Stuffed Salmon With Spinach

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The first stuffed salmon recipe I ever made was my crab stuffed salmon, but recently I had a thought that the creamy filling from my spinach stuffed chicken would taste just as amazing enveloped in flaky salmon. And it does. Say hello to my spinach stuffed salmon! This time I went with individual salmon fillets instead of a whole one, and tested the recipe using 2 cooking methods to give you options. I’m always here with options.

Why You’ll Love My Stuffed Salmon Recipe

• Creamy, savory stuffing – Ever notice how stuffing your proteins makes them a little fancier? The filling in this one is like my spinach dip — cheesy, savory, a little tangy, and totally luxurious. I also have several other stuffing options below in case you want to change it up.
• All the textures – Think golden, flaky, melt-in-your-mouth fish, with a comforting, super creamy filling. I’ve got all the variety going.
• Easy to find ingredients – You won’t have to hunt down specialty ingredients to make my stuffed salmon. Honestly, I just made it with what I had in my fridge, and so can you.
• Two ways to cook – Want the golden crust of pan searing? I’m here for it. Prefer the hands-off power of the oven? I got you. Both are amazing in their own way.
• On the table in less than 30 minutes – I know I’ll always have time to make this stuffed salmon recipe, whether it’s a busy weeknight or a cozy date night dinner. And like many of my healthy dinner recipes, it feels like a restaurant-quality dish right at your house!

Ingredients & Substitutions

Here I explain the best ingredients for my spinach stuffed salmon recipe, what each one does, and substitution options. For measurements, see the recipe card.

Salmon:

• Salmon Fillets – I recommend getting a whole fillet and cutting it into strips, so you can control their size. I find it easier to stuff salmon when they are a little wider, compared to my regular baked salmon where I make them fairly narrow. I have some other tips for selecting your salmon in my pan seared salmon post.
• Olive Oil – I use this to lock in moisture if baking, or for searing in my skillet. Avocado oil also works great. Butter would work if you’re baking it, but don’t recommend it for the more direct heat of the stovetop.
• Lemon Juice – Adds a zesty brightness. For additional flavor, you could add some lemon zest as well.
• Sea Salt & Black Pepper – I seasoned these fillets simply with salt and pepper, as the filling is already plenty flavorful. But feel free to add fresh herbs, such as parsley, chives, or dill, or just go the easy route with my Italian seasoning.

Filling:

• Spinach – I’ve made this using both fresh spinach and frozen. If you’re using frozen spinach, the only difference is you’ll need less by weight, because it’s more concentrated. Be sure to thaw and drain it before using. (No soggy dinner here!)
• Olive Oil – For sauteing the spinach.
• Cream Cheese – This makes up the base of my stuffed salmon filling. Let the cream cheese sit out on the counter to soften to room temperature, so it’s easier to mix. (Though to be honest, I microwave it at half power when I’m in a hurry!)
• Garlic – Fresh garlic makes the filling pop, but you can still make it work with a teaspoon of jarred minced garlic, or even 1/4 teaspoon of garlic powder in a pinch.
• Grated Parmesan Cheese – I add this to the filling for a cheesy element. You can also swap or add mozzarella for an even cheesier flavor.
• Sea Salt & Black Pepper – The amount of salt you need can vary depending on your brand of cream cheese and parmesan, so you can adjust to taste.

How To Cook Stuffed Salmon

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Slice the salmon. Carefully create a pocket in each salmon fillet by cutting lengthwise through the middle. I like to use a paring knife to have better control than a larger one. Be careful not to cut through the ends.
2. Season simply. Pat the salmon dry with paper towels. Brush with both olive oil and lemon juice if you’re using my baking option, or just lemon juice if you’re making pan seared stuffed salmon. Sprinkle both sides with salt and pepper.

3. Saute the spinach. Add it to a small skillet with some olive oil, and cook just until wilted. Set aside to cool.
4. Make the filling. Squeeze out any excess liquid from the spinach. Add it to a medium bowl with the minced garlic, cream cheese, parmesan cheese, salt, and pepper. Stir until combined.

5. Stuff the filling inside. Divide the mixture into 4 equal portions and stuff each salmon fillet with the filling. I use a spoon for this.
6. Cook to perfection. Bake spinach stuffed salmon in a baking dish (or a baking sheet is also fine) with a little space between them, or cook in a cast iron skillet on the stovetop, until it reaches your desired doneness. See my tips on this below! I like a squeeze of fresh lemon at the end.

My Recipe Tips

• Get fillets that are similar in size. This way they’ll cook at the same rate. If yours vary in thickness, the stovetop method is easier to manage because you can pull them off the pan at different times if you have to.
• Choose your cooking method intentionally. I love both, but both have their pros and cons. The stovetop method gets you that crispy crust, but it’s more prone to overcooking and is more hands-on. Baked stuffed salmon is more delicate and moist, and you can make one of my healthy sides while it cooks. On the flip side, you miss out on that golden exterior.
• If pan searing, don’t flip too soon. I wait until the bottom half looks opaque before flipping. This helps reduce the chance of sticking. If your salmon has skin, cooking skin side down first will also help you flip it more easily and cooks it more gently.
• Be careful not to overcook. This is the single most important thing I obsess about with all my salmon! If you’ve ever had dry fish, you know. I have cook times on the recipe card below, but I highly recommend checking with a meat thermometer if you have one. For perfectly moist and flaky salmon, remove it from heat when it reaches an internal temperature of 135-140 degrees F. This tastes so much better than waiting until 145! Just be careful to check in the thickest part of the fish itself and not in the filling part.
• Remove from the pan quickly. This is especially crucial if you’re using the stovetop method. If you leave your stuffed salmon in the pan, it will overcook from the residual heat.
• Yes, the filling runs out a little bit. That’s okay! I just use a thin spatula to scoop it up onto my plate together with the stuffed salmon.
• For a faster method, cook a whole fillet. I opted for individual ones this time, but you can also just spread the filling along the center of a whole fillet and fold it in half. You can see a visual in my crab stuffed salmon post, and just swap the filling for this one. This only works if you bake it, and will take 16-18 minutes to cook through.

