Salmon fillets that are tender and juicy, a filling made of cream cheese, spinach, mozzarella, and Parmesan that tastes like a dream, and only 10 minutes of work to make this five-star Stuffed Salmon recipe will make you swear off going out to eat ever again.
If you can make a chef-level dish like this elegant spinach stuffed salmon (or Honey Garlic Salmon) at home, why go to a restaurant where you have to wait for a table and pay a ridiculous amount for wine?
Even though going out to eat is always fun, I sometimes think a fancy meal made at home is even better.
That’s why I’m so excited to make this simple stuffed salmon this weekend for a home date night with Garlic Butter Shrimp as an appetizer.
For me, the best way to end the work week is with spinach-stuffed salmon and a crisp glass of wine.
Check out my other healthy salmon recipes. I’ve specifically listed a few of my favorites that are extra date-night appropriate below.
As a passionate home cook and salmon lover I’m always looking for new and delicious ways to prepare this incredibly versatile fish. Over the years, I’ve discovered that one of the tastiest options is oven-baked stuffed salmon. The combination of flaky, moist salmon with a flavorful stuffing creates a meal that is both impressive and deeply satisfying.
In this article, I’ll walk you through my proven step-by-step method for cooking flawless stuffed salmon in the oven every time. With my tips on choosing the right salmon, preparing the filling, and monitoring doneness, you’ll gain the skills and confidence to make this elegant entrée a staple in your weekly dinner rotation. Let’s get started!
Choosing the Right Salmon
The foundation of any great stuffed salmon is of course high-quality salmon. When selecting salmon fillets for stuffing, keep these tips in mind
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Go thick – Choose fillets that are at least 1 1⁄2 inches thick. This allows you to stuff generously without overcooking the fish. Thinner fillets will dry out.
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Pick wild-caught – Opt for responsibly farmed or sustainable wild salmon like king, coho, or sockeye The flavor and texture is far superior to Atlantic salmon.
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Buy skin-on – Salmon cooked skin-side down stays moist and holds together better during cooking. Simply remove skin before eating if desired.
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Inspect the color – The fillet should have a vibrant orange-red hue. Pale, dull color is a sign of older fish.
I like to use thick, wild-caught king salmon fillets with the skin still attached for my stuffed salmon recipes. The generous cut lets me pile on the filling!
Preparing the Perfect Stuffing
Now comes the fun part – choosing your stuffing ingredients! The possibilities are endless, but here are some of my favorite stuffed salmon stuffing combinations:
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Lemon, garlic, and herb – Chopped fresh herbs like dill and parsley, lemon zest, minced garlic, breadcrumbs, and olive oil. A fresh and classic flavor.
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Spinach and feta – Sautéed spinach, crumbled feta cheese, roasted garlic, and lemon juice. Rich and savory.
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Crab and cream cheese – Flaked crab meat, whipped cream cheese, green onions, lemon juice, and Cajun seasoning. Luxe and decadent.
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Caramelized onion and mushroom – Sliced cremini mushrooms and caramelized onions with fresh thyme and Parmesan. Earthy and robust.
No matter what flavor profile you choose, be sure to chop any vegetables or herbs finely and combine the ingredients well so the stuffing is uniform. You want the salmon to bake up moist and even, not lumpy!
Assembling Stuffed Salmon Step-By-Step
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Butterfly the fillets – Using a sharp knife, slice the salmon fillet horizontally without cutting all the way through. Open it up like a book. Repeat with remaining fillets.
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Season the salmon – Lightly coat the inside of the fillets with olive oil or melted butter, and season generously with salt and pepper.
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Fill evenly with stuffing – Mound the stuffing mixture onto the bottom half of each opened fillet. Spread to distribute evenly, leaving a 1⁄2 inch border.
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Roll and secure – Starting from the short side, roll up each fillet to encase the stuffing. Use toothpicks to hold the rolls closed.
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Coat the top – Brush the top and sides of each stuffed salmon roll lightly with olive oil or melted butter and sprinkle with more salt and pepper.
That’s it – you’re ready to bake! Be sure not to over stuff the salmon or the filling will leak out. Aim for around 1⁄3 cup of stuffing per fillet.
Baking to Perfection
With the salmon stuffed and rolled, it’s time to transfer them to the oven. Follow these tips for perfect results:
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Preheat to 375°F – Always preheat your oven fully before baking. This helps the salmon cook evenly.
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Use a foil-lined pan – Line a baking sheet with foil and lightly coat with cooking spray. This prevents sticking.
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Cook skin-side down – Place fillets seam-side down on the pan. The skin will get crispy and help hold the filling in.
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Bake for 18-22 minutes – For 1 1⁄2 inch fillets, bake at 375°F for around 20 minutes until flaky and opaque.
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Let rest before serving – When done baking, let the salmon rest for 5 minutes before removing the toothpicks and skin.
I like to spoon any pan juices over the salmon before serving – they make an incredible sauce! For easy cleanup, just discard the foil.
Foolproof Doneness Tests
With stuffed salmon, getting the bake time just right is critical. Here are two ways to test for doneness:
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Use a meat thermometer – Insert into the center of the thickest part of the fillet, avoiding bones. Salmon is perfectly cooked between 145°F-150°F.
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Flake with a fork – Use the tip of a fork to gently flake the salmon. When done, it will break apart easily into opaque flakes.
