Creamy Spinach Stuffed Salmon

Thick salmon fillets stuffed with a creamy spinach and cream cheese filling that oozes out when you cut into it.

Why This Creamy Spinach Stuffed Salmon Works

Seafood cooks fast, which means dinner is on the table in minutes. The key is not overcooking it. The sauce does the heavy lifting on flavor so you just need simple seasoning on the protein.

Cutting a pocket into each salmon fillet and stuffing it with seasoned cream cheese and spinach turns a regular weeknight fish into a restaurant-quality dinner. The filling stays creamy inside while the outside gets golden and crispy. This stuffed salmon fillet is a keeper.

Sharpen your knife and get that filling ready. Let’s make it together.

Ingredients

Creamy Spinach Stuffed Salmon

• 4 salmon fillets (6 ounces each, thick cut)
• 4 ounces cream cheese, softened
• 2 cups fresh spinach, chopped
• 1/4 cup shredded parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/2 teaspoon paprika

Optional add-ins:

• Sun-dried tomatoes in the filling
• Artichoke hearts
• Mozzarella cheese
• Fresh dill

How to Make Creamy Spinach Stuffed Salmon

1. Mix. Combine softened cream cheese, chopped spinach, parmesan, garlic, and lemon juice in a bowl. Season with salt and pepper.
2. Stuff. Cut a deep horizontal pocket into each salmon fillet (don’t cut all the way through). Spoon the cream cheese filling into each pocket and press closed. Season the outside with salt, pepper, and paprika.
3. Sear. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon for 3 minutes on each side until golden.
4. Bake. Transfer the skillet to a 400F oven and bake for 10 to 12 minutes until the salmon reaches 145F and the filling is hot and bubbly.

Tips for the Best Creamy Spinach Stuffed Salmon

• Use thick-cut salmon fillets so you have enough room for the pocket and filling.
• Don’t overfill the pocket or it will leak out during cooking.
• Secure the pocket with a toothpick if needed. Just remove it before serving.
• Soften the cream cheese at room temperature for 30 minutes so it mixes easily.
• Sear the stuffed side down first to seal the pocket shut.

Fun Variations to Try

• Add sun-dried tomatoes and artichoke hearts to the filling for a Mediterranean version.
• Use goat cheese instead of cream cheese for a tangier filling.
• Stuff with crab meat and cream cheese for a crab-stuffed salmon.
• Add a breadcrumb topping before baking for extra crunch.
• Wrap each stuffed fillet in prosciutto before searing.

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Creamy Spinach Stuffed Salmon

A delicious homemade creamy spinach stuffed salmon recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets 6 ounces each, thick cut
• 4 ounces cream cheese, softened
• 2 cups fresh spinach, chopped
• 1/4 cup shredded parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/2 teaspoon paprika

Method

 

1. Mix. Combine softened cream cheese, chopped spinach, parmesan, garlic, and lemon juice in a bowl. Season with salt and pepper.
2. Stuff. Cut a deep horizontal pocket into each salmon fillet (don't cut all the way through). Spoon the cream cheese filling into each pocket and press closed. Season the outside with salt, pepper, and paprika.
3. Sear. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon for 3 minutes on each side until golden.
4. Bake. Transfer the skillet to a 400F oven and bake for 10 to 12 minutes until the salmon reaches 145F and the filling is hot and bubbly.

Notes

Use thick-cut salmon fillets so you have enough room for the pocket and filling. Don't overfill the pocket or it will leak out during cooking. Secure the pocket with a toothpick if needed. Just remove it before serving.

FAQ

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