Hot Honey Stuffed Salmon

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If regular baked salmon has been boring you lately, I have something for you.

This Hot Honey Stuffed Salmon is a whole salmon fillet stuffed with creamy Hot Honey & Roasted Garlic Boursin cheese, spinach, mozzarella, provolone, and Herbs de Provence. Then the outside gets coated in a sweet, smoky, spicy Cajun seasoning blend before the whole thing goes into the oven.

And because apparently that wasn’t enough, we’re finishing it with a drizzle of hot honey.

Listen.

This salmon is GOOD.

You get flaky, seasoned salmon on the outside and this ridiculously creamy, cheesy spinach filling running right down the middle. The brown sugar in the spice mixture adds a little sweetness, the Cajun seasoning and cayenne bring the heat, and the hot honey ties everything together.

And despite how impressive the finished salmon looks, this is actually a very easy stuffed salmon recipe.

You don’t need to individually cut and stuff salmon portions. We’re taking one whole fillet, creating a pocket down the center, loading it with that creamy Boursin spinach filling, and baking the whole thing at once.

Bring the entire salmon to the table and let her have her moment.

Because she absolutely deserves one.

Why You’ll Love This Stuffed Salmon Recipe

This is one of those recipes that LOOKS like you did a whole lot more than you actually did.

My favorite kind. 😂

You’ll love this Hot Honey Stuffed Salmon because:

● It’s made with a whole salmon fillet.

● You don’t have to individually stuff salmon portions.

● The creamy filling comes together in one bowl.

● Hot Honey & Roasted Garlic Boursin adds instant flavor.

● Spinach balances all that cheesy goodness.

● Mozzarella makes the filling creamy and melty.

● Provolone adds another layer of savory flavor.

● The Cajun spice mixture is sweet, smoky, and spicy.

● It bakes in approximately 25 minutes.

● It looks impressive enough for entertaining.

● It’s easy enough to make for dinner at home.

● You can adjust the heat to your preference.

● The optional hot honey drizzle takes the whole thing over the top.

This is definitely not your basic baked salmon.

What Is Stuffed Salmon?

Stuffed salmon is exactly what it sounds like: salmon that’s cut to create an opening or pocket and filled before cooking.

You’ll often see individual salmon portions stuffed with combinations of spinach, cream cheese, seafood, herbs, or other cheeses.

For this recipe, I’m doing things a little differently.

Instead of cutting a whole salmon fillet into individual portions first, I’m keeping the fillet intact.

A deep cut down the center creates one long pocket that can hold all of our creamy spinach and Boursin filling.

It’s easier to assemble, beautiful for serving, and you get that cheesy filling running through every portion when you eventually slice the salmon.

⸻

Hot Honey Stuffed Salmon Ingredients

Salmon

• 1 whole salmon fillet
• ¼ cup olive oil

Cajun Spice Blend

• 1 tablespoon Cajun seasoning
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• ½ teaspoon dill
• ½ teaspoon cayenne pepper

Creamy Boursin Spinach Stuffing

• 3.5 oz Hot Honey & Roasted Garlic Boursin cheese
• 10 oz cooked spinach, excess moisture removed
• 1 cup shredded mozzarella cheese
• ½ cup shredded provolone cheese
• 1 teaspoon Herbs de Provence seasoning
• ½ teaspoon salt

Optional

• Hot honey, for drizzling

Ingredient Notes

Whole Salmon Fillet

We’re using a whole salmon fillet instead of individual salmon portions.

Look for a relatively even fillet when possible. The thinner tail section will naturally cook more quickly than the thicker center, but that’s normal.

I leave the skin on because it helps hold everything together while the salmon bakes.

And don’t worry—we’re not trying to flip this giant stuffed salmon.

Nobody has time for that.

Hot Honey & Roasted Garlic Boursin Cheese

This is where a LOT of the flavor in the filling comes from.

Boursin is a soft, creamy cheese that’s already seasoned, so it gives us richness and flavor without needing to build a complicated cheese filling from scratch.

The Hot Honey & Roasted Garlic variety works especially well because we’re carrying those same sweet, savory, spicy flavors through the rest of the recipe.

Letting the cheese soften slightly before mixing will make it easier to combine with the spinach and shredded cheeses.

Spinach

You’ll need 10 ounces of cooked spinach.

And I need you to hear me on this part:

Get that water OUT.

Cooked spinach holds a surprising amount of moisture. If you mix soaking-wet spinach into the cheese filling, that water has nowhere to go except into your beautiful stuffed salmon.

