Here’s a Keto Stuffed Salmon recipe—low-carb, rich, and flavorful, perfect for a healthy dinner. This version is stuffed with a creamy, cheesy mixture that pairs beautifully with the salmon’s natural flavor.
Ingredients (Serves 2–3)
For the Salmon
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2–3 salmon fillets (6–8 oz / 170–225 g each)
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Salt and pepper, to taste
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1 tsp garlic powder
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1 tsp paprika
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1 tbsp olive oil or melted butter
For the Stuffing
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4 oz (115 g) cream cheese, softened
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1/4 cup (25 g) grated Parmesan cheese
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2 tbsp fresh spinach, finely chopped
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1 tbsp fresh dill, chopped (or 1 tsp dried dill)
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1 clove garlic, minced
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Salt and pepper, to taste
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Optional: 2 tbsp cooked, crumbled bacon for extra flavor
Instructions
1. Preheat Oven
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment paper or lightly grease with olive oil.
2. Prepare Salmon
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Pat salmon fillets dry.
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Using a sharp knife, make a pocket in the center of each fillet (do not cut all the way through).
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Season fillets with salt, pepper, garlic powder, and paprika.
3. Make the Stuffing
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In a small bowl, combine cream cheese, Parmesan, spinach, dill, garlic, salt, and pepper.
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Mix until smooth and well combined.
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Optional: fold in cooked bacon.
4. Stuff the Salmon
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Spoon the filling into the pocket of each fillet.
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Press gently to seal the edges so the filling stays inside.
5. Bake
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Place stuffed salmon on the prepared baking sheet.
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Drizzle with olive oil or melted butter.
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Bake for 20–25 minutes, or until salmon flakes easily with a fork.
6. Serve
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Garnish with extra fresh dill or lemon wedges.
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Serve with a side of zucchini noodles, roasted asparagus, or a fresh salad for a keto-friendly meal.
Tips
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For extra flavor, sear the salmon fillets in a hot skillet for 2 minutes per side before baking.
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You can swap spinach for kale, arugula, or chard.
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Add a few drops of lemon juice to the stuffing for a brighter taste.
If you want, I can also give a “cheesy garlic herb keto stuffed salmon” version with mozzarella and cream cheese combined for an ultra-creamy, restaurant-style finish.