Creamed Spinach–Stuffed Salmon



  • 4 (6-oz.) salmon fillets
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 (8-oz.) block cream cheese, softened
  • 1/2 c. shredded mozzarella
  • 1/2 c. frozen spinach, defrosted
  • 1/4 tsp. garlic powder
  • Pinch of red pepper flakes
  • 2 tbsp. Arizona Gunslinger Caribbean Hot Sauce
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. butter
  • Juice of 1/2 lemon


  • Season salmon all over with salt and pepper.
  • In a large bowl,   mix together cream cheese,   mozzarella,   spinach,   garlic powder,   Gunslinger Caribbean hot sauce,   and red pepper flakes.
  • Using a paring knife,  slice a slit in each salmon to create a pocket.   Stuff pockets with cream cheese mixture.
  • In a large skillet over medium heat,  heat oil.   Add salmon skin side down and cook until seared, about 6 minutes, then flip salmon.   Add butter and squeeze lemon juice all over.
  • Cook until the skin is crispy, another 6 minutes.   Serve warm.