Cream Cheese–Stuffed Salmon Medallions (Pan-Seared)

Description

These salmon medallions are rolled with a creamy herb cheese filling, then pan-seared until golden on the outside and tender inside. The dish is elegant yet easy, perfect for a healthy dinner or special occasion.

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Ingredients (Serves 2–3)

For the Salmon

• 2 large salmon fillets (skin removed, about 300–350 g total)

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 tbsp olive oil

• 1 tbsp butter

For the Cream Cheese Filling

• 120 g (4 oz) cream cheese, softened

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp fresh chives or green onions, finely chopped

• 1 tsp lemon zest

• 1 tsp lemon juice

• 1 small garlic clove, minced

• Pinch of salt and pepper

Optional Garnish

• Extra chopped chives or parsley

• Lemon wedges

• Mixed greens or microgreens (for serving)

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Instructions

1. Prepare the Cream Cheese Filling

In a small bowl, mix together:

• Cream cheese

• Parsley

• Chives

• Lemon zest

• Lemon juice

• Garlic

• Salt and pepper

Stir until smooth and well combined. Set aside.

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2. Prepare the Salmon

1. Lay the salmon fillets flat on a cutting board.

2. Using a sharp knife, slice each fillet lengthwise into long, thin strips (about 3–4 cm wide).

3. Season both sides lightly with salt and pepper.

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3. Fill and Roll

1. Spread a thin layer of the cream cheese mixture along one side of each salmon strip.

2. Carefully roll each strip into a tight spiral, forming a salmon medallion.

3. Press gently to help the roll hold its shape.

(Tip: If needed, chill the rolls for 10 minutes to firm them up before cooking.)

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4. Pan-Sear the Salmon Medallions

1. Heat olive oil and butter in a non-stick or cast-iron skillet over medium heat.

2. Place the salmon medallions seam-side down first.

3. Cook for 2–3 minutes per side, turning carefully, until:

   • The outside is golden and lightly crispy

   • The salmon is just cooked through

   • The filling is warm and creamy

Avoid high heat to prevent burning.

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5. Serve

• Transfer to plates and spoon a little of the pan butter over the top.

• Garnish with fresh herbs and serve with lemon wedges.

• Pair with a green salad, roasted vegetables, or steamed asparagus.

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Cooking Tips

• Do not overcook: salmon should be moist and flaky, not dry.

• You may substitute cream cheese with ricotta or herbed goat cheese for a lighter flavor.

• Add a pinch of chili flakes to the filling for a mild kick.

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Flavor Profile

• Creamy & savory from the cheese

• Fresh & citrusy from lemon and herbs

• Rich yet light, with tender salmon as the star