Spinach Stuffed Salmon Recipe

There’s something magical about that first bite of perfectly cooked salmon paired with a rich, creamy spinach filling. It’s indulgent enough to feel like a special occasion meal, but simple enough to whip up on a weeknight. And the best part? You get a delicious dinner with just one pan and a few easy steps. If you’re anything like me, you’ll appreciate how the crispy salmon skin contrasts with the velvety spinach stuffing—it’s like a fancy restaurant meal right in your own kitchen.

Plus, this recipe packs in both protein and greens, making it a win-win for those nights when you want something hearty but still packed with nutrients. Trust me, once you’ve tried this spinach stuffed salmon, it’ll become a regular in your dinner rotation.

this RECIPE

The origin story: discovering the perfect stuffing

I remember the first time I tried stuffing salmon. I had a leftover batch of spinach dip from a party and a few salmon fillets in the fridge. It was one of those nights where you don’t really want to go all out, but you still want to eat well. So, I decided to combine the two. The result? A beautiful harmony of flavors that made me think, “Why haven’t I done this before?” The creamy, cheesy stuffing complements the salmon’s natural richness so perfectly, and the slight tang from the lemon ties it all together. Since then, this has been my go-to recipe when I want to impress guests or treat myself to something special.

Let’s talk ingredients: the essentials and handy swaps

Each ingredient in this spinach stuffed salmon recipe serves a purpose, creating a balance of flavors and textures.

• Salmon: The star of the show. I like to use fillets with the skin on because it gets beautifully crispy when seared. If you don’t have skin-on salmon, no worries—skinless works just as well. Just be mindful of the cooking time since skin-on helps protect the fish from drying out.
• Spinach: A healthy dose of greens! Frozen spinach works well here because it’s already blanched and soft. Just be sure to squeeze out all the water. Fresh spinach can also be used—just sauté it briefly and drain any excess moisture.
• Cream cheese: This makes the filling luxuriously creamy. I usually soften mine for easier mixing. If you’re out of cream cheese, you can swap in ricotta or even a bit of Greek yogurt, though the texture will be a little different.
• Mozzarella and parmesan: These cheeses add that gooey, stretchy quality we all love, with a bit of salty sharpness from the parmesan. You could also use a combination of other cheeses like fontina or gruyere if you’re feeling adventurous!
• Garlic powder and red pepper flakes: These little seasonings add a gentle kick and depth of flavor without overwhelming the delicate salmon. If you prefer more heat, feel free to increase the red pepper flakes.
• olive oil virgin and butter: This combo is for the perfect sear. The olive oil raises the smoke point, while the butter adds richness and a bit of nuttiness when it browns.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you don’t need a lot of fancy equipment, which is always a plus in my book. But here are a few things that’ll make the process smoother:

• A sharp knife: Since you’ll be cutting pockets into your salmon fillets, you’ll want a knife that’s sharp enough to make precise cuts without tearing the fish. I use a chef’s knife, but a paring knife works well, too.
• Mixing bowl: A good medium-sized bowl will do the trick for combining your spinach and cheeses. Make sure your cream cheese is softened for easier mixing.
• Large skillet: This is where all the magic happens. I love using a cast iron skillet because it holds heat well, ensuring a nice crispy sear. But any large, heavy-bottomed pan will work just fine.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s dive into the actual cooking process. Trust me, once you’ve gone through it once, it’ll feel like second nature.

1. Prepare the spinach mixture: In a large bowl, combine the softened cream cheese, mozzarella, parmesan, spinach, garlic powder, and red pepper flakes. Mix it all together until it’s creamy and well-blended. I’ve found that using a fork works best to really mash the ingredients together. Set it aside and let it sit at room temperature while you prep the salmon.
2. Prep the salmon: Lay out your salmon fillets, skin-side down, and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper, then give it a gentle rub to evenly coat the fish. Using a sharp knife, cut a deep pocket into the thickest part of each fillet, but be careful not to cut all the way through (I’ve done that once, and it’s not fun trying to stuff a hole instead of a pocket!). Spoon a generous amount of the spinach mixture into each pocket, about ¼ of the mixture per fillet.
3. Sear the salmon: In your large skillet, heat the remaining olive oil, butter, and lemon juice over medium heat. Once the mixture begins to sizzle, carefully place the salmon fillets skin-side down. Let them sear for about 6 minutes. You’ll know it’s ready to flip when the skin is golden and crispy.
4. Flip and baste: Flip the fillets over and use the pan’s liquids to baste the top of the salmon. This keeps the top moist and full of flavor while the other side cooks. Cook for another 5-6 minutes, depending on the thickness of your fillets. If you find that the spinach mixture starts to ooze out, don’t worry—that’s normal and part of the charm!
5. Serve: Once the salmon is cooked through (you can check with a fork to see if it flakes easily), serve immediately. You’ll want to enjoy it while everything’s warm and the skin is still crispy.

