Chef Flavas-Stuffed Salmon

Restaurant-quality stuffed salmon made with Chef Flavas Spinach Artichoke Dip.

This recipe is one of Chef Chris' signature dishes and perfectly shows why Chef Flavas is more than a dip. Every salmon is cut first, seasoned with layers of bold flavor, lightly seared, then generously stuffed with our creamy Spinach Artichoke Dip before finishing in the oven with Parmesan cheese and garlic butter. It's a restaurant favorite you can recreate at home.

1. Ingredients

  • 2 salmon fillets
  • Chef Flavas Spinach Artichoke Dip
  • Paprika
  • Old Bay
  • Garlic Powder
  • Lemon Pepper
  • Salt
  • Parmesan Cheese
  • Garlic Butter

 

 

2. Directions

Step 1 – Prepare the Salmon
Pat the salmon dry.

Important: Cut the pocket before seasoning or searing. This is Chef Chris' method because the fish is easier to work with while it's still raw.

Step 2 – Season
Season both sides with paprika, Old Bay, garlic powder, lemon pepper, and a pinch of salt.

Step 3 – Sear
Sear both sides over medium-high heat until lightly golden.

Step 4 – Stuff
Fill the pocket generously with Chef Flavas Spinach Artichoke Dip.

Top with Parmesan cheese.

Step 5 – Bake
Bake at 375°F until the salmon reaches 145°F internal temperature.

Finish with warm garlic butter.

3. Chef's Tip (Callout Box)

👨🍳 Chef Chris' Tip

Always cut the pocket before cooking the salmon. Once it sears, the fish tightens up, making it much harder to cut without tearing.

 

Ready to Make It?

Bring Chef Chris' signature recipe to your own kitchen with our famous Spinach Artichoke Dip.

🛒 Shop Chef Flavas Spinach Artichoke Dip