Save A succulent salmon fillet filled with a creamy spinach and cheese mixture, baked to perfection for a simple yet elegant meal.
I first made this easy spinach stuffed salmon for a quick weeknight dinner, and was delighted by how flavorful and satisfying it turned out. The creamy spinach filling makes the dish feel special without extra fuss.
Ingredients
- Salmon fillets: 4 (6 oz / 170 g) skinless pieces, patted dry
- Olive oil: 1 tablespoon for brushing
- Salt and black pepper: to taste for seasoning
- Fresh baby spinach: 2 cups (60 g), chopped
- Cream cheese: 4 oz (115 g), softened
- Mozzarella cheese: 1/2 cup (50 g), shredded
- Parmesan cheese: 1/4 cup (25 g), grated
- Garlic: 2 cloves, minced
- Lemon juice: 1 tablespoon fresh
- Dill: 1/2 teaspoon dried or 1 teaspoon fresh, chopped
- Salt and pepper: to taste for filling
- Garnish: lemon wedges, fresh dill or parsley (optional)
Instructions
- Preheat Oven:
- Set oven to 400°F (200°C) and prepare baking sheet with parchment paper or lightly grease it.
- Prepare Filling:
- Combine chopped spinach, cream cheese, mozzarella, Parmesan, garlic, lemon juice, dill, salt, and pepper in a bowl until well mixed.
- Prep Salmon:
- Pat fillets dry. Cut a slit lengthwise into the side to create a pocket, taking care not to slice all the way through.
- Stuff Salmon:
- Evenly divide the spinach mixture and fill each salmon pocket.
- Season and Arrange:
- Place stuffed fillets on baking sheet. Brush tops with olive oil, season with salt and pepper.
- Bake:
- Bake 18 to 20 minutes or until salmon is cooked through and flakes easily.
- Serve:
- Present hot with optional lemon wedges and fresh herbs.
Save My family always requests this salmon for special occasions. Seeing everyone enjoy their meal together makes the prep time completely worth it.
Serving Suggestions
Pair with roasted asparagus, steamed broccoli, or a light salad to complete your meal. A crisp Sauvignon Blanc matches beautifully.
Ingredient Variations
Try substituting goat cheese or ricotta for cream cheese, and add sun-dried tomatoes or artichokes to customize the filling.
Kitchen Tools
You will need a mixing bowl, baking sheet, sharp knife for the pockets, and parchment paper or a spatula.
Save This stuffed salmon is a truly delightful main dish that never fails to impress. Enjoy every bite and make it your own by experimenting with fillings.
Recipe Guide
- → How do I make the spinach filling creamy?
Softened cream cheese blended with mozzarella, Parmesan, garlic, and lemon juice creates a smooth, creamy filling. Make sure cheeses are well-mixed and spinach is finely chopped.
- → Can I use frozen spinach instead of fresh?
Yes, thaw frozen spinach and squeeze out excess moisture before mixing with the cheeses. This prevents the filling from becoming watery.
- → Should the salmon have skin on or off?
Skinless salmon fillets are recommended for easier stuffing and even baking. If skin-on, carefully cut pockets and place skin-side down when baking.
- → How do I know when the salmon is cooked?
The salmon is done when opaque and flaky throughout, usually after 18–20 minutes at 400°F (200°C). Avoid overcooking to keep the fish moist.
- → Can I prepare this in advance?
You can fill the salmon pockets and refrigerate them for a few hours before baking. Bake just before serving for best texture and flavor.
- → What sides go well with this dish?
Roasted vegetables, rice pilaf, or fresh salads pair well and complement the creamy filling and rich salmon flavors.