Delicious Easy Spinach Stuffed Salmon Recipe

There’s something truly magical about slicing into a perfectly baked salmon fillet and discovering a creamy spinach filling tucked inside. The savory richness of the salmon blends beautifully with the garlicky spinach and cheese mixture, creating a restaurant-quality meal right at home.

I first made this dish on a whim after a seafood sale at my local market, and it’s been in my weekly dinner rotation ever since. It’s not only impressive to serve, but surprisingly simple and quick to prepare—making it ideal for everything from date night to a fuss-free weeknight dinner.

Let’s dive into why you’ll want to make this dish again and again.

Why You’ll Love This Spinach Stuffed Salmon

Get ready to add a new favorite to your recipe box. This spinach stuffed salmon is the kind of dish that feels fancy but takes almost no effort.

The prep is incredibly fast. You’ll have everything assembled and ready to bake in under 15 minutes. No marinating, no complex steps—just quick, satisfying cooking.

It’s healthy and indulgent. You get the lean protein and omega-3s from the salmon, paired with the creamy spinach filling that feels luxurious without being heavy.

Budget-friendly? Absolutely. Despite its elegant look, this recipe uses affordable ingredients you probably already have on hand—think frozen spinach, cream cheese, and a few pantry staples.

And perhaps best of all, it’s customizable. You can tweak the stuffing with different cheeses, herbs, or even sun-dried tomatoes based on your preferences or what’s in your fridge.

So if you’re looking for a weeknight hero that feels special, this stuffed salmon checks every box.

Ingredients Notes

The beauty of this recipe lies in its simplicity—each ingredient pulls its weight to bring out the dish’s full flavor potential.

Let’s start with the salmon fillets. Choose center-cut pieces, skin-on or skinless depending on your preference. Look for fillets that are at least an inch thick so you have enough room to stuff them without them falling apart. Fresh is great, but frozen (and properly thawed) works perfectly too.

Next comes the spinach. I almost always use frozen chopped spinach for ease. Just be sure to squeeze out every bit of moisture before mixing it into the filling. If you prefer fresh spinach, give it a quick sauté to wilt and reduce the volume before combining.

For the creamy base, cream cheese is essential. It gives the filling a smooth, rich texture that holds everything together. I like to use full-fat for maximum flavor, but reduced-fat works in a pinch.

Don’t skip the Parmesan cheese. It adds a salty, nutty depth to the filling that perfectly complements the mild creaminess of the spinach and cream cheese. A small handful goes a long way.

Lastly, you’ll need a good oven-safe skillet or baking dish. If you want a little color on your salmon, start it in a pan on the stovetop to sear before baking. Otherwise, straight to the oven works just fine.

How To Make This Spinach Stuffed Salmon

Making spinach stuffed salmon is easier than it looks—let me walk you through it step by step.

Begin by preheating your oven to 375°F (190°C). While the oven heats, prepare your filling. In a mixing bowl, combine thawed and well-drained spinach, softened cream cheese, grated Parmesan, minced garlic, a pinch of salt, and freshly ground black pepper. Mix until everything is evenly incorporated and smooth.

Next, take your salmon fillets and use a sharp knife to slice a pocket into the side of each one. You’re not cutting all the way through—just enough to make room for a generous spoonful of filling. Be careful not to go too deep, or the stuffing might leak out during baking.

Use a spoon or your hands to gently press the spinach mixture into the pockets. Don’t worry if some spills out—it’ll still taste great and look rustic and homemade.

Place the stuffed fillets into a greased baking dish or oven-safe skillet. If you want extra flavor, you can drizzle a little olive oil and sprinkle a touch of paprika or lemon zest over the top before baking.

Bake for 15 to 18 minutes, depending on the thickness of your fillets. The salmon should be just cooked through and flaky, while the filling becomes warm and creamy. If you'd like a golden top, pop it under the broiler for 1–2 minutes at the end.

In total, you’re looking at about 30 minutes from start to finish—and the result is absolutely worth it.

Storage Options

This salmon stores beautifully, making it a smart choice for meal prep or next-day lunches.

To refrigerate, let the salmon cool completely and place it in an airtight container. It will stay fresh in the fridge for up to 3 days. Keep the container sealed to prevent the fish from absorbing any fridge odors.

Freezing is also possible, though the texture of the spinach filling may change slightly upon thawing. For best results, wrap each portion in foil or plastic wrap and place in a freezer-safe bag. It’ll keep well for about 2 months.

When reheating, the microwave works fine in a pinch—just do it in short bursts to avoid overcooking. For best texture, reheat in a 300°F oven for 10–12 minutes, covered loosely with foil to keep it moist.

Variations and Substitutions

The flexibility of this recipe is part of what makes it such a winner. There are endless ways to tailor it to your taste or dietary needs.

If you’re avoiding dairy, try stuffing with a dairy-free cream cheese alternative and sautéed mushrooms instead of Parmesan. The umami flavor of mushrooms makes a great substitute for cheese’s richness.

Prefer a little heat? Add a dash of red pepper flakes or some finely chopped jalapeño to the filling for a spicy kick that contrasts beautifully with the creamy texture.

For a Mediterranean twist, stir in chopped sun-dried tomatoes, kalamata olives, and crumbled feta to the spinach mixture. It’s a bold, briny variation that pairs perfectly with the salmon.

Not a fan of spinach? No problem—chopped kale, Swiss chard, or even sautéed zucchini can be used instead. Just be sure to cook and drain any high-moisture veggies thoroughly before stuffing.

And if you’re feeding kids or picky eaters, you can tone things down by sticking with cream cheese, a sprinkle of mozzarella, and a touch of garlic powder—simple, creamy, and mild enough for anyone.

Don’t be afraid to get creative! This stuffed salmon is a great canvas for flavor experiments.

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