Looking for an easy yet elegant dinner recipe that’s bursting with flavor? This Stuffed Salmon with Cream Cheese and Spinach is the perfect combination of rich, creamy filling and tender, flaky fish. Whether you’re preparing a special meal for guests or simply elevating your weeknight dinner routine, this recipe is a winner. It’s low in carbs, high in protein, and incredibly satisfying.
Ingredients for Spinach and Cream Cheese Stuffed Salmon
To make Stuffed Salmon with Cream Cheese and Spinach, you’ll need the following:
salmon:
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4 salmon fillets (skinless, about 6 oz each)
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 teaspoon paprika (optional, for color)
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½ teaspoon lemon zest
the filling:
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4 oz (115 g) cream cheese, softened
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1 cup fresh spinach (lightly sautéed and chopped)
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1 garlic clove, minced
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2 tablespoons grated Parmesan cheese
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1 tablespoon chopped fresh dill or parsley
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Salt and pepper, to taste
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1 teaspoon lemon juice
Tools You’ll Need
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Sharp knife (to slice a pocket into the salmon)
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Mixing bowl
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Spoon or piping bag
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Baking dish or sheet pan
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Skillet (optional, for searing before baking)
Why You’ll Love This Stuffed Salmon with Spinach
Stuffed salmon is one of those recipes that looks restaurant-quality but is surprisingly easy to prepare. The creamy filling of spinach, cream cheese, garlic, and herbs melts perfectly into the tender fillets, offering a delicious contrast of textures and flavors. It’s also a versatile dish that pairs beautifully with roasted vegetables, rice, or a fresh green salad.
How to Make Stuffed Salmon with Spinach – Step-by-Step Guide
1: Prepare the Filling
In a medium bowl, combine the softened cream cheese, chopped sautéed spinach, minced garlic, Parmesan cheese, lemon juice, and herbs. Season with salt and pepper to taste. Mix until well blended and creamy. Set aside.
2: Cut Pockets into the Salmon Fillets
Place each salmon fillet flat on a cutting board. With a sharp knife, carefully cut a horizontal slit down the middle of each fillet to form a pocket. Be sure not to cut all the way through. This is where you’ll place your cream cheese and spinach stuffing.
3: Stuff the Salmon
Spoon or pipe the filling into each salmon pocket, making sure not to overfill. If any filling spills out, you can gently press the fillets back together or secure them with toothpicks.
4: Season the Salmon
Brush the outsides of the fillets with olive oil, then season with salt, pepper, paprika, and lemon zest.
5: Cook the Salmon
Option A – Oven-Baked:
Preheat the oven to 375°F (190°C). Place the stuffed fillets in a greased baking dish or on a parchment-lined baking sheet. Bake for 18–20 minutes or until the salmon is cooked through and flakes easily with a fork.
Option B – Pan-Sear and Finish in Oven:
For added color, sear the fillets in a hot skillet over medium-high heat for 2–3 minutes per side before transferring them to the oven to finish baking for 10–12 minutes.
Tips for Perfect Stuffed Salmon with Spinach Every Time
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Use fresh salmon: Wild-caught salmon works best for flavor and texture, but farm-raised salmon is also suitable.
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Don’t overcook: Salmon dries out easily, so keep an eye on it. Use a thermometer — the internal temperature should reach 145°F (63°C).
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Customize the filling: Add sun-dried tomatoes, artichokes, or feta for Mediterranean flair. For a spicier version, mix in a bit of crushed red pepper.
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Meal prep tip: You can prepare the filling a day ahead and stuff the salmon just before cooking.
What to Serve with Stuffed Salmon
This dish is rich and satisfying, so consider pairing it with lighter, refreshing sides. Here are a few ideas:
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Garlic roasted asparagus or green beans
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Lemon herb quinoa
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Cauliflower mash or mashed potatoes
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A crisp garden salad with vinaigrette
Want to make it low-carb? Serve your Stuffed Salmon with Cream Cheese and Spinach with sautéed zucchini noodles or cauliflower rice.
Nutritional Information (Per Serving)
Please note that nutritional values are approximate and may vary based on portion size and ingredients used.
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Calories: 420
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Protein: 34g
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Fat: 28g
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Carbohydrates: 4g
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Fiber: 1g
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Sugar: 1g
Storage and Reheating
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To store: Place leftovers in an airtight container in the refrigerator for up to 2–3 days.
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To reheat: Warm gently in a 300°F (150°C) oven for 10–12 minutes or in a microwave using 30-second intervals. Avoid overcooking to preserve the texture of the salmon and the creaminess of the filling.
Final Thoughts
If you’re looking to impress your family or dinner guests without spending hours in the kitchen, this Stuffed Salmon with Cream Cheese and Spinach is the perfect solution. It’s a healthy, flavorful dish that delivers restaurant-quality results in less than 30 minutes. The creamy, cheesy filling paired with flaky salmon is simply irresistible.
Try this recipe once, and it’s sure to become a staple in your kitchen. Don’t forget to experiment with your own twist — the stuffing possibilities are endless!
