Delicious Easy Spinach Stuffed Salmon Recipe

There's something irresistible about the way salmon flakes under your fork when it's perfectly cooked—especially when it's hiding a warm, cheesy spinach filling inside. This Spinach Stuffed Salmon is rich, flavorful, and surprisingly simple, making it a showstopper for weeknights or weekend dinners alike.

this Recipe

I discovered this recipe during a coastal vacation when I needed a quick, protein-rich meal that still felt indulgent. With just a handful of fresh ingredients and minimal prep, it quickly became a staple I return to again and again.

The creamy spinach filling melts into the buttery salmon, while a quick sear ensures crispy edges and a tender center. Whether you're cooking for guests or treating yourself, this one-pan wonder brings restaurant-quality flavor straight to your table.

Let’s dive into why this dish deserves a permanent spot in your dinner rotation.

Why You’ll Love This Spinach Stuffed Salmon

If you’re looking for a recipe that checks all the boxes—healthy, flavorful, easy to prepare, and downright stunning—this is it.

First off, it’s incredibly quick to make. From fridge to table in under 30 minutes, this is the kind of dish that looks fancy but feels effortless. Perfect for busy nights when you still want something satisfying.

It’s also packed with nutrition. Salmon is rich in omega-3s and protein, while the spinach adds fiber, iron, and antioxidants. It's a well-balanced meal that doesn’t skimp on indulgence thanks to the creamy, cheesy filling.

Budget-friendly? Absolutely. While salmon can be a splurge, buying fillets in bulk or using frozen filets makes this dish affordable—especially since the filling is made with everyday staples like cream cheese and garlic.

Finally, it’s versatile. Serve it with rice, potatoes, pasta, or a light salad. You can even tweak the filling based on what’s in your fridge—more on that below!

Now, let’s take a closer look at the ingredients that make this dish sing.

Ingredient Notes

The secret to the success of this stuffed salmon lies in the combination of fresh ingredients and creamy textures. Each component has a purpose, balancing richness with brightness.

Salmon fillets are the star, of course. Look for center-cut pieces that are thick enough to create a pocket for stuffing. Fresh or frozen both work—just be sure to thaw thoroughly if using frozen.

The spinach forms the bulk of the stuffing. I prefer fresh baby spinach, wilted down quickly in a skillet. Frozen chopped spinach also works, but be sure to squeeze out all the excess moisture to avoid a soggy filling.

To bind the filling, cream cheese steps in. It gives the spinach mixture that irresistible creaminess and helps it hold together during baking. Use full-fat cream cheese for the best flavor and texture.

A combination of Parmesan cheese and garlic adds a savory, nutty depth to the filling. The garlic should be finely minced and lightly sautéed for a mellow, sweet flavor that won’t overpower the delicate salmon.

Lastly, you’ll need a sharp knife to create the pocket in the salmon, and a large ovenproof skillet or baking dish to cook everything in one go. If you're searing on the stove first, use a pan that can safely go from stovetop to oven.

How To Make This Spinach Stuffed Salmon

Making this stuffed salmon is easier than it looks, and it all comes together in a few straightforward steps.

Start by preparing the spinach mixture. In a skillet over medium heat, sauté your minced garlic in a little olive oil until fragrant—about 30 seconds. Add the fresh spinach and cook until just wilted, stirring frequently. This should only take 1-2 minutes. Remove from heat and mix in the cream cheese and Parmesan while the spinach is still warm. Stir until everything is smooth and evenly combined.

Next, prep the salmon. Use a sharp knife to make a horizontal slit in the thickest part of each salmon fillet, creating a deep pocket but not cutting all the way through. Season the outside of the fillets with salt, pepper, and a touch of paprika for color.

Stuff each pocket with a generous spoonful of the spinach mixture. You want it to be full, but not overflowing. Gently press the filling in to keep it secure while cooking.

Now, you have two options for cooking: sear and bake, or bake only. For extra flavor and texture, heat a bit of oil in an ovenproof skillet and sear the salmon top-side down for 2-3 minutes until golden. Flip gently, then transfer the skillet to a 375°F oven and bake for another 10-12 minutes until the salmon is cooked through.

Alternatively, if you want a one-step method, place the stuffed salmon in a baking dish, brush with olive oil, and bake for 15-18 minutes at 375°F.

From start to finish, this dish comes together in about 25 minutes, making it a great last-minute option that still feels special.

Storage Options

This stuffed salmon is best enjoyed fresh, but it holds up surprisingly well for leftovers.

If you have extras, store them in an airtight container in the refrigerator for up to 3 days. Make sure the container is well-sealed to keep the fish from drying out or absorbing other odors in the fridge.

To freeze, wrap each cooked and cooled fillet in foil or plastic wrap, then place in a freezer-safe bag or container. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.

When it comes to reheating, the oven is your best friend. Preheat to 350°F and warm the salmon for about 10 minutes, loosely covered with foil to prevent drying. Avoid microwaving, which can cause the filling to separate and the salmon to become rubbery.

Variations and Substitutions

The best part about this recipe? You can easily make it your own based on your preferences or what’s already in your fridge.

If you’re not a fan of cream cheese, try using ricotta or even goat cheese for a tangier twist. Just make sure to mix it with something creamy to hold the spinach together.

Want more flavor? Add sun-dried tomatoes or chopped artichoke hearts to the filling for a Mediterranean flair. A sprinkle of red pepper flakes also brings a gentle heat that pairs beautifully with the creamy stuffing.

You can also swap the spinach for other greens like kale or Swiss chard. Just make sure to cook them thoroughly before stuffing to remove excess moisture and ensure tenderness.

For a dairy-free version, use a plant-based cream cheese and omit the Parmesan—or try a vegan alternative. The texture stays creamy and satisfying even without traditional dairy.

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