Pin it
Stuffed salmon with a creamy spinach center looks super fancy, but it's actually a cinch to pull off. The rich cheese and spinach mix keeps the salmon juicy as it bakes — no dry fish here. Just over half an hour gets you this stunner, perfect for busy nights or if you just want to wow someone. You get loads of flavor, plus all the good stuff that salmon and spinach bring nutrition-wise.
I stumbled on this dish when I had people coming for dinner last-minute and little time to prep. The creamy inside and moist salmon were such a hit that it quickly started showing up in our regular dinner lineup. My husband, who usually skips salmon, totally loves this version. Even our usually-fussy teen finishes his serving every time I make it.
Fresh Ingredients
- Salmon fillets, fresh: Give you lean protein and those healthy fats
- Spinach, bright and leafy: Brings vitamins, iron, and pops of color
- Cream cheese, softened: Gives the mixture its creamy texture
- Parmesan cheese: Brings salty, nutty flavor
- Garlic, fresh: Kicks up the aroma and flavor
- Breadcrumbs (if you want): Add a little crunch
- Olive oil: Keeps things from sticking and helps cook the fish
- Lemon, fresh: Perks everything up at the end
Simple Instructions
- Bake To Finish:
- Slide the skillet into your oven at 375°F. Bake until the salmon hits 145°F inside (usually 8-10 minutes). Take it out right away so it doesn't dry out.
- Sear First For Great Flavor:
- Pour some olive oil in an oven-safe pan and let it get hot on medium-high. Set your stuffed salmon in, skin down, and leave it alone for 3 or 4 minutes, letting it get good and golden.
- Fill Up The Fish:
- Spoon your spinach mixture into the pockets you made. Don't overpack or it'll ooze out.
- Prep The Salmon:
- Lay the fillets out and make a deep cut in the thickest part—just don't slice through! Pat them dry, then season each one with a little salt and pepper.
- Mix Up The Creamy Filling:
- Put the cooled spinach in a bowl (get rid of extra liquid first). Blend in the cream cheese, Parmesan, and breadcrumbs if you want. Salt, pepper, and mix until smooth and spreadable.
- Make That Flavorful Mixture:
- Start by heating olive oil in a skillet on medium, just till it's shimmery. Toss in the garlic and stir so it doesn't burn but gets fragrant. Add chopped spinach; keep stirring as it wilts to a deep green. Let it cool a bit before moving on.
Pin it
After some experimenting, I learned that letting salmon sit out of the fridge for about 15 minutes before cooking stops dry, uneven spots. Now my daughter helps by mixing the cheese and greens while I do the cutting. The first time friends tasted this, they asked how I did it — thinking it was some fancy process. It's still one of those meals I love sharing just for that reason.
Best Sides
Round out your plate with sides that go with, but don’t overpower, the salmon. Roasted asparagus looks classy and is easy. Rice with lemon and herbs is great for catching any cheesy filling. Toss a simple salad on the side for crunch, or throw some mixed veggies on the grill for a boost of fresh taste.
Creative Twists
Switch things up and try new mix-ins. Mediterranean style? Feta and sun-dried tomatoes give a lovely zing. Crab meat turns it into a treat. Add dill or chives for some herby lift. Cooked mushrooms add an earthy vibe, so you can change it with the seasons.
Easy Storage
Pop leftovers in a sealed container and keep in the fridge for up to two days. Warm them slowly, covered with foil, in a 350°F oven about 10 minutes. Skip the microwave—it dries out the fish. Extra filling is great for more salmon, spreading on toast, or stuffing chicken breasts.
Common Fixes
If your salmon’s still a bit raw, just put it back in the oven two more minutes and check often. Filling too runny? Stir in extra cheese or a handful of breadcrumbs. Got uneven fillets? Butterfly them to help everything cook at the same speed.
Pin it
This salmon stuffed with spinach and cheese nails that sweet spot between easy and impressive. Looks and tastes like you worked all day, but it’s simple enough to pull off on a regular weeknight. Watching folks take the first bite and light up — that’s the best part. Whether it’s speedy dinner or a special meal, you don’t need chef skills to pull off this showstopper.
Frequently Asked Questions
- → Can I prepare the stuffed salmon ahead of time?
- Sure, you can fill the salmon up to 8 hours early. Stash it in the fridge, then let it chill out on the counter for 15 minutes before popping it in the oven.
- → What can I substitute for cream cheese?
- Ricotta or mascarpone swap in just fine. Each one gives the filling a bit of a twist in taste and smoothness.
- → How do I know when the salmon is fully cooked?
- When the middle hits 145°F and the fish comes apart easily with a fork, it’s ready to eat.
- → Can I use frozen spinach instead of fresh?
- Yep! Just thaw about half a cup and squeeze out any water before mixing it in.
- → What sides pair well with stuffed salmon?
- Go for garlic mash, zingy rice, a crisp salad, or some roasted asparagus alongside your salmon.