This spinach stuffed salmon is a flavor explosion, with the creamy richness of the cheese and the earthy goodness of the spinach perfectly complementing the tender, flaky salmon. It’s a restaurant-quality meal that’s ready in just 45 minutes!
Salmon is one of my favorite kinds of seafood to make. It’s always buttery and flaky, and works well with so many different flavors! After you make this delicious stuffed salmon, here are a few more recipes to add to the dinner rotation: brown sugar glazed salmon, salmon piccata, and miso glazed salmon! They’re all absolutely delicious and will make everyone in your family a seafood lover.
Spinach Stuffed Salmon Recipe
Skip the fancy seafood restaurant and make this tasty spinach stuffed salmon at home instead! It’s filled to the brim (literally) with creamy, savory flavor that will have your whole family drooling. The spinach and cream cheese filling is the best way to add a pop of rich goodness to an already delicious dish. It takes baked salmon from good to great! Plus, with how good it tastes, you won’t even realize that you’re getting your daily dose of veggies from the spinach! A win-win!
Seriously though, this is one of the best salmon recipes that I’ve tried to date. The salmon itself turns out perfectly flavorful, flaky, and tender thanks to a brush of olive oil and sprinkling of salt and pepper. Baking it ensures that the outside reaches roasted, golden perfection, while the inside is still nice and soft! But let’s talk about this cheesy filling. It not only adds insanely delicious flavor, but moisture as well, so the salmon is perfectly melt in your mouth! If you’re not already convinced, stuffed salmon is super easy to make and takes less than an hour, so this recipe is definitely one to add to the lineup this week. You won’t regret it!
All Ingredients Needed
This mouthwatering stuffed salmon recipe brings together a lineup of ingredients that will dazzle your taste buds and leave you wanting more. From tender salmon fillets to cream cheese, zesty lemon, and a sprinkle of Italian seasoning, each component adds its own unique touch to create a dish that’s bursting with flavor. It’s the perfect meal to impress friends and family with! Note: all measurements can be found below in the recipe card.
- Skinless Salmon Fillets: These provide a delicious and healthy base for our dish. (Psst- you can also make this recipe with chicken breasts!)
- Olive Oil: Adds a touch of richness and helps to enhance the flavors of the salmon. It also helps the salmon cook up nicely in the oven.
- Salt and Pepper: A sprinkle of salt and pepper will bring out the delicious, natural flavors of the salmon.
For the Filling:
- Water: Used for cooking the spinach in.
- Baby Spinach: These tender, vibrant leaves add a pop of color and a burst of freshness to our dish. You can also use kale as a substitute.
- Cream Cheese: The base of the creamy, dreamy filling! Softened cream cheese adds a velvety richness to the dish. I mean let’s be real, cream cheese is so delicious and makes everything 100 times better.
- Parmesan Cheese: Gives the filling a cheesy, savory flavor. Grate your own parmesan for the best flavor! Mozzarella cheese is another great option.
- Lemon Pepper: This combines the tanginess of lemon zest with the subtle heat of black pepper. It adds a refreshing kick to the dish, brightening up all the flavors.
- Italian Seasoning: Infuses the stuffed salmon with a touch of Mediterranean magic. Try making your own blend using my recipe here!
- Lemon Juice: Freshly squeezed lemon juice adds a burst of citrusy goodness, balancing the richness of the cream cheese filling. It’s the perfect finishing touch to elevate the flavors.
How to Make Spinach Stuffed Salmon
Besides using an air fryer, baking salmon is my favorite way to prepare it. The even heat means that your salmon will be cooked through perfectly. Sometimes low and slow is the way to go! Roasting your salmon gives it a delicious, golden brown outer layer while making the cheesy filling hot and bubbly. I know you’re going to be as obsessed with this salmon as I am.
- Preheat Oven, Prep Pan: Preheat your oven to 475 degrees Fahrenheit and then prepare a baking sheet by lining it with parchment paper.
