Delicious Easy Spinach Stuffed Salmon Recipe

Save this recipe on:

When I first made this spinach stuffed salmon, I honestly didn’t expect it to become one of my absolute favorite weeknight dinners. But the combination of juicy, flaky salmon fillets and that rich, garlicky spinach cream cheese filling? It’s a match made in culinary heaven. Whether you’re whipping this up for a special occasion or just want to treat yourself midweek, this dish delivers gourmet vibes without the fuss.

I love how quickly this recipe comes together — no long marination, no hard-to-find ingredients, just a skillet and a few pantry staples. It’s one of those rare meals that looks impressive and tastes like something from a high-end restaurant, but is surprisingly easy to make at home. If you’re into low-carb dinners or trying to add more omega-3s to your meals, this one’s definitely for you.

---

Why You’ll Love This Spinach Stuffed Salmon

This dish is indulgent without being too heavy, and the filling is so creamy and flavorful that it practically melts into the salmon. It’s great for keto or low-carb lifestyles, but honestly, anyone who enjoys seafood will fall for this recipe. Plus, it’s super versatile — pair it with veggies, salad, or even some roasted potatoes and you’ve got a balanced, satisfying meal in under 30 minutes.

---

What Kind of Salmon Should I Use for Spinach Stuffed Salmon?

When making spinach stuffed salmon, I always go for center-cut fillets that are thick and uniform in size. Thicker fillets are easier to slice open for stuffing without tearing the flesh, and they hold up better during searing and baking. Wild-caught salmon has a richer flavor and firmer texture, which I personally love, but farm-raised works just fine too if that’s what you have on hand — just look for fillets with good color and minimal odor.

Skin-on or skinless? That’s up to you. Skin-on fillets can be crisped up beautifully in the pan, but if you’re not a fan of the texture, feel free to use skinless salmon. Just make sure to place it seam-side down so it stays closed while cooking.

---

Options for Substitutions

No spinach? No problem. You can swap it out for chopped kale, Swiss chard, or even arugula for a peppery twist. Just be sure to cook down whatever greens you use so the filling isn’t too watery.

For the creamy component, cream cheese is the classic choice, but you could also use mascarpone, ricotta, or even a dairy-free alternative like cashew cream. A bit of shredded mozzarella or parmesan adds that gooey, melty factor, but feta or goat cheese can bring a nice tang if you’re feeling bold.

If you’re out of fresh garlic, a small pinch of garlic powder can work in a pinch. And for herbs, fresh parsley, dill, or chives all bring their own personality — so go with whatever fits your vibe.

---

Ingredients for This Spinach Stuffed Salmon

Each ingredient in this dish plays a unique role — not just in flavor, but in texture, balance, and richness. Let’s break them down:

• Salmon Fillets
  These are the stars of the show. Choose thick, boneless fillets that are wide enough to stuff. They deliver protein, omega-3s, and a naturally buttery flavor that complements the creamy filling.
• Fresh Spinach
  It wilts down quickly and blends perfectly into the creamy filling. Spinach adds color, nutrition, and a subtle earthiness to balance the richness of the cheese.
• Cream Cheese
  This is the base of the filling. Soft, tangy, and spreadable, it binds everything together and gives that lush, melt-in-your-mouth texture.
• Mozzarella Cheese
  Mozzarella melts beautifully and brings a mild, creamy flavor. It adds stretch and gooeyness to the filling — absolutely essential for that irresistible pull when you cut into the salmon.
• Garlic
  Fresh garlic gives a fragrant punch that cuts through the creaminess. It adds depth and makes the whole dish smell heavenly.
• Olive Oil
  Used for searing the salmon, it helps create a golden crust and adds a hint of fruitiness to the dish.
• Salt & Black Pepper
  Essential for seasoning both the salmon and the filling — they enhance all the other flavors and make everything pop.
• Fresh Parsley
  Adds a clean, herby finish and a touch of green on top. It brightens up the richness and makes the final dish look extra fresh.

---

Step 1: Prepare the Filling

Start by wilting your spinach in a skillet over medium heat — no need for oil, just a splash of water will do. Once it’s reduced and vibrant green, transfer it to a bowl and let it cool slightly. Then, stir in softened cream cheese, shredded mozzarella, minced garlic, and a pinch of salt and pepper. Mix everything until it’s creamy and well combined.

