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Baked Stuffed Salmon Recipe

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This recipe for Baked Stuffed Salmon, by , is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Culhane


10 oz bag of fresh spinach or 10 oz frozen spinach
cup cream cheese, softened
cup Mascarpone cheese, softened
Pinch of ground nutmeg
8 (6-8 oz) salmon fillets with skin, about 1 thick
Olive oil
2⅔ cups fresh bread crumbs from French bread (or Panko crumbs)
cup butter, melted
cup freshly grated Parmesan cheese
Salt and pepper to taste
Lemons for serving, cut into wedges

Cook spinach in a large pot of boiling water just until wilted, about 30 seconds. Drain,rinse with cold water. Squeeze spinach dry and finely chop place into small bowl.

Mix in cream cheese, Mascarpone cheese, nutmeg, and salt and pepper to taste.

Cut a 2 inch slit, inch deep down the center of the top side of each fillet, forming a pocket for the spinach mixture. Dividing equally among the salmon fillets, fill each slit with the spinach mixture. You can be made 4 hours ahead; cover and chill.

Preheat oven to 450. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper.

Mix bread crumbs, melted butter and Parmesan cheese in medium bowl.

Top each fillet with bread crumb mixture, pressing to adhere. Place fillets, skin side down, on prepared baking sheet. Bake salmon about 12 minutes, until opaque in center. Transfer to plates and serve with a lemon wedge.




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