Recipe Review

This Spinach and Artichoke Stuffed Salmon Is the Only Thing I Want to Eat Right Now

updated Jul 19, 2019
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

I always feel smart when I eat salmon. All those healthful Omega-3 fatty acids make me feel like I’m doing something good for myself every time I eat it — especially if I pair it with spinach. Even if a recipe is otherwise extremely indulgent, I always think But there’s salmon! And bask in the feeling of a meal well-chosen. 

This particular salmon recipe is as rich and creamy as a bowl of spinach-artichoke dip, which makes sense because spinach-artichoke dip is one of the main ingredients. If you want to be very fancy, you could make your own spinach-artichoke filling, but a store-bought dip is just fine, too. 

Before you start cooking, let the salmon sit out for about 15 minutes. The author says bringing it to room temperature will keep the salmon from curling up and shrinking when you cook it. 

Season the salmon with salt, pepper, and olive oil, then slice the thickest part of the salmon horizontally with a paring knife until you have a little slit or pocket in one end. Mix some spinach-artichoke dip with shredded mozzarella cheese, then stuff that mixture into the pocket of the salmon. Sear the salmon in olive oil on each side; both sides should be golden-brown with a nice crust, and the filling should be warm and melted. 

When the salmon is finished, serve it drizzled with a simple lemon-butter sauce. To make it, cook some fresh garlic and lemon juice in a small pan, then add butter one pat at a time and let it melt into the lemon and garlic. Once the butter is melted, it’s ready to serve. 

More Delicious Salmon Recipes from Kitchn

Want More?

Get the Kitchn Daily in your inbox.