Spinach Stuffed Salmon

There’s something undeniably comforting about a dish that feels both elegant and effortless—like it was made for a quiet weeknight dinner but wouldn’t be out of place at a dinner party. That’s exactly how I feel about this Spinach Stuffed Salmon. The first time I made it, I was craving something wholesome yet indulgent, and this recipe delivered. The flaky salmon, the creamy spinach filling, the golden crust… it’s the kind of meal that makes you pause and savor every bite.

Ingredients You’ll Need

Before we dive into the steps, let’s gather our ingredients. I love how simple yet flavorful this list is—proof that great food doesn’t need to be complicated.

• 2 salmon fillets (about 6 oz each, skin-on or skinless—your preference!)
• 1 cup fresh spinach, finely chopped (baby spinach works beautifully here)
• 2 oz cream cheese, softened (this adds the perfect creamy richness)
• 1 clove garlic, minced (because garlic makes everything better)
• 1 tbsp lemon juice (for that bright, fresh kick)
• 1/4 cup grated Parmesan (optional, but oh-so-worth it)
• Salt and pepper to taste (don’t be shy with the seasoning!)
• 1 tbsp olive oil (for that golden finish)

Step-by-Step Instructions

Now, let’s bring this dish to life. Trust me, it’s easier than it looks—and the results are absolutely divine.

1. Preheat your oven to 375°F (190°C). While it warms up, let’s prepare the filling.
2. Make the spinach mixture: In a small bowl, combine the chopped spinach, cream cheese, minced garlic, lemon juice, and Parmesan (if using). Season with a pinch of salt and pepper, then mix until everything is well blended. Taste and adjust the seasoning—this is your chance to make it perfect!
3. Prepare the salmon: Pat the fillets dry with a paper towel (this helps them crisp up nicely). Using a sharp knife, make a small slit lengthwise in the thickest part of each fillet, creating a pocket for the filling. Be careful not to cut all the way through!
4. Stuff and season: Spoon the spinach mixture into the pockets, dividing it evenly between the fillets. Drizzle the tops with olive oil and sprinkle with a little extra salt and pepper.
5. Bake to perfection: Place the salmon on a parchment-lined baking sheet and pop it into the oven for 15–18 minutes, or until the salmon flakes easily with a fork and the filling is bubbly and golden.

Tip: If you want an extra crispy top, broil the salmon for the last 2 minutes—just keep an eye on it so it doesn’t burn!

Now that you’ve got the basics of making this gorgeous spinach stuffed salmon, let’s dive into some pro tips and variations to make it your own. This dish is wonderfully adaptable, so don’t be afraid to play around with flavors!

Pro Tips & Variations

• Cheesy Twist: Add 2 tablespoons of crumbled feta or goat cheese to the spinach filling for extra creaminess.
• Herb Boost: Mix in 1 teaspoon of fresh dill or parsley with the spinach for a brighter flavor.
• Nutty Crunch: Sprinkle chopped walnuts or almonds over the salmon before baking for texture.
• Lemon Lover’s Option: Place thin lemon slices on top of the salmon before baking for a citrusy punch.

What to Serve With Spinach Stuffed Salmon

This elegant dish pairs beautifully with:

• Garlic mashed potatoes or lemon rice
• Roasted asparagus or green beans
• A crisp garden salad with vinaigrette
• Crusty bread to soak up any delicious juices

Storage & Reheating Tips

Leftovers? No problem! Here’s how to keep your stuffed salmon tasting fresh:

• Refrigerator: Store in an airtight container for up to 2 days.
• Freezer: Wrap tightly in foil and freeze for up to 1 month (thaw overnight in fridge before reheating).
• Reheating: Place in a 300°F oven for 10-15 minutes until warmed through. Avoid microwaving as it can make the fish rubbery.

Frequently Asked Questions

Can I use frozen spinach?

Absolutely! Just be sure to thaw and squeeze out all excess water first – about 1/2 cup thawed frozen spinach equals the fresh amount.

What if my salmon won’t stay closed?

Use toothpicks to secure the edges while baking, removing them before serving. The filling will set as it cooks.

Can I make this with chicken instead?

Yes! Butterfly chicken breasts and follow the same method, adjusting cooking time to 25-30 minutes at 375°F.

How do I know when the salmon is done?

The fish should flake easily with a fork and reach 145°F internally. The filling should be hot all the way through.

There’s something truly special about serving a beautifully stuffed salmon – it feels like a restaurant-quality meal made with love in your own kitchen. Whether it’s for a date night, family gathering, or just treating yourself, this spinach stuffed salmon is sure to impress. The creamy filling and tender fish create such a perfect harmony of flavors and textures. I hope this recipe becomes one of your go-to dishes for both everyday dinners and special occasions. Happy cooking, friends!

Print