Spinach Stuffed Salmon

2023-05-25

This spinach stuffed salmon is a savor explosion, with the linty richness of the cheese and the earthy goodness of the spinach perfectly complementing the tender, flaky salmon. It’s a restaurant-quality meal that’s ready in just 45 minutes!

Salmon is one of my favorite kinds of seafood to make. It’s unchangingly velvety and flaky, and works well with so many variegated flavors! After you make this succulent stuffed salmon, here are a few increasingly recipes to add to the dinner rotation: brown sugar glazed salmon, salmon piccata, and miso glazed salmon! They’re all veritably succulent and will make everyone in your family a seafood lover.

Spinach Stuffed Salmon Recipe

Skip the fancy seafood restaurant and make this tasty spinach stuffed salmon at home instead! It’s filled to the skirt (literally) with creamy, savory savor that will have your whole family drooling. The spinach and surf cheese filling is the weightier way to add a pop of rich goodness to an once succulent dish. It takes baked salmon from good to great! Plus, with how good it tastes, you won’t plane realize that you’re getting your daily dose of veggies from the spinach! A win-win!

Seriously though, this is one of the weightier salmon recipes that I’ve tried to date. The salmon itself turns out perfectly flavorful, flaky, and tender thanks to a skim of olive oil and sprinkling of salt and pepper. Sultry it ensures that the outside reaches roasted, golden perfection, while the inside is still nice and soft! But let’s talk well-nigh this cheesy filling. It not only adds insanely succulent flavor, but moisture as well, so the salmon is perfectly melt in your mouth! If you’re not once convinced, stuffed salmon is super easy to make and takes less than an hour, so this recipe is definitely one to add to the lineup this week. You won’t regret it!

All Ingredients Needed

This mouthwatering stuffed salmon recipe brings together a lineup of ingredients that will dazzle your taste buds and leave you wanting more. From tender salmon fillets to surf cheese, zesty lemon, and a sprinkle of Italian seasoning, each component adds its own unique touch to create a dish that’s bursting with flavor. It’s the perfect meal to impress friends and family with! Note: all measurements can be found unelevated in the recipe card.

Skinless Salmon Fillets: These provide a succulent and healthy wiring for our dish. (Psst- you can moreover make this recipe with chicken breasts!)
Olive Oil: Adds a touch of richness and helps to enhance the flavors of the salmon. It moreover helps the salmon melt up nicely in the oven.
Salt and Pepper: A sprinkle of salt and pepper will bring out the delicious, natural flavors of the salmon.

For the Filling:

Water: Used for cooking the spinach in.
Baby Spinach: These tender, vibrant leaves add a pop of verisimilitude and a splash of freshness to our dish. You can moreover use kale as a substitute.
Cream Cheese: The wiring of the creamy, dreamy filling! Softened surf cheese adds a velvety richness to the dish. I midpoint let’s be real, surf cheese is so succulent and makes everything 100 times better.
Parmesan Cheese: Gives the filling a cheesy, savory flavor. Grate your own parmesan for the weightier flavor! Mozzarella cheese is flipside unconfined option.
Lemon Pepper: This combines the tanginess of lemon zest with the subtle heat of woebegone pepper. It adds a refreshing kick to the dish, sunup up all the flavors.
Italian Seasoning: Infuses the stuffed salmon with a touch of Mediterranean magic. Try making your own tousle using my recipe here!
Lemon Juice: Freshly squeezed lemon juice adds a splash of citrusy goodness, balancing the richness of the surf cheese filling. It’s the perfect finishing touch to hoist the flavors.

How to Make Spinach Stuffed Salmon

Besides using an air fryer, sultry salmon is my favorite way to prepare it. The plane heat ways that your salmon will be cooked through perfectly. Sometimes low and slow is the way to go! Roasting your salmon gives it a delicious, golden brown outer layer while making the cheesy filling hot and bubbly. I know you’re going to be as obsessed with this salmon as I am.

