Spinach Stuffed Salmon (2024)

Stuffed salmon with creamy spinach filling, ready in 30 minutes! Simply cut a pocket into the fillet, add the cheesy herb mixture, then bake until tender and flaky.

If you like making salmon for dinner as much as I do, then you might be interested in trying these other recipes: blackened salmon, salmon en papillote, and grilled salmon.

Salmon is a flaky fish packed with healthy nutrients like omega-3 fatty acids. It is delicious when seasoned with salt and pepper and pan-seared, grilled, or baked. However, have you ever tried stuffing the fillet? The thick pieces are ideal for slicing into, and adding a savory filling elevates the dish into a gourmet meal.

Fresh spinach, herbs, and lemon pair well with the hearty yet mild-flavored fish. Combining them with a smooth cream cheese mixture makes it easy to add to the center. First, bake the stuffed salmon fillets for gentle cooking. Then, broil for a few minutes to get a golden crust.

“Made this tonight and it’s absolutely a 5-star meal. And so easy to make, too! We’ll be having this again, serving it to guests. Thanks, Jessica. We’ve enjoyed every recipe we’ve tried from your website.”—Carol

Recipe ingredients

• Salmon: There are various types of salmon to choose from. I recommend Atlantic, King, or Scottish for their rich and flaky texture. These varieties tend to be thicker, making them easier to fill and less delicate after cooking. Purchase a whole fillet or pre-portioned 6 to 8 ounces pieces.
• Filling: A combination of cream cheese, parmesan, baby spinach, dill, lemon zest, minced garlic, salt and pepper.
• Fat: Add melted butter to the salmon’s surface right before baking so the salt and pepper stick better and it yields a more flavorful crust from the milk solids. Olive oil is a good substitute.

See the recipe card below for all ingredients and measurements (US and metric).

Step 1: Baking the salmon on a greased foil-lined baking sheet pan makes cooking quick and easy. Start by preheating the oven to 375ºF (191ºC).

Make the filling

Step 2: The filling base is a brick-style cream cheese with a smooth, thick texture. Make sure it is below room temperature so it spreads easily. I like to add freshly chopped baby spinach, as it doesn’t have a mushy texture and muddy flavor like frozen.

Dill has delicate grassy citrus notes, which complement the fish. Lemon zest enhances the citrusy taste and provides aromatic oils as it bakes. Some pungent minced garlic enhances the savory flavor, as does the salty parmesan cheese. The mixture can be made several days before, which is excellent for meal prep.

Prepare the salmon

Step 3: Use a sharp knife, like a paring or chef’s, to cut a slit lengthwise down the center of the salmon. Start at the thickest part of the salmon and stop where it starts to get narrow and taper. Do not cut through to the other side. We want to keep the filling trapped inside.

Chef’s Tip: Purchase salmon with the skin removed or remove the salmon skin yourself. Leave it on if desired, and just slip a spatula underneath to release it before serving.

Stuff the fillets

Step 4: The spinach mixture makes about 1 cup of filling or ¼ cup per fillet. Push as much as possible into the pocket with a spoon or fingers. The salmon proteins tighten and shrink as they cook so that some filling will ooze from the side.

Chef’s Tip: You can seal the side closed with toothpicks to prevent the filling from leaking. I do this with stuffed chicken breast, and it works well.

Season the salmon

Brush with butter.

Add salt & pepper.

Step 5: Brush the surface with melted butter before baking this stuffed salmon with spinach. The milk solids will lightly brown in the oven, adding more flavor to the fish—season with salt and pepper.

Chef’s Tip: You can substitute butter for olive oil. It has a fruitier taste and will yield a crispier crust since there is no moisture in the fat.

Bake then broil

Step 6: When making my classic baked salmon, I use a moderate heat of 375ºF (191ºC) to ensure efficient yet gentle cooking so the flesh doesn’t dry out. The goal is to cook the fish until it’s medium-rare, or 125ºF (52ºC). This takes about 12 to 14 minutes for an 8-ounce fillet.

Step 7: Switch the oven to broil on high and cook for 2 to 4 minutes. These last few minutes will get the salmon to medium doneness, with a golden crust, around 140ºF (60ºC). Alternatively, you can keep baking for a few more minutes if you don’t want a darker crust until it reaches medium.

Serve the stuffed salmon

Step 8: The flaky salmon is high in omega-3 fatty acids. Soak up any excess grease on the bottom with a paper towel before serving. Serve the seafood while the filling is hot and gooey. I like to add lemon wedges on the side. The lemon juice adds a bright tartness to the hearty fish.

Flavor variations

This creamy spinach stuffed salmon recipe has a fantastic base that’s easy to switch up. Try these different ways to vary the filling.

• Substituting Cream Cheese: Goat cheese or feta for a creamy, more intense flavor. Boursin is a Gournay cheese that has a similar texture and often comes already seasoned.
• Dry-aged Cheese: Parmigiana Reggiano or pecorino romano add a fermented, salty taste.
• Herbs: Parsley, chives, tarragon, or basil add a delicate herbaceous taste without overpowering the salmon.
• Alliums: Dried garlic powder or onion powder add a concentrated earthy flavor, although don’t use more than ½ teaspoon total.
• Vegetables: Add pre-cooked vegetables to the filling. Sauteed zucchini, mushrooms, bell peppers, or sundried tomatoes are a nice addition.

Serving suggestions

• Crispy roasted garlic potatoes
• Creamy mashed potatoes
• Roasted asparagus
• Roasted brussels sprouts
• Sauteed mushrooms

Frequently asked questions