Delicious Easy Spinach Stuffed Salmon Recipe

There’s something incredibly comforting about the scent of baked salmon drifting from the oven—especially when it’s filled with a creamy, garlicky spinach stuffing. This dish hits all the right notes: it's rich without being heavy, fancy without the fuss, and impressively satisfying.

The first time I made this spinach stuffed salmon, it was on a whim for a date night at home. I wanted something elevated, but still quick and approachable. Let’s just say, it earned a permanent place in our dinner rotation and never fails to impress guests.

Ready to wow your table with minimal effort? Let’s dive into what makes this recipe a total winner.

Why You’ll Love This Spinach Stuffed Salmon

Get ready to fall head over heels for this wholesome, flavor-packed salmon recipe. Whether you're planning a special dinner or a quick weeknight meal, this dish checks all the boxes.

First of all, it’s shockingly easy. You don’t need to be a professional chef to create this restaurant-worthy meal. With just a few simple steps, you’ll have tender salmon stuffed with a creamy, savory filling in under 30 minutes.

It’s also wonderfully healthy. Salmon is packed with omega-3 fatty acids and lean protein, while the spinach adds fiber and essential vitamins. And guess what? The creamy filling feels indulgent without weighing you down.

Budget-conscious? This recipe is surprisingly affordable. You can often find salmon fillets on sale, and the filling is made from pantry staples like cream cheese, garlic, and frozen spinach. No expensive ingredients or obscure items here.

Lastly, it’s versatile and customizable. You can switch up the seasonings or stuffing to match your cravings—or use it as a base to clean out the fridge. It’s a great way to make your meals exciting without reinventing the wheel every time.

Once you try it, you’ll be looking for excuses to make it again.

Ingredients Notes

This spinach stuffed salmon recipe relies on a handful of flavorful ingredients, each contributing to its creamy, savory, and satisfying profile. It’s the balance of freshness and richness that makes this dish shine.

Let’s start with the salmon fillets. Choose center-cut pieces that are thick enough to butterfly or slice open. Skin-on or skinless works, though I prefer skinless for easier stuffing and serving. Look for vibrant pink color and a fresh, ocean-clean smell.

Next, the spinach. Frozen chopped spinach works beautifully here and is a huge time-saver. Just be sure to thaw and squeeze out all excess moisture. If you prefer fresh spinach, sauté it briefly until wilted and let it cool before mixing into the filling.

The creamy element comes from cream cheese, which adds richness and helps bind everything together. I like using full-fat for the best texture, but reduced-fat works in a pinch. It melts into the salmon beautifully, creating a decadent bite every time.

We can’t forget the garlic and parmesan cheese. Fresh minced garlic brings a bold, savory edge, while grated parmesan adds salty, umami depth. Together, they elevate the stuffing from simple to crave-worthy.

You’ll also need a sharp knife for butterflying the fillets and a sturdy baking dish. If you have kitchen twine or toothpicks, they can help hold everything together, but it’s not strictly necessary.

How To Make This Spinach Stuffed Salmon

Making spinach stuffed salmon is simpler than it sounds. The steps are easy to follow, and the results are seriously impressive.

Start by preheating your oven to 400°F (200°C) and lightly greasing a baking dish. While the oven warms up, pat your salmon fillets dry with paper towels. Then, carefully slice each fillet down the center—without cutting all the way through—to create a pocket for the filling.

Next, mix up your stuffing. In a bowl, combine softened cream cheese, well-drained spinach, minced garlic, grated parmesan, a pinch of salt, black pepper, and a dash of red pepper flakes if you like a bit of heat. Stir until smooth and evenly combined.

Now spoon the mixture into each salmon pocket. Don’t overstuff—just enough to fill the center without spilling over too much. If needed, secure the edges with toothpicks or wrap lightly with kitchen twine.

Place the stuffed fillets into your prepared baking dish. Drizzle with olive oil and sprinkle a little extra salt and pepper on top. If you’re feeling fancy, a squeeze of lemon juice or a sprinkle of smoked paprika adds a lovely finishing touch.

Bake for about 18–20 minutes, depending on the thickness of your salmon. You’ll know it’s ready when the fish flakes easily with a fork and the stuffing is heated through. Let it rest for a few minutes before serving.

The whole process takes about 30 minutes, start to finish—just long enough to set the table and pour a glass of wine.

Storage Options

If you have leftovers, don’t worry—this spinach stuffed salmon keeps well and tastes just as good the next day.

To store in the refrigerator, let the salmon cool completely, then place it in an airtight container. It will stay fresh for up to 3 days. Be sure not to leave it out too long before refrigerating.

If you’d like to freeze it, wrap individual portions tightly in foil or plastic wrap and store in a freezer-safe container. It’s best enjoyed within a month. Just note that the texture of the creamy filling may change slightly upon reheating.

When you’re ready to enjoy leftovers, reheat gently in the oven at 300°F (150°C) until warmed through. Microwaving works in a pinch, but can make the fish rubbery—use low power and cover it with a damp paper towel for best results.

Variations and Substitutions

This dish is wonderfully adaptable, so feel free to make it your own with whatever ingredients you have on hand.

Instead of cream cheese, you can use ricotta or a blend of sour cream and shredded mozzarella for a slightly different texture and flavor. Goat cheese also adds a tangy twist that pairs beautifully with spinach.

Want more veggies? Add sautéed mushrooms, finely chopped sun-dried tomatoes, or roasted red peppers to the filling for extra color and flavor. Just be sure to remove excess moisture to avoid a soggy stuffing.

If you’re dairy-free, swap the cream cheese for a plant-based version and use nutritional yeast in place of parmesan. There are also great vegan garlic herb spreads that work wonderfully in the filling.

For an herby upgrade, stir chopped fresh dill, parsley, or basil into the mixture. These herbs pair beautifully with salmon and add a fresh, vibrant touch.

Don’t be afraid to experiment. This recipe is more of a blueprint than a rulebook—once you’ve mastered the base, the variations are endless.

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