Save Easy Spinach Stuffed Salmon is my go-to quick dinner when I want something equal parts comforting and impressive. It brings together flaky salmon and a creamy spinach cheese filling for a dish that always looks and tastes like I spent way more time on it than I actually did. Whether I need a family weeknight meal or want to wow guests without fuss, this recipe hits the sweet spot every time.
The first time I tried this salmon, I was skeptical it would work out so easily but now it is a staple for busy evenings or special occasions that need no stress in the kitchen.
Ingredients
- Salmon fillets: The star protein Choose fillets that are evenly thick with bright color for the juiciest texture
- Olive oil: Adds moisture and helps the salmon roast with a lovely sheen Look for extra-virgin for deepest flavor
- Salt and black pepper: Essential for rounding out all the flavors Use fresh cracked pepper if you can
- Baby spinach: Packs in leafy greens and wilts beautifully inside the filling Go for fresh and green leaves with no signs of bruising
- Cream cheese: Creates that signature creamy base for the stuffing Soften to room temp for easy mixing
- Mozzarella cheese: Melts beautifully for a stretchy cheesy middle Try to grate fresh from a block for the best melt
- Parmesan cheese: Brings savory nutty notes and adds great texture Choose real Parmigiano Reggiano if possible
- Garlic: Infuses the filling with warm aromatic flavor Mince fresh for the boldest taste
- Lemon juice: Brightens the entire dish and balances richness Use freshly squeezed for maximum zing
- Dill: Traditional with salmon and adds a pop of color and freshness You can use dried or fresh
- Lemon wedges and fresh herbs: Optional Garnish that lifts the whole plate Select fragrant herbs like parsley or dill for the prettiest finish
Instructions
- Prep the Oven and Baking Sheet:
- Set your oven to 400 degrees Fahrenheit and either line a baking sheet with parchment or grease it lightly You want easy clean up and even roasting
- Mix the Filling:
- In a medium bowl stir together chopped spinach cream cheese mozzarella Parmesan garlic lemon juice dill plus a little salt and pepper Make sure the mixture is smooth and the spinach is evenly incorporated
- Make Pockets in Salmon:
- Dry the salmon fillets thoroughly This helps the fish brown later Using a sharp knife gently cut a slit lengthwise in each fillet to form a deep pocket Be careful to avoid cutting all the way through
- Stuff the Salmon:
- Spoon the cheesy spinach filling into the pocket of each fillet Press it in to ensure every bite has some filling Wipe away any stray bits from the outside
- Arrange and Season:
- Place each salmon fillet on your prepared baking sheet Brush the tops lightly with olive oil and sprinkle with a bit more salt and black pepper for a flavorful crust
- Bake the Salmon:
- Roast on the center rack for 18 to 20 minutes The salmon should be opaque and the filling bubbling Gently press with a fork The fish should flake apart with ease
- Garnish and Serve:
- Plate the hot stuffed fillets with lemon wedges and sprigs of fresh herbs if you like A squeeze of lemon over the top really brings everything to life
Save I always find myself adding a little extra fresh dill right at the end This herb makes the salmon taste extra bright and feels like a breeze of spring every time I make it My kids tell me the stuffed salmon looks like a restaurant plate but to me it always reminds me of cozy Saturday nights when everyone hangs around the kitchen waiting for dinner to come out of the oven
Storage Tips
Let leftovers cool before transferring to an airtight container and refrigerate They will keep for up to two days To reheat just pop a fillet in the oven or air fryer until it is warmed through You can also enjoy the salmon cold crumbled onto salads for meal prep
Ingredient Substitutions
No cream cheese Try ricotta or goat cheese instead in the filling If you are low on spinach Swiss chard or even baby kale works just as well For extra punch sun dried tomatoes or a handful of chopped artichokes in the stuffing really take things up a notch
Serving Suggestions
This salmon goes well with roasted potatoes a crisp green salad or steamed asparagus I love pouring a little fresh lemon juice over the tops right before serving For an elevated dinner try pairing with a bright glass of white wine
Cultural and Historical Context
Spinach stuffed fish is a classic in many cuisines but the blend of cheese herbs and salmon is especially popular in American home cooks’ repertoires Inspired by retro stuffed fillet dishes from the 1970s this version updates the classic with lighter flavors Fresh spinach and lemon give a nod to Mediterranean influences as well
Save This easy salmon recipe is both elegant and effortless. Serve it hot for the best texture and enjoy rave reviews from everyone at the table.
Recipe FAQs
- → How do I prevent the spinach filling from leaking out?
Carefully cut a pocket just deep enough in each fillet and avoid overfilling. Seal edges gently by pressing the salmon together.
- → Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess moisture from frozen spinach before mixing with the cheese and herbs.
- → What sides complement this dish?
Try serving with roasted vegetables, steamed rice, or a crisp green salad for a balanced plate.
- → Is it possible to prepare stuffed salmon ahead of time?
You can assemble the fillets and keep them refrigerated for up to a day before baking for added convenience.
- → Which cheeses work best in the filling?
Cream cheese provides creaminess, mozzarella adds meltiness, and Parmesan brings savory depth; goat cheese may be used as an alternative.
- → How do I know when salmon is fully cooked?
Salmon should flake easily with a fork and display a light pink center when ready. Avoid overbaking for tenderness.