Salmon Stuffed with Boursin Cheese and Spinach

Time: 20 minutes

Serves: 6 to 8 portions (depending on fillet size)


-1 kg fresh salmon

-125 g cottage cheese, whipped (or ricotta)

-100 g Boursin Cheese (I prefer Garlic & Fine Herbs)

- Approx. 2 cups fresh spinach

- Garlic salt and pepper to taste

- Lemon juice for seasoning



1-In a large bowl, use a hand mixer to whip the cottage cheese into a smooth texture (this step is unnecessary if using ricotta cheese). Add in the Boursin and spinach. Mix thoroughly with spoon until properly combined. Season with salt and pepper.

2- Separate the salmon into 6 to 8 portions, depending on your size preference. Place each salmon fillet on a flat surface. Season with garlic salt and pepper on both sides. Cut a slit or pocket about 3/4 of the way through, being careful not to cut all the way.

3- Fill salmon “pockets” with 1 to 2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.


(For the stovetop)

*I prefer the stovetop as it gives the salmon a nice crispy exterior and soft interior.

1- Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the salmon and cook until golden (about 6 to 7 minutes). Carefully flip and cook the other side until golden and cooked through (another 6 to 7 minutes, depending on the size of your fillet). Serve with a fresh squeeze of lemon juice.

(For the oven)

1- Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork. Serve with a fresh squeeze of lemon juice.