---

Step 2: Cut the Salmon

Using a sharp knife, carefully slice a pocket into the side of each salmon fillet. You want to go deep enough to hold a good amount of filling, but not all the way through. Think of it as creating a little envelope inside the salmon.

---

Step 3: Stuff the Fillets

Spoon the creamy spinach mixture into each salmon pocket. Don’t worry if a little spills out — that just makes the presentation more rustic and inviting. Gently press the fillets closed with your hands; they don’t need to be sealed, just nicely filled.

---

Step 4: Sear the Salmon

Heat olive oil in a skillet over medium-high heat. Once hot, add the stuffed fillets, presentation side down. Sear for about 3–4 minutes without moving them — this creates a beautiful golden crust. Then flip and sear the other side for another 2–3 minutes.

---

Step 5: Finish in the Oven

Transfer the skillet to a preheated oven at 375°F (190°C) and bake for another 8–10 minutes, or until the salmon is just cooked through and flakes easily with a fork. The filling will be hot and slightly bubbly.

---

Step 6: Garnish and Serve

Sprinkle with freshly chopped parsley and serve immediately. The creamy filling will ooze slightly as you cut into the salmon — that’s when you know you did it right.

---

How Long to Cook the Spinach Stuffed Salmon

Timing is everything with this dish. You want the salmon perfectly cooked — tender and juicy — while the filling turns melty and luxurious.

• Searing Time: 3–4 minutes on the first side, and about 2–3 minutes after flipping.
• Oven Finish: 8–10 minutes at 375°F (190°C).

You’ll know it’s ready when the salmon flakes easily with a fork, and the internal temperature reaches 145°F (63°C). The cheese should be slightly golden and oozing gently from the sides. Overcooking will dry out the fish, so keep a close eye in the last few minutes.

---

Tips for Perfect Spinach Stuffed Salmon

• Use Room Temperature Salmon
  Cold fish straight from the fridge can cook unevenly. Let your salmon sit out for 10–15 minutes before starting to get an even sear.
• Pat Salmon Dry
  Moisture on the surface prevents browning. Use paper towels to blot excess moisture before seasoning.
• Don’t Overstuff
  A generous spoonful of filling is perfect, but too much can spill out and burn in the pan.
• Use a Nonstick or Oven-Safe Skillet
  Cast iron or a nonstick pan ensures a good sear and makes for an easy oven transition.
• Deglaze for Extra Flavor
  After searing, you can add a splash of white wine or lemon juice before transferring the skillet to the oven for extra depth and aroma.
• Let It Rest Before Serving
  Give the salmon 3–5 minutes to rest after baking. This helps the juices settle and makes slicing cleaner.

---

Watch Out for These Mistakes While Cooking

Even though spinach stuffed salmon is fairly straightforward, a few easy-to-make mistakes can affect the final result. Here’s what to steer clear of:

• Overcooking the Salmon
  This is the most common slip-up. Salmon dries out quickly, so watch your timing and consider using a meat thermometer for precision.
• Underseasoning
  Don’t forget to season both the inside and outside of the salmon. A pinch of salt and pepper in the filling makes a huge difference.
• Skipping the Sear
  Searing gives that crave-worthy crust and locks in moisture. If you skip it and go straight to baking, you’ll miss out on texture and flavor.
• Using Watery Spinach
  If you don’t cook the spinach down enough or squeeze out excess water, the filling will be too runny and might make the salmon soggy.
• Overstuffing the Fillets
  A modest amount of filling is enough — too much can cause splitting or mess up your sear.
• Rushing the Rest Time
  Let the salmon rest after baking! This helps the juices redistribute and keeps every bite moist.

---

What to Serve With Spinach Stuffed Salmon?

This dish is rich and flavorful, so a fresh, light, or textured side really complements it well. Here are eight solid pairings to try:

Roasted Broccoli with Lemon

The citrusy brightness and slight char balance the creamy salmon perfectly.

Garlic Mashed Potatoes

Smooth and buttery — a cozy side that soaks up all that cheesy goodness.

