If you’re looking to turn an ordinary weeknight dinner into something you’ll brag about all weekend, spinach stuffed salmon is your new best friend. This recipe strikes the perfect balance between indulgence and wholesomeness, featuring tender salmon fillets enveloping a luscious blend of spinach, cream cheese, Parmesan, and mozzarella. A kiss of Dijon mustard and a squeeze of lemon juice brighten every bite, while optional red pepper flakes add a playful hint of heat. Whether you’re craving something elegant for guests or craving a satisfying solo meal, this dish pairs simplicity with gourmet flair.
I still remember the first time I decided to stuff salmon with spinach—my kitchen smelled like heaven within minutes. As a busy home cook, I’m always hunting for recipes that feel special without requiring a culinary degree. The quick sear and bake method delivers a flaky, golden-crusted salmon that practically melts in your mouth. And here’s the best part: you can customize the filling to your heart’s content. Swap the cream cheese for ricotta or Greek yogurt if you’re aiming for a lighter touch, or sprinkle extra Parmesan on top for that irresistible crust. Get ready to savor restaurant-worthy flavors right from your oven!
KEY INGREDIENTS IN SPINACH STUFFED SALMON
Before diving into the kitchen action, let’s chat about the star players that make this recipe sing. Every ingredient has its own role—from building layers of flavor to ensuring a creamy texture that complements the salmon’s natural richness.
- Salmon fillets
Rich in omega-3s and wonderfully flaky, these skinless fillets become the perfect vessel for our creamy spinach filling.
- Olive oil
A heart-healthy fat that ensures an even sear, locking in moisture and adding a subtle fruitiness to each bite.
- Onion
When finely chopped and sautéed, onion forms a sweet, aromatic base that melds beautifully with garlic and spinach.
- Garlic
Minced garlic infuses the filling with pungent warmth, balancing the creaminess with its unmistakable bite.
- Fresh spinach
Lightly wilted, spinach lends vibrant color, a gentle earthiness, and nutritious greens to every mouthful.
- Cream cheese
Softened to a dreamy consistency, cream cheese binds the filling into a silky, rich blend.
- Parmesan cheese
Adds a nutty, salty depth and helps the filling maintain structure as it bakes.
- Mozzarella cheese
Brings gooey meltiness and a mild, milky flavor that unites the filling components.
- Dijon mustard
A small spoonful of tangy Dijon cuts through the creaminess, brightening each bite with piquancy.
- Lemon juice
Freshly squeezed for a zesty lift, lemon juice balances richness and keeps flavors lively.
- Red pepper flakes
Optional but tempting, these flakes introduce a gentle heat that accents the dish’s savory character.
- Salt and black pepper
Essential seasonings that enhance each ingredient’s inherent flavors and ensure a well-rounded taste.
- Fresh parsley
Chopped and sprinkled at the end for a pop of green freshness and a light herbal note.
- Lemon wedges
Served alongside, they invite guests to add an extra swirl of citrusy brightness.
HOW TO MAKE SPINACH STUFFED SALMON
Let’s walk through the step-by-step magic. We’ll first create a silky spinach and cheese filling, then expertly sear and bake the salmon to achieve a perfect balance of crispy exterior and tender interior.
1. Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature while you prep the filling and salmon.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, then sauté for about 3–4 minutes until the onions turn translucent and the garlic releases its fragrant aroma.
3. Stir in the chopped spinach and continue to cook for 2–3 minutes, stirring frequently so it wilts evenly without burning. Remove the skillet from the heat and let this mixture cool slightly.
4. Transfer the spinach mixture to a mixing bowl. Add the softened cream cheese, grated Parmesan, shredded mozzarella, Dijon mustard, lemon juice, red pepper flakes (if using), salt, and pepper. Mix thoroughly until you achieve a smooth, well-combined filling.
5. Lay each salmon fillet on a cutting board and use a sharp knife to cut a pocket horizontally into the thickest part, being careful not to slice all the way through.
6. Spoon the spinach mixture into each pocket, pressing gently to ensure the filling is snug and secure inside the salmon.
7. Heat a large oven-safe skillet over medium-high heat. Add a touch more olive oil if needed, then sear the stuffed fillets for 2–3 minutes on each side until lightly golden.
8. Transfer the skillet to your preheated oven and bake for 10–12 minutes, or until the salmon flakes easily when tested with a fork.
9. Remove the skillet from the oven, garnish with freshly chopped parsley, and serve immediately with lemon wedges on the side.