If your salmon is undercooked, just pop it back into the oven for a few more minutes until the center reaches the proper temperature or flakes easily.
Time-Saving Shortcuts
Stuffed salmon definitely qualifies as a special occasion meal in my book. However, there are a few shortcuts you can take to get this impressive dish on the table faster:
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Buy pre-made stuffing – Grocery stores often sell fresh salmon stuffed with crab, spinach, or other ingredients. Just prep and bake as directed.
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Make extra stuffing – Whip up a big batch of homemade stuffing and freeze half to use later. Thaw before stuffing salmon.
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Cook from frozen – Frozen stuffed salmon can go straight into the oven no thawing required. Just increase cook time by 5 minutes or so.
How to Make the Best Stuffed Salmon
This luscious cream cheese and spinach stuffed salmon meets you at the intersection of easy and impressive.
Even if you’ve never baked salmon before, you can nail this simple and straightforward recipe. (This Baked Salmon is also a great beginner recipe. ).
The filling and flaky salmon together make me think of a fancy seafood spinach dip (ahem, Smoked Salmon Dip), but made classy and appropriate for dinner.
- Also, read this post on how to cook salmon for more tips, such as what kind of salmon to buy.
- Check out this Baked Salmon Temperature Guide to learn more about how to tell when salmon is done.
- Salmon Fillets. Choose salmon fillets that are thicker. They are easier to stuff because they have more space for the filling to fit inside. (Center-cut salmon is also my pick for Poached Salmon. ).
You can cook the salmon with the skin on, or you can ask the people behind the seafood counter to take it off for you. I like the skin on for this recipe because it keeps the salmon together and makes it easier to stuff. Also, salmon that has skin on is less likely to overcook. Salmon skin is easy to remove once the fish is cooked.
- Spinach. Spinach stuffed salmon is not only tasty, but it also has ingredients that are good for you. Salmon is healthy because it is full of omega-3s, protein, potassium, and other nutrients, and spinach is full of fiber, vitamins, and minerals.
Substitution Tip
You can experiment with other cheeses in this recipe. Goat cheese, fontina, or brie would be alternative melting cheeses to try. Meanwhile, Asiago, Romano, or Pecorino would add the sharpness of Parmesan.
- Red Pepper Flakes. The salmon and spinach cream cheese filling are already very rich, so a little heat would be nice.
- Lemon. It’s not required, but you can add lemon juice or zest at the end for a fresh citrus taste.
- Put parchment paper around the edges of a baking sheet with a lip to make cleanup easier. Heat the garlic and spices in a medium or large skillet. Add the spinach and wilt it down. Remove from the heat.
- Stir in the cheeses.
- Keep stirring until completely incorporated and the mixture is creamy.
- Cut a small hole in the middle of each 6 oz. salmon fillet to make a pocket. Don’t cut all the way through to the other side. Put the fillets on the baking sheet and fill each one with the spinach-cream cheese mixture. Put some oil (or melted butter) on top and add salt and pepper.
- Place stuffed salmon in a 425°F oven and cook for 8 to 10 minutes, or until the salmon is fully cooked. ENJOY!.
A must! Because this salmon is rich, choose a dry, crisp white wine like Sauvignon Blanc (or Sancerre in French) or a Chardonnay that hasn’t been oiled or has been oiled very little.
Easy Stuffed Salmon, Super Tasty and extremely Yummy
FAQ
How long do you cook the stuffed salmon from Sam’s?
Do you bake salmon at 350 or 400?
Do you cook salmon in the oven covered or uncovered?
Why do you cook stuffed salmon in the oven?
Moist and Tender: Baking the salmon in the oven helps to lock in moisture, resulting in tender and juicy fillets. Impressive Presentation: Stuffed salmon makes for an elegant and visually appealing dish, perfect for special occasions or entertaining guests.
What are the benefits of eating cooked salmon for dinner daily?
The daily consumption of salmon can provide proteins of high biological value, healthy fats, phosphorus, potassium, iodine, selenium, and vitamins of groups B, E, and D.
How long do you bake stuffed salmon?
Preheat your oven to the recommended temperature for baking salmon, typically around 375°F (190°C). Place the stuffed salmon on a lined baking sheet or in a baking dish and bake for about 15-20 minutes, or until the salmon is cooked through and the stuffing is heated. Be sure to check for doneness by testing the internal temperature of the salmon.
What temperature should stuffed salmon be cooked at?
When cooking stuffed salmon, ensure your oven is preheated to the appropriate temperature, typically between 375°F (190°C) and 425°F (220°C). Cook the salmon for approximately 12-15 minutes per inch (2.5 cm) of thickness, or until the internal temperature reaches 145°F (63°C) for optimal food safety.
How do you make a stuffed salmon fillet?
Prepare the stuffing mixture by combining breadcrumbs, grated Parmesan cheese, chopped fresh herbs, melted butter, lemon zest, salt, and pepper in a bowl. Mix everything well until it forms a crumbly consistency. Using a sharp knife, carefully make a slit along the side of each salmon fillet, creating a pocket for the stuffing.
How do you cook frozen stuffed salmon?
It is important to adjust cooking times accordingly, especially when using frozen stuffed salmon. When cooking stuffed salmon, ensure your oven is preheated to the appropriate temperature, typically between 375°F (190°C) and 425°F (220°C).