Delicious Easy Spinach Stuffed Salmon Recipe

There’s something irresistible about the aroma of garlic and salmon sizzling in the oven, especially when it's stuffed with a creamy, garlicky spinach filling. This Spinach Stuffed Salmon is the perfect balance of indulgence and nutrition, making it a go-to for dinner nights when you want something impressive but easy.

this Recipe

The first time I made this dish, it was on a whim with leftover spinach and cream cheese. One bite in, and I knew I had struck gold—moist, flaky salmon paired with a savory, cheesy center that practically melts in your mouth. Since then, it's become a staple in our home. Quick enough for weeknights, yet elegant enough for guests, it’s a guaranteed crowd-pleaser.

Let’s dive into why this recipe will win a permanent spot in your dinner rotation.

Why You’ll Love This Spinach Stuffed Salmon

Get ready to discover your new favorite salmon recipe. Not only is this dish stunning on the plate, but it’s packed with flavor and surprisingly simple to pull off.

First off, it’s incredibly fast. You can have this on the table in under 30 minutes, prep included. That makes it a dream meal for busy weeknights when you want something wholesome without the wait.

It’s also super easy. You don’t need fancy cooking techniques or hard-to-find ingredients. If you can mix and stuff, you can master this dish.

Let’s talk health benefits—salmon is a nutritional powerhouse loaded with omega-3s, and the spinach adds a solid dose of vitamins and fiber. All the comfort of a creamy filling, but without the guilt.

And lastly, it’s versatile. Whether you’re serving this alongside roasted veggies, a crisp salad, or buttery mashed potatoes, this dish fits in seamlessly. You can even adjust the filling based on what’s in your fridge—mushrooms, sun-dried tomatoes, or different cheeses all work beautifully.

Now that you're hooked, let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this stuffed salmon lies in how a few simple ingredients come together to make something truly special. Here's what makes each one shine.

Salmon fillets are the star of the show. Look for thick, center-cut pieces—these are easier to slice for stuffing and stay juicier during cooking. Skin-on or skinless both work, but I prefer skinless for a cleaner presentation.

Fresh spinach brings color, texture, and a mild earthiness to the filling. It wilts quickly and blends seamlessly with the creamy elements. If you're in a pinch, frozen chopped spinach (well-drained!) is a decent alternative, though fresh gives better flavor.

Cream cheese adds a luxurious creaminess that binds the filling together. I recommend using full-fat cream cheese for the best texture, but you can use reduced fat if desired. Let it come to room temperature first for easier mixing.

Garlic and Parmesan give this dish its bold, savory flavor. Freshly grated Parmesan melts smoothly and adds depth. Don’t skimp on the garlic—it’s what gives the stuffing that irresistible aroma as it bakes.

You’ll also need olive oil, salt, black pepper, and a squeeze of lemon juice to finish. A sharp knife is helpful for creating the pocket in the salmon, and a sturdy baking dish or sheet pan will ensure even cooking.

How To Make This Spinach Stuffed Salmon

Making this dish might sound fancy, but trust me—it’s totally doable even on a busy evening. Here’s how it all comes together.

Start by preheating your oven to 400°F (200°C). While it heats, make your filling. In a skillet, sauté a couple cloves of minced garlic in olive oil until fragrant, then toss in your fresh spinach. Stir just until wilted—this takes about 1–2 minutes.

Transfer the cooked spinach and garlic to a mixing bowl and stir in softened cream cheese and freshly grated Parmesan. Add a pinch of salt and pepper, then stir everything together until it’s creamy and well combined.

Now grab your salmon fillets. Using a sharp knife, make a horizontal slit down the side of each piece, being careful not to cut all the way through. You’re creating a pocket for that luscious filling.

Stuff each fillet generously with the spinach mixture. You can use a spoon or your hands—whichever gives you the most control. Don’t worry if a little bit spills out; that just adds character.

Place the stuffed fillets on a lined or greased baking sheet, drizzle with olive oil, and sprinkle with a bit more salt and pepper. Bake for 15–18 minutes, depending on thickness, until the salmon is cooked through and flakes easily with a fork.

By the time you pull it from the oven, your kitchen will smell like a cozy, upscale bistro. Expect golden edges, bubbling cheese, and perfectly flaky fish every time.

Storage Options

If you find yourself with leftovers (lucky you!), storing them properly will ensure they reheat beautifully.

Let the salmon cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To maintain freshness, keep the container on the upper shelf away from the fridge door.

This recipe also freezes well. Wrap each fillet tightly in plastic wrap, then foil, and place in a freezer-safe bag or container. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

When it comes to reheating, use the oven or an air fryer if possible. Bake at 350°F (175°C) for 10–12 minutes, or until warmed through. Microwaving works in a pinch, but may soften the fish’s texture.

Variations and Substitutions

One of the best parts of this recipe is how easily it adapts to your mood, dietary needs, or what’s in your pantry.

Swap out cream cheese for ricotta or goat cheese if you want something tangier or lighter. Each brings its own flavor twist and blends beautifully with the spinach.

Add in extras like chopped sun-dried tomatoes, artichoke hearts, or mushrooms for more complexity. These mix-ins add bursts of flavor and give the dish a gourmet feel.

If you're avoiding dairy, try using dairy-free cream cheese and skip the Parmesan or sub with nutritional yeast for a cheesy flavor.

Not a spinach fan? Try kale or Swiss chard instead. Just be sure to cook them down well and remove any tough stems.

You can even make this recipe keto or low-carb by pairing it with roasted cauliflower or zucchini noodles instead of traditional sides like rice or potatoes.

No matter how you tweak it, don’t be afraid to experiment. This stuffed salmon is a forgiving canvas for all kinds of delicious creativity.

Print