Keto Stuffed Salmon in Air Fryer
Moist, flavorful salmon fillets are stuffed with a creamy blend of cream cheese, mozzarella, spinach, and garlic, then air fried to perfection. This low-carb, breadcrumb-free recipe comes together fast with minimal prep and a reliable 375°F cook. The filling sets as it rests, delivering rich flavor and under 4g net carbs per serving.
Equipment
- Air fryer
- Mixing bowl
- Sharp knife
- Measuring spoons
- Perforated parchment paper
Ingredients
- 4 fillets salmon 6 ounces each, center-cut
- 6 tablespoons full-fat cream cheese softened to room temperature
- 3/4 cup shredded whole-milk mozzarella cheese
- 1/2 cup fresh spinach chopped
- 2 teaspoons garlic minced
- 1/4 teaspoon salt for filling
- 1/8 teaspoon ground black pepper for filling
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/8 teaspoon salt for oil/lemon mixture
- 1/8 teaspoon ground black pepper for oil/lemon mixture
Instructions
- In a bowl, mix cream cheese, mozzarella, spinach, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper until fully combined.
- Pat salmon fillets completely dry with paper towels.
- Using a sharp knife, slice each fillet horizontally about three-quarters through to create a deep pocket (do not cut all the way through).
- Combine olive oil, lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; brush over all sides of each fillet.
- Divide the cream cheese mixture evenly among fillets, stuffing into the pockets and pressing edges gently to seal.
- Line the air fryer basket with perforated parchment and preheat to 375°F.
- Place stuffed salmon in the basket with space between each piece.
- Air fry at 375°F for 16–18 minutes, until the salmon reaches 145°F internal temperature and the filling is set.
- Let rest for 5 minutes before serving to allow the filling to firm up.
Notes
- Start with room-temperature cream cheese for the smoothest filling and best binding.
- Cut a deep pocket without slicing through; this keeps the filling from leaking.
- Air fry at 375°F; lower temps leave the filling loose, higher temps can dry the salmon edges.
- Let the salmon rest 5 minutes after cooking so the filling sets.
- Optional crunch: press 1 tablespoon almond flour mixed with garlic powder on top and add 2 minutes cook time.
- Storage: refrigerate up to 2 days; not recommended for freezing.
- Reheating: air fry at 350°F for about 8 minutes; cover if browning too fast.
- For a spicier version, add 1 teaspoon red pepper flakes to the filling.