Keto Stuffed Salmon: A Gourmet Delight in Under 30 Minutes

Salmon is a fantastic choice for a healthy and delicious dinner. This keto stuffed salmon recipe elevates the simple salmon fillet into a gourmet experience, perfect for impressing guests or enjoying a satisfying meal any night of the week. Combining flaky salmon with a flavorful filling, this recipe is surprisingly easy to make and can be on your table in under 30 minutes.

Why This Recipe Works

This recipe is a winner because it delivers on both flavor and convenience. The crab (or spinach) stuffing adds a creamy, savory element to the richness of the salmon, while the quick cooking time makes it ideal for busy weeknights. It's also a great option for meal prep, as it's packed with protein and reheats well.

Two Delicious Variations: Crab or Spinach Stuffed

This recipe offers two equally tempting variations: crab-stuffed and spinach-stuffed. Both are keto-friendly and deliver a burst of flavor.

Crab-Stuffed Salmon

This version features a decadent crab filling, perfect for seafood lovers.

Ingredients:

• 1 tablespoon olive oil USDA
• 1/4 cup parmesan cheese, grated USDA
• 2 tablespoons fresh basil, chopped leaves USDA
• 3 tablespoons fresh young green scallions, chopped FNDDS
• 3/4 teaspoon fresh garlic FNDDS
• 3 tablespoons sundried tomatoes, oil packed, drained USDA
• 1 ounce fresh spinach FNDDS
• 1 ounce cream cheese USDA
• 1/2 teaspoon Italian seasoning blend Spice Barn
• 1/4 teaspoon red chili peppers, crushed flakes USDA
• 20 ounces raw salmon FNDDS
• 1/4 teaspoon table salt USDA

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Take your salmon fillet, skin side down, and cut a deep slit down the center of each of your fillets.
3. Place your filets on a baking sheet. Season each filet lightly with salt and pepper.
4. In a bowl, combine the remaining ingredients, set aside.
5. Begin stuffing your crab mixture into the slit of each of your salmon filets evenly.
6. Once you have each filet filled with your crab mixture and on a baking sheet, place into the preheated oven.
7. Bake for 15-18 minutes or until the internal temperature is 125°F (52°C).
8. Serve.

Spinach-Stuffed Salmon

This variation offers a lighter, vegetarian-friendly option that's still packed with flavor.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• 1 tablespoon olive oil USDA
• 1/4 cup parmesan cheese, grated USDA
• 2 tablespoons fresh basil, chopped leaves USDA
• 3 tablespoons fresh young green scallions, chopped FNDDS
• 3/4 teaspoon fresh garlic FNDDS
• 3 tablespoons sundried tomatoes, oil packed, drained USDA
• 1 ounce fresh spinach FNDDS
• 1 ounce cream cheese USDA
• 1/2 teaspoon Italian seasoning blend Spice Barn
• 1/4 teaspoon red chili peppers, crushed flakes USDA
• 20 ounces raw salmon FNDDS
• 1/4 teaspoon table salt USDA

Instructions:

1. Heat oven to 400°F (200°C).
2. Separate white and green portions of chopped scallions, placing green portion in a medium bowl.
3. In a medium skillet over medium heat, warm oil. Add white section of scallions and minced or pressed garlic, sautéing until fragrant, about 1 minute. Add chopped spinach and sauté, stirring constantly until wilted, about 3 minutes. Scrape into the bowl with the scallions.
4. To the bowl with the spinach, add parmesan cheese, minced sundried tomatoes, cream cheese, 1 tablespoon fresh chopped basil, Italian seasoning, and 1/8 teaspoon crushed red pepper flakes. Mix until evenly combined.
5. Using a sharp knife, carefully remove skin from salmon fillets. Season each fillet with a pinch of salt. Using a long piece or twine and working with one fillet at a time, place fish on its side and form into a round/ cylinder shape with the skin side toward the middle and about a nickel sized hole in the center, tying the twine around the fillet to hold it in place. Repeat for each salmon fillet and place in a baking dish.
6. Using a small spoon, stuff the center of each salmon round with cream cheese filling, about 2 tablespoons each, until you can see the filling on the bottom and it is slightly rounded on top.
7. Bake for 20-25 minutes, or until fish reaches an internal temperature of 145°F (63°C).
8. Garnish with remaining chopped basil and crushed red pepper flakes, and serve warm.

Step-by-Step Guide to Preparing Spinach Stuffed Salmon

Here’s a more detailed guide to creating the spinach-stuffed salmon, ensuring perfect results every time.

1. Prepare the Spinach Filling:

• Add the spinach to a large skillet with a splash of water and cook on medium heat for just a minute until the spinach has wilted.
• Remove from the heat and place the cooked spinach in paper towel to remove any excess liquid.
• Roughly chop the cooked spinach.
• In a bowl stir together the mayonnaise, garlic, chopped spinach and chili flakes.
• Spoon the mixture into each of the pockets in the salmon.

2. Prepare the Salmon Fillets:

• Place the fillets on a cutting board and place your hand firmly on top (this will make it easier to navigate the knife).
• Place your knife in the thickest part and slice in 3/4 of the way (but no further as you don’t want to cut all the way through).
• Place the salmon fillets on a cutting board and carefully cut a pocket in the fillet, being sure not to go more than 3/4 of the way through.

3. Sear and Bake the Salmon:

• Season the salmon with salt and pepper.
• Heat the oil and 1/2 tbsp ghee/butter in a non stick skillet on medium high heat.
• Place the salmon fillets in the pan with the skin facing up and leave them to cook for 3-4 minutes until golden and gently flip and cook for another 3 minutes on the other side.
• Transfer the cooked salmon to a plate.
• Add the remaining 1 tbsp of butter/ghee to the pan along with the chopped shallots and garlic and leave to cook for 4-5 minutes until the shallots begin to soften.
• Reduce the heat to medium and stir in the lemon juice.
• Return the salmon fillets to the pan and leave them to cook for another 2-3 minutes until heated through.

4. Serve:

• Before serving spoon the sauce over the salmon fillets and garnish with chopped parsley and slices of lemon.

Tips for Success

• Fresh Salmon is Key: We do NOT recommend using frozen salmon for this recipe. For the best flavor and texture, use fresh, high-quality salmon fillets. Look for fillets that are about 1-inch thick.
• Don't Overcook: Salmon is best when it's cooked to an internal temperature of 145°F (63°C). Overcooking will result in dry, tough fish.
• Get Creative with Fillings: Feel free to experiment with different fillings to suit your taste. Other keto-friendly options include asparagus, mushrooms, or different types of cheese.
• Skin On or Off?: Removing skin from a salmon fillet is pretty simple with a sharp knife and there are many video tutorials available on YouTube that can help, but if you prefer, ask your butcher to remove the skin from beautifully red salmon fillets.

Serving Suggestions

This keto stuffed salmon is delicious on its own, but it also pairs well with a variety of side dishes. Consider serving it with:

• Roasted asparagus or steamed broccoli
• A simple salad with a vinaigrette dressing
• Cauliflower rice or mashed cauliflower

Making it Your Own

This recipe is a great starting point, but feel free to customize it to your liking. Here are a few ideas:

• Add a squeeze of lemon juice to the filling for extra brightness.
• Use different herbs and spices to create your own unique flavor profile.
• Top the salmon with a sprinkle of chopped nuts for added crunch.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

tags: #keto #stuffed #salmon #recipe