Home » Seafood

Lemon Ricotta Stuffed Salmon

ByMelissa Jo Posted on
Jump to Recipe
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.

Looking for a show-stopping salmon recipe that’s easy, flavorful, and perfect for a cozy night in? This Lemon Ricotta Stuffed Salmon with IL Villaggio cheeses is creamy, zesty, and baked to perfection. Inspired by a Winter Olympics viewing in Italy, it’s a simple way to bring a taste of Italy to your dinner table. If you love salmon, check out my other favorites like Dilly Salmon and the Best Baked Lemon Garlic Salmon for more easy, delicious options. Serve it with pasta, a fresh salad, or your favorite side, and you’ve got a meal that feels luxurious without any fuss.

Why This Recipe Works

Watching the Winter Olympics in Italy had me craving something fresh, flavorful, and a little indulgent—without spending hours in the kitchen. Salmon is naturally rich and pairs beautifully with cheeses, herbs, and a splash of lemon. By stuffing it with IL Villaggio Fresh Ricotta, mozzarella, and IL Villaggio Parmesan Reggiano, you get creamy, melty goodness inside every bite. A quick lemon, olive oil, and spice drizzle on top makes it bright, fresh, and restaurant-worthy.

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.

🗒 More Delicious Recipes

👝 How to Store Leftovers

Store in an airtight container for 3-5 days!

🤔 Common Questions

Can I make ricotta stuffed salmon ahead of time?

Yes! You can prep the salmon and stuff it with the ricotta mixture up to 24 hours in advance. Store it tightly covered in the refrigerator. When ready to bake, let it sit at room temperature for about 15–20 minutes before placing it in the oven. This makes it perfect for entertaining or busy weeknights.

How do I know when stuffed salmon is fully cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F for medium or 140°F for well done. Because this salmon is stuffed, the filling should be warm and creamy, and the top should be lightly golden after the final bake at 400°F.

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.

Lemon Ricotta Stuffed Salmon

Looking for a show-stopping salmon recipe that’s easy, flavorful, and perfect for a cozy night in? This Lemon Ricotta Stuffed Salmon with IL Villaggio cheeses is creamy, zesty, and baked to perfection. Inspired by a Winter Olympics viewing in Italy, it’s a simple way to bring a taste of Italy to your dinner table. If you love salmon, check out my other favorites like Dilly Salmon and the Best Baked Lemon Garlic Salmon for more easy, delicious options. Serve it with pasta, a fresh salad, or your favorite side, and you’ve got a meal that feels luxurious without any fuss.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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 your oven to 375°F. Season the 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 make a pocket for the filling.

Make the Cheese Filling

  • In a bowl, combine:
  • IL Villaggio Fresh Ricotta
  • Mozzarella
  • IL Villaggio Parmesan Reggiano
  • Fresh parsley
  • Zest from half the lemon
  • Salt & 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, combine the remaining lemon zest, lemon juice, olive oil, salt, black pepper, and crushed red pepper flakes. Whisk and pour evenly over the stuffed salmon in a baking dish.

Bake

  • Place the salmon in the oven and bake at 375°F for 15 minutes. Increase the temperature to 400°F, move the dish to the top rack, and bake for an additional 5 minutes until the salmon is cooked through and lightly golden.

Serve

  • Pair with pasta tossed in butter and 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!


Similar Posts

2 Comments

  1. 5 stars
    I made this last night for my husband and we both loved every bit of it. Thank for such a delicious recipe!

Comments are closed.