Hello there! I’m still here! I haven’t disappeared. A small Memorial Day break snowballed into a week-long hiatus for me. There are a ton of things going on behind the scenes at the moment. Things I want to share with you, but I feel it would be premature to do so now. So let’s give it a month, and I hope that by then I’ll be able to tell you more about why I’ve been so MIA! But I’m here now; I’m back! And I’ve got a spinach artichoke stuffed salmon recipe that is sure to be a go-to summer meal! We’re talking about fresh salmon filets that you can get your fishmonger at the grocery store to make for you if you ask nicely, stuffed with a creamy spinach artichoke dip and then pan seared and doused in homemade garlicky lemon butter sauce and oh my lanta! This is one of the best ways I’ve ever made salmon!
How to make stuffed salmon:
Salmon is a staple at our house! It’s a fatty omega-3 + Vitamin B 12 loaded powerhouse of a protein that takes no time to whip up at all Ideal for weeknight dinners, you see? And there are just so many ways to make salmon that you could serve it every night of the week and not repeat the same recipe twice. Our personal favorite: my garlic butter baked salmon in foil. The sauce that I use in that recipe is the same one we’re using today. But it’s a whole lot fancier because our salmon is stuffed with creamy spinach and artichoke first. Other ways we love serving salmon: Seattle-style salmon chowdah, baked firecracker salmon, spicy miso glazed salmon, pan seared salmon with lemon cream sauce, chili lime salmon, but also with crunchy lemon pepper. And, well, I think you get the idea!
What do you need to make stuffed salmon?
large salmon filetsolive oilspinach artichoke dip (homemade or store-bought)shredded mozzarella cheeselemon juicecold butterminced garlicred pepper flakes
How to make the best spinach artichoke stuffed salmon recipe:
What kind of salmon works best?
I suggest purchasing fresh salmon for this recipe so that we can get the salmon to sear beautifully on both sides. Frozen salmon would also work, but you would need to defrost it first, then you’d want to pat it dry entirely. Even after all of that, keep in mind that frozen salmon, unfortunately, just won’t get that same beautiful sear as fresh salmon will. So I really suggest going with fresh if you can for this recipe.
Can I use a store-bought spinach artichoke dip?
Absolutely! I love making this with leftover spinach and artichoke dip but if you don’t happen to have any on hand, feel free to grab ready-made dip! You could even use the jalapeño artichoke variety if you like that sort of thing!
Can I make this in the air fryer?
I haven’t tried it but I do think that this could easily be made in the air fryer. Keep in mind that this is purely based on research and that I haven’t tried it myself so actual cooking times may vary by a couple of minutes here or there. But I suggest air frying the salmon at 385-390ºF for roughly 6-8 minutes. You won’t need to flip the fish in the air fryer so be sure to place it skin side down. Also, be generous with cooking spray or brush with olive oil using a pastry brush.
Do I have to serve the lemon butter sauce?
Nope! If you want to go a lighter route, you can simply season the salmon with 1/2 teaspoon of garlic powder and a pinch of cayenne along with the salt and pepper and skip the lemon butter sauce altogether!
What do serve with this recipe:
My roasted Brussel sprouts! But also, steamed asparagus, southern buttermilk biscuits, rosemary focaccia, cheddar mashed potatoes, instant pot mashed potatoes, sautéed green beans, steamed rice, butter egg noodles or a simple salad and pull-apart garlic bread! I hope you’ll give this easy stuffed salmon recipe a go! It’s truly delicious enough to serve company!
