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Spinach Stuffed Salmon Recipe
Ben Carraoli

Spinach Stuffed Salmon Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.