- Prepare Salmon: Pat your filets dry with a paper towel and rub them with the olive oil. Then sprinkle salt and pepper on both sides of the filets.
- Slice: Cut a slit in the side of each filet, be careful not to go all the way through the filets, just enough to create a pocket
- Cook Spinach: In a medium pan over medium high heat, sauté your spinach with the water until your spinach is wilted. Remove the spinach from heat and then drain any excess water off if needed.
- Stuffing Mixture: In a medium bowl add your cooked spinach, cream cheese, parmesan cheese, salt, lemon pepper, and Italian seasoning. Then mix your filling until it is well combined.
- Add to Salmon: Stuff each prepared salmon filet and then place them on the parchment lined baking sheet. Just before baking, pour the lemon juice over each stuffed filet.
- Bake: Bake for about 8-10 minutes. Salmon should flake apart easily with a fork.
- Serve: Serve stuffed salmon fresh with sliced lemon and your favorite side dish. I like completing my meal with asparagus, potatoes, or brussels sprouts!
Can I Cook Stuffed Salmon in an Air Fryer?
Yes! It’s a great option if you’re short on time. Place stuffed salmon filets in your air fryer basket and cook for 13-15 minutes at 390 degrees Fahrenheit.
Tips and Variations
With so many ways to customize and perfect stuffed salmon, unleash your creativity and create a meal that’s just the way you like it!
- Use High-Quality Salmon: Look for fresh, wild-caught salmon that’s free from any blemishes or discoloration.
- Season Your Salmon: Don’t be shy with the seasoning! Add a generous amount of salt, pepper, garlic powder, and any other herbs and spices that you enjoy. Old bay seasoning or Cajun seasoning are great options as well! This will enhance the natural flavor of the salmon and make it even more delicious.
- Use a Sharp Knife: A sharp knife is essential when it comes to cutting and stuffing the salmon. This will ensure that you get clean and precise cuts, which will help the filling stay in place.
- More Filling Options: Cream cheese and spinach are a classic combo, but you can also try other ingredients like feta cheese, roasted garlic, or even crab meat to double down on seafood-y goodness.
How Long Does Stuffed Salmon Last?
Although stuffed salmon is best served fresh, don’t let your leftovers go to waste! Here’s how you can keep this dish tasting fresh and delicious for a few days.
- In the Refrigerator: Once the fish has cooled, transfer it to an airtight container or a resealable plastic bag. It will stay good for about 3 days.
- In the Freezer: Transfer stuffed salmon to a freezer bag and store for up to 1 month. Don’t worry about thawing it, it can be cooked straight from the freezer!
- Reheating: When you’re ready to eat, simply reheat the stuffed salmon in the oven at 350 degrees Fahrenheit for 10-12 minutes, or until heated through.
- 4 skinless salmon filets
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons water
- 4 cups baby spinach
- 4 ounces cream cheese softened
- ¼ cup parmesan cheese
- ½ teaspoon salt
- 2 teaspoons lemon pepper
- 1 teaspoon italian seasoning
- Juice from 1 lemon additional lemons for serving
Preheat your oven to 475 degrees fahrenheit and prepare a baking sheet by lining it with parchment paper.
Dry your filets with a paper towel and rub them with the olive oil, sprinkle salt and pepper on both sides of the filets.
Cut a slit in the side of each filet, be careful not to go all the way through the filets, just enough to create a pocket
In a medium pan over medium high heat, saute your spinach with the water until your spinach is wilted. Remove the spinach from heat and drain any excess water off if needed.
In a medium bowl add your cooked spinach, cream cheese, parmesan cheese, salt, lemon pepper, and italian seasoning. Mix your filling until it is well combined.
Stuff each prepared salmon filet and place them on the parchment lined baking sheet. Just before baking, pour the lemon juice over each stuffed filet.
Bake for about 8-10 minutes. Salmon should flake apart easily with a fork.
Serve fresh with sliced lemon.