Drain the spinach well and squeeze out as much excess liquid as possible before adding it to the filling.

Mozzarella Cheese

Mozzarella gives the stuffing that creamy, melty cheese pull.

I prefer shredded mozzarella because it incorporates easily into the Boursin and spinach mixture.

Provolone Cheese

Provolone brings a little more sharpness and savory flavor than mozzarella.

Using both cheeses gives the filling more depth than using mozzarella alone.

Herbs de Provence

Herbs de Provence is a blend of dried herbs that pairs beautifully with creamy cheese and salmon.

We’re using just enough to add an herbaceous note without competing with the Cajun seasoning on the outside.

Cajun Seasoning

Cajun seasoning gives the salmon savory flavor and heat.

Keep in mind that Cajun seasoning blends vary significantly in salt content.

Because we’re also using seasoned Boursin and adding salt to the stuffing, I don’t add additional salt to the spice blend.

Brown Sugar

That tablespoon of brown sugar is intentional.

It balances the Cajun seasoning and cayenne while giving the outside of the salmon a subtle sweetness that works perfectly with the hot honey.

This isn’t going to make your salmon taste like dessert.

Trust the process.

Smoked Paprika

Smoked paprika adds color, warmth, and a subtle smoky flavor.

It also helps give the finished salmon that beautiful deeply seasoned appearance.

Cayenne Pepper

Half a teaspoon gives this salmon a noticeable little kick.

If you’re sensitive to heat, reduce the cayenne.

Remember, we’re also using Hot Honey Boursin and potentially adding hot honey at the end.

Adjust accordingly.

Olive Oil

We’re mixing ¼ cup olive oil directly into the spice blend.

This creates a seasoned paste that’s easy to spread over the large surface area of a whole salmon fillet.

It also helps keep the outside of the salmon moist while it bakes.

How to Make Hot Honey Stuffed Salmon

Step 1: Preheat the Oven

Preheat your oven to 375°F.

Line a large baking sheet or baking dish with parchment paper.

Make sure whatever you’re using is large enough to comfortably hold the entire salmon fillet.

Step 2: Prepare the Salmon

Remove the salmon from its packaging and pat the surface dry with paper towels.

Place the fillet skin-side down on the parchment paper.

Drying the surface helps the seasoning mixture adhere better to the salmon.

Step 3: Make the Cajun Spice Paste

In a small bowl, combine:

• 1 tablespoon Cajun seasoning
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• ½ teaspoon dill
• ½ teaspoon cayenne pepper

Pour in ¼ cup olive oil.

Stir until everything is thoroughly combined and you have a spreadable seasoned mixture.

Set it aside while you prepare the stuffing.

Step 4: Butterfly the Salmon

Now we’re making room for all that filling.

Using a sharp knife, carefully make a lengthwise cut down the center of the salmon fillet.

Do not cut all the way through.

And definitely don’t cut through the skin.

You want to create a deep pocket while keeping the bottom of the salmon intact.

Once you’ve made your initial cut, gently open the salmon along that line to slightly butterfly it.

You should now have enough space running down the center of the fillet for the stuffing.

Take your time with this part.

There’s no prize for speed.

Step 5: Make the Boursin Spinach Stuffing

Before mixing the filling, make sure your cooked spinach has been thoroughly drained.

And when I say thoroughly…

SQUEEZE IT.

You don’t want excess spinach water thinning out your cheese filling while the salmon bakes.

In a medium mixing bowl, combine:

• 3.5 oz Hot Honey & Roasted Garlic Boursin cheese
• 10 oz cooked and drained spinach
• 1 cup shredded mozzarella cheese
• ½ cup shredded provolone cheese
• 1 teaspoon Herbs de Provence
• ½ teaspoon salt

Mix until everything is evenly incorporated.

The Boursin should coat the spinach and shredded cheeses, creating a thick, creamy stuffing.

Step 6: Stuff the Salmon

Spoon the spinach and cheese mixture directly into the pocket you created down the center of the salmon.

Gently press the filling into the opening.

You don’t need to force the salmon completely closed over the stuffing.

In fact, I WANT some of that creamy filling visible on top.

We’re not hiding the evidence.

Distribute the stuffing as evenly as possible from one end of the salmon to the other so every serving gets some.

Step 7: Season the Salmon

Take the prepared Cajun spice mixture and brush or rub it generously over the exposed surface of the salmon.

Make sure you get the seasoning across the entire fillet, including the thinner sections.

That sweet and smoky seasoning against the creamy filling is what makes this recipe work.

