How to Make Delicious Stuffed Salmon with Spinach

Salmon is one of my favorite proteins to cook. It’s so versatile, packed with healthy omega-3 fatty acids, and delicious! While salmon is amazing on its own, one of my favorite ways to enjoy it is in a stuffed salmon dish. The combination of flaky salmon with a creamy, cheesy spinach filling is absolute perfection.

In this article, I’ll walk you through everything you need to know to make the best stuffed salmon with spinach at home. I’ve tried countless variations and have landed on a method that results in salmon that is moist, flavorful and foolproof every single time. Get ready for your new favorite way to enjoy salmon!

Why Stuffed Salmon is So Delicious

There are several reasons why stuffed salmon is such a crowd-pleasing dish

• The contrast of the flaky, tender salmon with the rich and creamy spinach filling is incredible. Each bite is an explosion of flavors and textures

• When you cook salmon whole with the filling inside, it stays very juicy and moist. No dry salmon here!.

• It feels elegant and fancy but is actually quite easy to make. Impress your dinner guests with your cooking skills!

• You can customize the filling to your taste. Don’t like spinach? Use kale or broccoli instead. Love cheese? Add extra for an ultra-indulgent dish.

• It makes for a complete meal in one pan. All you need is a vegetable or salad side.

I highly recommend giving this baked stuffed salmon recipe a try for your next date night in, weekend dinner with friends or to celebrate a special occasion. It’s going to become your new favorite way to eat salmon!

How to Choose Salmon for Stuffing

You can use any variety of salmon to make stuffed salmon, but here are some tips:

• Opt for center-cut fillets that are about 1 to 1 1/2 inches thick. This level of thickness keeps the salmon from cooking too much and leaves room for a lot of filling.

• Go for wild-caught salmon for better flavor and nutrition. Some good options are king, sockeye and Coho.

• Ensure the fillets are between 6 to 8 ounces, which is the perfect individual serving size for a stuffed salmon recipe.

• Salmon fillets with the skin on hold up better for stuffing. You can always remove it after cooking if you don’t want to eat it.

Spinach & Cream Cheese Stuffed Salmon Ingredients

The filling for this baked stuffed salmon recipe is similar to a appetizer spinach dip, with a few small tweaks to make it ideal for stuffing salmon. Here’s what you’ll need:

• Salmon fillets
• Spinach – fresh or frozen
• Garlic
• Cream cheese
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Salt, pepper and red pepper flakes
• Lemon juice
• Olive oil or butter

The spinach, cream cheese, garlic and Parmesan provide the bulk of the flavor, while the mozzarella lends the filling a lovely, creamy texture after baking. I also like to add a pinch of red pepper flakes for a hint of heat and some black pepper and lemon juice to brighten it up.

Feel free to tweak the filling ingredients to your preferences. Other good cheese choices are fontina, goat cheese or brie. Herbs like dill or basil are also delicious additions.

How to Make Stuffed Salmon Step-By-Step

With the right techniques, this stuffed salmon recipe comes together quickly and easily:

Step 1: Prepare the Spinach Filling

First, you’ll prepare the cheesy spinach filling. Start by heating 1 tbsp oil in a skillet over medium-high heat. Add spinach and cook until wilted, about 2 minutes.

Next, stir in the garlic and season with salt, pepper and red pepper flakes. Cook for 30 seconds to bring out the garlic flavor.

Remove the skillet from heat and mix in the cream cheese until smooth. Finally, stir in the shredded mozzarella and grated Parmesan. Set aside.

Step 2: Prepare the Salmon

Pat the salmon fillets dry with paper towels and season all over with salt and pepper. Use a sharp knife to slice horizontally through the center of each fillet, cutting about 3/4 of the way through.

Be sure not to cut all the way through so the salmon stays together. This pocket is where you’ll stuff the filling.

Step 3: Fill the Salmon & Bake

Use a spoon to fill the pocket in each salmon fillet with the spinach cream cheese mixture, pressing it in gently.

Arrange the stuffed salmon fillets on a parchment-lined baking sheet. Brush lightly with olive oil or melted butter.

Bake at 425°F for 10-15 minutes until the salmon is opaque and flakes easily. Broil for 1-2 minutes at the end for golden, crisp skin.

Step 4: Make Garlic Lemon Butter

While the salmon bakes, melt 1 tbsp butter in a skillet over medium heat. Cook 1 minced garlic clove until fragrant, about 30 seconds.

Remove from heat and stir in the juice of 1/2 lemon. Spoon this garlic lemon butter over the cooked salmon fillets. Enjoy!

Helpful Tips for Perfect Stuffed Salmon

Here are some of my best tips for success:

• Use freshly grated Parmesan cheese for the best flavor. Pre-grated cheese won’t melt as smoothly.

• Make sure your cream cheese is softened to room temperature. This helps create a smooth filling.

• When stuffing the salmon, don’t overfill the pockets. This can cause the filling to leak out.

• Brushing the salmon with oil or butter before baking helps achieve crispier skin.

• Use a meat thermometer to check doneness. Salmon should reach 145°F.

• Let the cooked salmon rest for 5 minutes before serving for extra-moist fish.

• Stuff and bake the salmon on the same day for best results. The texture of the fish changes if it sits overnight.

Side Dishes for Stuffed Salmon

Here are some delicious side dishes to serve alongside your stuffed salmon:

• Rice – White or brown rice, or risotto
• Potatoes – Baked, mashed or roasted potatoes
• Veggies – Asparagus, green beans, broccoli or cauliflower
• Salad – Mixed greens, kale Caesar or Greek salad
• Bread – Crusty rolls or garlic bread

I like to pair this rich salmon dish with lighter, brighter sides like roasted asparagus, lemon rice or a fresh green salad. A crisp white wine is also a must!

More Delicious Salmon Recipes to Try

If you love stuffed salmon, be sure to also try:

• Pesto Salmon – Topped with a flavorful homemade basil pesto.

• Lemon Garlic Salmon – Salmon fillets coated in lemon, garlic and herbs.

• Blackened Salmon – A Cajun-inspired pan seared salmon.

• Honey Glazed Salmon – Salmon roasted with a sticky-sweet honey mustard glaze.

• Baked Salmon Burgers – Hand-formed salmon patties, oven baked.

FAQs About Making Stuffed Salmon at Home

What kind of salmon is best for stuffing?

I recommend using center-cut salmon fillets that are about 1 to 1 1/2 inches thick. King, sockeye and Coho are all good varieties.

Can I prepare stuffed salmon ahead of time?

You can make the filling a day in advance, but I don’t recommend stuffing/cooking the salmon until right before serving.

What is a quick alternative to making the spinach filling from scratch?

You can use a thawed package of frozen spinach dip in place of making the homemade filling.

What is the white stuff that oozes out of salmon while baking?

That is albumin, a natural protein found in salmon. It’s harmless and safe to consume.

What is the best way to check for doneness with stuffed salmon?

Use an instant-read thermometer to test the thickest part of the fillets. Salmon should reach 145°F when done.

Satisfy Your Salmon Craving with Spinach Stuffed Salmon