Brown Sugar Glazed Stuffed Salmon -

Brown Sugar Glazed Stuffed Salmon

Prep Time: 15 minutes

Cook Time: 15–20 minutes

Total Time: 30–35 minutes

Servings: 4

Ingredients

For the Salmon

4 thick salmon fillets

4 oz cream cheese, softened

1 cup fresh spinach, chopped

¼ cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon lemon juice

2 tablespoons fresh parsley, chopped

½ teaspoon paprika

Salt and black pepper to taste

For the Brown Sugar Glaze

⅓ cup brown sugar

2 tablespoons butter, melted

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 clove garlic, minced

1 tablespoon lemon juice

½ teaspoon paprika

Instructions

Preheat the oven: Preheat your oven to 400°F (204°C). Lightly grease a baking dish or line a baking sheet with parchment paper.

Prepare the salmon: Pat the salmon fillets dry. Carefully cut a pocket into the thickest side of each fillet without cutting all the way through. Season with salt, black pepper, and paprika.

Make the filling: In a bowl, combine the softened cream cheese, spinach, Parmesan, garlic, lemon juice, and parsley. Mix until creamy and well combined.

Stuff the salmon: Divide the cream cheese mixture evenly among the salmon fillets and gently spoon it into each pocket. Place the stuffed salmon in the prepared baking dish.

Make the glaze: Whisk together the brown sugar, melted butter, soy sauce, Dijon mustard, garlic, lemon juice, and paprika until combined.

Glaze the salmon: Generously brush or spoon the brown sugar glaze over each stuffed salmon fillet.

Bake: Bake for about 15–20 minutes, depending on the thickness of your salmon, until cooked through. Fish should reach a safe internal temperature of 145°F (63°C).

Caramelize: For a deeper caramelized finish, brush with a little extra glaze and broil briefly, watching carefully so the sugar doesn't burn.

Serve: Let the salmon rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges if desired.

Tips

Use thick, center-cut salmon fillets because they're easier to stuff.

Drain excess moisture from the spinach to keep the filling creamy.

Don't overfill the salmon pockets.

Add cooked crab or chopped shrimp to the filling for a seafood-stuffed variation.

Serve with roasted asparagus, garlic mashed potatoes, rice, broccoli, or a fresh green salad.

Storage: Refrigerate leftovers in an airtight container and use within 4 days. Reheat gently until the leftovers reach 165°F (74°C).