garlic and mushrooms which I used to fill some pasta shells for crespoline. I didnt want to waste it and found this recipe which is just what I need. Trying it tonight.
Clever! Let us know how it turns out. Don’t forget the lemon zest!
Can I use cream cheese in this recipe instead of ricotta?
Hi Pia. I think cream cheese could work as a substitute. It will be denser and richer than ricotta, but hey, why not? Id love to know know what you think if you try it.
In Scotland we always have steak pie for New Years Day, but going to do this instead, it looks too delicious. Thank you for recipe.
That’s a big change from steak to salmon! Hope you like it Yvonne! Happy New Year.
Even my son who only likes breaded fish and does not like spinach loves this one
Now that’s a compliment! ?
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.
Delicious and very easy to make. Will definitely be on rotation in our home!
glad you enjoyed it Silvia!