Step 8: Bake the Stuffed Salmon

Transfer the salmon to the preheated oven.

Bake uncovered at 375°F for approximately 25 minutes.

This is the cooking time that worked for my whole salmon fillet.

However, salmon fillets vary in size and thickness, so use 25 minutes as a guide and check your fish for doneness.

The salmon should be opaque and flake easily with a fork.

For food safety, fish should reach an internal temperature of 145°F in the thickest portion.

Step 9: Let the Salmon Rest

Remove the stuffed salmon from the oven and allow it to rest for a few minutes.

This gives the juices a chance to settle and gives that molten cheese filling a minute to calm down before you slice into it.

Keyword: a minute.

We’re not waiting forever. 😂

Step 10: Finish With Hot Honey

This part is technically optional.

But…

Is it?

Drizzle hot honey over the warm stuffed salmon just before serving.

That final drizzle gives you another layer of sweet heat that ties directly into the Hot Honey & Roasted Garlic Boursin inside.

Don’t add the hot honey before baking.

Adding it afterward gives you that fresh honey flavor and prevents the sugars from burning in the oven.

Now slice and serve.

How Long Do You Bake Stuffed Salmon at 375°F?

I baked my whole stuffed salmon fillet at 375°F for approximately 25 minutes.

Your exact cooking time can vary depending on:

• The weight of your salmon
• The thickness of the fillet
• How deeply it was butterflied
• How much filling is in the center
• Your individual oven

A thin fillet may cook more quickly.

An especially thick salmon fillet may need a little longer.

For that reason, I recommend checking the salmon rather than relying exclusively on the timer.

How Do You Know When Salmon Is Done?

Properly cooked salmon should appear opaque and separate into moist flakes when gently pressed with a fork.

If you’re using an instant-read thermometer, check the thickest part of the fish rather than the stuffing.

For food safety, fish should reach 145°F internally.

The important thing is not to keep baking your salmon endlessly “just to make sure.”

Overcooked salmon becomes dry quickly.

Check it.

Don’t punish it. 😂

How to Keep Stuffed Salmon From Drying Out

There are a few things working in our favor with this recipe.

First, we’re coating the salmon with an olive oil-based spice mixture.

Second, that creamy spinach and cheese stuffing adds richness and moisture through the center.

But you still need to pay attention to cooking time.

The biggest secret to moist salmon is simply:

Don’t overcook it.

Start checking around the recommended cooking time, especially if your salmon fillet is on the smaller side.

Why Is My Stuffed Salmon Watery?

If you notice excess liquid around the stuffing, the spinach is usually the first thing I’d investigate.

Cooked spinach contains a lot of water.

Drain it thoroughly and squeeze out as much moisture as possible before mixing it with the cheeses.

Some moisture will naturally come from the salmon while it cooks, and that’s completely normal.

But your cheese filling itself should remain thick and creamy.

Can I Use Frozen Spinach?

Yes.

Frozen spinach works very well in stuffed salmon.

Thaw it completely, then squeeze out as much liquid as possible.

And I mean really squeeze it.

You may be surprised by how much water comes out.

Once drained, measure the amount needed for your stuffing and proceed with the recipe.

Can I Use Fresh Spinach?

Absolutely.

Cook fresh spinach until wilted, allow it to cool, and then remove the excess moisture.

You can roughly chop it before adding it to the filling if the leaves are particularly large.

Can I Make Stuffed Salmon Ahead of Time?

You can prepare some components ahead.

The spinach can be cooked and drained in advance.

The cheese and spinach filling can also be mixed ahead and refrigerated in an airtight container.

For the best texture, I prefer butterflying, stuffing, seasoning, and baking the salmon closer to serving time.

If you assemble the entire salmon ahead, keep it covered and refrigerated until you’re ready to bake it.

What to Serve With Hot Honey Stuffed Salmon

This salmon is rich.

Between the Boursin, mozzarella, provolone, spinach, Cajun seasoning, and hot honey, there is PLENTY happening.

So I wouldn’t put six aggressive side dishes next to it.

Let the salmon be the star.

Herb Rice

A simple herb rice is perfect because it catches any juices from the salmon without competing with the filling.

Roasted Asparagus

Salmon and asparagus just make sense.

Keep the seasoning simple and let the stuffed salmon do the talking.

Roasted Broccoli

The slightly crisp edges of roasted broccoli provide a nice contrast to the creamy salmon.

Garlic Mashed Potatoes

If we’re going for full comfort food, mashed potatoes are absolutely invited.

Green Beans

Simple sautéed or roasted green beans work beautifully.

