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Spinach Stuffed Salmon Recipe
Ash Tyrrell

Spinach Stuffed Salmon Recipe

I recently tried making spinach stuffed salmon at home, and I have to say—it completely surprised me. The flavors were rich, the salmon turned out perfectly tender, and the creamy filling made it feel like a fancy restaurant dish. What I loved most was how simple it actually was to prepare. It looked impressive on the plate, but didn’t require complicated techniques
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each – Choose thick, center-cut pieces so they hold the stuffing well
  • 2 cups fresh spinach chopped – Fresh works best for flavor and texture; avoid frozen as it adds excess moisture
  • 4 oz cream cheese softened – Gives the filling a creamy, rich consistency
  • 1/4 cup grated Parmesan cheese – Use freshly grated for better melting and taste
  • 2 cloves garlic minced – Adds depth and aromatic flavor
  • 1 tablespoon olive oil – Helps sauté the spinach and enhances flavor
  • 1 teaspoon lemon zest – Brightens up the richness of the dish
  • 1 tablespoon lemon juice – Balances flavors with a slight tang
  • 1/2 teaspoon paprika – Adds subtle warmth and color
  • Salt and black pepper to taste – Essential for seasoning the salmon and filling
  • Toothpicks optional – Helps secure the stuffed fillets while cooking

Method
 

  1. Start by heating olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, then toss in the chopped spinach and cook until wilted. Remove from heat and mix with cream cheese, Parmesan, lemon zest, and seasoning until smooth and creamy.
  2. Using a sharp knife, carefully cut a pocket into the side of each salmon fillet. Be gentle to avoid cutting all the way through. Season the outside of the salmon with salt, pepper, and paprika for added flavor.
  3. Spoon the spinach mixture into each fillet pocket generously. Press gently to secure the filling, and use toothpicks if needed to keep everything intact while cooking.
  4. Place the stuffed salmon fillets in a preheated oven at 375°F (190°C). Bake for about 15–20 minutes, or until the salmon is fully cooked and flakes easily with a fork.
  5. Once cooked, remove from the oven and drizzle with fresh lemon juice. Let the salmon rest for a couple of minutes before serving to lock in the juices and flavors.

Notes

  • I always use fresh spinach because it gives a better texture and avoids watery filling
  • Don’t overstuff the salmon; it can cause the filling to spill out while cooking
  • I like to sear the salmon briefly before baking for a slightly crispy exterior
  • Letting the cream cheese soften fully makes mixing much easier and smoother
  • A squeeze of fresh lemon right before serving really enhances the flavor