Spinach Stuffed Salmon Recipe

plate of stuffed salmon with spinach and cream cheese on a platter.

5 from 6 votes

Spinach Stuffed Salmon Recipe

This spinach stuffed salmon pairs tender and flaky salmon with a creamy spinach filling for a hearty and satisfying dish. It's a healthy salmon dish that's ready in 20 minutes, and you can prepare it in the oven, on the stove top, or in your air fryer.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 364kcal

Author: MaryAnne

Equipment

1 large skillet

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 salmon (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 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.

Nutrition