Spinach stuffed salmon pairs tender and flaky salmon with a creamy spinach filling for a hearty and satisfying dish. It's a healthy salmon recipe that's ready in 20 minutes, with instructions for preparing it in the oven, on the stove top, or in your air fryer.
This spinach stuffed salmon recipe is a quick and delicious weeknight dinner that looks elegant & impressive.
Serve it with roasted vegetables, a side salad, or buttery dinner rolls for a memorable meal.
For more salmon recipes, try miso butter salmon, gochujang salmon or baked salmon with creamy mustard dill sauce.
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⭐️ Why This Salmon is the Best
- Tender and flaky salmon is paired with a creamy spinach filling for a hearty and satisfying dish
- Easy stuffed salmon recipe that's ready in 20 minutes
- Healthy salmon dish that's high in protein, full of nutrients, and it's Whole30, paleo, low-carb, and keto-friendly
- Quick and delicious weeknight dinner that looks elegant & impressive
- Three cooking options are provided (pan-seared, oven-baked, and air fryer)
🌿 Ingredient Notes
- Cream cheese - Be sure to use softened (room temperature) cream cheese to make a smooth and creamy filling
- Baby spinach - Rinse and dry your spinach before using. You can also use a 10 ounce package of frozen spinach, but be sure to squeeze the water out completely before using it.
- Fresh dill - Adds lovely aromatics that pair so well with salmon. If using dried dill, substitute with 1 teaspoon.
- Fresh lemon juice and lemon zest - I highly recommend using fresh lemon juice for optimal flavor, but bottled lemon juice will work, too.
- Garlic - Use fresh garlic for the best flavor; you can also substitute ½ teaspoon of garlic powder if necessary
- Salmon fillets - Purchase a thicker whole fillet of salmon or pre-sliced 4-6 ounce pieces that are of similar size so they cook evenly; you can use skin-on or skinless salmon.
📝 Variations & Substitutions
- For baked stuffed salmon: Preheat your oven to 400 degrees F. Transfer stuffed salmon fillets to a lightly greased baking dish. Bake for 10-15 minutes (depending on how large your fillets are), until salmon is cooked through with an opaque center. Salmon thickness varies, but aim for 4 to 6 minutes per half-inch of thickness. You could also use an instant-read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145 degrees F. at the thickest part of the fillet.
- In air fryer: Preheat your air fryer to 380 degrees F. Place stuffed salmon fillets in air fryer and cook for 10-12 minutes, until salmon is cooked through with an opaque center.
- Cheese. Change up the type of cheese used. Feta or Gruyere cheese would both be delicious.
🔪 How to Make Spinach Stuffed Salmon
In a medium bowl, combine the softened cream cheese, Parmesan cheese, spinach, dill, lemon juice, lemon zest, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
Cut a 3-4" long pocket into the side of each salmon fillet, cutting about ¾ of the way but not cutting all the way through to the other side.
Using a small spoon, fill each pocket with 2-3 tablespoons of filling. Season the fillets with remaining salt and pepper.
In a large non-stick frying pan, heat olive oil over medium-high heat. Use tongs to carefully place the salmon into hot pan, presentation side down. Cook for 1 minute, then lower the heat to medium. Cook for 4-5 minutes, until golden and crispy.
Use a fish spatula to flip each fillet and cook the other side another 4-5 minutes, until the edges are starting to turn pink.
Transfer to a plate and garnish with lemon wedges and more fresh dill.
👩🏼🍳 Expert Tips
- Don't overbake (if baking in oven). Salmon thickness varies, but aim for 4 to 6 minutes per half-inch of thickness. You could also use an instant-read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145 degrees F. at the thickest part of the fillet.
- Cut pockets in the center of fillets. Cut across ¾ of each salmon fillet (not through to the other side or spinach filling will spill out).
- Storage: Place in an airtight container and store in the fridge for up to 4 days.
- How to freeze: After completely cooled, transfer salmon to a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
- How to reheat: Cover loosely with foil and place salmon in a preheated 350 degree F. oven for 10 minutes, or until heated through.
- Use a fish spatula to easily flip the salmon.
- Repurpose the leftover spinach filling. Serve any remaining filling as a delicious spinach dip served with bread or crackers.
🥦 How to Serve Stuffed Salmon
- Bread. Pair this stuffed salmon recipe with sourdough cornbread, dinner rolls, or potato biscuits.
- Potatoes. Serve accompanied by red skin mashed potatoes, roasted potatoes, or sweet potatoes.
- Vegetables. Pair with your favorite vegetable side dish, like roasted carrots and green beans, carrots, broccoli, or roasted brussels sprouts.
- Salad. Serve with a delicious and healthy side salad, like shaved fennel salad or roasted cauliflower salad.
💬 Frequently Asked Questions
In a large non-stick frying pan, heat olive oil over medium-high heat. Use tongs to carefully place the salmon into hot pan, presentation side down. Cook for 1 minute, then lower the heat to medium. Cook for 4-5 minutes, until golden and crispy. Use a fish spatula to flip each fillet and cook the other side another 4-5 minutes, until the edges are starting to turn pink.
The salmon fillets should still be opaque in the center, and the salmon meat should flake easily with a fork. You could also use an instant-read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145 degrees F. at the thickest part of the fillet.
A preheated 400 degree F. oven bakes salmon evenly without drying it out.
Salmon does not need to be covered when baked, but it should be covered when reheated in an oven.
🍽 Related Recipes
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Creamy Spinach Stuffed Salmon Recipe
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup Parmesan cheese, grated
- 2 cups baby spinach, finely chopped
- 1 Tablespoon fresh dill, chopped
- 1 Tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 4 salmon fillets (4-6 ounces each)
- 2 Tablespoons extra-virgin olive oil
Instructions
- In a medium bowl, combine the softened cream cheese, Parmesan cheese, spinach, dill, lemon juice, lemon zest, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Cut a 3-4" long pocket into the side of each salmon fillet, cutting about ¾ of the way but not cutting all the way through to the other side.
- Using a small spoon, fill each pocket with 2-3 tablespoons of filling. Season the fillets with remaining salt and pepper.
- In a large non-stick frying pan, heat olive oil over medium-high heat. Use tongs to carefully place the salmon into hot pan, presentation side down. Cook for 1 minute, then lower the heat to medium. Cook for 4-5 minutes, until golden and crispy. Use a fish spatula to flip each fillet and cook the other side another 4-5 minutes, until the edges are starting to turn pink.
- Transfer to a plate and garnish with lemon wedges and more fresh dill.
Notes
- Don't overbake (if baking in oven). Salmon thickness varies, but aim for 4 to 6 minutes per half-inch of thickness. You could also use an instant-read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145 degrees F. at the thickest part of the fillet.
- Cut pockets in the center of fillets. Cut across ¾ of each salmon fillet (not through to the other side or spinach filling will spill out).
- Storage: Place in an airtight container and store in the fridge for up to 4 days.
- How to freeze: After completely cooled, transfer salmon to a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
- How to reheat: Cover loosely with foil and place salmon in a preheated 350 degree F. oven for 10 minutes, or until heated through.
- Use a fish spatula to easily flip the salmon.
Lauren
So delicious and easy to make!
MaryAnne
So happy you enjoyed it, Lauren!