Salmon Artichokes and Cheese

The thing about salmon with artichokes and cheese is… you don’t think it’ll work until it’s right there, hot on the plate, steaming softly under its blanket of melty, savory cheese. The smell hits you first – that mellow, nutty scent from the Parmesan, folded into the creamy tang of the cheese and sharp earthiness of the artichokes. And then there’s the salmon, just barely crisped on the edges, still silky pink in the center. It’s such a warm, welcoming plate. Something about it feels like a surprise lunch at home on a cold weekday – the sort of dish that makes you pause before the first bite just to appreciate how beautiful it turned out.

Why You’ll Crave It

• Comes together in just 15 minutes – truly, no exaggeration
• Rich and satisfying, but surprisingly light on the stomach
• A lovely way to use canned artichokes (which I always forget I have)
• The cheesy bits melt into the salmon in this perfectly imperfect way… like a cozy food hug
• Goes with practically anything – salad, rice, even pasta if you’re feeling indulgent

The first time I made this, I remember standing over the pan, panicking slightly before adding the cheese – thinking, “Is this… too much?” Spoiler: it wasn’t.

What You’ll Need

• 2 salmon fillets: around 150g each, skin-on if possible, for that extra bit of crisp
• 1 can artichoke hearts: drained, rinsed, and roughly chopped if they’re whole
• 100g cream cheese: full-fat and softened works best, though I’ve used lighter versions too
• 50g grated Parmesan: freshly grated if you can – it melts in such a better way
• Juice of 1 lemon: just squeezed, no need to be fancy
• 1 tbsp olive oil: good olive oil really makes a difference here
• Salt and pepper: simple, to taste, not too much
• Fresh parsley: just for a little fresh sprinkle at the end, optional but pretty

Easy How-To

Prep the artichokes

Drain and rinse them well, then pat dry with a paper towel. If they’re whole, give them a quick chop so they mix better. You can do this part ahead – they’ll be fine hanging out on the counter.

Begin with the salmon

Heat a non-stick skillet over medium, swirl in the olive oil, and let it get hot. Place the salmon, skin-side down, and let it cook uncovered for about 4-5 minutes. You want the skin crisp but not burnt – the edges will show you when it’s ready.

Flip gently

Carefully turn the fillets (use a thin spatula if you have one). Let them cook on the other side for another 3-4 minutes or so – if your fillets are thick, you might need an extra minute. It should flake easily with a fork, but still feel moist inside.

Add the artichokes

Now toss in the artichokes, right into the pan. Stir gently so they nestle around the fish – they’ll pick up some of the golden bits from the bottom of the pan. Let everything warm through for a minute or two.

Add the cheese

Dollop the cream cheese in soft clumps, scatter the Parmesan all around, and squeeze over the lemon juice. Cover the pan quickly (a lid, a baking sheet, anything to trap heat), and let everything melt together – shouldn’t take more than 2 minutes.

Finish and serve

Uncover, inhale, smile… then remove from heat. Spoon some of that cheesy artichoke mix over the salmon. Sprinkle parsley, if you’ve got it. Serve hot, ideally with something fresh and green on the side.

Good to Know

• If your skillet isn’t nonstick, just be a little extra cautious with flipping – fish likes to cling
• That lemon squeeze makes all the difference… don’t skip it
• If the cheese looks messy in the pan, that’s okay – it always comes together on the plate

Serving Ideas

• Serve with a handful of arugula tossed in olive oil and lemon – bright and peppery, such a nice contrast
• A scoop of herbed rice or farro makes this feel more like a dinner party meal
• With grilled sourdough, you can scoop up the cheesy artichokes like a dip… and it’s heavenly

Top Tricks

• Bring the salmon to room temperature before cooking – it helps everything cook evenly and keeps it juicy
• If you like a golden cheese crust, pop the whole skillet under a broiler for 1-2 minutes to finish

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, absolutely – just be sure to thaw it fully and pat it dry. Frozen fish tends to be slightly wetter, so drying helps it crisp better.

What can I use instead of artichokes?

You could do sautéed spinach, mushrooms, or even cooked zucchini slices. The idea is to have a soft veg that soaks up the delicious sauces.

How do I know when salmon is done?

The best trick? Press it gently with a fork – if it begins to flake easily and is opaque all the way through, it’s ready. You don’t want it overcooked – just softly yielding.

Can I use a different cheese?

Definitely. Feta, goat cheese, or even a little shredded sharp cheddar can work. Just be mindful of how salty they are – you might want to dial back the seasoning elsewhere.

Can I make this ahead of time?

Sort of. You can prep the artichokes and measure the cheese ahead, but the magic happens when it’s freshly made. Reheating’s okay – just be gentle, preferably on low in a skillet with a splash of water and the lid on.