Spinach Stuffed Salmon

Imagine sinking your fork into a perfectly flaky salmon fillet that reveals a vibrant, creamy spinach filling with each bite. This Spinach Stuffed Salmon is a restaurant-worthy dish that combines the buttery richness of salmon with the earthy goodness of spinach and the sharp tang of cream cheese. The contrast between the crisp, seasoned exterior and the moist, flavorful interior creates a truly memorable dining experience. You’ll learn how to create this impressive yet surprisingly simple seafood masterpiece that’s perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

This Spinach Stuffed Salmon recipe strikes the perfect balance between elegant and effortless. The velvety texture of the cream cheese spinach filling complements the natural richness of the salmon, creating a delightful contrast with each forkful. The salmon develops a beautiful golden crust while remaining tender and juicy inside, making every bite a celebration of flavors and textures.

What makes this dish truly special is its versatility. It’s simple enough for a weeknight dinner yet sophisticated enough to impress dinner guests. The ingredients are readily available at most grocery stores, and the preparation requires no specialized cooking skills. The entire dish comes together in under 30 minutes, making it perfect for busy evenings when you want something nutritious and delicious without spending hours in the kitchen.

Plus, this spinach and salmon combination packs a powerful nutritional punch, providing heart-healthy omega-3 fatty acids, protein, and a generous serving of vegetables in one delicious package.

Ingredients

For the Spinach Stuffed Salmon, you’ll need:

• 4 salmon fillets (6 oz each), skin-on
• 2 tbsp olive oil
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• 5 oz fresh spinach (about 4 cups)
• 2 cloves garlic, minced
• 4 oz cream cheese, softened
• ¼ cup grated Parmesan cheese
• 2 tbsp sour cream
• 1 tbsp fresh lemon juice
• ½ tsp red pepper flakes (optional)
• 1 tbsp fresh dill, chopped (plus more for garnish)

The salmon should be fresh, center-cut fillets of even thickness (about 1-inch thick) for best results. Fresh spinach is preferred over frozen as it contains less water and creates a creamier filling. Use full-fat cream cheese for the richest flavor and smoothest texture in your salmon with spinach stuffing.

Pro Tips

Create the Perfect Pocket: When cutting the pocket in your salmon, use a sharp knife and insert it horizontally at the thickest part of the fillet. Cut carefully, leaving about ½ inch uncut on three sides to create a secure pocket that will hold the filling. This prevents the delicious spinach mixture from leaking out during cooking.

Pre-wilt the Spinach: Always cook and thoroughly drain your spinach before mixing it into the filling. This removes excess moisture that would otherwise make your filling watery and potentially soggy. Press the cooked spinach against a fine-mesh sieve or squeeze it in a clean kitchen towel to remove as much liquid as possible.

Rest Before Cutting: Allow your cooked Spinach Stuffed Salmon to rest for 3-5 minutes before serving. This brief resting period allows the juices to redistribute throughout the fish and helps the filling set slightly, making it easier to slice and serve without the filling spilling out. This simple step elevates both the presentation and eating experience of your dish.

Instructions

Step 1: Prepare the Salmon

Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with paper towels. Using a sharp knife, cut a pocket in each salmon fillet by inserting the knife horizontally into the thicker side of the fillet, being careful not to cut all the way through. The pocket should be deep enough to hold the filling but leave about ½ inch of salmon intact on three sides. Season both the outside and inside of the salmon with ½ teaspoon each of salt and pepper.

Step 2: Make the Spinach Filling

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach and cook, stirring frequently, until completely wilted, about 2-3 minutes. Transfer the spinach to a fine-mesh strainer and press with a spoon to remove excess moisture. This is crucial for preventing a watery filling in your Spinach Stuffed Salmon.

Step 3: Complete the Filling

In a medium bowl, combine the cream cheese, Parmesan cheese, sour cream, lemon juice, remaining salt and pepper, red pepper flakes (if using), and fresh dill. Mix until smooth. Fold in the cooled spinach mixture until evenly distributed. Taste and adjust seasoning if needed.

Step 4: Stuff the Salmon

Carefully spoon the spinach mixture into each salmon pocket, dividing it equally among the four fillets. Don’t overstuff the pockets, as the filling may expand slightly during cooking. Gently press the edges of the salmon together to partially seal the pocket.

