Lemon Ricotta-Stuffed Salmon with Herbed Citrus Sauce

A plate with baked salmon topped with creamy cheese and herbs, fettuccine pasta sprinkled with grated cheese, and a breadstick. In the background, a package of Italian breadsticks is visible.

Searching for an impressive yet simple salmon dish for a cozy dinner? This Lemon Ricotta Stuffed Salmon, made with IL Villaggio cheeses, combines creamy ricotta, melty mozzarella, and savory Parmesan Reggiano with bright lemon and fresh herbs. Inspired by a Winter Olympics viewing in Italy, it’s an easy way to bring Italian flavor to your table. Serve with buttered pasta, a crisp salad, or roasted vegetables for a meal that feels special without extra effort. If you enjoy salmon, try other favorites like Dilly Salmon and Best Baked Lemon Garlic Salmon for more tasty, straightforward recipes.

Why This Recipe Works

Salmon’s rich, buttery texture pairs perfectly with fresh cheeses and lemon. By creating a pocket in each fillet and stuffing it with a mixture of IL Villaggio Fresh Ricotta, shredded mozzarella, and grated IL Villaggio Parmesan Reggiano, each bite becomes creamy and flavorful. A quick lemon-olive oil drizzle with a pinch of crushed red pepper brightens the dish, giving a restaurant-quality finish with minimal hands-on time.

A stainless steel mixing bowl containing shredded cheese, ricotta cheese, and chopped fresh herbs, ready to be mixed together.

A hand with purple-painted nails holds raw salmon while a large knife slices it into thin strips on a wooden cutting board.

A white bowl with raw salmon fillets split open and stuffed with a creamy ricotta and herb filling. Containers of ricotta cheese and packages of cannelloni pasta are on the counter in the background.

Olive oil being poured into a glass measuring cup containing lemon zest, on a wooden cutting board. A lemon and a bowl with cheese and tomato are visible in the background.

Four raw salmon fillets in a white bowl are topped with a creamy herb mixture and oil. A hand with purple nail polish holds an orange spoon next to the salmon.

Raw salmon fillets in a white dish topped with a creamy herb mixture, black pepper, red pepper flakes, and drizzled with olive oil, ready to be cooked.

A hand with purple nail polish lifts a piece of baked salmon topped with creamy herb and cheese mixture from a dish, with more salmon pieces and melted butter visible below.

A plate with creamy baked salmon, a breadstick, and fettuccine pasta topped with grated cheese. In the background are cheese packages, ricotta containers, and more breadsticks on a table.

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Keep leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in the oven or microwave until warmed through.

🤔 Common Questions

Can I make ricotta stuffed salmon ahead of time?

Yes. Stuff the salmon and refrigerate, tightly covered, up to 24 hours before baking. Remove from the fridge 15–20 minutes before baking so it comes closer to room temperature for even cooking.

How do I know when stuffed salmon is fully cooked?

The salmon should flake easily with a fork and register about 125–130°F for medium or 140°F for well done. The filling should be warm and creamy and the top lightly golden after the final high-heat finish.

Lemon Ricotta Stuffed Salmon

A creamy, zesty baked salmon stuffed with IL Villaggio Fresh Ricotta, mozzarella, and Parmesan Reggiano. Quick to prepare and impressive to serve.

5 from 1 vote

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Prep Time
15

Cook Time
25

Total Time
40

Course Main Course

Cuisine Italian

Servings
6 people

Ingredients

4 salmon filets
1 10.4 oz container IL Villaggio Fresh Ricotta
½ cup freshly shredded mozzarella
¼ cup IL Villaggio Parmesan Reggiano grated
2 tablespoons fresh parsley chopped
Zest of 1 lemon divided
Juice of 1 lemon
¼ cup olive oil
Salt & black pepper to taste
Crushed red pepper flakes to taste

Instructions

Prep the Oven and Salmon

Preheat oven to 375°F. Season salmon filets with salt and pepper on both sides.

Create the Pocket

Turn each filet onto its fattest side and carefully cut a slit down the middle to form a pocket for the filling.

Make the Cheese Filling

In a bowl, combine IL Villaggio Fresh Ricotta, shredded mozzarella, IL Villaggio Parmesan Reggiano, chopped parsley, zest from half the lemon, and salt and pepper. Mix until creamy and well combined.

Stuff the Salmon

Gently spoon the ricotta mixture into each salmon pocket.

Make the Lemon Drizzle

In a small cup, whisk together remaining lemon zest, lemon juice, olive oil, salt, black pepper, and crushed red pepper flakes. Pour evenly over the stuffed salmon in a baking dish.

Bake

Bake at 375°F for 15 minutes. Increase oven to 400°F, move the dish to the top rack, and bake 5 more minutes until the salmon is cooked through and the top is lightly golden.

Serve

Serve the stuffed salmon with buttered pasta sprinkled with IL Villaggio Parmesan Reggiano or your favorite Italian sides.

Keyword creamy lemon baked salmon, lemon ricotta stuffed salmon, salmon, stuffed salmon

Tried this recipe?Let us know how it was!