Stuffed Salmon

This stuffed salmon recipe cooks in under 20 minutes and makes an easy, elegant dinner. It yields tender and flaky salmon with a creamy, cheesy spinach center.

Table of Contents

1. Ingredients needed
2. How to make stuffed salmon
3. Arman’s recipe tips
4. Storage instructions
5. Serving suggestions
6. Stuffed Salmon (Recipe Card)

This cheese and spinach-stuffed salmon is one of my go-to dinners when I need something elegant and satisfying…but easy to make. From prep to plate, stuffed salmon cooks in just 20 minutes. It’s accidentally low-carb and full of flavor- Every bite features perfectly cooked, flaky fish with a creamy, cheesy spinach filling. It’s no wonder my family requested it every week!

I typically cook the salmon in the skillet, but I’ve included alternative cooking methods so you have options.

If you love cooking salmon like we do, try my salmon Wellington, salmon bowls, miso salmon, and coho salmon next.

Ingredients needed

• Salmon. I like to use skinless fillets of an even size and thickness for this recipe. Opt for thicker salmon, as it makes it easier to stuff.
• Olive oil and butter. We’ll use olive oil to rub into the salmon with the seasonings, and the butter to pan-fry them.
• Kosher salt and black pepper. To taste. 
• Lemon juice. Finishing the salmon with a splash of lemon juice gives it a refreshing citrusy kick.

For the spinach filling. 

• Spinach. I prefer using baby spinach as there is much less prep work than traditional English spinach. Of course, if that is all you have, that is fine. Frozen spinach also works, but you’ll need to thaw it first.
• Cream cheese and parmesan cheese. For crreaminess, richness, and flavor.
• Italian seasoning. I find the all-in-one mix adds extra flavor.
• Salt and pepper. To taste. 

How to make stuffed salmon

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Arman’s recipe tips

• 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. 

Storage instructions

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. 

Serving suggestions

If you are wondering what is good to eat with stuffed salmon, here are some of my family’s favorites that pair beautifully with it:

• Cauliflower mashed potatoes. It’s lower in carbs than traditional mash but just as rich and creamy.
• Air fryer baked potato. The best and quickest way to bake a potato.
• Sauteed brussels sprouts. Crisp, tender, and cooks up in no time.
• Cauliflower casserole. A truly impressive side dish to match the elegance of the salmon.

If you tried this stuffed salmon recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.