Delicious Easy Spinach Stuffed Salmon Recipe

There's something undeniably elegant about a perfectly baked spinach stuffed salmon. The flaky, buttery fish paired with a rich, cheesy spinach filling creates a restaurant-quality meal that’s surprisingly easy to make at home.

I first made this dish on a weeknight when I wanted something special without a sink full of dishes. Since then, it's become my go-to whenever I need to impress—whether it's date night, a dinner party, or just a treat-yourself Tuesday.

Whether you're cooking for two or serving a crowd, this easy spinach stuffed salmon delivers flavor, nutrition, and elegance—all in under 30 minutes. Let’s dive in!

Why You'll Love This Delicious Easy Spinach Stuffed Salmon Recipe

Get ready to fall in love with your new favorite way to cook salmon. This recipe is flavorful, fuss-free, and oh-so-satisfying.

Quick and hassle-free. You don’t need hours in the kitchen to enjoy a gourmet meal. From start to finish, this dish takes about 25 minutes, making it ideal for busy weeknights or last-minute guests.

Healthy and hearty. Salmon is loaded with omega-3 fatty acids and high-quality protein, while the spinach filling brings fiber, iron, and creamy decadence without going overboard on calories.

Restaurant-quality at home. The flavors in this dish are rich, savory, and beautifully balanced. Serve it over rice or with roasted veggies and you’ve got a dinner worthy of your favorite bistro.

Easily customizable. Add mushrooms, swap the cheese, or use kale instead of spinach—the stuffing adapts to your tastes and what’s in your fridge.

Once you make this once, you’ll find yourself craving it again and again. Ready to give it a go?

Ingredients Notes

The magic of this spinach stuffed salmon lies in its simplicity. With just a handful of fresh ingredients, you can create a filling and flavorful dish that feels like a splurge—but is totally doable on a weeknight.

Fresh salmon fillets are the star of this recipe. Choose center-cut pieces that are thick and uniform in size. This makes it easier to slice a pocket for stuffing, and ensures even cooking. Skin-on or skinless both work, though I prefer skin-on for added moisture and structure.

Baby spinach wilts quickly and blends beautifully into the creamy filling. If you’re using regular spinach, just give it a rough chop first. Fresh is ideal, but frozen can work in a pinch—just be sure to squeeze out all the moisture.

Cream cheese gives the stuffing its rich texture and helps everything stick together. Let it soften before mixing to make it easier to combine with the other ingredients.

Parmesan cheese adds a salty, nutty punch that balances the richness of the cream cheese. A little goes a long way, and freshly grated gives the best flavor and melt.

Garlic and onion bring aromatic depth to the filling. I like to sauté them briefly before adding the spinach for a mellow, sweet flavor that doesn’t overpower the dish.

You’ll also need a sharp knife for slicing pockets into the salmon, a baking dish or sheet pan, and some aluminum foil or parchment paper for easier cleanup.

How To Make This Delicious Easy Spinach Stuffed Salmon Recipe

Creating this creamy, savory stuffed salmon is easier than you think. With just a few simple steps, you’ll have a stunning main dish on the table in no time.

Start by preheating your oven to 375°F (190°C). While it heats, prepare your salmon fillets by patting them dry and carefully slicing a horizontal slit into the side of each piece, creating a deep pocket. Be sure not to cut all the way through.

In a medium skillet, warm a little olive oil over medium heat. Add your diced onions and sauté until translucent, about 3-4 minutes. Toss in the minced garlic and cook for another 30 seconds, just until fragrant.

Next, add your spinach to the skillet. Stir frequently until wilted—this should take only a couple of minutes. Once the spinach is soft and bright green, remove from the heat and let it cool slightly.

In a bowl, mix together the softened cream cheese, sautéed spinach mixture, and grated Parmesan. Stir until everything is well combined and creamy. Taste and add salt and pepper as needed.

Now it’s time to stuff the salmon! Spoon the spinach filling generously into each salmon pocket. Press it in gently but firmly, then place the fillets onto a prepared baking sheet. Drizzle with a bit of olive oil and season the tops with salt, pepper, and a pinch of paprika for color.

Bake the stuffed salmon for 15-18 minutes, depending on thickness. The salmon should be opaque and flake easily with a fork, while the filling will be hot and melty.

In less than 30 minutes, you’ll have a beautiful, flavorful dish that looks—and tastes—like you spent hours in the kitchen.

Storage Options

If you have leftovers (lucky you!), this spinach stuffed salmon stores beautifully.

Let the salmon cool completely before placing it in an airtight container. You can refrigerate it for up to 3 days. The filling will firm up slightly but still tastes amazing reheated.

To freeze, wrap each fillet tightly in plastic wrap and then foil, or store in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

For best results when reheating, place the salmon in a baking dish, cover with foil, and warm in a 300°F oven until heated through—about 10-12 minutes. Microwaving is faster but may dry it out slightly, so add a splash of water and cover loosely to retain moisture.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak. Whether you're accommodating dietary needs or just using what you have on hand, there’s plenty of room to play.

Make it keto-friendly by swapping the cream cheese for mascarpone or goat cheese and serving with roasted cauliflower instead of rice or potatoes.

Try different cheeses like feta, mozzarella, or even a little blue cheese if you’re feeling bold. Just keep the ratios similar so the filling holds together.

Add mushrooms or sun-dried tomatoes to the stuffing for even more flavor. Just sauté them with the onions before mixing them into the filling.

Use kale or Swiss chard instead of spinach for a heartier green. Just be sure to remove the stems and chop finely before wilting.

Skip the oven altogether and cook the stuffed salmon in a covered skillet on the stovetop over medium-low heat. It takes about the same time and gives the fish a lovely sear.

Once you’ve tried the base recipe, you’ll start dreaming up your own flavor combinations. Trust me, you really can’t go wrong.

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