SERVING SUGGESTIONS FOR SPINACH STUFFED SALMON
When it’s time to plate your spinach stuffed salmon, presentation and flavor pairings can take your meal from great to unforgettable. Here are some ideas to complement the rich, creamy filling and flaky fish:
- Serve alongside roasted vegetables such as asparagus, bell peppers, or Brussels sprouts. Toss them in olive oil, salt, and pepper, then roast at 400°F for 20 minutes for tender, slightly caramelized sides.
- Place the salmon over a bed of lemon herb rice. Cook rice in chicken or vegetable broth, stir in freshly chopped parsley and dill, then finish with a squeeze of lemon juice. The rice soaks up any extra juices for delicious mouthfuls.
- Pair with a fresh green salad featuring arugula, cherry tomatoes, cucumbers, and a light vinaigrette. The crisp, acidic dressing contrasts beautifully with the creamy salmon stuffing.
- Complement the dish with a chilled glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio. The bright acidity and fruity notes will heighten the flavors of lemon and herbs.
HOW TO STORE SPINACH STUFFED SALMON
Maintaining the delightful texture and flavors of spinach stuffed salmon doesn’t have to be a challenge. Whether you have leftovers or want to meal-prep for the week, proper storage is key to preserving freshness:
- Refrigerate in an airtight container within two hours of cooking. Place parchment paper between layers if stacking fillets to prevent sticking and maintain the filling’s structure. Consume within 2–3 days for best quality.
- Freeze individual portions by wrapping each stuffed fillet tightly in plastic wrap and then placing them in a freezer-safe bag. Label with the date and use within 1–2 months to avoid freezer burn.
- Thaw safely by transferring frozen fillets to the refrigerator overnight. This slow thaw preserves texture and prevents excess moisture that can dilute flavors.
- Reheat gently in a preheated oven at 325°F for 8–10 minutes, or until warmed through. Cover loosely with foil to retain moisture and avoid overcooking the salmon.
CONCLUSION
I hope you’ve enjoyed exploring the wonderful world of spinach stuffed salmon with me. From the first chop of onion to the moment you squeeze that final lemon wedge, every step is designed to make you feel like a chef in your own kitchen. This recipe marries the tender, flaky goodness of salmon with a creamy, cheesy spinach filling, brightened by lemon and Dijon mustard. It’s a perfect centerpiece for an intimate dinner or a celebratory meal, and it’s surprisingly simple for home cooks of intermediate skill levels. With a total time of just over 30 minutes from start to finish—and only two clean-up pans—you’ll want to keep this one in your regular rotation. Don’t forget the optional tweaks: extra Parmesan for added crunch or swapping cream cheese for Greek yogurt or ricotta to lighten things up.
Feel free to print this article and save it for those busy weeknights when you crave something special. You’ll also find a FAQ below to help answer any lingering questions about variations, cooking times, and substitutions. If you give this spinach stuffed salmon a try, I’d love to hear how it goes—leave your comments, questions, or feedback. Did you add your own twist? Have a tip for serving or storage? Let me know so we can all continue learning and enjoying delicious meals together!
Spinach Stuffed Salmon
Description
Savory salmon fillets embrace a creamy blend of spinach, cream cheese, Parmesan, and mozzarella, brightened by lemon and Dijon. A quick sear and bake technique delivers flaky fish with a golden crust.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
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Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir frequently to avoid burning. Remove from heat and let it cool slightly.
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In a mixing bowl, combine the cooked spinach mixture with cream cheese, Parmesan cheese, mozzarella cheese, Dijon mustard, lemon juice, red pepper flakes (if using), salt, and black pepper. Mix until smooth and well-combined.
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Cut a pocket in the center of each salmon fillet by slicing horizontally through the thickest part. Be careful not to cut all the way through.
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Stuff each salmon fillet with the spinach mixture, using a spoon to pack it in. Press gently to ensure the filling stays inside.
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Heat a large oven-safe skillet over medium-high heat. Add a little more olive oil if needed. Sear each stuffed salmon fillet for 2-3 minutes per side until lightly browned.
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Transfer the skillet to the preheated oven and bake the salmon for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
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Remove from the oven and garnish with freshly chopped parsley. Serve with lemon wedges on the side.
Note
- For added flavor, you can sprinkle a little extra Parmesan cheese over the salmon before baking for a golden crust.
- If you prefer a lighter filling, substitute cream cheese with Greek yogurt or ricotta cheese.
- This dish pairs well with roasted vegetables, rice, or a simple salad.
