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Salmon Fillets stuffed with Sun-dried tomatoes, cream cheese, and basil mixture. Easy to make and a delicious way to enjoy Salmon. A perfect low-carb salmon dinner recipe that’s pan-seared, great for meal prep, and ready in less than 30 mins.
You may also like my Creamy Tuscan Salmon or my Creamy Pesto Salmon.
This stuffed salmon recipe is ideal for those who are following a low-carb and high-fat diet. If so, go ahead and use butter instead of olive oil and use full-fat cheese. Alternatively, if you aren’t following a high-fat and low-carb diet, then you have the option to use light or fat-free cream cheese and olive oil.
Vamp up the way you cook salmon for a change and add a burst of flavor to your meal. This Stuffed Salmon is so juicy and flavorful that I have no doubt you will love it and become a dinner staple.
Why you will love this recipe
- Healthy and good for you: Packed with nutrients, this stuffed salmon recipe is loaded with omega-3 fatty acids and a healthy amount of protein. Low carb and so good for you.
- Quick and Easy: It is quite simple and easy to make this stuffed salmon and it takes just about 30 minutes to make. Quickly pan-seared and ready to serve a fancy meal that everyone will love.
- Delicious and meal-prep friendly: This salmon recipe is so tasty with that delicious creamy cheese stuffing and perfect for those who meal prep and want to change up their meals.
Ingredients you will need
- Skinless Salmon Fillets: it is important to use skinless salmon filets. I always recommend using wild-caught salmon instead of farm-raised if possible
- Kosher salt and pepper, to taste
- Lemon Juice: use fresh lemon juice if possible instead of bottled lemon juice.
- Olive Oil or butter: if you are on keto-butter is fine to use, otherwise olive oil or avocado oil will also do the job.
- Cream Cheese Fat-free or light
- Chopped sun-dried tomatoes: I used the ones in packets and not the ones in jars that are packed in oil.
- Basil Leaves chopped: use fresh basil leaves for the best flavor.
- Finely grated parmesan cheese: you may use store-bought or grate your own
- Garlic Powder: you do not need to use fresh garlic cloves but you can.
- a few thin slices of lemon to garnish and it could be optional.
How to make Cheese Stuffed Salmon
- First start preparing the salmon fillets, by seasoning them with salt and pepper on both sides.
- Next, cut them halfway through the sides to create a pocket for the filling. Be careful not to cut all the way through.
- In a mixing bowl, add cream cheese, sun-dried tomatoes, basil, parmesan, and garlic powder.
- Gently stuff the salmon with the stuffing cheese mixture.
- Add olive oil (melt butter if using butter) in a non-stick skillet over medium heat. Add salmon and cook for about 4-5 minutes on each side or until golden brown and flaky.
- Drizzle with lemon juice and add more lemon slices to the pan if desired. Serve hot and enjoy!
How to Cook Stuffed Salmon
There are 3 ways that I prefer cooking stuffed salmon. My preferred method is just cooking it on your stove top in a nonstick pan. You can also cook stuffed salmon in the oven or using an air fryer. If you are using the air fryer, air fry at 400F for 8-10 minutes until the salmon is golden brown. If you prefer to bake it, then bake the stuffed salmon in a preheated oven at 350F for 12-1 minutes or until golden brown and crispy.
Recipe notes and tips
- Use skinless salmon filets. I also recommend using wild-caught salmon if possible.
- Tap dry your salmon filets with a paper towel to get them as dry as possible before stuffing.
- Do use a sharp knife to slice the salmon filets to get them as even as possible.
- You may use different seasonings of your choice for the salmon like Cajun seasoning, bay seasoning, or Italian seasoning.
- Add different ingredients in your stuffing cheese mixture like spinach, crab meat, and seafood of your choice like chopped cooked shrimp or lobster.
- Salmon Flakes easily so be gentle when you flip them to the other side to cook.
What to serve with stuffed salmon
Here are some side dishes you can serve with these Restaurant quality stuffed salmon. Options are endless but here are a few that I like.
- Cheesy Cauliflower Bake
- Cilantro Lime Rice
- Baked Greek Fingerling Potatoes
- Hot German Potato Salad
- Sauteed Green Beans
- Baked Smashed Sweet Potatoes
- Grilled Lemon Garlic Asparagus
- Parmesan Zucchini Corn Salad
frequently asked questions
Yes. The white stuff that comes out of the salmon when you cook it is called albumin and it is completely safe to eat. If you are hesitant and don’t find it appetizing, you can simply just wipe it off.
If the salmon is frozen, I do recommend you allow it to thaw and let it reach room temperature so it cooks evenly. If the salmon is not too cold, you do now have to let it sit out. But you can let the salmon sit for 10-15 minutes to reach room temperature.
I recommend you leave the salmon uncovered. Salmon doesn’t need a lot of time to cook through and it is better to not cover it.
Storing and reheating recommendations
- Storing: Store leftover stuffed salmon in a sealed container in the fridge for up to 3 days. You may freeze any leftovers in a freezer-safe container in the freezer for up to 2 months.
- Reheating: I recommend that you reheat this in the microwave. It is the quickest and easiest way. Another option would be to wrap it in a foil wrap and place it in a preheated oven at 350F for 6-8 minutes or until it is heated through.
Salmon Recipes you may also like
- Pan Seared Spice-Crusted Salmon Recipe
- Honey Garlic Salmon Recipe
- Creamy Tuscan Salmon
- Salmon Piccata Recipe
- Easy Salmon Florentine
- Grilled Lemon Dill Salmon Skewers
- Salmon Tacos With Corn Salsa
- Pan Seared Southwestern Salmon
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Tomato Cheese Stuffed Salmon
Equipment
- large nonstick skillet
- Chef's knife
- cutting board
Ingredients
- 4 Skinless Salmon Fillets
- Sea salt and pepper, to taste
- 2 Tbsp Lemon Juice
- 2 Tbsp Olive Oil, or butter
- ⅓ Cup Cream Cheese, Fat-free or light
- ¼ Cup Chopped sun-dried tomatoes
- ¼ Cup Basil Leaves, chopped
- 2 Tbsp Finely grated parmesan cheese
- 1 Tsp Garlic Powder
- a few thin slices of lemon
Instructions
- First start preparing the salmon fillets, by seasoning them with salt and pepper on both sides.
- Next, cut them on halfway through the sides to create a pocket for the filling. Be careful not to cut all the way through.
- In a mixing bowl, add cream cheese, sun-dried tomatoes, basil, parmesan, and garlic powder.
- Gently stuff the salmon with the cheese mixture.
- Add olive oil (melt butter if using butter) in a non-stick skillet over medium heat. Add salmon and cook for about 4-5 minutes on each side, or until golden brown and flaky.
- Drizzle with lemon juice and add more lemon slices to the pan if desired. Serve hot and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
