Ingredients
Scale
Spinach Mixture:
- 4 ounces (113g) cream cheese (softened)
- ½ cup (57g) mozzarella (shredded)
- ⅓ cup (33g) Parmesan cheese (grated)
- ½ cup (15g) frozen spinach (thawed and drained of water)
- ¼ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes
Salmon:
- 4 (6-ounce) salmon fillets (skin on)
- 3 tablespoons olive oil (virgin, divided)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter
- Juice of ½ lemon
Instructions
- Prepare the spinach mixture: In a large bowl, combine the softened cream cheese, mozzarella, parmesan, spinach, garlic powder, and red pepper flakes. Mix it all together until it’s creamy and well-blended. I’ve found that using a fork works best to really mash the ingredients together. Set it aside and let it sit at room temperature while you prep the salmon.
- Prep the salmon: Lay out your salmon fillets, skin-side down, and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper, then give it a gentle rub to evenly coat the fish. Using a sharp knife, cut a deep pocket into the thickest part of each fillet, but be careful not to cut all the way through (I’ve done that once, and it’s not fun trying to stuff a hole instead of a pocket!). Spoon a generous amount of the spinach mixture into each pocket, about ¼ of the mixture per fillet.
- Sear the salmon: In your large skillet, heat the remaining olive oil, butter, and lemon juice over medium heat. Once the mixture begins to sizzle, carefully place the salmon fillets skin-side down. Let them sear for about 6 minutes. You’ll know it’s ready to flip when the skin is golden and crispy.
- Flip and baste: Flip the fillets over and use the pan’s liquids to baste the top of the salmon. This keeps the top moist and full of flavor while the other side cooks. Cook for another 5-6 minutes, depending on the thickness of your fillets. If you find that the spinach mixture starts to ooze out, don’t worry—that’s normal and part of the charm!
- Serve: Once the salmon is cooked through (you can check with a fork to see if it flakes easily), serve immediately. You’ll want to enjoy it while everything’s warm and the skin is still crispy.
Notes
If you’re lucky enough to have leftovers, they store quite well! Place any leftover salmon in an airtight container and refrigerate for up to two days. When it comes to reheating, I find the best method is to use a skillet. Just heat a bit of olive oil over medium heat and reheat the salmon for 3-4 minutes, skin side down, to regain some crispiness. Avoid the microwave if you can—it tends to make the fish rubbery.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner