Spinach Stuffed Salmon Recipe | A Flavor-Packed Dinner You’ll Love
I have to tell you, making this spinach stuffed salmon recipe was such a game-changer for my weeknight dinners. The moment I sliced into the fillet and saw the creamy spinach filling oozing out, I knew this was going to be a favorite. I love how the salmon stays tender and flaky while the filling stays rich and flavorful.
It felt fancy without being complicated, and my family devoured every bite. If you’re looking for a simple yet elegant dinner, this is it. You might also enjoy Crockpot Tuscan Chicken Recipe for another creamy, comforting dish.
Ingredients for Spinach Stuffed Salmon
Here’s everything you’ll need to make this dish truly shine. Each ingredient has a purpose, so I’ve added tips from my experience.
- Salmon fillets (6–8 oz each): Choose Atlantic, King, or Scottish for a thick, flaky texture. Skin-on or off works, but skin-off makes stuffing easier.
- Baby spinach (2 cups, fresh): Fresh spinach keeps the filling light and avoids a mushy texture that frozen spinach can give.
- Cream cheese (4 oz, softened): Use full-fat for creamier results; room temperature spreads easier.
- Parmesan cheese (¼ cup, freshly grated): Freshly grated adds a nutty, sharp flavor that pre-grated cheese lacks. You can also pair it with The Cheese Dip That Will Make You Famous for a cheesy side.
- Dill (2 tsp, finely chopped): Adds a fresh, citrusy note that complements the salmon.
- Lemon zest (1 tsp): Enhances the flavor with aromatic citrus oils.
- Garlic (1 clove, minced): Pungent garlic gives the filling depth without overpowering.
- Salt and pepper (to taste): Essential to bring out the natural flavors of the salmon and filling.
- Butter (2 tbsp, melted): Brushed on top for a golden, flavorful crust; olive oil can be used as an alternative.
Note: Several servings.
Variations
You can easily customize this recipe based on dietary preferences or taste:
- Dairy-free: Substitute cream cheese with a vegan cream cheese and use nutritional yeast instead of parmesan.
- Flavor-enhancing add-ins: Try chopped sun-dried tomatoes, roasted red peppers, or sautéed mushrooms for extra depth.
- Herb swaps: Parsley, chives, or tarragon work well instead of dill.
- Cheese alternatives: Goat cheese or feta for a tangy twist.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Sharp knife: For cutting the salmon pocket.
- Baking sheet: Hold the fillets for oven cooking.
- Mixing bowl: For combining the spinach filling.
- Spoon or spatula: To stuff the salmon evenly.
- Brush: For applying melted butter or oil on top.
How to Make Spinach Stuffed Salmon Recipe
Preheat the Oven
Start by preheating your oven to 375°F (191°C). I like lining a baking sheet with foil and lightly greasing it—it makes cleanup so much easier and ensures the salmon doesn’t stick.
Make the Filling
In a mixing bowl, combine cream cheese, freshly grated parmesan, baby spinach, dill, lemon zest, and minced garlic. I always make sure the cream cheese is soft, so it spreads smoothly without breaking the fillet.
Prepare the Salmon
Using a sharp knife, carefully cut a lengthwise pocket in the thickest part of the fillet. Don’t cut through the other side; the pocket just needs to hold the filling. I find using a paring knife makes it easier to control.
Stuff the Fillets
Spoon the spinach mixture into the pocket, packing it gently. The salmon will shrink slightly during baking, so don’t worry if a little filling oozes out—it still tastes amazing. I sometimes secure it with toothpicks for a neat presentation.
Season the Salmon
Brush melted butter over the top and sprinkle with salt and pepper. This step creates a golden, slightly crispy crust. Olive oil is a great alternative if you want a lighter flavor.
Bake Until Done
Place the fillets in the preheated oven and bake for 18–20 minutes, depending on thickness. The salmon should flake easily with a fork, and the filling should be warm and creamy.
