Tender, juicy salmon fillets, a wonderful filling of cream cheese, spinach, mozzarella and parmesan and takes exactly 10 minutes to prepare, this five-star menu Stuffed Salmon is the kind of epically impressive yet paradoxically simple recipe that will have you forsaking eating out.
Why get dressed, wait for a seat, and incur outrageous markup on wine at a restaurant when you can make a chef-grade dish like this elegant spinach-stuffed salmon (or honey garlic salmon) at home?
While eating out is always a treat, sometimes I find an elegant meal prepared at home even sweeter.
So I’m super excited to make this easy stuffed salmon (with garlic butter shrimp appetizer) for a date night at home this weekend.
Spinach-stuffed salmon with a crisp glass of wine is my idea of a perfect end to the work week.
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Love salmon but can’t feel the filling?
Check out my other healthy salmon recipes. I’ve specifically listed some of my favorites below that are suitable for an extra date.
5 star rating
“Simple and delicious. The best salmon I’ve ever had!”
—Jennifer—
How to make the best stuffed salmon
This delicious cream cheese and spinach stuffed salmon strikes you at the crossroads of simple and impressive.
Even if you’ve never baked salmon before, you can nail this simple and no-fuss recipe. (This Baked Salmon is also a great beginner recipe.)
The combination of filling and flaky salmon reminds me of a high-end seafood spinach dip (ahem, smoked salmon dip) that’s elegant and dinner-worthy.
The ingredients
- salmon fillets. Look for thicker salmon fillets, which are easier to stuff because they leave more room to create a pocket for the stuffing. (Center-sliced salmon is also my go-to for poached salmon.)
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You can cook the salmon with the skin on or ask the fish counter to remove it for you. For this recipe, I prefer the skin; It holds the salmon together, makes stuffing easier, and generally the salmon is less likely to overcook if you leave the skin on the salmon. The salmon skin is easy to remove after cooking.
- spinach. Spinach Stuffed Salmon isn’t just delicious – it’s got good ingredients, too! In addition to the health benefits of salmon itself (salmon is high in omega-3s, protein, potassium, and more), spinach is packed with fiber, vitamins, and minerals.
- garlic cloves. Adds powerful flavor to the spinach mix.
- cream cheese. Must have it here! It’s the creamiest, richest, and slightly flavorful filling for our salmon. Plus, it pairs perfectly with spinach (just ask these spinach puffs).
- Mozzarella + Parmesan. Anyone who says cheese and seafood don’t go together hasn’t tried this salmon recipe. The mozzarella is mild and melty; the parmesan is salty and nutty. dream team
- Red pepper flakes. A touch of heat to break through the richness of the salmon and spinach and cream cheese filling.
- lemon. Completely optional! Top up with lemon juice or zest for a fresh citrus flavor.
The directions
- Line a rimmed baking sheet with parchment paper to make cleaning easier. In a medium or large skillet, sauté the spinach with the garlic and spices. Take off the heat.
- Stir in cheese.
- Keep whisking until fully incorporated and the mixture is creamy.
- Make a pocket in each 6 oz salmon fillet by making a small cut down the center. Don’t cut through to the other side. Place the fillets on the baking sheet and stuff the spinach and cream cheese mixture into each piece. Drizzle with oil (or try melted butter) and sprinkle with salt and pepper.
- Bake stuffed salmon at 425 degrees F for 8 to 10 minutes until salmon is cooked through. HAVE FUN!
wine pairing
A must! Since this salmon is rich, opt for a crisp, dry white like Sauvignon Blanc (or the French version, Sancerre), or try a Chardonnay with no or light oak.
How to store stuffed salmon
- To store. Place leftovers in an airtight container in the refrigerator for up to 1 day.
- To warm up. To keep the salmon from drying out, gently heat the salmon on a baking sheet loosely covered with foil in a 350 degree F oven until heated through.
What to serve with stuffed salmon
Recommended tools for this recipe
When cheesy As it sounds, the secret ingredient to this stuffed salmon is love.
frequently asked Questions
I made this easy Stuffed Salmon recipe with King Salmon and Atlantic Salmon with great results. The most important thing for this recipe is to choose the right thickness salmon variety to ensure it spills and stuffs easily. A fillet cut in half is usually the best choice (sockeye salmon can work, but the fillets are usually thinner).
Adding lump crab meat or imitation crab is very popular with stuffed salmon, so feel free to add it, I just haven’t tried it myself. Fold some under the filling, fill with the shrimp mixture and bake as directed. Check out these crab stuffed mushrooms for inspiration.
Yes, it’s safe to eat salmon skin if you feel like it; However, unless the skin is crispy (as with fried salmon), it is generally too chewy to eat. Ultimately, it’s personal preference (for this recipe, I’d discard it after cooking).
If you’ve cooked salmon before, you may have found white residue on the fish or in the pan after cooking. While it doesn’t look pretty, these residues are simply albumin (same in egg whites). It is a protein found in fish that coagulates and becomes solid and white when cooked.
- 4 teaspoon Extra virgin olive oil divided
- 5 ounces fresh baby spinach about 5 cups
- 1 clove garlic chopped (about 1 teaspoon)
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- prize red pepper flakes
- 1/4 Cup reduced-fat cream cheese
- 1/4 Cup shredded semi-skimmed mozzarella cheese
- 1/4 Cup finely grated Parmesan
- 4 6 ounces salmon fillets Skin off or on
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Place a rack in the center of your oven and preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
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Heat 2 teaspoons of the oil in a medium non-stick skillet over medium-high heat. Add a large handful of spinach and cook, stirring frequently, until it begins to wilt. Stir in the garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes and cook for 30 seconds. Add the remaining spinach in large handfuls until it wilts completely. Remove the pan from the stove.
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Stir in the cream cheese until it melts and combines smoothly with the spinach. Stir in the mozzarella cheese and parmesan until the cheese melts and the mixture looks like a delicious spinach and dipping sauce.
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Place salmon fillets on a clean work surface and pat dry. Using a small, sharp knife, cut lengthways down the center of each fillet to form a pocket (don’t cut the fish all the way through). Transfer the salmon to the prepared baking sheet. Sprinkle evenly with the remaining 1/2 teaspoon salt. Using a small spoon, fill each fillet with 1/4 of the spinach mixture.
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Drizzle the remaining 2 teaspoons olive oil over the fillets and brush with a pastry brush or rub lightly with your fingers to coat. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the sheet pan in the oven and bake 8 to 10 minutes, until the salmon is opaque in the center and comes off easily with a fork.
- TO STORE: Place leftover salmon fillets in the refrigerator in an airtight storage container for up to 1 day.
- TO WARM UP: To keep the salmon from drying out, gently heat the salmon on a baking sheet loosely covered with foil in a 350 degree F oven until heated through.
Portion: 1(of 4)Calories: 360kcalCarbohydrates: 3GProtein: 40GFat: 20GSaturated Fatty Acids: 5GCholesterol: 110mgPotassium: 1068mgFiber: 1GSugar: 1GVitamin A: 3556ieVitamin C: 10mgCalcium: 206mgIron: 2mg
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