EASY Cream Cheese Stuffed Salmon Recipe

First off, set your oven to 425. This bakes so quickly. You’re also going to want to line a rimmed baking sheet with parchment paper or foil.

Making the Filling

Start off by mincing ⅓ cup of onion—you could use red onion or white onion, it’s really up to you. Put this in a medium bowl.

Continuing on with the Mediterranean flavors, add 2 tablespoons of fresh dill. Dill and salmon go hand in hand.

Grate ½ cup (about 50 g) of a delicious melty cheese such as gouda or fontina.

For some lovely zing, add 1 teaspoon of lemon zest (about half a lemon) and 2 teaspoons of lemon juice.

Season with ¼ teaspoon of salt and ¼ teaspoon of black pepper.

Add 2 teaspoons of caraway seeds. If you don’t like caraway seeds or can’t find them, you could substitute fennel or celery seeds.

Add 2 oz of softened cream cheese. Mush everything together into a paste; it should be perfect for stuffing.

Stuffing the Salmon

Use a knife to cut right down the middle of each salmon fillet to create a pocket, leaving a little uncut on either edge so the filling won’t slide out.

Transfer the salmon to the prepared baking sheet. Season with salt, pepper, and a sprinkle of lemon juice.

Divide the filling among the salmon fillets, stuffing each pocket generously.

Baking

Drizzle the stuffed salmon with olive oil. Bake at 425 °F for 8–12 minutes, or until the fish is somewhat firm and flakes easily with a fork.

Serving

Plate the salmon, garnish with a little extra dill and a wedge of lemon, and enjoy. Those flavors together are just amazing.