Stuffed Baked Salmon — Wilderness North

Celebrating 30 Years of Wilderness North  –          

Stuffed Baked Salmon

Can you believe it’s December!! I hope everyone in the US had a great Thanksgiving! How time flies, it is hard to believe we will soon be saying good bye to another year. As I look at the girls, it amazes me how fast they grow up.

Today’s recipe is one I discovered this week. I am always on the lookout for great new things to do with fish. With my stock of walleye having been depleted, I am back to cooking with a lot of salmon again. Salmon is one of the popular super foods that is making a big buzz these days. Today’s recipe is salmon stuffed with a yummy concoction of goat cheese, cream cheese and spinach. It’s very easy to make and cooks in no time at all. With a creamy rich stuffing, this salmon makes an elegant dish for entertaining. You can prepare it ahead and simply pop into the oven when guests arrive -Perfect with the holiday season just around the corner.

As always, I enjoy hearing from you all. Any requests on recipes or recipes you would like to share would be greatly appreciated!
Happy Cooking,

Baked Salmon w/ Goat Cheese Stuffing

stuffed salmon, Wilderness North recipesIngredients 

  • 4 oz (113 g) goat cheese, at room temperature
  • 4 oz (113 g) cream cheese, at room temperature
  • 1/3 cup (75 mL) drained oil-packed sun-dried tomatoes, chopped
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 bag (10 oz/284 g) spinach, trimmed
  • 4 green onions, cut into 1-inch pieces
  • 8 centre-cut salmon fillets, 1 inch thick
  • 2 tbsp (30 mL) butter, melted
  • serves 8


  • In bowl, combine goat cheese, cream cheese, tomatoes and half each of the salt and pepper; set aside.
  • Rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium heat for 2 minutes, with just the water clinging to leaves. Stir in onions; cover and cook until spinach is wilted, about 1 minute.
  • Transfer to sieve and let stand until cool enough to handle. Squeeze dry and finely chop. Stir into cheese mixture.
  • Place each salmon fillet skin side down, on cutting board. Cut a pocket into the thickest part of the filet. Fill the pocket with spinach mixture.
  • Place on greased rimmed baking sheet. Brush with butter; sprinkle with remaining salt and pepper. (Make-ahead: Cover and refrigerate for up to 8 hours.)
  • Roast in 400°F (200°C) oven for about 35 minutes or until golden and fish flakes easily when tested.
  • Serve with your choice of side

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