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glazed stuffed salmon with ricotta on plate with beans.
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4.96 from 25 votes

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 in 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 2
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

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.

Notes

  1. 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 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 by adding some grated parmesan cheese
  2. Thai sweet chili sauce alternatives: 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
  3. Make Ahead: 
    • This salmon recipe is best when it's served freshly baked. Two things can be done ahead though: the ricotta filling and cutting the salmon pockets.
    • 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.
    • I don't suggest freezing this salmon - the texture will be off.
    • Leftover salmon is good for up to two days in the fridge stored in an airtight container.
 
Nutrition values are estimates and do not include the optional sweet spicy chili sauce. 
Serving: 0g | Calories: 418kcal | Carbohydrates: 10g | Protein: 41g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 125mg | Sodium: 839mg | Potassium: 957mg | Fiber: 1g | Sugar: 7g | Vitamin A: 523IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 2mg