Delicious Easy Spinach Stuffed Salmon Recipe

There's something so satisfying about slicing into a perfectly cooked piece of salmon and discovering a creamy, savory spinach filling inside. The aroma of garlic and herbs mingling with rich, buttery salmon is irresistible—and the presentation is just as impressive as the flavor.

I first created this recipe during a weeknight dinner rush, craving something healthy but indulgent. It quickly became a go-to because it checks all the boxes: quick prep, low carb, packed with protein, and downright delicious.

The best part? This spinach stuffed salmon feels restaurant-worthy but comes together in under 30 minutes with just a handful of ingredients.

Why You'll Love This Spinach Stuffed Salmon

Get ready to fall in love with a recipe that's as stunning as it is simple. This spinach stuffed salmon is a weeknight winner that delivers big on flavor without requiring hours in the kitchen.

First, it’s incredibly quick and easy. The filling comes together in just minutes, and the salmon bakes in under 20. You can have this entire dish on the table in less than half an hour—even faster if you prep the filling ahead of time.

It’s also a healthy, protein-packed option that doesn’t skimp on taste. With omega-3-rich salmon and fiber-filled spinach, it's a great choice for low-carb, keto, or gluten-free diets.

This dish is also versatile and forgiving. You can use fresh or frozen spinach, swap in different cheeses, or even stuff chicken breasts instead if that’s what you have on hand.

Finally, this recipe is elegant enough for guests. It plates beautifully and feels special, yet it’s simple enough to make on a busy Wednesday night. Win-win.

This all leads us right into the heart of the recipe—those crave-worthy ingredients that make it all happen.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient brings something essential to the table, and together, they create a dish that’s creamy, flavorful, and oh-so-satisfying.

Salmon fillets are the star of the show. Look for thick, center-cut fillets with the skin on if possible. The skin helps keep the fish moist while baking and holds everything together. Make a deep pocket in each fillet to stuff that dreamy filling inside.

The spinach adds freshness, color, and a boost of nutrients. I often use frozen chopped spinach (thawed and well-drained), but you can also sauté fresh spinach quickly before mixing. Just make sure to squeeze out as much moisture as possible to avoid a watery filling.

Cream cheese is the base of the stuffing. Its richness binds everything together and makes the filling ultra creamy. For a lighter version, you can use Neufchâtel or reduced-fat cream cheese, but I find full-fat gives the best flavor.

To bump up the flavor, garlic and parmesan cheese are key. Garlic adds that aromatic punch, while parmesan brings in a salty, nutty depth. Feel free to toss in a pinch of red pepper flakes if you like a little heat.

You'll also want a splash of lemon juice to brighten things up and a bit of olive oil to sear the salmon or brush on top before baking. A sprinkle of paprika or Italian seasoning is optional but highly recommended for a final flavor boost.

No special equipment is needed here—just a sharp knife, a mixing bowl, and either a baking dish or oven-safe skillet.

How To Make This Spinach Stuffed Salmon

Making this salmon is easier than you might think—and it’s all done in just a few steps.

Start by prepping the spinach filling. In a bowl, combine softened cream cheese, cooked spinach (well-drained), minced garlic, grated parmesan, and a squeeze of lemon juice. Mix until smooth and creamy. You want a thick consistency that’s easy to stuff into the fish without oozing everywhere.

Next, prepare the salmon fillets. Use a sharp knife to cut a deep pocket into the side of each fillet, being careful not to cut all the way through. Gently open the pocket and spoon in the spinach filling. Press the edges together slightly to hold the stuffing in place.

Now, it’s time to sear the salmon for extra flavor. Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat. Sear each fillet skin-side down for 2-3 minutes until the skin is crispy. Then flip and sear the top side for just 1 minute.

Transfer the skillet to a preheated 375°F (190°C) oven and bake for 10-12 minutes, depending on the thickness of your fillets. The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Remove from the oven and let it rest for a minute or two. Spoon any juices over the top before serving. Serve with lemon wedges, roasted vegetables, or a side of cauliflower rice for a full meal.

From start to finish, this meal takes under 30 minutes and leaves you with minimal cleanup.

Storage Options

Got leftovers? No problem—this salmon stores and reheats beautifully.

Store any extra fillets in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese filling, it’s best not to leave it out too long after serving.

You can also freeze stuffed salmon, though the texture of the filling may change slightly. Wrap each fillet tightly in foil or plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, place the salmon in a covered baking dish and warm in a 300°F (150°C) oven for 10-12 minutes. You can also reheat gently in a skillet over low heat. Avoid microwaving if possible—it can make the fish rubbery and the filling unevenly hot.

Variations and Substitutions

This recipe is endlessly adaptable, so don’t hesitate to get creative with what you have on hand.

For a dairy-free option, substitute the cream cheese with a plant-based alternative and use nutritional yeast in place of parmesan. It won’t be quite as rich, but still delicious.

If you’re not a fan of salmon, try this exact method with chicken breasts. Simply butterfly them and stuff them the same way before baking. It’s equally satisfying and makes a great high-protein dinner.

Add-ins like sun-dried tomatoes, feta cheese, or chopped artichokes can bring even more flavor to the filling. Just keep the ratio balanced so the mixture remains easy to stuff.

For a Mediterranean twist, use a mix of ricotta cheese, garlic, chopped olives, and spinach. It’s tangy, creamy, and totally different—but just as tasty.

Don’t be afraid to play around with seasoning, either. A Cajun or blackened seasoning blend adds bold flavor and a little kick that pairs beautifully with the creamy filling.

No matter how you tweak it, this stuffed salmon is a flexible, foolproof dinner that you'll return to again and again.

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