Stuffed Salmon

This creamy spinach stuffed salmon recipe cooks in under 20 minutes and makes an easy, elegant dinner.

Love elegant seafood recipes? Try my lemon butter baked halibut, grilled tilapia, seafood lasagna, and linguine with clam sauce next.

I love serving fancy-looking, restaurant-worthy dishes for my family. But even then, I like to keep my recipes easy and quick. This cheese and spinach-stuffed salmon is one of my go-to dinners when I need to put together something elegant and satisfying.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make stuffed salmon
4. Alternative cooking methods
5. Recipe tips and variations
6. How to store leftovers
7. More delicious ways to enjoy salmon
8. Stuffed Salmon (Recipe Card)

Why I love this recipe

• It’s easy but impressive. Stuffing salmon seems like a lot of work, but it takes less than 20 minutes all up!
• Multiple cooking methods. While I prefer to cook the salmon in the skillet, I’ve included an option to oven-bake or air-fry it.
• It’s low carb. Both salmon and the cheesy spinach filling are low in carbs, which makes this dish a great option if you are looking for a keto dinner idea. 
• Full of flavor! Every bite of this stuffed salmon recipe features perfectly cooked, flaky fish with a creamy, cheesy spinach filling. It’s no wonder my family requested it every week! Here is everything you’ll need.

Ingredients needed

• Salmon fillets. Use skinless fillets of an even size and thickness for this recipe.
• Olive oil. To rub over the salmon fillets before cooking them.
• Butter. I like to sear my salmon in butter as it creates a richer flavor with nutty undertones. 
• Kosher salt and black pepper. To taste. 
• Lemon juice. Finishing the salmon off with a splash of lemon juice gives it a refreshing citrusy kick.

For the spinach filling. 

• Spinach. I use baby spinach for this recipe. You can use regular spinach if you like. 
• Cream cheese. To provide a creamy base for the filling. 
• Parmesan cheese. Grated parmesan provides a richer cheesy flavor. 
• Italian seasoning. This aromatic blend of dried herbs pairs well with all components of this dish, enhancing its earthy flavor. 
• Salt and pepper. To taste. 

How to make stuffed salmon

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1 – Prepare the salmon fillets. Pat dry the salmon fillets and rub some olive oil on them. Season with salt and pepper on both sides. Make slits in the fillets lengthwise.

Step 2 – Make the filling. For the filling, saute the spinach with a splash of water. Drain and add to a mixing bowl. Add the cream cheese, parmesan cheese, and Italian seasoning. Season with salt and pepper and mix well. 

Step 3 – Stuff the salmon. Divide the cheese mixture into 4 parts and start stuffing the salmon pockets. Use a toothpick to secure the ends if needed. 

Step 4- Cook. Add butter to a non-stick pan. Once the butter is hot, add the stuffed fillets and cook them on medium heat for 6 to 7 minutes per side. 

Step 5- Season and serve. Drizzle the spinach-stuffed salmon with lemon juice and remove from the heat. Serve with your favorite side dish. 

Recipe tips and variations

• The cuts in the salmon should be deep enough to fit some filling but not as deep as to cause the salmon to break. If anything, err on the side of caution.
• Use center-cut salmon fillets. The centerpieces of salmon are thicker and work well for stuffing. 
• You’ll know the salmon is cooked once it reaches an internal temperature of 145F. Use a meat thermometer to check.
• Prepare the filling ahead of time. You can prepare the cheese filling up to 2 days in advance and store it in the fridge. Having the filling ready will make the dinner preparation even faster. 
• Make it more cheesy. Add shredded mozzarella to the cream cheese filling for a richer texture and flavor. You can also add feta cheese. 

How to store leftovers

To store. Transfer leftover salmon to an airtight container and store it in the fridge for up to 3 days. 

To reheat. The best way to reheat leftovers is in the oven. Loosely cover the fish with foil and reheat it in the oven at 180C/350F for 5-6 minutes.  

To freeze. You can also freeze leftovers too. Once the salmon cools, transfer it into an airtight container or bag and freeze it for up to 3 months. Defrost the salmon in the fridge before you reheat it. 

More delicious ways to enjoy salmon

• Salmon Wellington
• Firecracker salmon
• Pan seared salmon
• Cast iron salmon
• Salmon bowls
• Honey garlic salmon