Stuffed Salmon

This stuffed salmon recipe features a creamy cheese and spinach filling enveloped in perfectly cooked fish. It’s quick to make and easy to customize! 

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’s when I need to put together a presentable dinner in no time.

Like stuffed chicken breast and stuffed pork loin, this cheese and spinach-stuffed salmon is one of my go-to’s when I need to put together a presentable dinner in no time.. It’s also incredibly tasty- Who knew that adding some form of filling to some simple protein can elevate it?

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make spinach 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. Like stuffed pork chops, salmon stuffed with spinach and cheese looks like a lot of work, but it takes less than 25 minutes to make. 
• Pan-fry it or oven-bake it. If you prefer baking your food instead of standing by the stove, bake the stuffed salmon. All you need to do is to add a little extra time to compensate.
• 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. 

Ingredients needed

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.

• Salmon fillets. Use skinless fillets for this recipe. Try to get even-sized thick fillets. 
• 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. 
• Salt and 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 spinach 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. The cuts should be deep enough to fit some filling but not as deep as to cause the salmon to break. 

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. 

Alternative cooking methods

As mentioned above, you can also bake the stuffed salmon and also air fry it, too! I’ve tested both ways and honestly, can’t pick a favorite, so choose whichever is easiest for you.

Air fryer method: Just like air fryer salmon or air fryer salmon bites, you can totally make this dish in the air fryer. To air fry, add the stuffed salmon to a greased air fryer basket. Air fry at 200C/400F for 11 minutes. 

Oven baking method: Similar to my baked salmon in foil, this method is a little longer, but it’s much more hands-off. It’s also easier to control the filling. To bake, place the stuffed salmon on a greased baking tray or a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until crisp on top.

Recipe tips and variations

• Use center-cut salmon fillets. The centerpieces of salmon are thicker and work well for stuffing. 
• Check the internal temperature. If you are not sure if you have cooked the salmon to perfection, insert an instant-read thermometer into the fillet. The salmon is ready when the thermometer reads 145F degrees. 
• 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– Pastry-covered salmon, which is elegant and delicious.
• Firecracker salmon– Elevate the buttery fish with a fiery sauce!
• Pan seared salmon– Foolproof salmon in under 10 minutes.
• Cast iron salmon– Use the salmon leftovers for a salmon bowl.