Roasted Potatoes

Crispy potatoes + creamy stuffed salmon.

No explanation necessary.

Side Salad

A simple green salad with a bright vinaigrette can help balance the richness of the cheese filling.

Can I Make Individual Stuffed Salmon Portions?

Yes.

If you’d rather use individual salmon fillets, cut a pocket into the side or center of each portion and divide the filling between them.

Because individual portions are smaller than a whole salmon fillet, they may cook faster than 25 minutes.

Begin checking them earlier to avoid overcooking.

Can I Make This Stuffed Salmon Less Spicy?

Absolutely.

There are several sources of heat in this recipe:

• Cajun seasoning
• Cayenne pepper
• Hot Honey & Roasted Garlic Boursin
• Optional hot honey

For a milder version, start by reducing or omitting the cayenne.

You can also skip the final hot honey drizzle.

You’ll still have plenty of flavor from the garlic, herbs, smoked paprika, cheeses, and Cajun seasoning.

Can I Use Another Boursin Flavor?

You can.

The Hot Honey & Roasted Garlic variety is especially good here because it complements the sweet-and-spicy seasoning on the salmon.

However, another garlic or herb-forward Boursin variety can work.

Just keep in mind that changing the cheese will change the overall flavor profile.

How to Store Leftover Stuffed Salmon

Allow the salmon to cool before transferring leftovers to an airtight container.

Refrigerate for up to 3 days.

Because seafood is best when fresh, I recommend enjoying leftovers sooner rather than later.

How to Reheat Stuffed Salmon

Salmon can dry out quickly when reheated, so keep the temperature gentle.

Oven

Place the salmon in an oven-safe dish and loosely cover it with foil.

Reheat at approximately 300°F until warmed through.

Air Fryer

You can reheat individual portions in an air fryer at a low temperature for a few minutes.

Watch carefully so the exterior doesn’t dry out.

Microwave

The microwave works when you’re in a hurry.

Heat individual portions at reduced power in short intervals until warmed through.

Whatever method you choose, don’t repeatedly blast the salmon with high heat.

Tips for the BEST Stuffed Salmon

1. Pat the Salmon Dry

Removing excess surface moisture helps the spice mixture stick to the fish.

2. Don’t Cut Through the Skin

We’re creating a pocket, not two salmon fillets.

Take your time when butterflying.

3. Drain That Spinach

I know I’ve said it several times.

That’s because I mean it. 😂

4. Let the Boursin Soften Slightly

It’ll be much easier to mix with the spinach and shredded cheeses.

5. Spread the Filling Evenly

Make sure the stuffing reaches throughout the center so every serving gets some.

Nobody wants to get the piece with no cheese.

6. Don’t Be Scared of the Seasoning

It’s a whole salmon fillet.

There’s a lot of surface area to cover.

7. Pay Attention to Your Cajun Seasoning

Some brands are much saltier than others.

Taste and season accordingly.

8. Don’t Overbake the Salmon

Twenty-five minutes worked beautifully for my whole fillet, but your salmon may be slightly larger or smaller.

Use doneness cues too.

9. Add the Hot Honey AFTER Baking

We want sweet heat.

Not burnt sugar.

Frequently Asked Questions

What cheese is good for stuffed salmon?

Soft, creamy cheeses work especially well because they create a rich filling and help bind other ingredients together.

For this recipe, I use Hot Honey & Roasted Garlic Boursin along with mozzarella and provolone.

What vegetables go well inside stuffed salmon?

Spinach is one of my favorites because it pairs beautifully with salmon and creamy cheese.

Just make sure you remove excess moisture before making the filling.

What temperature should I bake stuffed salmon?

For this recipe, bake the whole stuffed salmon fillet at 375°F.

How long does stuffed salmon take at 375°F?

My whole salmon fillet baked for approximately 25 minutes at 375°F.

Cooking time can vary depending on the thickness and size of your salmon.

Do you cover stuffed salmon while baking?

No.

I bake this Hot Honey Stuffed Salmon uncovered.

Do I need to remove the salmon skin?

No.

I recommend leaving the skin attached while baking because it helps keep the whole fillet intact.

Can I prepare the stuffing in advance?

Yes.

Mix the Boursin, spinach, mozzarella, provolone, Herbs de Provence, and salt and refrigerate it in an airtight container until you’re ready to assemble the salmon.

Is hot honey necessary?

No, but the final drizzle is delicious.

The recipe already gets some sweet heat from the Boursin and seasoned crust, so the extra hot honey is optional.

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