Delicious Easy Spinach Stuffed Salmon Recipe

There's something undeniably elegant about a perfectly cooked salmon fillet—especially when it's bursting with creamy, garlicky spinach. This spinach stuffed salmon recipe delivers restaurant-quality flavor with minimal fuss, making it ideal for both weeknight dinners and special occasions.

I first made this dish on a whim for a date night at home, and it instantly became one of our go-to favorites. With its flaky, juicy fish and rich spinach filling, it never fails to impress.

Whether you're a seafood lover or just looking to add more omega-3s to your meals, this recipe checks all the boxes: it's easy, quick, nutritious, and incredibly satisfying. Let’s dive into what makes it so special.

Why You'll Love This Spinach Stuffed Salmon

This isn’t just a meal—it’s a showstopper that’s surprisingly easy to pull off. If you love creamy textures, bold flavors, and meals that feel fancy without being fussy, this one’s for you.

It’s quick and simple.
From start to finish, this dish takes just 30 minutes. The filling comes together in a single pan, and the salmon bakes in under 15 minutes—perfect for busy weeknights or last-minute dinner plans.

Packed with nutrients.
Thanks to the salmon and spinach, this recipe is rich in protein, omega-3 fatty acids, and essential vitamins like B12 and iron. It's a feel-good dinner you can enjoy guilt-free.

A budget-friendly gourmet experience.
While salmon might sound pricey, you only need a few fillets and some pantry staples to create a meal that rivals high-end restaurants—for a fraction of the cost.

Incredibly versatile.
Don’t have fresh spinach? Use frozen. Prefer goat cheese over cream cheese? Swap it in. This recipe adapts beautifully to whatever you have on hand.

The best part? It looks as good as it tastes—perfect if you're cooking to impress.

Ingredients Notes

This recipe relies on simple, fresh ingredients that come together to create bold flavors and a creamy, comforting texture.

Salmon fillets are the star of the show. Look for thick-cut, skin-on fillets—these are easiest to stuff and stay moist in the oven. Make a deep pocket in the side of each piece with a sharp knife to hold the filling.

Fresh spinach adds both color and nutrition. Wilted briefly in a skillet, it blends into the filling without being watery. You can use frozen spinach in a pinch—just be sure to squeeze out all the excess moisture.

Cream cheese forms the base of the filling, giving it that luscious, creamy texture. Make sure it's softened before mixing to ensure a smooth blend. For extra tang, a spoonful of sour cream or Greek yogurt can be added.

Garlic and Parmesan cheese bring the flavor. Fresh minced garlic is sautéed briefly to mellow its bite, while grated Parmesan adds a salty, nutty richness that perfectly complements the salmon.

You won’t need much in terms of equipment—just a sharp knife for filleting, a skillet for the spinach mixture, and a baking sheet. Parchment paper can help with easy cleanup.

How To Make This Spinach Stuffed Salmon

Creating this flavorful stuffed salmon is easier than you might think. Here's how to make it step-by-step.

Start by preheating your oven to 400°F (200°C). While it heats, prepare the spinach filling. In a medium skillet over medium heat, sauté minced garlic in a bit of olive oil until fragrant—about 1 minute. Then add fresh spinach and cook until wilted, about 2–3 minutes.

Remove the skillet from heat and stir in the softened cream cheese and grated Parmesan until fully combined. Season the mixture with salt, pepper, and a pinch of crushed red pepper flakes if you like a little kick. Set aside while you prepare the salmon.

Using a sharp knife, cut a deep slit horizontally into the thickest part of each salmon fillet to create a pocket. Be careful not to slice all the way through. Season the outside of the salmon generously with salt, pepper, and a sprinkle of paprika for color.

Spoon the spinach mixture into each pocket, dividing it evenly. Don’t worry if some spills out—it will still taste great! Place the fillets on a parchment-lined baking sheet.

Bake the stuffed salmon for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F. The filling should be bubbly and slightly golden on top.

Let the salmon rest for a couple of minutes before serving. Total time? Around 30 minutes from start to finish—and the result is absolutely stunning.

Storage Options

Leftovers? Lucky you. This spinach stuffed salmon stores beautifully and makes a fantastic lunch the next day.

For refrigeration, place cooled leftovers in an airtight container. They’ll stay fresh for up to 3 days. Avoid leaving the salmon out for more than 2 hours at room temperature.

To freeze, wrap each cooled fillet tightly in plastic wrap and store in a freezer-safe bag or container. Frozen salmon is best eaten within 1 month. Thaw overnight in the fridge before reheating.

Reheat gently in the oven at 300°F until warmed through, about 10–12 minutes. Avoid microwaving, as it can dry out the fish and make the filling watery.

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Variations and Substitutions

This recipe is delicious as written, but it’s also a great starting point for experimenting with different flavors and ingredients.

Cheese swaps are a fun way to change things up. Try goat cheese for tang, ricotta for a milder texture, or even shredded mozzarella for extra meltiness.

Add herbs like dill, parsley, or chives to the spinach filling for a fresh, aromatic twist. A squeeze of lemon juice or some zest can brighten things up, too.

Try different greens if you're out of spinach. Kale, Swiss chard, or even arugula can work well—just be sure to sauté and wilt them properly.

Make it spicy by adding red pepper flakes to the filling or drizzling with a little hot sauce before serving. The richness of the filling balances heat beautifully.

And if salmon isn’t your thing, substitute with trout or even chicken breasts—just adjust the cooking time accordingly. Once you try this method, you’ll want to stuff everything.

Feel free to serve this spinach stuffed salmon with a side of roasted potatoes, lemon rice, or a fresh green salad. No matter how you plate it, you're in for a delicious, satisfying, and surprisingly easy dinner.

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