Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 cup (15g) finely chopped fresh dill
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (7g) lemon zest
  • 2 tablespoons (30ml) chopped shallot
  • 1/4 cup (30g) panko breadcrumbs
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges
  • Fresh dill sprigs

Instructions:

  1. In a mixing bowl, combine the softened cream cheese, mayonnaise, Parmesan cheese, fresh dill, lemon juice, lemon zest, shallot, panko breadcrumbs, cayenne pepper (if using), salt, and pepper. Mix until well combined and smooth. Chill for at least 15 minutes.
  2. Pat the salmon fillets dry with paper towels. If using skin-on salmon, score the skin a few times to prevent curling during cooking.
  3. Using a sharp knife, carefully cut a horizontal slit into each salmon fillet, creating a pocket for the stuffing. Be careful not to cut all the way through.
  4. Spoon the cream cheese mixture into the pocket of each salmon fillet, dividing it evenly. Gently press the edges of the pocket together to seal.
  5. Brush the stuffed salmon fillets with olive oil and season with salt and pepper.
  6. Preheat oven to 375°F (190°C/Gas Mark 5). Line a baking sheet with parchment paper or aluminum foil. Place the stuffed salmon fillets on the prepared baking sheet. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork and internal temperature reaches 145°F (63°C).
  7. Garnish with lemon wedges and fresh dill sprigs. Serve immediately.