Sara's Soy Marinated and Cream Cheese-Stuffed Salmon

Sara's Soy Marinated and Cream Cheese-Stuffed Salmon

45
Sara 26

"A simple soy sauce-based marinade will leave you with tender and tasty baked salmon! Stuff fillets or salmon steaks with a quick cream cheese mixture and top with a teriyaki glaze. Then sit back and enjoy the raves!"
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Ingredients

55 m servings 621 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 621 kcal
  • 31%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 57.7 g
  • 115%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 3933 mg
  • 157%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Stir together the soy sauce, honey, 2 tablespoons mustard, ginger, garlic, and red pepper flakes in a medium bowl. Arrange the salmon fillets in a shallow dish. Pour the marinade over the salmon, turning fillets to coat both sides. Cover, and refrigerate for 20 to 30 minutes.
  2. Meanwhile, make the salmon stuffing by combining the cream cheese, green onions, and 1/2 teaspoon mustard in a small bowl. Refrigerate until ready to cook the salmon.
  3. Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with foil, and lightly grease foil.
  4. Remove salmon from marinade. Cut a slit in the thickest part of each fillet to make a small pocket. Spoon cream cheese mixture into the pocket. Place salmon in prepared baking dish.
  5. Cook salmon in preheated oven for 10 to 15 minutes. Remove from oven; spoon teriyaki sauce over fillets and sprinkle with sesame seeds. Reduce heat to 300 degrees F (150 degrees C). Cook until fish is easily flaked with a fork, about 5 minutes more.

Reviews

45
  1. 59 Ratings

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Most helpful positive review

I have made this recipe twice since I found it and everyone raves about it! The mustard and ginger are great compliments to the flavor of the salmon without being too over-powering. I used whi...

Most helpful critical review

The recipe itself sounds good... It sounds like it would work, but it just didn't for my family. Too many mix of flavors, I think. I wouldn't make it again... It wasn't that good, and it had a...

I have made this recipe twice since I found it and everyone raves about it! The mustard and ginger are great compliments to the flavor of the salmon without being too over-powering. I used whi...

Wow, my boyfriend and i are generally fish haters but i wanted to try a salmon recipe that completely masks and fishy flavour. This is it! I actually enjoyed a piece of salmon for the first time...

We've made this several times already and every time I'm amazed at how good it is. Last few times my salmon was fairly thin, so I just took the stuffing and spread it on top instead. This way,...

This salmon is the best I have ever had, and I love salmon all different ways. My husband is not a big salmon fan but is always asking me to make this, he LOVES it. I followed the directions exa...

This was an awesome salmon marinade! I didn't do the stuffing though. I replaced the honey with some brown sugar. I also cooked the salmon in the marinade. And I didn't have scallions. It turned...

This is a great recipe for salmon and cheese lovers. The one thing I changed though was to use about half the cream cheese it called for. I found the recipe to be a little too rich with the fu...

Great flavors! My salmon filets were not thick enough to stuff so I topped them with a large dollop of the cheese mixture and they turned out just as good. Tasty and robust with the mustard. I r...

I marinated my salmon for about six hours before stuffing and baking it. It was absolutely delicious!

Strong flavor, but my husband and son liked it. Next time I will cut the cream cheese mixture back. I think that will make all the difference.