Filling Variations

It’s hard for me to pick my favorite stuffed salmon recipe because each way I make it has its own draw. Here are a few of my other ways:

• Asparagus – Swap the spinach for asparagus. I’ve made a version with chopped leftover roasted asparagus and just mixed with the other ingredients instead of spinach. But you can also tuck fresh spears in there with melty cheese instead, like I do for my asparagus stuffed chicken.
• Broccoli – Trade the spinach for broccoli and add cheddar cheese. Check out the filling I have in my broccoli stuffed chicken — it’s perfect for salmon, too.
• Seafood – My fave way to make it is stuffing salmon with crab meat, but you can also use baked shrimp or even lobster with the same filling ingredients.

Storage Instructions

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days. It feels like such a treat for lunch!
• Reheat: Salmon overcooks easily when you reheat it, so I actually prefer to use my air fryer at 325 degrees F. If you don’t have one, just bake for about 10 minutes instead.
• Freeze: Frozen stuffed salmon won’t taste as good as fresh, but totally go for it if you won’t eat it in time. Wrap the pieces tightly in plastic wrap, pop in a freezer bag, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

Spinach stuffed salmon makes such a versatile meal! Date night? It’s perfect. Guests at your house? Absolutely. Busy weeknight? Surprisingly yes. Here are my easy sides to serve with it:

• Veggies – My quick go-to options are sauteed asparagus (pictured above) or sauteed green beans, because I can make them in the same pan right before (or right after) I cook the stuffed salmon. I also love this dish with roasted delicata squash or acorn squash in the fall.
• Starches – Add a hearty component to your dinner with rice or air fryer potatoes (the current obsession in my family), or make my lighter cauliflower rice or roasted rutabaga.
• Salad – Sometimes I just throw together a simple garden salad with lemon vinaigrette for a light and bright side that balances the rich stuffed salmon. For something a little sweet, try my spring mix salad.

More Special Salmon Recipes

Salmon is my favorite fish, so I have plenty of salmon recipes to choose from. Here are some other flavorful ways to make it, beyond just cooking it plain:

Basil Pesto Salmon

Blackened Salmon

Creamy Tuscan Salmon

Parmesan Crusted Salmon

Tools I Use For This Recipe

• Small Skillet – The high edges on this skillet make it easier to toss and cook spinach evenly without it spilling over the sides.
• Cast Iron Skillet – I always use this for the stovetop version because it gives my salmon that perfect sear. Nonstick is just not the same!
• Baking Dish – I slightly prefer this for the baking method over a baking sheet, because it cooks my stuffed salmon more gently, and keeps the filling from running everywhere.
• Meat Thermometer – I’m picky about salmon doneness, so a meat thermometer helps prevent that dreaded dryness. See my tips on this above!

Recipe Card

5 from 10 votes

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Stuffed Salmon (Creamy Spinach Filling)

My easy spinach stuffed salmon recipe creates a restaurant-quality dish at home! Each golden fillet is bursting with creamy spinach filling.

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

Salmon:

• 4 7-oz Salmon fillets ▢
• 1 tbsp Olive oil ▢
• 1/2 tbsp Lemon juice ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Filling:

• 1/2 tbsp Olive oil ▢
• 3 oz Fresh spinach (or 2 oz frozen spinach, thawed and drained) ▢
• 2 cloves Garlic (minced) ▢
• 4 oz Cream cheese (softened at room temperature) ▢
• 1/4 cup Grated parmesan cheese ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Use a small knife to cut a slit in each salmon fillet lengthwise to create a pocket. Cut all the way through the middle, but don’t cut through the ends (see my post above for a visual).

2. Pat the salmon dry with paper towels. If you'll be baking it, brush with a tablespoon of olive oil and the lemon juice. If you'll be pan searing, just use the lemon juice only at this step. Season both sides with salt and pepper. Set aside.

3. In a small skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add the spinach and sauté for 1-2 minutes, until wilted. Set aside until cool enough to handle.

4. Once cooled, squeeze out any excess liquid from the spinach. Add it to a medium bowl, along with the minced garlic, cream cheese, parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until combined.

5. Divide the mixture into 4 portions and stuff each salmon fillet with the filling.

6. Stovetop cooking method: In a large cast iron skillet, heat the tablespoon of olive oil over medium-high heat. Add the stuffed salmon and sear for 5-6 minutes, until the salmon is mostly opaque on the bottom half. Gently flip and sear for an additional 3-6 minutes.

   Oven cooking method: Preheat oven to 400 degrees F (204 degrees C). Place the stuffed salmon fillets in a baking dish. Bake for 10-15 minutes.

   For both methods: Cook until the salmon internal temperature reaches 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, 135 degrees F (57 degrees C) for medium well, or 140-145 degrees F (60-63 degrees C) for well done. I recommend 135-140 degrees F for moist, flaky salmon.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1 stuffed salmon fillet

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Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 196

Fat 18.4g

Protein 4.5g

Total Carbs 3.6g

Net Carbs 3.1g

Fiber 0.5g

Sugar 1.1g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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