Safeway’s stuffed salmon is a quick and easy way to make dinner that tastes great and is good for you. Foods like salmon are full of protein and omega-3 fatty acids, so they are good for you. Even though salmon seems easy to cook, if you don’t follow these steps, the fish could end up dry or undercooked. If you follow these easy steps, you’ll always get moist, flaky Safeway stuffed salmon.

Ingredients You’ll Need

Safeway offers pre-stuffed salmon options ranging from crab and cream cheese to wild rice and mushroom. Check the seafood counter for availability. If you can’t find pre-stuffed salmon buy skin-on salmon fillets and prepare your own stuffing.

For homemade stuffing, you’ll need:

• Breadcrumbs or cooked rice
• Diced vegetables like onions, celery, peppers or mushrooms
• Fresh or dried herbs
• Lemon zest
• Butter or olive oil
• Salt and pepper

You’ll also need:

• Salmon fillets, about 1 lb total
• Olive oil or butter for brushing
• Lemon wedges for serving

Prep the Salmon

Start with skin-on salmon fillets that are 1-1. 5 inches thick. Pat the fillets dry with paper towels and lay them skin-side down. To make a pocket in the top of each fillet, use a sharp knife. Be careful not to cut all the way through. The pocket should be large enough to hold the stuffing.

If using store-bought stuffed salmon, simply unwrap and get ready to cook.

Make the Stuffing

For homemade crab stuffing, sauté diced onion, celery and bell pepper in butter or olive oil. Add lump crab meat, breadcrumbs, lemon zest, parsley and just enough mayonnaise to moisten. Season with salt, pepper and more lemon juice.

For wild rice stuffing, prepare the rice according to package directions. Let cool slightly and mix with sautéed mushrooms, onions, thyme and parsley. Add broth or butter to moisten as needed.

Fill the Salmon

Carefully spoon the stuffing into the pocket cut into each salmon fillet, taking care not to overfill. The pocket should close evenly with just a bit of stuffing peeking out along the seam. Brush the top of the salmon with olive oil or melted butter and season all over with salt and pepper.

Bake the Salmon

Preheat oven to 400°F Place stuffed salmon on a lightly greased or foil-lined baking sheet. Bake for 15 to 20 minutes until the salmon is opaque and flakes easily Baking time will vary slightly depending on thickness of the fillets.

Test doneness by inserting a fork into the thickest part of the salmon and twisting gently. When done, it should flake apart easily. If still undercooked, return to oven for 2 to 3 more minutes.

Finish and Serve

Let the cooked salmon rest for 5 minutes before serving. Use a thin spatula to gently transfer to plates or a serving platter. Garnish with lemon wedges and chopped fresh parsley or dill.

Stuffed salmon pairs wonderfully with rice pilaf, roasted asparagus or a fresh green salad. I also love serving it with couscous tossed with lemon and herbs.

Cooking Tips for Perfectly Stuffed Salmon

Follow these simple tips for salmon that turns out moist and delicious every time:

Start with high-quality fish – Farm-raised salmon tends to be more affordable, but wild caught salmon has a superior flavor and texture. Splurge on wild salmon when you can.

Don’t overstuff – The pocket should close evenly with just a bit of stuffing visible. Too much filling causes the salmon to split open while cooking.

Get the right thickness – Go for 1 to 1 1/2 inch thick fillets so the fish can cook through without drying out. Thinner salmon will be overdone by the time the stuffing is hot.

Use a meat thermometer – This takes the guesswork out of doneness. Salmon should reach 145°F at the thickest part.

Let it rest before serving – Allowing the salmon to rest for 5 minutes after baking helps it finish cooking gently as the temperature evens out. Digging in right away causes the fish to dry out.

Add moisture to the stuffing – Stuffing packed into the salmon should be moist but not soggy wet. Add broth, mayo or a pat of butter as needed.

Frequently Asked Questions

Here are answers to some common questions about cooking stuffed salmon from Safeway:

How long does it take to bake stuffed salmon?

In a 400°F oven, stuffed salmon takes 15 to 20 minutes to bake until opaque and flaky. Use a meat thermometer to confirm it reaches 145°F internally.

Can I stuff salmon with cream cheese?

Yes, a mixture of cream cheese, herbs and lemon makes an easy stuffing for salmon. Wrap in nori seaweed sheets first to help contain the filling.

What’s the best way to reheat leftover stuffed salmon?

Leftover stuffed salmon keeps well refrigerated for 2 to 3 days. Reheat gently in a 375° oven until warmed through, about 15 minutes. Microwaving makes the fish rubbery.

Is it safe to freeze raw stuffed salmon to cook later?

Yes, it’s safe to tightly wrap raw stuffed salmon and freeze for up to 2 to 3 months. Thaw overnight in the fridge before baking.

What are some other good stuffing mixes?

Try spinach, feta and sun-dried tomato; blue cheese and bacon; or Italian sausage and bell pepper stuffing. Get creative with your favorite flavors!

Key Takeaways for Cooking Stuffed Salmon from Safeway

• Look for pre-stuffed salmon or make your own filling like crab, wild rice or spinach-feta.

• Cut a pocket into thick salmon fillets without cutting all the way through.

• Fill the pocket evenly without overstuffing then brush with oil or butter before baking.

• Cook at 400°F until salmon is opaque and flakes easily, about 15 to 20 minutes.

• Allow to rest 5 minutes before serving for juicy, tender salmon.

• Leftovers keep refrigerated for 2 to 3 days and can be gently reheated.

With quality salmon and a flavorful homemade or store-bought stuffing, you can’t go wrong. This simple recipe for baked stuffed salmon turns out perfect results every time. Impress your family with this elegant, protein-packed dish.