To cook four 8-ounce stuffed salmon steaks, heat the oven to 400 degrees Fahrenheit, and line a baking dish with aluminum foil. Prepare a marinade and a stuffing for the salmon, and bake the assembled dish. From preparation to completion, the process should take less than one hour.
- Preheat the oven
Preheat the oven to 400 degrees Fahrenheit.
- Line and lightly grease the baking dish
Line the baking dish with aluminum foil, and lightly grease the foil with butter, cooking spray or vegetable oil to ensure the cooked salmon does not stick to the foil.
- Prepare the marinade
Prepare a marinade for the salmon steaks by mixing 1 cup soy sauce with 1 teaspoon ground ginger, 1/2 teaspoon red pepper flakes, four cloves of minced garlic, 2 tablespoons mustard and 1 tablespoon ground ginger in a large mixing bowl. Submerge the salmon steaks into the marinade, and place the bowl into the refrigerator for 20 to 30 minutes.
- Make the stuffing
Make the stuffing by mixing 3/4 cup cream cheese with 1/2 teaspoon Dijon mustard and three finely chopped green onions in a medium-sized mixing bowl.
- Remove the salmon from the marinade
Remove the salmon steaks from the marinade. Discard the marinade after use.
- Stuff the salmon
Use a knife to make a deep slit in the thickest part of each salmon steak, and stuff it with approximately one-fourth of the prepared stuffing. Repeat the process with the other three salmon steaks.
- Bake the stuffed salmon
Bake the stuffed salmon for 10 to 15 minutes, then reduce the heat to 300 degrees Fahrenheit. Divide 1/2 cup teriyaki sauce and 1 tablespoon sesame seeds evenly over the four stuffed salmon steaks. Bake the salmon steaks for five additional minutes or until the flesh of the salmon easily flakes with a fork.