Delicious Easy Spinach Stuffed Salmon Recipe

This elegant spinach stuffed salmon transforms a simple weeknight dinner into a restaurant-quality meal that’s surprisingly easy to prepare at home. The technique of butterflying and stuffing salmon fillets creates an impressive presentation while keeping the fish moist and flavorful. The creamy spinach and cheese filling provides a perfect contrast to the rich salmon, while herbs and garlic add depth and aromatics that make this dish truly special.

What makes this recipe particularly appealing is its versatility and make-ahead potential. The stuffed salmon can be prepared hours in advance and refrigerated until ready to bake, making it an excellent choice for entertaining or busy weeknights when you want something special without last-minute stress. The cooking method ensures the salmon stays tender and flaky while the filling becomes perfectly creamy and heated through.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4

Ingredients

For the Salmon:

  • 4 salmon fillets (6-8 oz each), skin removed, about 1 1/2 inches thick
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika

For the Spinach Filling:

  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • 5 oz fresh baby spinach (or 10 oz frozen spinach, thawed and drained)
  • 4 oz cream cheese, softened
  • 1/2 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon nutmeg

For Serving:

  • Lemon wedges
  • Fresh herbs for garnish
  • Optional: hollandaise sauce or garlic butter

Instructions

Prepare the Spinach Filling:

  1. Heat butter in a large skillet over medium heat. Add minced garlic and diced onion, cooking for 2-3 minutes until fragrant and the onion becomes translucent.
  2. If using fresh spinach, add it to the skillet in batches, stirring until wilted, about 2-3 minutes total. If using frozen spinach, ensure it’s thoroughly drained and squeezed of excess moisture, then add to the skillet and cook for 1 minute to heat through.
  3. Remove the skillet from heat and let the spinach mixture cool slightly. Transfer to a mixing bowl and stir in softened cream cheese, ricotta cheese, and 1/4 cup of the Parmesan cheese until well combined.
  4. Add chopped sun-dried tomatoes, fresh basil, lemon juice, salt, red pepper flakes if using, and nutmeg. Mix thoroughly and taste for seasoning adjustments. Set aside to cool completely.

Prepare the Salmon:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
  2. Pat salmon fillets completely dry with paper towels. Using a sharp knife, carefully butterfly each fillet by making a horizontal cut about 3/4 of the way through the thickest part of the fish, creating a pocket. Be careful not to cut all the way through – you want the fillet to open like a book while remaining in one piece.
  3. Open each butterflied fillet and gently flatten with your hands or a meat mallet to create an even thickness of about 3/4 inch. This ensures even cooking and makes stuffing easier.
  4. Season the inside of each fillet with half of the salt, pepper, garlic powder, oregano, and paprika.

Stuff and Prepare for Baking:

  1. Divide the cooled spinach filling evenly among the four salmon fillets, spreading it over one half of each butterflied fillet, leaving about a 1/2-inch border around the edges.
  2. Carefully fold the other half of each fillet over the filling, pressing gently around the edges to seal. The filling should be completely enclosed.
  3. Brush the outside of each stuffed fillet with olive oil and season with the remaining salt, pepper, garlic powder, oregano, and paprika.
  4. Place the stuffed salmon fillets seam-side down on the prepared baking sheet or dish. This helps prevent the filling from leaking out during cooking.
  5. Sprinkle the remaining 1/4 cup Parmesan cheese over the top of each fillet for added flavor and a golden finish.

Bake the Salmon:

  1. Bake for 18-22 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C) when measured at the thickest part.
  2. If you desire a more golden top, broil for the last 2-3 minutes of cooking time, watching carefully to prevent burning.
  3. Remove from oven and let rest for 5 minutes before serving to allow the juices to redistribute and the filling to set slightly.

Recipe Variations and Substitutions

Cheese Alternatives:

Replace ricotta with goat cheese for a tangier flavor, or use mascarpone for extra richness. Feta cheese mixed with the spinach creates a Mediterranean variation.

Vegetable Additions:

Sautéed mushrooms, roasted red peppers, or artichoke hearts can be added to the spinach filling for additional flavor and texture.

Herb Variations:

Try fresh dill and chives for a different herb profile, or add fresh thyme and rosemary for an earthier taste.

Make-Ahead Option:

The stuffed salmon can be prepared up to 4 hours in advance and refrigerated. Add 2-3 minutes to the cooking time if baking directly from the refrigerator.

Cooking Tips for Perfect Results

Selecting Salmon:

Choose thick, evenly-sized fillets for the best results. The salmon should be firm and have a bright color. If your fillets are thin, you can pound them gently to create a more even thickness for butterflying.

Butterflying Technique:

Use a very sharp knife and work slowly when butterflying. If you’re uncomfortable with this technique, ask your fishmonger to butterfly the fillets for you.

Preventing Leakage:

Ensure the filling is completely cooled before stuffing to prevent it from becoming too liquid during baking. Press the edges of the salmon firmly to create a good seal.

Temperature Testing:

Use an instant-read thermometer inserted into the thickest part of the salmon to ensure it reaches 145°F. The fish should be opaque and flake easily when done.

Serving Suggestions

This spinach stuffed salmon pairs beautifully with roasted asparagus, garlic mashed potatoes, or a simple rice pilaf. The rich, creamy filling makes it substantial enough to serve with lighter sides like a mixed green salad or steamed broccoli.

For special occasions, serve with a dollop of hollandaise sauce or a pat of herb butter melting over the warm salmon. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the dish perfectly.

Storage and Reheating

Leftover stuffed salmon can be refrigerated for up to 2 days. Reheat gently in a 325°F oven for 8-10 minutes, or until heated through. Avoid microwaving, which can make the salmon tough and dry out the filling.

Nutritional Benefits

This dish combines the omega-3 fatty acids and high-quality protein of salmon with the iron, folate, and vitamins A and K found in spinach. The cheese provides calcium and additional protein, making this a nutritionally complete and satisfying meal.

Approximate Nutrition per serving: 485 calories, 38g protein, 6g carbohydrates, 34g fat

This spinach stuffed salmon recipe proves that impressive-looking dishes don’t have to be complicated. With careful preparation and attention to cooking temperature, you’ll create a restaurant-quality meal that’s sure to become a favorite for both weeknight dinners and special occasions.

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