Garlic And Cream Cheese Stuffed Salmon Recipes

Steps:

• Preheat oven to 400. Spray a 9x9 baking pan with olive oil. Place salmon fillets in pan. Sprinkle lightly with paprika.
• In a small bowl, mix together the cream cheese, minced garlic, parsley and a sprinkle of pepper. Spread this over the salmon fillets. (I usually micrwave this for 20 to 30 seconds to make it easier to spread).
• Sprinkle the chopped onion evenly over the cream cheese.
• Layer the baby spinach leaves evenly and neatly over the onions (I make 4 layers of leaves).
• Spray or drizzle the spinach leaves with olive oil. Sprinkle lightly with garlic powder, salt and pepper.
• Cover tightly with foil and bake 25-35 minutes depending on the thickness of your salmon. It takes a little longer than usual because of all the toppings.

Steps:

• In small bowl, combine cornstarch and 1/4 cup water. Stir to dissolve cornstarch.
• Combine soy sauce, pineapple juice, brown sugar, ground ginger, garlic powder and honey in small saucepan. Bring to simmer over medium heat. Once brown sugar has melted, add cornstarch mixture and simmer, stirring, until sauce thickens to coat back of spoon. Remove from heat and cool.
• Once sauce cools, transfer to container or ziptop bag with salmon. Refrigerate at least 30 minutes or up to 24 hours.
• Heat oven to 400*F.
• In small bowl, combine mayonnaise and sweetened condensed milk. Starting with 1 tablespoons, add sriracha until desired level of spice is reached. Note: The more you whisk the saucier it will become for drizzling consistency.
• Line baking dish with aluminum foil and spray with nonstick cooking spray.
• Remove salmon from marinade and place on cutting board. Carefully slit the side of each piece of salmon, making a long pocket, being careful not to cut through to the other side. Carefully insert 1 tablespoon cream cheese into each pocket and press fish to seal.
• Place salmon in baking dish and sprinkle each piece with 1/2 tablespoon sesame seeds. Cover with foil and bake for 20-25 minutes, or until salmon is cooked through. Note: In the last 4-5 minutes, you can remove the foil and allow to carmelize under the broiler.
• Serve salmon drizzled with sriracha cream sauce and sprinkled with green onions (as a serving suggestion, over a bed of jasmine rice).

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.
• Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.
• In small bowl combine semisoft cheese and lemon peel.
• In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).
• Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.
• In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly.
• Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.

Steps:

• Preheat oven to 400 degrees.
• Make a small slit in the side of each salmon fillet, creating a pouch.
• Blend the cream cheese with the onion, lemon juice, lemon peel, dill, garlic, salt and pepper.
• Divide dill mixture and stuff into pouches.
• Use part of the butter to grease a small shallow pan.
• Use remaining butter to coat each side of filets. Sprinkle with salt and pepper.
• Bake for 15 to 20 minutes or until the fish flakes easily with a fork.

Steps:

• Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
• Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
• Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
• Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
• Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
• Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.

Steps:

• Place fillets in a shallow baking dish.
• Slit fillets and stuff with garlic and onions. If you are a garlic lover, you can easily add more garlic if desired.
• Spread cream cheese on top of fillets, top with spinach and mushrooms.
• Drizzle oil.
• Sprinkle pepper.
• Bake at 400F for 15-20 minutes or until fish flakes easily when tested with fork.
• Bon appétit!