Crispy Fajita-Spiced Salmon Stuffed with Jalapeño Cheese and Bacon Potatoes

This stuffed salmon is a showstopper: tender salmon fillets are filled with a creamy blend of jalapeño and Monterey Jack cheese, then coated in a crispy, fajita-spiced panko crust and baked to golden perfection. The result is a juicy, flavorful main dish with a satisfying crunch.

Serve it alongside crispy oven-roasted fingerling potatoes loaded with smoky chopped bacon and fresh scallions, all drizzled with sour cream. This Tex-Mex inspired meal is sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Line two baking sheets with foil. Wash and dry produce. Quarter jalapeño lengthwise, removing ribs and seeds for less heat, then finely chop. Halve potatoes lengthwise. Trim and thinly slice scallions. In a small bowl, combine cream cheese, Monterey Jack and as much jalapeño as you like.
2. Melt 1 TBSP butter in a large pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes. Turn off heat; transfer to a shallow dish and stir in half the Fajita Spice Blend, salt and pepper. Wipe out pan.
3. Pat salmon dry with paper towels; season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ¼ inch thick. Remove and discard top layer of plastic wrap. Keeping salmon on plastic wrap, add jalapeño filling to bottom third of each fillet. Starting at the bottom, tightly roll up salmon over filling, removing plastic wrap as you go.
4. Brush stuffed salmon all over (including the open ends) with half the sour cream. Working one piece at a time, press salmon into panko mixture to coat on all sides. Spray one prepared baking sheet with nonstick cooking spray. Place coated salmon, seam sides down, on sheet, leaving plenty of space in between. Bake on top rack until browned and cooked through, 18-22 minutes.
5. While salmon bakes, toss potatoes on second prepared baking sheet with a large drizzle of oil, remaining Fajita Spice Blend, salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
6. Meanwhile, add bacon to pan used for panko in a single layer. Cook over medium-high heat, turning occasionally and reducing heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.
7. Transfer salmon to a cutting board; slice crosswise. Divide salmon and potatoes between plates. Drizzle remaining sour cream over potatoes; garnish with scallions and bacon. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with chicken cutlets or another firm white fish, adjusting cooking time as needed.

How do I make the filling less spicy?

Remove all seeds and ribs from the jalapeño or use only half of the jalapeño.

Can I prepare this dish ahead of time?

You can assemble the stuffed salmon and refrigerate it for up to 4 hours before baking. Cook potatoes and bacon just before serving.