Salmon fillets that are tender and juicy, a filling made of cream cheese, spinach, mozzarella, and Parmesan that tastes like a dream, and only 10 minutes of work to make this five-star Stuffed Salmon recipe will make you swear off going out to eat ever again.
If you can make a chef-level dish like this elegant spinach stuffed salmon (or Honey Garlic Salmon) at home, why go to a restaurant where you have to wait for a table and pay a ridiculous amount for wine?
Even though going out to eat is always fun, I sometimes think a fancy meal made at home is even better.
That’s why I’m so excited to make this simple stuffed salmon this weekend for a home date night with Garlic Butter Shrimp as an appetizer.
For me, the best way to end the work week is with spinach-stuffed salmon and a crisp glass of wine.
Check out my other healthy salmon recipes. I’ve specifically listed a few of my favorites that are extra date-night appropriate below.
As a seafood lover, you’ve likely indulged in Sam’s Club’s melt-in-your-mouth stuffed salmon. This tender salmon fillet packed with savory stuffing is a true culinary treat. However, to unlock its full flavor potential, it’s crucial to cook this delicacy just right. Don’t worry, we’ve got you covered with this complete guide to cooking Sam’s Club’s stuffed salmon to absolute perfection.
Getting Acquainted with Sam’s Club Stuffed Salmon
Sam’s Club offers ready-to-cook stuffed salmon fillets that take the guesswork out of preparation. These fillets typically feature premium wild-caught salmon stuffed with a blend of rich cream cheese, veggies, and seasonings. The result is a delightful juicy salmon that needs only a quick bake or grill to be party-ready.
Sam’s Club stuffed salmon comes pre-seasoned, so you don’t have to go overboard with extra flavorings. A light brush of olive oil and a squeeze of lemon or herbs is often all it needs. The stuffed salmon is available pre-portioned in individual fillets or full 2-pound slabs to feed a crowd
Helpful Tips for Handling and Storing
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Keep the stuffed salmon chilled at 33-40°F until ready to cook
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Consume within 1-2 days for maximum freshness and flavor.
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For longer storage, wrap tightly in plastic and freeze for 2-3 months. Defrost in the fridge before cooking.
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Pat the fillets dry before cooking to prevent steaming instead of searing.
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Use a sharp knife when portioning the stuffed salmon slab to get clean cuts.
Oven-Baked Stuffed Salmon
Baking is a simple, foolproof way to cook Sam’s Club stuffed salmon fillets to flaky perfection.
Directions:
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Preheat oven to 400°F. Line a baking sheet with parchment.
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Place fillets on the sheet and brush lightly with oil. Season with salt, pepper, and herbs.
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Bake for 18-22 minutes until salmon reaches 145°F internally.
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Broil for 1-2 minutes at the end for golden browning, if desired.
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Serve garnished with lemon wedges and enjoy!
Pro Tip: For added flavor, bake on a cedar plank instead of a baking sheet.
Grilled Stuffed Salmon
The grill adds incredible smoky depth and charred bits toamplify the stuffed salmon’s succulence.
Directions:
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Oil the grill grates well and preheat to medium heat.
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Place fillets diagonally across the grates and grill for 6-8 minutes per side.
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Flip gently using two spatulas to prevent sticking and breaking.
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Grill until salmon reaches 140°F internally. Avoid overcooking.
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Finish with a squeeze of lemon and sprinkle of chopped parsley.
Pro Tip: Use a disposable foil grill pan for easy transfers and preventing sticking.
Pan-Seared Stuffed Salmon
A hot skillet helps develop a crispy browned exterior while locking in the juicy stuffing inside.
Directions:
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Pat fillets dry with paper towels. Season all over with salt and pepper.
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Heat an ovenproof skillet with oil over medium-high heat.
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Lay fillets in the pan skin-side up and sear for 4 minutes until browned.
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Flip and sear the other side for 2 minutes.
