There’s something undeniably elegant about salmon, especially when it’s stuffed with a rich, creamy spinach filling. The tender fish flakes apart effortlessly, and every bite is infused with savory garlic, gooey cheese, and hints of lemon that make your mouth water.
I discovered this recipe one chilly evening when I needed something impressive yet effortless. It quickly became my go-to when hosting guests or when I just want to treat myself to something special after a long day. Not only is it a total crowd-pleaser, but it also happens to be surprisingly easy to make.
Let’s dive into what makes this stuffed salmon such a hit at dinner tables everywhere.
Why You’ll Love This Spinach Stuffed Salmon
Get ready to meet your new favorite dinner solution. This stuffed salmon recipe delivers gourmet flavor with weeknight simplicity.
First and foremost, it’s incredibly easy to prepare. Even though it looks like something you'd order at a fancy seafood restaurant, this dish comes together in under 30 minutes with minimal prep.
It’s also a healthy yet indulgent option. Packed with omega-3 rich salmon, iron-filled spinach, and just enough cheese to make it satisfying, it strikes the perfect balance between wholesome and comforting.
If you’re cooking on a budget, you’ll be happy to know that this recipe won’t break the bank. You only need a few ingredients, most of which you might already have in your kitchen. It’s perfect for feeding a family or prepping individual portions for the week.
Lastly, it’s endlessly adaptable. You can play around with the filling, try different types of cheese, or even switch out the greens. It’s one of those rare recipes that can be both routine and exciting, depending on your mood.
Now let’s take a closer look at what goes into this delicious stuffed salmon.
Ingredients Notes

This stuffed salmon recipe works its magic through a short list of powerhouse ingredients. Each one plays an important role in bringing richness and flavor to the final dish.
Salmon fillets are the star of the show. Choose thick, center-cut pieces that can be easily sliced and filled. Wild-caught is always preferred for flavor and nutrition, but farm-raised works beautifully too. Just make sure the skin is removed and the fillets are of uniform thickness for even cooking.
Fresh spinach forms the heart of the stuffing. A quick sauté with garlic enhances its flavor and reduces the volume, making it easy to tuck inside the salmon. While you can use frozen spinach in a pinch, be sure to drain it thoroughly to avoid a watery filling.
Cream cheese gives the filling its creamy, luscious texture. Make sure it’s softened before mixing so that it blends easily with the spinach. I’ve found that full-fat cream cheese offers the best flavor and consistency, though a light version works if you’re watching calories.
Parmesan cheese adds a sharp, salty bite that balances the richness of the cream cheese. A small handful goes a long way, and freshly grated is always best. It melts seamlessly into the filling and gives it a satisfying savory depth.
Garlic and lemon round out the flavor profile. Fresh garlic is sautéed until fragrant and golden, and a touch of lemon zest adds brightness to contrast the richness of the filling. Don’t skip the lemon—it elevates the whole dish.
As for equipment, all you really need is a sharp knife for slicing pockets in the salmon, a skillet for sautéing, and a baking dish or sheet pan for roasting. Nothing fancy required—just the basics.
How To Make This Spinach Stuffed Salmon

Making this spinach stuffed salmon is simpler than it looks. You’ll be amazed how quickly it comes together.
Start by preheating your oven to 375°F. While that’s heating up, you can get to work on your filling. In a skillet over medium heat, warm a splash of olive oil and sauté minced garlic until fragrant—about 30 seconds. Add the spinach and cook it down until wilted, stirring occasionally. This takes about 2-3 minutes.
Once the spinach is cooked, transfer it to a bowl and let it cool slightly. Then stir in the softened cream cheese and grated Parmesan until everything is well combined. You’ll end up with a rich, creamy mixture that’s thick enough to stay inside the salmon.
Now turn your attention to the fillets. Using a sharp knife, carefully slice a pocket in the side of each piece, making sure not to cut all the way through. Spoon the spinach filling generously into each pocket, pressing it in so it stays put.
Arrange the stuffed fillets in a lightly greased baking dish. If you want to amp up the flavor, drizzle the tops with olive oil, a sprinkle of salt and pepper, and a bit of lemon zest. Bake for about 15-18 minutes, depending on the thickness of your salmon, until the fish flakes easily with a fork.
The result? Perfectly cooked salmon with a golden, melty filling that oozes slightly when you cut into it. The total time from start to finish is just under 30 minutes—faster than ordering takeout and infinitely more satisfying.
Storage Options
Leftovers—if you have any—keep beautifully in the fridge. Simply store the stuffed salmon in an airtight container and refrigerate for up to 3 days. The flavors actually meld and deepen slightly over time, making it just as good (if not better) the next day.
If you want to freeze it, wrap each portion tightly in foil or plastic wrap, then place in a freezer-safe container or bag. It will keep well for up to 2 months. Just thaw overnight in the fridge before reheating.
To reheat, place the salmon in a baking dish, cover loosely with foil, and warm it in a 325°F oven until heated through—about 10-12 minutes. You can also microwave it in short bursts, but be careful not to overcook and dry it out.
Variations and Substitutions
One of the best things about this recipe is how flexible it is. You can easily adapt it to fit your preferences or whatever you have in the fridge.
Try swapping out the spinach for kale or Swiss chard if you want a heartier green. Just be sure to cook it down first so it blends smoothly with the cheese.
For a more decadent filling, mix in a bit of ricotta or mozzarella along with the cream cheese. It adds an extra gooey, melty texture that’s irresistible.
If you’re not a fan of Parmesan, feel free to use feta for a tangier twist. It pairs especially well with spinach and adds a Mediterranean flair.
Want to spice things up? Stir in some red pepper flakes or a touch of smoked paprika to the filling for a subtle kick. A spoonful of sun-dried tomatoes or chopped olives also works wonders.
Don’t hesitate to get creative. This recipe is a blank canvas that works with a variety of flavors, so you can reinvent it as often as you like without ever getting bored.
Print
Delicious Easy Spinach Stuffed Salmon Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Discover a mouthwatering spinach stuffed salmon recipe featuring creamy cheese and herbs baked inside juicy salmon fillets. This easy dinner option is keto-friendly, low-carb, and packed with flavor—perfect for weeknights or special occasions.
Ingredients
4 salmon fillets (skin-on or skinless)
1 cup fresh spinach, chopped
4 oz cream cheese, softened
¼ cup grated Parmesan cheese
1 garlic clove, minced
Salt and pepper, to taste
1 tbsp olive oil
1 tsp paprika (optional)
Lemon wedges, for serving
Instructions
Preheat oven to 375°F (190°C).
In a bowl, mix spinach, cream cheese, Parmesan, and garlic until well combined.
Make a deep slit in the side of each salmon fillet to create a pocket.
Fill the pocket with the spinach mixture.
Season fillets with salt, pepper, and paprika (if using).
Heat olive oil in an oven-safe skillet and sear salmon 2–3 mins per side.
Transfer skillet to the oven and bake for 10–12 minutes, until salmon is cooked through.
Serve hot with lemon wedges.
Notes
You can use frozen spinach (thawed and drained) if fresh is unavailable.
Add red pepper flakes for a spicy kick.
Works well with goat cheese or ricotta as cream cheese substitutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Baked, Pan-Seared
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 360
- Sugar: 1g
- Sodium: 420mg
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