Tender, moist, and full of flavor, this Creamy Stuffed Spinach Salmon comes together in no time. This stuffed salmon recipe comes together in less than 30 minutes, perfect for a busy weeknight. Perfectly pan-seared salmon stuffed with cream cheese and spinach, you’ll have everyone reaching for seconds.
These perfectly pan-seared salmon fillets stuffed with creamy spinach are always a crowdpleaser. This creamy stuffed spinach salmon is simple enough for a weeknight dinner but impressive enough to serve for guests. Even better, it’s made in one pan so clean up is a breeze.
Salmon is one of my go-to proteins if I’m in a rush as it cooks so quickly. For another easy salmon recipe, try my Creamy Tuscan Salmon or Citrus Salmon Skewers.
Why You’ll Love This Stuffed Salmon Recipe
- It’s hearty. This stuffed salmon is super filling! Filled with spinach and cream cheese, this salmon is a hearty dinner on a weeknight.
- It’s easy. You won’t believe how easy it is to make this spinach stuffed salmon. Stuffing the fillet may sound difficult but it’s very easy and I have a photo below showing you how it should look!
- It’s tasty. The lemon pan sauce is perfect and goes so well with the salmon. It’s a tasty combo you won’t be able to get enough of.
Spinach Stuffed Salmon Ingredients
- Salmon: I like to use skinless salmon. Make sure to get fillets with the bones removed.
- Olive oil: or neutral oil of your choice.
- Salt and pepper: to taste.
- Spinach: baby spinach is more tender but you can use regular spinach as well.
- Cream cheese: make sure to bring it to room temperature so it’ll mix easily.
- Parmesan cheese: freshly grated cheese is ideal as it melts better than pre-grated cheese.
- Red chili flakes: you’ll just need a hint for flavor.
- Butter: use unsalted butter as there’s salt added to the recipe.
- Lemon juice: use fresh lemon juice.
- Garnish: I garnish with lemon wedges and fresh parsley.
How To Cook Stuffed Salmon
- Prepare the salmon: Brush a tablespoon of olive oil over the salmon fillets on both sides. Season the salmon salt and pepper.
- Make the pocket: Cut a slit in the middle like a pocket in salmon and make sure it does not cut all the way. Keep it aside.
- Sauté the spinach: In a large skillet on medium heat, add spinach and water. Saute for 2-3 minutes until the spinach is wilted. Once done, roughly chop the spinach.
- Make the filling: To a wide bowl, add the cream cheese and combine the chopped spinach, parmesan cheese, red chili flakes, salt and pepper.
- Stuff the salmon: Fill the salmon pockets with prepared spinach cheese filling with the help of the spoon.
- Pan-fry the salmon: Heat the same skillet over medium heat, add the remaining olive oil and 1 tablespoon butter. Add the salmon and fry until crispy and golden and flip it to the other side gently and cook for 7-8 minutes in total. Once done, transfer the salmon to a plate.
- Make a pan sauce: To the same skillet add the remaining butter and lemon juice and simmer for 30 seconds. Add the salmon back to the skillet and cook for a minute.
- Garnish and serve: Garnish with lemon wedges, parsley, and serve.
Tips to Make Stuffed Salmon With Spinach
- Try to buy salmon fillets of a similar size so they cook evenly.
- Fresh lemon juice is ideal as the flavors are brighter and more flavorful.
- Pat the salmon dry before seasoning so the seasoning sticks better.
- When pan searing, do not move the salmon around a lot so you don’t break it up.
- If the salmon is stuck, give it a few more seconds before flipping. The salmon should automatically release from the pan once the bottom is fully seared.
- Use a fish spatula to flip the salmon.
- Make sure the pan is hot before adding the salmon it sears nicely.
- Feel free to add more red chili flakes or some cayenne powder to the cream cheese for a spicier filling.
Frequently Asked Question
You can use skin-on salmon if that’s what you have on hand! Just make sure to sear the salmon skin-side down first so you get nice crispy skin on the salmon fillets.
Use a meat thermometer to check the thickest part of the salmon. The internal temperature should be 145 degrees F. Or simply use a fork and see if it easily flakes off easily. The salmon should flake, but still has a little translucency in the center when it’s done.
For sure you can use frozen salmon for this stuffed salmon recipe! This recipe is great for fresh or frozen salmon. Simply thaw the salmon before cooking so you can cut the pocket for the cream cheese. Do not cook the salmon from frozen.
The easiest and safest way to thaw a salmon would be overnight in your fridge. But you can also thaw sealed salmon in a bowl of cold water for 45 minutes to 1 hour if you forgot to take it out the night before.
This stuffed salmon keeps well in an airtight container for up to 3 days. When reheating, I recommend gently reheating on the stove.
More Seafood Recipes to Try
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Creamy Stuffed Spinach Salmon
Ingredients
To cook salmon
- 4 Salmon fillets skinless
- 2 tablespoons olive oil divided
- Salt and pepper to taste
To make the filling
- 3 cups fresh spinach
- 2 tablespoons water
- 4 oz cream cheese at room temperature
- ¼ cup parmesan cheese grated
- ½ teaspoon red chili flakes
- Salt and pepper to taste
- 2 tablespoon unsalted butter divided
- 1 tablespoon lemon juice
- Lemon wedges to garnish
- Fresh parsley chopped to garnish
Instructions
- Brush a tablespoon of olive oil over the salmon fillets on both sides. Season the salmon salt and pepper.
- Cut a slit in the middle like a pocket in salmon and make sure it does not cut all the way. Keep it aside.
- In a large skillet on a medium flame add the spinach and water. Saute for 2-3 minutes until the spinach is wilted. Once done, roughly chop the spinach.
- To a wide bowl add the cream cheese and combine the chopped spinach, parmesan cheese, red chili flakes, salt and pepper.
- Fill the salmon pockets with prepared spinach cheese filling with the help of the spoon.
- Heat the same skillet over a medium heat, add the remaining olive oil and 1 tablespoon butter. Add the salmon and fry until crispy and golden and flip it to the other side gently and cook for 7-8 minutes in total. Once done, transfer the salmon to a plate.
- To the same skillet add the remaining butter and lemon juice and simmer for 30 seconds. Add the salmon back to the skillet and cook for a minute.
- Garnish with lemon wedges, parsley and serve.
Notes
- Try to buy salmon fillets of a similar size so they cook evenly.
- Fresh lemon juice is ideal as the flavors are brighter and more flavorful.
- Pat the salmon dry before seasoning so the seasoning sticks better.
- When pan searing, do not move the salmon around a lot so you don’t break it up.
- If the salmon is stuck, give it a few more seconds before flipping. The salmon should automatically release from the pan once the bottom is fully seared.
- Use a fish spatula to flip the salmon.
- Make sure the pan is hot before adding the salmon it sears nicely.
- Feel free to add more red chili flakes or some cayenne powder to the cream cheese for a spicier filling.
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