Additional Tips for Making This Recipe Better
- I always use fresh spinach—it keeps the filling vibrant and avoids extra water from frozen spinach.
- Prepping the filling a day in advance saves time and lets flavors meld beautifully.
- Let the salmon rest for 2–3 minutes after baking; it helps retain moisture.
- Brushing the fillet with butter before baking enhances the golden crust and flavor.
- I sometimes add a pinch of smoked paprika to the butter for a subtle smoky taste.
How to Serve Spinach Stuffed Salmon Recipe
This salmon is best served immediately for that creamy, warm filling. I like pairing it with roasted vegetables, mashed potatoes, or a simple quinoa salad. Garnish with a few lemon slices, a sprig of dill, or a light drizzle of olive oil to make it look restaurant-worthy. The vibrant green filling peeking out is visually stunning.
Nutritional Information
Here’s what you get per serving, based on one 6–8 oz fillet:
- Calories: ~350 kcal
- Protein: ~34 g
- Carbohydrates: ~4 g
- Fat: ~22 g
This makes it a high-protein, nutrient-rich meal that’s perfect for a healthy dinner.
Make Ahead and Storage
Storing
You can prepare the filling in advance and store it in the refrigerator for up to 2 days. Keep the salmon separate and stuff just before baking.
Freezing
Salmon can be stuffed and frozen uncooked for up to 2 months. Thaw overnight in the fridge before baking.
Reheating
Reheat leftovers gently in a 350°F oven for 10–15 minutes to avoid drying out the salmon. Microwaving can make the fish rubbery.
Why You’ll Love This Recipe
There are so many reasons this recipe becomes a repeat favorite:
- It’s quick and easy, perfect for weeknight dinners when time is limited.
- Versatile flavors: Easily adjust herbs, cheeses, or add-ins to suit your taste.
- Elegant presentation: Looks like a gourmet meal without the fuss.
- Healthy and nutritious: Packed with protein, omega-3s, and vitamins from spinach.
- Make-ahead friendly: Prep filling in advance and cook fresh for a stress-free dinner.
This spinach stuffed salmon recipe is both simple and elegant, perfect for a family dinner or impressing guests. I love how the creamy spinach filling complements the flaky salmon, making each bite flavorful and satisfying. With just a few fresh ingredients and simple steps, you can enjoy a restaurant-quality meal at home.
Spinach Stuffed Salmon Recipe
Ingredients
Method
- Start by preheating your oven to 375°F (191°C). I like lining a baking sheet with foil and lightly greasing it—it makes cleanup so much easier and ensures the salmon doesn’t stick.
- In a mixing bowl, combine cream cheese, freshly grated parmesan, baby spinach, dill, lemon zest, and minced garlic. I always make sure the cream cheese is soft, so it spreads smoothly without breaking the fillet.
- Using a sharp knife, carefully cut a lengthwise pocket in the thickest part of the fillet. Don’t cut through the other side; the pocket just needs to hold the filling. I find using a paring knife makes it easier to control.
- Spoon the spinach mixture into the pocket, packing it gently. The salmon will shrink slightly during baking, so don’t worry if a little filling oozes out—it still tastes amazing. I sometimes secure it with toothpicks for a neat presentation.
- Brush melted butter over the top and sprinkle with salt and pepper. This step creates a golden, slightly crispy crust. Olive oil is a great alternative if you want a lighter flavor.
- Place the fillets in the preheated oven and bake for 18–20 minutes, depending on thickness. The salmon should flake easily with a fork, and the filling should be warm and creamy.
Notes
- I always use fresh spinach—it keeps the filling vibrant and avoids extra water from frozen spinach.
- Prepping the filling a day in advance saves time and lets flavors meld beautifully.
- Let the salmon rest for 2–3 minutes after baking; it helps retain moisture.
- Brushing the fillet with butter before baking enhances the golden crust and flavor.
- I sometimes add a pinch of smoked paprika to the butter for a subtle smoky taste.