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Transfer the pan to a 400°F oven and bake for 5 minutes until done.
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Baste with garlic herb butter after plating.
Pro Tip: Let the fillet skin crisp up before flipping for the perfect sear.
Air-Fried Stuffed Salmon
The air fryer makes it incredibly easy to achieve crispy, mouthwatering stuffed salmon in just minutes.
Directions:
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Preheat air fryer to 390°F.
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Brush fillets all over with oil and season as desired.
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Cook in the air fryer for 12-14 minutes, flipping halfway.
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Air fry until the salmon reaches an internal temp of 145°F.
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Finish with a squeeze of fresh lemon juice and chopped dill.
Pro Tip: Spray the air fryer basket with oil first to prevent sticking.
Poached Stuffed Salmon
Poaching keeps the stuffed salmon wonderfully moist and elegant for refined dinner parties.
Directions:
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Add water, white wine, lemon, herbs, and other aromatics to a skillet.
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Simmer over medium heat and then lower stuffed fillets into the liquid.
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Poach for 6-8 minutes depending on thickness. Internal temp should reach 140°F.
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Carefully remove fillets and top with hollandaise sauce or lemon garlic butter.
Pro Tip: Adding vinegar helps the poaching liquid set the proteins so the fillets hold their shape better.
Succulent Sides for Stuffed Salmon
Here are some stellar side dish ideas to complete your stuffed salmon menu:
- Lemony asparagus or green beans
- Garlic mashed potatoes or roasted new potatoes
- Wild rice pilaf with pecans
- Mixed spring salad with vinaigrette
- Tomato and mozzarella caprese salad
- Crusty bread for dipping
Handling Leftover Stuffed Salmon
Leftover stuffed salmon keeps well for 2-3 days refrigerated. Some tasty ways to use leftovers include:
- Salmon salad sandwiches or wraps
- Smoked salmon bagel breakfast
- Salmon hash with potatoes and herbs
- Tacos with mango salsa
- Salmon fried rice or pasta salad
- Salmon dip or spread for crackers
With these handy tips for cooking and serving, you can relax knowing your Sam’s Club stuffed salmon will impress everyone at the table. Dig in and savor the sublime flavors!
What to Serve with Stuffed Salmon
- Rimmed Baking Sheets. These are easily one of my most used kitchen tools.
- Non-Stick Skillet. This skillet is perfect for sautéing the stuffing ingredients.
- Mixing Bowls. For whipping up the perfect filling for stuffed salmon.
As cheesy as it sounds, the secret ingredient to this stuffed salmon is love.
I have made this easy stuffed salmon recipe with king salmon and Atlantic salmon with great results. For this recipe, the most important thing is to pick a type of salmon that is the right thickness so that it can be easily split and stuffed. Most of the time, a center-cut filet is best. Sockeye salmon can also work, but the fillets are narrower.
A lot of people like to add lump crab meat or fake crab to stuffed salmon, so you could do that. I haven’t tried it myself, though. Fold some into the filling, stuff with the crab mixture, and bake as directed. Check out these Crab Stuffed Mushrooms for inspiration.
If you really want to, you can eat salmon skin, but most of the time, it’s too chewy to eat unless it’s crispy, like in Pan-Fried Salmon. Ultimately it’s personal preference (for this recipe, I would discard it after cooking).
If you’ve cooked salmon before, you may have seen a white film on the fish or the pan after it’s done. While it may not look pretty, this residue is simply albumin (the same thing in egg whites). It’s a protein found in fish that coagulates and turns solid and white when cooked.
How to Store Stuffed Salmon
- To Store. Put leftovers in a container that won’t let air in and put it in the fridge for up to one day.
- To Reheat. To keep the salmon from drying out, heat it slowly on a baking sheet with foil over it in an oven set to 350 degrees F until it’s warm all the way through.
Sam’s Stuffed Salmon w Garlic butter
FAQ
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