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Scrumptious Spinach & Artichoke Stuffed Salmon Recipe

Scrumptious Spinach & Artichoke Stuffed Salmon Recipe

This recipe is my new favorite way to mix it up when cooking salmon. Whether you decide to make your own spinach artichoke dip (this is a perfect way to use leftovers) or buy some that’s already made, you’re going to love the way it tastes combined with our flavorful, meaty wild caught salmon.

The addition of the lemon garlic butter sauce really takes this dish to the next level. What could be better? If you’ve been looking for a recipe to impress guests, or if you love salmon but always cook it the same way, you need to try this.

Also Read: Quick & Easy Fresh Baked Salmon With Cilantro & Lime

Scrumptious Spinach & Artichoke Stuffed Salmon Recipe - Beck & Bulow

Your New Favorite Way To Cook Salmon

When you make the slit to stuff the salmon, be sure to do it in the thickest part of the fillet. It goes in between the two searing surfaces, so take care not to cut through either side or your filling will come out. This recipe is absolutely delicious served with roasted veggies like brussels sprouts, mashed potatoes, a fresh salad, or some yummy garlic bread. This recipe produces a fancy feeling meal that actually requires minimal effort. I can’t believe I waited so long to try out this combination!

Wild Caught Alaskan Sockeye Salmon

Our sockeye salmon are 100% wild and never given any additives or antibiotics. These fish are prized for their outstanding flavor, oil content and vibrantly colored red orange flesh. They come from the pristine, cold waters of the Pacific off the coast of Alaska. This area has the greatest resources of wild salmon in the world. Our fishery is carefully managed for sustainability and returns tens of millions of salmon to these waters each year.

Also Read: Recipe: How To Make Perfectly Pan Seared Salmon Fillets

Scrumptious Spinach & Artichoke Stuffed Salmon Recipe - Beck & Bulow


(Serves 3)

  • 3 salmon fillets approximately 6 ounces each (one package of wild caught Alaskan sockeye salmon)
  • 2-3 avocado oil, ghee or bison tallow
  • ⅜ cup spinach artichoke dip
  • ⅜ cup mozzarella cheese, grated or shredded (optional)
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons cold butter, cubed
  • 3 cloves garlic, minced
  • Red pepper flakes to taste
  • Sea salt and freshly ground black pepper

Also Read: Wild Caught Alaskan Sockeye Salmon: A Gem Of The Ocean


  1. Thaw the salmon fillets the night before. Let them sit out at room temperature for 15-20 minutes - this is a crucial step for the salmon to cook evenly. When they’re at room temperature, pat them thoroughly dry with a paper towel or clean kitchen towel.
  2. Brush the fillets with 1 tablespoon of avocado oil, ghee or melted bison tallow. Season generously on all sides with sea salt and freshly ground black pepper.
  3. Combine the prepared spinach artichoke dip with the shredded or grated mozzarella cheese (if desired) and set aside.
  4. To stuff the salmon, take a small, sharp knife and cut a pocket into the thickest part of each fillet. Make sure not to cut all the way through to the other side. The opening should be large enough to easily fit a tablespoon through. Fill each fillet with about two tablespoons of dip. Take care not to rip the other side, pushing the filling in carefully.
  5. Use the lemon, butter and garlic to make a sauce. Warm a small pan over medium heat, adding in the lemon juice and garlic. Continue to cook until the lemon juice reduces by about half. Add in the butter, slowly combining one tablespoon at a time. Remove the pan from the heat briefly and swirl around to allow each addition of butter to melt. When all of the butter is melted into the lemon and garlic mixture, set aside or keep warm for later.
  6. Finally, sear the salmon. Heat a skillet or frying pan over medium-high heat. Add in some avocado oil, ghee or bison tallow. Carefully place the salmon fillets into the pan, skin side down. Cook for approximately 5-7 minutes on each side, or until the salmon is flaky all the way through. Cook time will vary depending on the thickness of the fillets and the amount of filling.
  7. When cooked completely, remove the salmon from the pan and set aside to rest for 3-5 minutes. Drizzle the lemon garlic butter sauce over the fillets and serve warm.

Also Read: Recipe: How To Pan Sear Sea Scallops To Perfection

Scrumptious Spinach & Artichoke Stuffed Salmon Recipe - Beck & Bulow

We’re Excited To Offer Quality Seafood

We’re excited to offer this delicious salmon, along with wild caught sea scallops to satisfy the many requests we’ve received to carry seafood. As always, we’re committed to quality, ethical sourcing and the most outstanding flavor. If you’re in the market for some meat that comes from the land, check out our selections of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our products are packaged by hand in our Santa Fe warehouse and delivered straight to your door, in a reusable cooler with dry ice for optimal freshness.