Go Back
Print

Hot Honey Stuffed Salmon Recipe

This Hot Honey Stuffed Salmon is seasoned with a sweet and smoky Cajun spice blend and stuffed with creamy Hot Honey & Roasted Garlic Boursin, spinach, mozzarella, provolone, and Herbs de Provence. Baked until tender and flaky, then finished with an optional drizzle of hot honey, it’s an easy but impressive salmon dinner with the perfect combination of creamy, savory, spicy, and sweet flavors.

Ingredients

Ingredients

Salmon

  • * 1 whole salmon fillet
  • * ¼ cup olive oil

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 Spinach & Boursin 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

Instructions

Instructions

  1. Preheat the oven to 375°F.
  2. Line a large baking sheet or baking dish with parchment paper.
  3. Pat the salmon dry with paper towels and place it skin-side down on the prepared parchment.
  4. In a small bowl, combine the Cajun seasoning, brown sugar, smoked paprika, onion powder, garlic powder, dill, and cayenne pepper.
  5. Add the olive oil and stir until a seasoned paste forms. Set aside.
  6. Using a sharp knife, carefully slice lengthwise down the center of the salmon fillet. Do not cut all the way through the salmon or through the skin.
  7. Gently open the salmon along the cut to create a pocket for the stuffing.
  8. Make sure the cooked spinach is well drained and squeeze out as much excess moisture as possible.
  9. In a medium bowl, combine the Boursin cheese, cooked spinach, mozzarella, provolone, Herbs de Provence, and salt.
  10. Mix until thoroughly combined.
  11. Spoon the spinach and cheese filling into the pocket running down the center of the salmon.
  12. Gently press the filling into the opening, distributing it evenly throughout the fillet.
  13. Rub or brush the Cajun spice mixture generously over the exposed surface of the salmon.
  14. Bake uncovered at 375°F for approximately 25 minutes, or until the salmon is cooked to your desired doneness.
  15. Cooking time can vary depending on the size and thickness of your salmon. For food safety, fish should reach an internal temperature of 145°F at the thickest point.
  16. Remove the salmon from the oven and allow it to rest for a few minutes.
  17. Drizzle with hot honey, if desired.
  18. Slice, serve, and enjoy!
  19. ⸻

Recipe Notes

Recipe Notes

Salmon: Whole salmon fillets vary considerably in size and thickness. I baked mine at 375°F for 25 minutes, but use doneness cues and internal temperature to determine when yours is ready.

Spinach: Drain the cooked spinach extremely well. Excess moisture can make the cheese stuffing watery.

Stuffing the salmon: Create a deep pocket down the center without cutting through the bottom or skin. The fillet needs to remain intact to hold the filling.

Boursin: Allowing the Boursin to soften slightly makes it easier to combine with the spinach and shredded cheeses.

Cajun seasoning: Different brands contain different amounts of salt. Keep this in mind because the Boursin is already seasoned and the stuffing contains ½ teaspoon salt.

Cayenne: Reduce or omit the cayenne for less heat.

Olive oil: The ¼ cup of olive oil creates a spreadable spice paste and provides enough to generously coat a whole salmon fillet.

Hot honey: The final drizzle is optional but highly recommended. Add it after baking so the honey doesn’t burn in the oven.

Doneness: Avoid overcooking the salmon. Check the thickest portion and remember that the size of your fillet will affect the total baking time.