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! Watch the video below to see how I make this in my kitchen.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 350kcal

Author Arman Liew

Ingredients

4 salmon fillets skinless
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 cups baby spinach
4 ounces cream cheese softened
1/4 cup parmesan cheese
1/2 teaspoon Italian seasoning
2 tablespoons butter
1 tablespoon lemon juice

Instructions

Pat dry the salmon fillets, then drizzle the olive oil over them. Season both sides with salt and pepper.
Cut slits in the salmon lengthways, ensuring you don’t cut too deeply so that the salmon breaks.
In a small saucepan, saute the spinach with one tablespoon of water until wilted. Drain the spinach, then add it to a bowl. Add the cream cheese, parmesan cheese, and Italian seasoning, and mix well.
Stuff the salmon fillets with the spinach filling and if needed, use a toothpick to seal the ends.
Add the butter to a non-stick skillet and place over medium heat. Once hot, add the salmon fillets and cook for dix minutes, flip, and cook for another six minutes Once the salmon reaches an internal temperature of 145F, drizzle with lemon juice and serve.

Video

Notes

Air fryer method: Just like air fryer salmon or air fryer salmon bites, 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.

TO STORE: Transfer leftover stuffed salmon to an airtight container and store it in the fridge for up to 3 days.

TO REHEAT: The best way to reheat cheese-stuffed salmon is in the fridge. Loosely cover the fish with foil and reheat it in the oven preheated to 180C/350F.

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.

Nutrition