Brown Sugar Glazed Stuffed Salmon

Ingredients

• 4 salmon fillets, 6 oz each
• 4 oz cream cheese, softened
• 1 cup chopped spinach
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 3 tbsp brown sugar
• 2 tbsp melted butter
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions

1. 1

   Preheat: Heat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.Cue: The dish should be lightly coated so the glaze does not stick too much as it caramelizes.

2. 2

   Make the filling: Mix cream cheese, spinach, mozzarella, Parmesan, garlic, and a pinch of salt and pepper.Cue: The filling should look creamy, thick, and evenly mixed, with spinach and cheese distributed throughout.

3. 3

   Stuff the salmon: Cut a deep pocket into the side of each fillet without slicing all the way through. Spoon the filling into each pocket.Cue: Keep the bottom and back edge of each fillet intact so the filling stays tucked inside while baking.

4. 4

   Season: Place salmon in the baking dish and season with paprika, salt, and pepper.Cue: Season the tops and sides lightly and evenly for balanced flavor.

5. 5

   Make the glaze: Stir brown sugar, melted butter, soy sauce, Dijon, lemon juice, garlic powder, and smoked paprika until smooth.Cue: The glaze should look glossy and pourable, with no dry clumps of brown sugar.

6. 6

   Glaze: Brush the salmon generously with the brown sugar mixture.Cue: Coat the top and exposed sides so the salmon bakes with a shiny, flavorful layer.

7. 7

   Bake: Bake for 15–18 minutes, until the salmon is cooked through and the filling is hot.Cue: Salmon is done when it flakes easily with a fork and the center looks opaque and moist. For best texture, avoid baking until the fillets look dry.

8. 8

   Caramelize: Broil for 1–2 minutes until the tops are glossy and lightly caramelized.Cue: Watch closely during broiling. The glaze should bubble and shine, not burn.

9. 9

   Serve: Serve with mashed potatoes, rice, asparagus, or roasted vegetables. Store leftovers in the refrigerator for up to 2 days.Cue: Let the salmon rest for a couple of minutes before serving so the filling settles slightly.