Stuffed Salmon Florentine Gratin

Baked panko crusted salmon, stuffed with and on top spinach and parmesan gratin, topped with lemon.

Created by Courtney Hanlon

When I began eating salmon, this is one of the first recipes I tried. The spinach is creamy, the cheese is savory, and the panko gives the salmon the perfect crunch. I took it the next step further by stuffing it with the spinach and cheese. It ended up working amazingly, giving me more of the gratin I love so much. Normally, I’m not a fan of eating cheese/dairy with seafood. However, since the ingredient portions are so light, it’s just gives you the flavor you need rather than being a main component.

This is a great for a light meal as the spinach acts as a side of it’s own. However, for a more full meal, add a side or two. Examples of sides that’d complement this dish would be white/wild rice, any kind of potato (aside from fries), asparagus, green beans, Brussel sprouts, or anything your heart desires!

Cooking Tips

• Choice of pan: I’ve used a bread pan for a single serving, a square 8×8 baking dish for two servings, and 9×3 baking dish for 3 or more.
• If you don’t have cooking spray, butter or an oil with a high burning point would work (avoid olive oil because it has a low burning point and will… well, burn). Just coat the pan lightly.
• You only need enough spinach dip to cover the bottom of the pan. If you see can see the bottom, then you don’t have enough. I’d say about 2 spoonfuls of dip per person.
• The cheese should be sprinkled. You’re not making a pizza, so you don’t need a thick layer of cheese. Otherwise, it will make it difficult to eat with a fork, since the cheese will melt into one giant piece. Again, not what we’re looking for.

• When you cut the pocket into the salmon, it helps if you cut into the thickest part of the fillet. Notice how I didn’t cut the pocket into the flatter belly area. I’m sure you could if you really wanted to, but you’d probably be cutting completely through the salmon in order to make the pocket deep though. Sometimes, you may not have the option if your piece is more flat, like a tail end, so do your best.
  • You could also choose to skip this step completely and not stuff your fillet, as your salmon will cook fine without it.

• Make sure to pat your salmon dry. Water (or fish juice residue) isn’t a binding agent like milk or eggs, so the panko won’t stick to wet fish. I learned the hard way and ended up with practically naked fish, which made me very sad. So. Dry fish = sticky panko. I did this step after I cut the panko so I didn’t accidently remove the crumbs from it sticking to my fingers. Also, if some crumbs fall into the pocket, no worries.

• Garnish options:
  • I added the grated parmesan to give it an extra umph! to the dish (and because I had it in my cabinet), but it’s optional.
  • Green onion/scallions would also be a great garnish and would give your dish some extra color (I personally don’t care for them, so I usually skip them). Bake with the dish or add them after.
  • I enjoy the lemon slice because the juice seeps into the panko/salmon during the cooking process. As I work my way through eating the salmon, I enjoy the slight shift into the sour-lemony flavor and out again. It keeps it interesting. Alternatively, you should add a few drops of lemon juice over the salmon after it comes out of the oven for a similar effect.

Let’s Start!

Skill level: Beginner

Prep time: 5 minutes

Cooking time: 25 minutes

Total time: 30 minutes

Substitutions: any whitefish (some may not be thick enough to stuff, but can still be used in the recipe), chicken

Gather Your Ingredients

• Cooking spray
• 1 16-oz tub of your favorite spinach dip
• 1/4 cup shredded parmesan or Italian cheese blend
• 1 5-oz salmon fillet per person
• 1 cup panko crumbs
• Salt
• Pepper
• 1 tsp grated parmesan cheese (optional)
• 1 lemon

Instructions

1. Preheat oven to 375­°F.
2. In a baking dish large enough for each salmon fillet to fit comfortably with about an inch of space on either side (see cooking tip above), spray inside with cooking spray, enough to cover all sides in a light layer. Spread spinach dip in a layer on the bottom (Reserve some dip to use as stuffing, about a tablespoon per person). Sprinkle parmesan cheese over spinach dip lightly (note: not all may need to be used). Set aside.
3. Pat salmon dry. With a small paring knife, cut half way into the top of each salmon fillet in the thickest part, being careful to cut all the way through.
4. On a plate or shallow bowl, mix panko crumbs with salt and pepper to taste. Press each salmon fillet into the mixture, coating all sides. Lay fillets in baking dish on top of spinach dip and cheese layer. Use any extra mixture to sprinkle on the top of the fillets for extra crunch. Season with grated parmesan cheese to taste.
5. Spoon a tablespoon of spinach dip into the pocket of each fillet. Top with a sprinkle of shredded cheese. Thinly slice the fat part of the lemon and place a slice on each fillet.
6. Bake in oven for 20-25 minutes until internal temperature reaches 145°F.
7. Carefully scoop each salmon out of the baking dish onto plates. Add any remaining spinach dip/cheese layer from the baking dish onto the plate with the salmon. Pair with any sides of your choice, if desired, and enjoy!

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• Halibut 101: What’s the Deal?

1. 

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