Stuffed Salmon Recipe With Lemon Ricotta

Lemony ricotta plays a starring role in this stuffed salmon recipe. Moist salmon with a creamy lemony filling and spicy sweet chili 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. 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 lemon ricotta filling quite lemony so I add 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 sprinkle it over the top of the salmon before roasting.

My favorite side dishes to serve with the stuffed salmon are Chinese Stir-Fry Green Beans , best green beans with panko crumbs, easy roasted bok choy and broccoli (this can be cooked along with the salmon) and Pesto and Vegetable Orzo.

Tips for success

There are only two tips to make this stuffed salmon recipe a success:

1. 1. Buy good fresh or frozen salmon filets: Fresh salmon should be moist, not shriveled. Here’s a good article on how to buy the best fresh salmon at the grocery store. And don’t be afraid to buy frozen salmon. It can be just as good or better than fresh depending on where you live. Check out what you need to know about buying frozen fish.
   2. Don’t overcook the salmon. It should be warm pink inside and easily pierced with a knife – not pale pinkish-white and flaky.

Tailor To Your Taste

Here are a few variations and substitutions you can try.

• Play around with the amounts of lemon and green onion in the filling. Keep tasting and adjusting.
• Add some cooked chopped spinach to the ricotta, making sure to squeeze out the moisture and pat it dry before adding.
• Substitute the Thai sweet chili sauce with one of these options:
  • drizzle the salmon with balsamic reduction,
  • try a fruit or tomato salsa,
  • sprinkle on fresh herbs, or
  • step it up with a delicious, rich Moroccan-style spicy cherry tomato sauce

Make Ahead

• The ricotta filling can be made a day ahead.
• The salmon pockets can be cut ahead as well.
• You can also serve this stuffed salmon recipe cold – lovely on a buffet table. Cook it, cool it completely, then refrigerate with 1-2 days until needed. Drizzle on sweet chili sauce if desired just before serving.

Other quick & easy fish recipes you might like

• coconut curry salmon
• crispy baked fish (20 minutes)
• baked fish fillets with cherry tomato sauce (20 minutes)
• roasted salmon stuffed with herbs (20 minutes)
• pecan crusted salmon
• citrus maple glazed salmon
• maple balsamic rainbow trout
• lemon butter herb baked trout

How to make this stuffed salmon recipe with lemon ricotta

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Stuffed Salmon Recipe With Lemon Ricotta

Lemony ricotta plays a starring role in this stuffed salmon recipe. Moist baked salmon with a creamy lemony filling and a spicy sweet chili drizzle. Elegant comfort food with a kick in less than 30 minutes.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: American

Servings: 2

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Author: Cheryl

Cook ModePrevent your screen from going dark

Ingredients

• 2 salmon filets, about 1 -1 1/2 inches thick
• 2 teaspoon olive oil
• salt and pepper
• 1 chopped green onion
• sweet chili sauce for drizzling optional

Ricotta Filling

• 1/2 cup (125g, 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

Instructions

• PREHEAT OVEN or toaster oven to 425F. Line pan with parchment or 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 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 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.

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Notes

Variations

• Play around with the amounts of lemon and green onion in the filling. Taste and adjust.
• Add some cooked spinach to the ricotta, making sure to squeeze out the moisture and pat it dry before adding.
• Instead of the Thai sweet chili sauce:
  • drizzle with balsamic reduction,
  • try a fruit or tomato salsa,
  • sprinkle on fresh herbs, or 
  • step it up with an amazing deep, rich Moroccan-style spicy cherry tomato sauce

Make Ahead: 

• The ricotta filling can be made a day ahead.
• The salmon pockets can be cut ahead as well.
• You can also serve this stuffed salmon recipe cold - lovely on a buffet table. Cook it, cool it completely, then refrigerate with 1-2 days until needed. Drizzle on sweet chili sauce if desired just before serving. 

 

Nutrition values are estimates and do not include the optional sweet spicy chili sauce. 

Nutrition

Nutrition Facts

Stuffed Salmon Recipe With Lemon Ricotta

Amount Per Serving (0 g)

Calories 472 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 8g50%

Cholesterol 156mg52%

Sodium 445mg19%

Potassium 1209mg35%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 52g104%

Vitamin A 544IU11%

Vitamin C 7mg8%

Calcium 163mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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