Step 5: Cook the Salmon

Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the stuffed salmon fillets skin-side down in the hot skillet and cook for 3-4 minutes until the skin begins to crisp. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through but still moist. The salmon should flake easily with a fork but remain juicy.

Step 6: Serve

Remove the Spinach Stuffed Salmon from the oven and let it rest for 3-5 minutes. Garnish with additional fresh dill and serve with lemon wedges for squeezing over the top. Your perfectly cooked salmon and spinach dinner is ready to impress!

Variations

Mediterranean Style: Transform your Spinach Stuffed Salmon with Mediterranean flavors by adding ¼ cup of chopped sun-dried tomatoes, 2 tablespoons of crumbled feta cheese, and 1 tablespoon of chopped Kalamata olives to the spinach filling. Finish with a sprinkle of dried oregano before baking for a delicious taste of the Mediterranean.

Dairy-Free Option: Create a dairy-free version by replacing the cream cheese with softened cashew cream cheese and omitting the Parmesan. Add 2 tablespoons of nutritional yeast to the filling for a cheesy flavor without the dairy. The result is still creamy and satisfying while accommodating dairy allergies or preferences.

Herb Garden Twist: Elevate the herbaceous notes in your stuffed salmon recipe by incorporating a mixture of fresh herbs. Add 1 tablespoon each of chopped fresh basil, parsley, and chives to the spinach filling. This variation brings a bright, garden-fresh flavor that pairs beautifully with the rich salmon and creamy filling.

Storage and Serving

Store leftover Spinach Stuffed Salmon in an airtight container in the refrigerator for up to 2 days. For best results when reheating, warm it gently in a 275°F oven for about 15 minutes, or until just heated through. Avoid microwaving as this can make the salmon tough and overcooked.

Serve this elegant dish with a side of lemon-butter rice pilaf and roasted asparagus for a complete, restaurant-quality meal. The citrusy rice complements the rich salmon while the asparagus echoes the green notes in the stuffing. For a lighter option, pair with a crisp green salad dressed with a simple vinaigrette.

For an impressive dinner party presentation, slice the cooked Spinach Stuffed Salmon at an angle to reveal the vibrant filling, then arrange on a platter with fresh lemon wedges, capers, and additional fresh dill. A chilled glass of Sauvignon Blanc or Pinot Grigio makes the perfect accompaniment to this sophisticated seafood dish.

FAQs

Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach. Thaw completely and squeeze out all excess moisture using a clean kitchen towel. You’ll need about 1 cup of thawed, squeezed spinach to replace the 5 oz of fresh spinach.

How do I know when the salmon is cooked perfectly?
Properly cooked salmon should reach an internal temperature of 145°F (63°C) and flake easily with a fork while still maintaining moisture. The flesh should be opaque but still slightly translucent in the center.

Can I prepare this dish ahead of time?
You can prepare the spinach filling and stuff the salmon up to 4 hours ahead, then refrigerate until ready to cook. Add an extra 1-2 minutes to the cooking time if cooking directly from the refrigerator.

Is there a substitute for cream cheese in the filling?
Ricotta cheese makes a good substitute, though the filling will be slightly less creamy. Greek yogurt can also work in a pinch, but will result in a tangier flavor profile.

Can I grill this salmon instead of baking it?
Yes! Grill stuffed salmon over medium heat with the lid closed, skin-side down for about 15 minutes, or until the fish is cooked through. Use a cedar plank for added flavor and to prevent the fish from falling apart.

Conclusion

This Spinach Stuffed Salmon is comfort food at its finest — sophisticated yet approachable, with a perfect balance of rich salmon and creamy spinach filling. It’s the kind of dish that transforms an ordinary dinner into a special occasion, while still being simple enough for a weeknight meal. Whether you’re cooking to impress guests or simply treating yourself to something delicious, this recipe delivers restaurant-quality results with minimal effort. The combination of heart-healthy salmon, nutrient-rich spinach, and indulgent cream cheese creates a meal that satisfies both body and soul. Try it tonight and discover your new favorite way to enjoy salmon!

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