I have to be honest with you—this recipe happened by accident. I had some salmon fillets sitting in the fridge and leftover spinach dip from the night before.
I thought, “Why not put the two together?” And wow… it turned out so good that I had to share it with you.
If you love creamy, cheesy flavors and juicy salmon, this stuffed salmon recipe is going to be your new favorite. It looks fancy, but it’s actually super easy.
Why You’ll Love This Spinach Stuffed Salmon
Here’s why this recipe is worth trying tonight:
- It’s quick—ready in about 30 minutes.
- Super creamy filling with spinach, cream cheese, and garlic.
- Feels like a restaurant meal but made at home.
- Healthy and packed with protein and greens.
It’s one of those recipes that look impressive, but anyone can pull it off.
Ingredients You’ll Need
You don’t need anything fancy. Just a few simple ingredients you probably already have:
- Salmon fillets – fresh is best, but frozen works too (just thaw first).
- Spinach – fresh or frozen. If using frozen, squeeze out extra water.
- Cream cheese – makes the filling rich and creamy.
- Garlic – adds flavor you can’t skip.
- Mozzarella or parmesan – melty cheesy goodness.
- Olive oil – for cooking.
- Salt, pepper, paprika – simple seasoning that brings it all together.
How to Make Spinach Stuffed Salmon (Step by Step)
Step 1: Prep the Salmon
Take your salmon fillets and slice a pocket in the middle (like a butterfly cut). Don’t cut all the way through—you just want enough space to stuff the filling inside.
Step 2: Make the Spinach Filling
In a pan, cook spinach with garlic until wilted. Mix it with cream cheese and shredded cheese. Season with a little salt and pepper. That’s your creamy stuffing.
Step 3: Stuff the Salmon
Spoon the spinach mixture into the pocket you made in the salmon. Don’t overstuff, just enough to fill.
Step 4: Cook It
- Oven method: Bake at 375°F (190°C) for 18–20 minutes until salmon is cooked through.
- Pan method: Sear salmon in a skillet with olive oil for 4–5 minutes per side, until golden and cooked inside.
Tips to Make It Perfect
- Don’t overcook salmon—it should be juicy, not dry.
- Use a sharp knife when cutting the pocket, so the fish doesn’t tear.
- If you want extra flavor, sprinkle paprika or lemon zest on top before cooking.
- Serve with rice, mashed potatoes, or just a fresh salad.
Variations to Try
- Spicy kick: Add chili flakes to the spinach filling.
- Herby twist: Mix in fresh dill or parsley.
- Low-carb: Serve with zucchini noodles instead of rice.
- Extra cheesy: Try adding feta for a tangy flavor.
Why This Recipe Works Every Time
It’s simple: salmon + creamy spinach = perfect combo. The richness of cream cheese balances the light taste of salmon, while spinach adds freshness. It’s creamy, cheesy, and savory all in one bite.
FAQs About Spinach Stuffed Salmon
1. Can I use frozen salmon?
Yes, just thaw it fully before stuffing and cooking.
2. Can I make this ahead of time?
You can prep the filling and stuff the salmon earlier, then keep it in the fridge until ready to cook.
3. What’s the best cheese for stuffing?
Cream cheese is the base, but mozzarella, parmesan, or feta all work great.
4. How do I know salmon is done?
The salmon should flake easily with a fork and reach 145°F (63°C) inside.
5. Can I cook it in an air fryer?
Yes! Air fry at 375°F for 12–15 minutes.