Posted in - Seafood/Fish

Fine Cooking Fridays: Salmon Stuffed With Herb Cream Cheese

Salmon Stuffed With Herb Cream Cheese


Servings: 6

6 (4 oz.) Salmon fillet, 1-inch by 1 -inch thick

4 ounces cream cheese
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley, chopped
1 tablespoon basil, fresh, chopped, lightly packed
1 tablespoon green onion, chopped (or minced), packed
salt, as needed
black pepper, fresh ground, as needed
1/2 cup butter, unsalted, cut into very thin slices (1 stick cut lengthwise)
12 lemon slices, 1/8-inch thick
parsley, chopped (as needed)

Prep Day: Mix up filling ingredients. Set aside. Rinse the salmon with cold water and pat dry. Place slits in the sides of the salmon fillets. Stuff fillets with equal amounts of filling. Season the fillets lightly with some salt and black pepper. Place in freezer and oven proof container. Place the thin slabs of butter over the salmon, covering the top as best as possible. Top each butter-covered fillet with 2 overlapping lemon slices, pressing into the butter to help adhere. Sprinkle with parsley or whatever herbs you want. Cover with foil then the lid. Label and freeze.

Serve Day: Thaw in the refrigerator the day before preparing. Bake uncovered at 350 for 18-20 minutes or until just done. Do Not Overcook!



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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