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.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Servings: 2
Difficulty: Easy to Intermediate
Perfect For: Date night, Sunday dinner, entertaining, or an elevated weeknight meal

The Star Ingredient

Chef Flavas Spinach Artichoke Dip transforms this recipe into a rich, creamy, restaurant-quality meal without requiring a complicated filling made from scratch.

Bring This Recipe 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 both salmon fillets completely dry with a paper towel.

Using a sharp knife, carefully make an incision in each fillet while the salmon is still raw.

For beginners, cut a pocket through the top of the thickest section without cutting all the way through.

For a more advanced method, make the incision from the side and gently butterfly the salmon.

Chef Chris’ Tip: Always make the pocket before seasoning or searing. Once the salmon cooks, it firms up and becomes harder to cut cleanly without tearing.

Step 2: Season

Season both sides of the salmon with paprika, Old Bay seasoning, garlic powder, lemon pepper, and a pinch of salt.

Step 3: Sear

Heat a lightly oiled skillet over medium-high heat.

Sear both sides of the salmon until lightly golden. The salmon does not need to be fully cooked at this stage.

Searing after making the pocket helps the salmon hold its shape and makes it easier to stuff.

Step 4: Stuff

Carefully open the pocket and fill it generously with Chef Flavas Spinach Artichoke Dip.

Top the filling with Parmesan cheese.

Step 5: Bake

Transfer the salmon to an oven-safe pan and bake at 375°F until it reaches an internal temperature of 145°F.

Step 6: Finish and Serve

Finish the salmon with warm garlic butter and serve immediately.

Chef Chris’ Flava Tips

Pat the salmon dry before seasoning to help it develop a better crust.
Make the incision before cooking—not after.
Do not cut completely through the fillet.
Sear the salmon before adding the filling so it holds its shape.
Fill the pocket generously, but do not pack it so tightly that the salmon tears.
Use a food thermometer to avoid overcooking the salmon.
Spoon warm garlic butter over the salmon immediately before serving.