Chef Becky’s Salmon Stuffed with Basil and Two Cheeses…YUMMY!!

This recipe is a winner!!! Fresh herbs, cheese, and lemon slices make it an impressive entree for dinner parties!

Salmon Stuffed with Basil & Two Cheeses

  • 2 pounds salmon, boneless and skinless
  • 8 ounces cream cheese, softened
  • ¼ cup parmesan cheese
  • 2 tablespoons Italian parsley, finely chopped
  • 1/4 cup basil, fresh, finely chopped
  • 2 tablespoons green onion, finely chopped
  • Salt and pepper to taste
  • 4 lemons, sliced 1/8 inch thick, seeds removed
  1. Make filling by combining the cream cheese, parmesan cheese, parsley, basil, and green onion. Divide the filling into 6 equal portions.
  2. Carefully butterfly the salmon fillets to create a pocket for the filling. (see how in the video)
  3. Stuff fillets with one portion of the filling, and close salmon over the filling.
  4. Season the fillets lightly with some salt and black pepper.
  5. Top each filet with 4 lemon slices.
  6. Bake uncovered in a 375 degree oven for 18 minutes, or until fish flakes easily with a fork.