Variations and twists: making it your own

This recipe is pretty versatile, so don’t be afraid to tweak it to fit your needs. Here are a few variations I’ve tried:

• Gluten-free: This recipe is naturally gluten-free, so you don’t need to make any changes here.
• Low-carb/Keto: If you’re following a low-carb diet, this is already pretty keto-friendly thanks to the healthy fats and proteins.
• Dairy-free: Swap out the cream cheese for a dairy-free alternative (there are some great cashew-based ones out there), and use a dairy-free mozzarella and parmesan. The texture will be a little different, but the flavors still work well together.
• Fresh herb version: If you have fresh herbs on hand, try adding some chopped basil or dill to the spinach mixture. It gives the dish a fresh, summery flavor.
• Seasonal veggies: While spinach is a classic choice, you could swap in other greens like kale or Swiss chard. I’ve even tried it with roasted red peppers added to the filling for a pop of color and sweetness.

How to serve spinach stuffed salmon like a pro

Presentation doesn’t have to be complicated. For a simple, elegant plating, place the salmon fillet on a white plate to let the vibrant colors stand out. Garnish with a wedge of lemon and a sprinkle of fresh parsley or dill for added color and freshness.

As for side dishes, I love serving this with roasted asparagus or a light salad with a lemon vinaigrette. The citrus in the dressing complements the lemon juice in the salmon, creating a balanced, flavorful meal. You could also pair it with some wild rice or quinoa for a more filling option.

drink pairings: keeping it refreshing

I recommend something light and zesty to complement the richness of the salmon. A sparkling water with lemon or cucumber is a great, refreshing option. If you prefer something sweeter, try an iced green tea with a splash of honey and lemon. The tea’s earthiness pairs well with the salmon’s natural flavors without being overpowering. Another fun option is a homemade lemonade—just the right balance of sweet and tart!

Storage and reheating tips: leftovers made easy

If you’re lucky enough to have leftovers, they store quite well! Place any leftover salmon in an airtight container and refrigerate for up to two days. When it comes to reheating, I find the best method is to use a skillet. Just heat a bit of olive oil over medium heat and reheat the salmon for 3-4 minutes, skin side down, to regain some crispiness. Avoid the microwave if you can—it tends to make the fish rubbery.

Adjusting the recipe for different serving sizes

This recipe easily scales up or down depending on how many people you’re feeding. For a larger crowd, just double the ingredients and cook the salmon fillets in batches. If you’re cooking for one or two, cut the ingredients in half. Just keep in mind that the filling can be made ahead and stored in the fridge for a day or two if you want to save yourself some time.

Common issues (and how to avoid them)

• Overstuffing the salmon: It’s tempting to load up the fillets with as much filling as possible, but too much can cause it to spill out while cooking. Aim for about 2 tablespoons of filling per fillet.
• Soggy skin: If you’re not getting that crispy skin, your pan might not be hot enough. Make sure the skillet is sizzling before you add the salmon. And remember to press the fillets down gently with a spatula for the first minute or so to keep the skin flat against the pan.

Try it for yourself!

There’s nothing quite like a beautifully stuffed salmon fillet to make you feel like a pro in the kitchen. Whether you’re cooking for a special occasion or just treating yourself to a fancy-feeling dinner, this spinach stuffed salmon hits all the right notes. Give it a try, and don’t be afraid to adapt it to your tastes—you might even come up with your own signature version!

FAQs

1. Can I use fresh spinach instead of frozen?
Absolutely! Just sauté the spinach briefly and drain any excess moisture before adding it to the cheese mixture.

2. How do I know when the salmon is done?
Salmon is done when it flakes easily with a fork. The internal temperature should be 145°F (63°C).

3. Can I bake the salmon instead of pan-searing it?
Yes! Bake at 375°F (190°C) for about 12-15 minutes, or until the salmon flakes easily.

4. What’s the best way to soften cream cheese quickly?
If you forgot to take your cream cheese out ahead of time, microwave it for about 15-20 seconds to soften.

5. Can I make the filling ahead of time?
Definitely! You can make the spinach filling a day in advance and store it in the fridge until you’re ready to cook.

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