Honey glazed stuffed salmon pairs two thick salmon fillets with a creamy filling of garlic-butter shrimp, spinach, cream cheese, and mozzarella or Parmesan. A honey, lemon, paprika, and Italian seasoning glaze caramelizes over the fish during a short bake.
The recipe serves two in about 40 minutes. Cooking the shrimp briefly before mixing the filling and cutting a true pocket rather than splitting the fish in half keep the stuffing secure while the salmon cooks evenly.
Ingredients for Honey Glazed Stuffed Salmon
For the filling, gather 1/2 pound peeled and deveined shrimp, 1 cup chopped fresh spinach, 1/2 cup softened cream cheese, 1/2 cup shredded mozzarella or Parmesan, 2 minced garlic cloves, and 2 tablespoons butter.
You also need two thick salmon fillets, 2 tablespoons honey, 1 tablespoon lemon juice, 1 teaspoon paprika, 1 teaspoon Italian seasoning, salt, and black pepper. Lemon slices roast around the fish and can be served as garnish.
If you enjoy this recipe, you may also like BBQ Beef Cornbread Casserole.
How to Make Honey Glazed Stuffed Salmon
- Heat the oven. Preheat to 375°F and lightly grease a baking dish.
- Cut the pockets. Slice horizontally into each salmon fillet without cutting through the opposite side.
- Cook the shrimp. Melt butter, sauté garlic until fragrant, and cook shrimp for 2 to 3 minutes, until pink. Chop into smaller pieces.
- Mix the filling. Combine chopped shrimp, spinach, softened cream cheese, and shredded cheese. Season lightly.
- Stuff the salmon. Divide the mixture between the two pockets and place the fillets in the dish.
- Make the glaze. Mix honey, lemon juice, paprika, Italian seasoning, salt, and pepper. Brush over the fish.
- Bake. Arrange lemon slices around the salmon and bake 15 to 20 minutes, until it flakes easily and reaches 145°F.
For storage details after serving, the USDA leftovers and food safety guidance.
Choose Thick, Even Salmon Fillets
Center-cut fillets are easiest to stuff because they have enough depth for a pocket and a fairly even thickness from end to end. Two similar fillets also finish at approximately the same time. Pat the surface dry before cutting so the fish stays stable on the board.
Skin-on or skinless salmon can work, but a skin-on fillet should sit skin-side down and the pocket should be cut through the flesh only. Check for pin bones and remove them before filling.
If you enjoy this recipe, you may also like Chicken Spaghetti Lasagna.
Cut a Pocket Without Splitting the Fish
Use a sharp knife and begin at the thick side of each fillet. Hold the top gently and cut horizontally toward the opposite side, stopping before the blade exits. The top and bottom should remain joined like a hinge.
Keep the opening wide enough to accept filling but leave a border at the ends. A pocket that breaks through the back cannot hold the creamy mixture as well. If a small tear occurs, orient that side upward in the dish and avoid forcing in extra stuffing.
Cook the Shrimp Briefly in Garlic Butter
Melt 2 tablespoons butter in a skillet and cook the minced garlic just until fragrant. Add the peeled, deveined shrimp and cook for 2 to 3 minutes, turning as needed, until they turn pink. Remove the pan from the heat promptly.
Chop the cooked shrimp into bite-size pieces after they have cooled enough to handle. Small pieces distribute evenly inside both fillets and make the finished salmon easier to cut. Avoid extended cooking because the shrimp receive more heat in the oven.
Build a Filling That Holds Together
Combine chopped shrimp with 1 cup chopped spinach, 1/2 cup softened cream cheese, and 1/2 cup shredded mozzarella or Parmesan. Mozzarella creates a mild, stretchy filling; Parmesan makes it saltier and more savory.
Season lightly with salt and pepper. Both salmon and shrimp have natural salinity, and Parmesan is salty if used. The mixture should be creamy enough to mound on a spoon but not wet. If washed spinach retains water, dry it thoroughly before chopping.
Fill the Two Pockets Evenly
Divide the stuffing in half before filling so one fillet does not receive more than the other. Open each pocket gently and spoon the mixture inside, pressing only enough to fill the space. A little filling may remain visible along the open edge.
Do not pack the pockets until the fish stretches or tears. Place both fillets in a lightly greased baking dish with room around them for hot air and the lemon slices.
Brush on the Honey-Lemon Glaze
Stir together 2 tablespoons honey, 1 tablespoon lemon juice, 1 teaspoon paprika, 1 teaspoon Italian seasoning, and a small amount of salt and pepper. Brush the mixture across the exposed salmon, including the edges near the filling.
Honey promotes browning while lemon balances the cream cheese and butter. Paprika contributes color and gentle warmth. If the honey is very firm, warm it briefly so the glaze spreads in a thin, complete layer rather than collecting in one area.
Bake to Temperature, Not Just Time
Arrange lemon slices around the fillets and bake at 375°F for 15 to 20 minutes. Thick stuffed salmon may need the full time, while thinner pieces can finish earlier. The glaze should be bubbling and the flesh should flake with gentle pressure.
For dependable doneness, check the thickest fish portion beside the filling with an instant-read thermometer and cook to 145°F. Do not measure inside the hot cream cheese center. Rest the dish for 3 minutes before serving.
Troubleshooting
- Stuffing leaks out: Stop the pocket cut before reaching the far side and avoid overfilling.
- Dry salmon: Begin checking before 20 minutes and use a thermometer.
- Rubbery shrimp: Cook only until pink before chopping and mixing.
- Watery filling: Dry the spinach and drain any liquid from cooked shrimp.
- Glaze darkens too fast: Cover loosely with foil for the final minutes.
Serving, Storage, and Reheating
Serve each person one stuffed fillet with roasted vegetables, rice, or a crisp salad. Spoon a little glaze from the dish around the fish and add the roasted lemon slices. The filling is rich, so simple sides work particularly well.
Refrigerate cooled leftovers airtight for up to 2 days. Reheat covered in a 300°F oven until just hot, or use reduced microwave power in short intervals. Gentle heat limits further cooking of both salmon and shrimp. Freezing is not recommended because the cream cheese and spinach filling can release water after thawing.
Conclusion
Cut a pocket in each of two salmon fillets. Briefly cook shrimp and garlic in butter, chop, and combine with spinach, softened cream cheese, and shredded cheese. Fill the salmon, brush with honey, lemon, paprika, and Italian seasoning, then bake with lemon slices at 375°F for 15 to 20 minutes, to 145°F.
Frequently Asked Questions
- → How do I keep the salmon pocket from tearing?
Use thick fillets, cut horizontally with a sharp knife, and stop before reaching the opposite side or ends.
- → Can I use Parmesan instead of mozzarella?
Yes. Parmesan makes the filling more savory and salty, while mozzarella gives it a milder melt.
- → What temperature should stuffed salmon reach?
Check the thickest salmon flesh beside the filling and cook it to 145°F.
- → How long can leftovers be refrigerated?
Store them airtight for up to 2 days and reheat gently to avoid drying the seafood.