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Salmon Stuffed With Lemon Ricotta drizzled with sweet chili sauce on plate with beans ff
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4.95 from 20 votes

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 (change as needed): 2
Author: Cheryl

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.

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. 
Serving: 0g | Calories: 472kcal | Carbohydrates: 4g | Protein: 52g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 156mg | Sodium: 445mg | Potassium: 1209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 544IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 2mg