Arugula Salad with Balsamic Glaze

Peppery greens and tangy dressing help cut through the richness.

Wild Rice Pilaf

Nutty and hearty, wild rice offers a nice contrast in both texture and flavor.

Cucumber Dill Salad

Light, crisp, and refreshing — it cools the palate beautifully.

Toasted Garlic Bread

Crunchy on the outside, soft inside, and ideal for sopping up any leftover filling.

Honey Glazed Carrots

Sweet and buttery, these add a vibrant pop of color and flavor.

Grilled Corn on the Cob

Juicy and slightly smoky, it makes for a fun and satisfying side.

---

Storage Instructions

If you happen to have leftovers (lucky you!), spinach stuffed salmon stores surprisingly well — just follow these simple steps:

• Refrigeration:
  Place the cooled salmon in an airtight container and refrigerate for up to 3 days. Store it with a layer of parchment between fillets if stacking, to avoid squishing the filling.
• Reheating:
  Gently reheat in a 350°F (175°C) oven for about 10 minutes, or until warmed through. For the microwave, cover loosely and heat in 30-second intervals to avoid drying out the salmon.
• Freezing (Optional):
  While you can freeze it, the texture of the cream cheese may change slightly upon thawing. If you do freeze, wrap each fillet tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

---

Estimated Nutrition

Please note these are approximate values per serving, based on one 6-ounce stuffed salmon fillet:

• Calories: 420–470 kcal
• Protein: 35–38g
• Fat: 28–32g
• Saturated Fat: 11–13g
• Carbohydrates: 4–6g
• Fiber: 1g
• Sugar: 1–2g
• Net Carbs (Keto Focused): ~3–5g
• Sodium: 420–480mg
• Cholesterol: 95–110mg

This dish is low in carbs and high in protein and healthy fats, making it ideal for keto, paleo, or just balanced eating. It’s also gluten-free and naturally satisfying without needing heavy sides.

---

Frequently Asked Questions

What type of salmon is best for stuffing?

Thick, center-cut fillets work best because they’re easier to slice and hold the filling without falling apart. Either wild-caught or responsibly farm-raised salmon will work — just make sure the fillets are fresh and firm.

---

Can I make spinach stuffed salmon ahead of time?

Yes! You can prep the filling and stuff the salmon up to a day in advance, then refrigerate until ready to cook. Just let the fillets sit at room temp for 15 minutes before searing to ensure even cooking.

---

What if I don’t have cream cheese?

You can substitute with ricotta, mascarpone, goat cheese, or a dairy-free cream cheese alternative. Just make sure the consistency is thick enough to hold its shape while cooking.

---

Is this recipe good for a keto or low-carb diet?

Absolutely. With only around 4–6g of carbs per serving and packed with protein and healthy fats, it’s a fantastic option for keto and low-carb lifestyles.

---

Can I bake the salmon without searing?

Yes, you can bake it directly, especially if you’re short on time. But you’ll miss out on that crisp, golden crust. If skipping the sear, bake at 400°F (205°C) for about 15–18 minutes.

---

How do I know when the salmon is done?

The flesh should be opaque and flake easily with a fork. For extra accuracy, use a meat thermometer — it should read 145°F (63°C) at the thickest part.

---

What kind of pan should I use?

A nonstick skillet, cast iron, or any oven-safe pan works well. Just make sure it can handle both the stovetop sear and oven finish.

---

Can I add more veggies to the filling?

Definitely! Finely chopped mushrooms, sun-dried tomatoes, or even sautéed bell peppers can add more flavor and texture to the creamy filling.

---

Conclusion

Spinach stuffed salmon is one of those recipes that makes you feel like a gourmet chef with very little effort. The rich, garlicky spinach filling tucked into flaky salmon is seriously irresistible — the kind of meal that makes people go silent at the table because they’re too busy enjoying it.

Whether you’re serving it up for a date night, a family dinner, or a personal treat-yourself moment, this dish is elegant, easy, and full of flavor. Plus, it’s adaptable to what you have on hand, reheats beautifully, and fits into so many different diets and meal plans. Trust me — once you make it, it’ll be on repeat.

---

Print

Save this recipe on: