Delicious Easy Spinach Stuffed Salmon Recipe

There's nothing quite like the buttery aroma of baked salmon mingling with garlicky spinach and cheese. This spinach stuffed salmon is the kind of dish that turns a simple weeknight dinner into something that feels utterly special, without any extra stress in the kitchen.

this Recipe

I first tried this recipe on a whim after a weekend farmers market haul left me with a surplus of baby spinach. With just a few pantry staples and a couple of fillets, it transformed into an elegant meal my whole family now requests regularly. It’s quick, protein-packed, and absolutely irresistible.

Let’s dive into why this recipe is bound to become one of your favorites.

Why You'll Love This Spinach Stuffed Salmon

Get ready to fall in love with your new go-to dinner that delivers restaurant-quality flavor with weeknight simplicity.

First off, it’s incredibly easy to prepare. You don’t need fancy kitchen gadgets or advanced techniques—just a sharp knife and a simple baking dish. From start to finish, you’ll have a stunning meal on the table in under 30 minutes.

This recipe is also surprisingly healthy. Salmon is rich in omega-3 fatty acids and high-quality protein, while the spinach and cream cheese filling adds a satisfying dose of greens and flavor without going overboard on calories.

It’s budget-friendly, too. You can use fresh or frozen spinach, and even opt for frozen salmon fillets if you’re working with a tighter grocery list. The stuffing ingredients are simple and commonly found in most kitchens.

And let’s not forget how versatile it is. You can swap in kale for the spinach, use feta instead of cream cheese, or add sun-dried tomatoes or artichoke hearts for extra flair. No matter how you customize it, it always turns out delicious.

Now that you're convinced, let’s talk about the ingredients that make it all work.

Ingredients Notes

The beauty of this spinach stuffed salmon lies in its harmony of flavors and textures. Each ingredient is chosen for maximum impact with minimal effort.

Salmon fillets are the star of this dish. Look for thick cuts with the skin removed, as they’re easier to slice and stuff. Fresh fillets are ideal, but if you're using frozen salmon, be sure to thaw it completely and pat it dry to avoid excess moisture during baking.

Fresh baby spinach adds a delicate earthy note that pairs beautifully with the richness of the fish. You’ll wilt it down quickly in a pan before mixing it into the stuffing. If fresh isn’t available, frozen spinach works just as well—just be sure to squeeze out as much moisture as possible after thawing.

Cream cheese forms the base of the stuffing, providing creaminess and a hint of tang. Full-fat cream cheese gives the richest texture, but low-fat or even Greek yogurt can work in a pinch. You’ll mix it with the spinach and garlic for a savory, creamy blend.

Garlic and Parmesan cheese round out the flavor. Fresh minced garlic gives a punchy bite that cuts through the richness, while a sprinkle of Parmesan adds a salty, nutty finish. Feel free to add herbs like dill or parsley for extra dimension.

You won’t need much in terms of special equipment—just a sharp paring knife to make the pockets in the salmon, and a baking dish to cook everything evenly. A sauté pan comes in handy for wilting the spinach.

How To Make This Spinach Stuffed Salmon

Making this dish is a lot simpler than it looks. Once you prep the stuffing and the salmon, the oven does most of the work.

Start by preheating your oven to 375°F. While it heats, sauté your baby spinach in a small skillet over medium heat until just wilted. Add minced garlic right at the end for about 30 seconds, just enough to bloom the flavor without burning it. Let it cool for a few minutes before mixing it into softened cream cheese along with grated Parmesan.

Now, grab your salmon fillets and make a horizontal slit down the side of each one, forming a pocket for the filling. Be careful not to slice all the way through—you want to create a deep pouch, not two pieces of fish.

Spoon the spinach and cheese mixture into each pocket, pressing it in gently with a small spoon. Don’t worry if it overflows a little—that just adds to the appeal once it’s baked.

Arrange the stuffed fillets in a lightly greased baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and bake uncovered for 15–18 minutes. The salmon should flake easily with a fork and the filling will be hot and bubbly.

From start to finish, the entire process takes about 25 minutes. You'll be amazed at how something this flavorful and elegant comes together so quickly.

Storage Options

Leftovers keep surprisingly well, making this a great option for meal prep or next-day lunches.

Store any remaining salmon in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool completely before sealing it to prevent condensation and sogginess.

For freezing, wrap each stuffed fillet tightly in foil or plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, place the salmon in a baking dish and cover with foil. Warm in a 325°F oven for about 10–12 minutes, or until heated through. You can also microwave it, but the oven keeps the texture closer to its original state.

Variations and Substitutions

This recipe is incredibly adaptable, so feel free to make it your own based on what you have on hand or what your family prefers.

If you’re not a fan of salmon, try this recipe with trout or even thick fillets of cod. The stuffing works beautifully with most flaky white fish as long as the fillets are thick enough to cut a pocket into.

For a different flavor profile, replace the cream cheese with goat cheese. It lends a tangier, more robust taste that pairs wonderfully with a few chopped sun-dried tomatoes mixed into the stuffing.

Looking for a dairy-free version? Use a cashew-based cheese spread or hummus in place of the cream cheese and skip the Parmesan. Add a squeeze of lemon juice to brighten things up.

Spinach isn’t your only option for greens. Try using kale (sautéed a bit longer to soften), Swiss chard, or even arugula for a peppery twist. A few chopped artichoke hearts also make a tasty addition.

Don’t be afraid to experiment! Once you get the basic technique down, this recipe becomes a template for countless stuffed fish creations. Mix, match, and discover your own signature version.

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