Delicious Easy Spinach Stuffed Salmon Recipe

There's something truly special about slicing into a perfectly baked salmon fillet and discovering a creamy, flavorful spinach filling tucked inside. The tender, flaky fish combined with the rich, cheesy center makes for an elegant meal that feels restaurant-worthy—without all the fuss.

this Recipe

I came up with this recipe on a weeknight when I needed to impress guests but didn’t want to spend hours in the kitchen. It’s since become one of my favorite go-to dinners for date nights, dinner parties, or just when I’m craving something cozy but low-carb. This stuffed salmon is easy, delicious, and shockingly quick to prepare.

Let’s dive into why you’ll want to make this Spinach Stuffed Salmon again and again.

Why You’ll Love This Spinach Stuffed Salmon

Get ready to fall in love with your new favorite seafood recipe. This Spinach Stuffed Salmon is equal parts impressive and effortless, and it checks all the boxes for a satisfying, healthy dinner.

First, this recipe is incredibly quick. From start to finish, you’re looking at just 30 minutes—making it perfect for busy weeknights when time is tight but you still want something nourishing and homemade.

It’s also wonderfully easy to prepare. There’s no complicated prep or hard-to-find ingredients. If you’ve got a few salmon fillets, a handful of spinach, and some cream cheese, you’re more than halfway there.

Let’s not forget how healthy this dish is. Salmon is packed with omega-3s and lean protein, while spinach brings in iron, fiber, and antioxidants. You get a nutritious, low-carb meal without sacrificing taste.

Best of all, it feels like a fancy meal—but it's totally beginner-friendly. Whether you're hosting dinner or cooking for one, this stuffed salmon offers elegance with minimal effort.

Ready to give it a try? Here's what you'll need.

Ingredients Notes

The magic of this Spinach Stuffed Salmon lies in the simplicity and synergy of its ingredients. Each one contributes to that perfect bite: creamy, savory, and just the right touch of indulgent.

Let’s start with the salmon. Opt for skinless fillets that are thick enough to slice open and stuff—usually center-cut fillets work best. You want them about 6 ounces each, and uniform in thickness so they cook evenly. Fresh is always ideal, but thawed frozen salmon can work in a pinch.

Fresh spinach is a key part of the filling. It adds color, a subtle earthiness, and pairs beautifully with the creamy components. Sautéing it briefly helps release moisture so the filling stays thick and rich instead of watery.

Speaking of creamy, cream cheese forms the base of the stuffing. Use full-fat for the best texture and flavor. It melts into the spinach, binding everything together and adding that signature lusciousness.

You’ll also want to include Parmesan cheese, which gives the filling a salty, nutty depth. Grated fresh Parmesan is best, but pre-grated will do if you're short on time. A touch of garlic and optional red pepper flakes bring the flavor up a notch.

As for tools, you don’t need anything fancy—just a sharp knife to butterfly the salmon, a skillet to sauté the spinach, and a baking dish or sheet pan to roast the fish.

How To Make This Spinach Stuffed Salmon

Creating this spinach stuffed salmon couldn’t be easier, and the results are downright impressive. Here’s exactly how to make it from start to finish.

Begin by preparing the filling. In a skillet over medium heat, add a drizzle of olive oil and toss in your chopped spinach. Sauté it for 1-2 minutes, just until wilted, then remove from the heat. Let it cool slightly before stirring in the cream cheese, Parmesan, minced garlic, and a pinch of salt and pepper. You’re looking for a thick, creamy mixture that holds its shape.

Next, prep your salmon. Using a sharp knife, carefully slice each fillet horizontally to create a pocket—don’t cut all the way through. You want to be able to open it like a book, leaving the edges intact so the filling stays inside.

Spoon the creamy spinach filling into each salmon pocket. Be generous but don’t overstuff—just enough to fill without spilling out. Press the fillets gently to seal them and arrange them in a lightly greased baking dish or on a parchment-lined sheet pan.

Brush the tops of the salmon fillets with olive oil, then season with salt, pepper, and a sprinkle of paprika or lemon zest if desired. This adds color and a bit of extra flavor as the fish bakes.

Bake in a preheated oven at 375°F (190°C) for about 15-18 minutes, depending on thickness. The salmon should be opaque and flake easily with a fork. The filling will be hot and slightly golden on top.

In total, the whole process takes about half an hour—from prep to plate. What you get is a beautiful, flavor-packed dinner that tastes like something from your favorite seafood restaurant.

Storage Options

If you happen to have leftovers (which is rare in our house!), this stuffed salmon stores beautifully. Let the fillets cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 3 days.

You can also freeze the cooked stuffed salmon. Wrap each fillet individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.

To reheat, place the salmon in a 300°F oven for about 10-12 minutes or until warmed through. This helps preserve the moisture and prevents the filling from drying out or separating.

While microwave reheating is possible, it’s best avoided if you want to maintain the salmon’s texture and the richness of the filling.

Variations and Substitutions

This recipe is incredibly flexible, making it easy to adapt to your tastes or what’s already in your fridge. Let’s look at a few delicious ways to change it up.

Instead of spinach, try using kale or Swiss chard. Just be sure to cook and drain them well so your filling doesn’t get watery. These greens offer a slightly different flavor but hold up just as nicely.

Not a fan of cream cheese? Swap it out for ricotta or goat cheese. Both create a creamy texture and offer their own unique twist. Ricotta is mild and fluffy, while goat cheese adds a bit of tang.

You can also make it dairy-free by using dairy-free cream cheese and nutritional yeast instead of Parmesan. Add a splash of lemon juice to balance the flavors, and you’ll still get a rich, creamy filling.

Want a little crunch? Stir in some chopped walnuts or almonds to the spinach mixture before stuffing. This adds texture and a boost of protein and healthy fats.

If you're looking to make it spicy, add a pinch of crushed red pepper flakes or a few dashes of hot sauce to the filling. It brings just enough heat to contrast the creaminess without overpowering the dish.

No matter how you tweak it, this stuffed salmon is nearly foolproof. Don’t be afraid to experiment—you might just discover your own signature version.

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