Delicious Easy Spinach Stuffed Salmon Recipe

There's something irresistible about the way tender, flaky salmon pairs with creamy spinach tucked into every bite. This dish is luxurious enough for a dinner party but simple enough for a weeknight meal when you're craving something special without the fuss.

I first made this recipe on a whim, hoping to impress my husband with a healthier take on stuffed chicken. One bite, and we both knew this salmon version was going straight into our dinner rotation. It's become a go-to when we want something fast, flavorful, and restaurant-worthy. Let's dive into what makes this a must-try dish.

Why You'll Love This Spinach Stuffed Salmon

Get ready to fall head over heels for your new favorite seafood dinner. This spinach stuffed salmon is the perfect mix of rich flavor and easy preparation.

First, let’s talk about convenience. You only need about 10 minutes of hands-on prep before it heads into the oven. It’s an ideal solution for busy weeknights when takeout is tempting but you still want something nourishing and homemade.

Next up: flavor. The creamy spinach and cheese filling melts right into the salmon, creating a savory bite with just the right hint of garlic. It’s elegant, but never overpowering.

It’s also a healthy choice. Salmon is loaded with heart-healthy omega-3s, and spinach brings fiber, iron, and vitamins to the plate. You get a satisfying, indulgent-feeling dish that still fits into a balanced lifestyle.

And don’t worry if you’re not a kitchen pro. This recipe is totally beginner-friendly. The method is straightforward, and the results are impressive every time. It's great for weeknight dinners, meal prep, or even hosting guests without stress.

Once you make it, you’ll see why it’s become a repeat dinner in our home. Now, let’s look at what goes into it.

Ingredients Notes

The beauty of this dish lies in its simple, nourishing ingredients. Each one adds a layer of flavor and texture that turns an everyday salmon fillet into something truly memorable.

Fresh salmon fillets are the star here. I recommend choosing center-cut fillets, which are thicker and easier to stuff. Skinless or skin-on both work, but I usually go with skinless for easier slicing and serving.

Baby spinach forms the heart of the filling. A quick sauté in olive oil helps reduce its volume and releases some of the water, preventing a soggy stuffing. You can use frozen spinach in a pinch, but be sure to thaw and squeeze it dry first.

Cream cheese gives the filling its luscious texture. Let it come to room temperature so it mixes smoothly with the other ingredients. You could also use a lower-fat variety, though the texture will be a little lighter.

Garlic and Parmesan cheese add punchy, savory depth to the spinach filling. Don’t skip the garlic – it’s what really ties the creamy mixture together. Freshly grated Parmesan is best for a nutty, salty edge, but pre-shredded will work if that’s what you have.

As for tools, you’ll need a sharp knife to create a pocket in each fillet, a sauté pan for the spinach, and a baking dish large enough to hold all the fillets in a single layer. Parchment paper or foil can help with cleanup, too.

How To Make This Spinach Stuffed Salmon

Making this dish is much easier than it looks. You’ll be surprised how quickly it all comes together – and how fancy it feels once it’s plated.

Start by preheating your oven to 375°F (190°C). While it heats, warm a bit of olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes. Stir in the garlic and cook for another 30 seconds. Turn off the heat and let it cool slightly.

In a small bowl, mix the cooked spinach and garlic with the cream cheese and Parmesan. Stir until everything is well combined and creamy. Season with a little salt and pepper. At this point, your filling should be thick and spreadable.

Take your salmon fillets and, using a sharp knife, cut a horizontal pocket into the thickest part of each one, being careful not to slice all the way through. Spoon the spinach mixture evenly into the pockets. If any filling spills out, just tuck it back in.

Place the stuffed fillets into a greased or parchment-lined baking dish. Brush the tops with a bit of olive oil, and sprinkle with salt, pepper, and a pinch of paprika for color, if you like. Bake for 15–18 minutes, or until the salmon flakes easily with a fork and the filling is heated through.

From start to finish, you’re looking at around 30 minutes – perfect for when you want something impressive with minimal time spent in the kitchen. The result? A creamy, flavorful dinner that looks and tastes like it came from a restaurant.

Storage Options

If you’re lucky enough to have leftovers, they store beautifully. Let the salmon cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 3 days.

For longer storage, you can freeze the cooked fillets. Wrap each one tightly in foil or plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 2 months. Thaw in the fridge overnight before reheating.

To reheat, place the salmon in a baking dish and cover loosely with foil. Warm in a 300°F oven for about 10-15 minutes. This helps preserve the texture without drying it out. You can also microwave it, but go low and slow – short 30-second bursts work best.

Variations and Substitutions

This recipe is wonderfully flexible, making it easy to customize based on what you have in your kitchen or your dietary preferences.

Not a fan of cream cheese? You can swap in ricotta or even mascarpone for a milder, slightly sweet flavor. Greek yogurt also works in a pinch, though the filling will be a bit looser.

Add a protein twist by mixing in some cooked, crumbled bacon or diced shrimp with the spinach mixture. Both options add a burst of flavor and a little extra substance.

For a spicier version, stir a pinch of crushed red pepper flakes into the filling. You can also sprinkle some Cajun seasoning on top of the salmon before baking for a zesty kick.

Make it dairy-free by using a plant-based cream cheese and skipping the Parmesan – or opt for a vegan Parmesan alternative. You’ll still get that rich texture with none of the dairy.

Feel free to experiment with different leafy greens, too. Kale or Swiss chard can be used in place of spinach, though they’ll need a bit longer in the pan to soften fully.

This is a recipe that’s easy to make your own. Whether you’re changing it up based on what’s in your fridge or adding a personal touch, it’s hard to go wrong with this creamy, flavor-packed stuffed salmon.

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