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.
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.
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.