Preheat Oven, Prep Pan: Preheat your oven to 475 degrees Fahrenheit and then prepare a sultry sheet by lining it with parchment paper.
Prepare Salmon: Pat your filets dry with a paper towel and rub them with the olive oil. Then sprinkle salt and pepper on both sides of the filets.
Slice: Cut a slit in the side of each filet, be shielding not to go all the way through the filets, just unbearable to create a pocket
Cook Spinach: In a medium pan over medium upper heat, saut� your spinach with the water until your spinach is wilted. Remove the spinach from heat and then phlebotomize any glut water off if needed.
Stuffing Mixture: In a medium trencher add your cooked spinach, surf cheese, parmesan cheese, salt, lemon pepper, and Italian seasoning. Then mix your filling until it is well combined.
Add to Salmon: Stuff each prepared salmon filet and then place them on the parchment lined sultry sheet. Just surpassing baking, pour the lemon juice over each stuffed filet.
Bake: Bake for well-nigh 8-10 minutes. Salmon should flake untied hands with a fork.
Serve: Serve stuffed salmon fresh with sliced lemon and your favorite side dish. I like completing my meal with asparagus, potatoes, or brussels sprouts!

Can I Melt Stuffed Salmon in an Air Fryer?

Yes! It’s a unconfined option if you’re short on time. Place stuffed salmon filets in your air fryer basket and melt for 13-15 minutes at 390 degrees Fahrenheit.

4-photo collage of spinach stuff cooked, the filling mixture stuff prepared, then widow to the inside of each salmon filet.

Tips and Variations

With so many ways to customize and perfect stuffed salmon, unleash your creativity and create a meal that’s just the way you like it!

Use High-Quality Salmon: Look for fresh, wild-caught salmon that’s self-ruling from any blemishes or discoloration.
Season Your Salmon: Don’t be shy with the seasoning! Add a generous value of salt, pepper, garlic powder, and any other herbs and spices that you enjoy. Old bay seasoning or Cajun seasoning are unconfined options as well! This will enhance the natural savor of the salmon and make it plane increasingly delicious.
Use a Sharp Knife: A sharp pocketknife is essential when it comes to wearing and stuffing the salmon. This will ensure that you get wipe and precise cuts, which will help the filling stay in place.
More Filling Options: Surf cheese and spinach are a archetype combo, but you can moreover try other ingredients like feta cheese, roasted garlic, or plane crab meat to double lanugo on seafood-y goodness.

4 pieces of cooked fish on a white plate.

How Long Does Stuffed Salmon Last?

Although stuffed salmon is weightier served fresh, don’t let your leftovers go to waste! Here’s how you can alimony this dish tasting fresh and succulent for a few days.

In the Refrigerator: Once the fish has cooled, transfer it to an snapped container or a resealable plastic bag. It will stay good for well-nigh 3 days.
In the Freezer: Transfer stuffed salmon to a freezer bag and store for up to 1 month. Don’t worry well-nigh thawing it, it can be cooked straight from the freezer!
Reheating: When you’re ready to eat, simply reheat the stuffed salmon in the oven at 350 degrees Fahrenheit for 10-12 minutes, or until heated through.

Stuffed Salmon

This spinach stuffed salmon is a savor explosion, with the linty richness of the cheese and the earthy goodness of the spinach perfectly complementing the tender, flaky salmon. It's a restaurant-quality meal that's ready in just 45 minutes!

Course Dinner

Cuisine American, Mediterranean

Keyword spinach stuffed salmon, spinach stuffed salmon recipe, stuffed salmon

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 438kcal

Author Alyssa Rivers

Ingredients

4 skinless salmon filets
2 tablespoons olive oil
1 teaspoon salt
� teaspoon pepper

Filling

3 tablespoons water
4 cups baby spinach
4 ounces cream cheese softened
� cup parmesan cheese
� teaspoon salt
2 teaspoons lemon pepper
1 teaspoon italian seasoning
Juice from 1 lemon additional lemons for serving

Instructions

Preheat your oven to 475 degrees fahrenheit and prepare a sultry sheet by lining it with parchment paper.
Dry your filets with a paper towel and rub them with the olive oil, sprinkle salt and pepper on both sides of the filets.
Cut a slit in the side of each filet, be shielding not to go all the way through the filets, just unbearable to create a pocket
In a medium pan over medium upper heat, saute your spinach with the water until your spinach is wilted. Remove the spinach from heat and phlebotomize any glut water off if needed.
In a medium trencher add your cooked spinach, surf cheese, parmesan cheese, salt, lemon pepper, and italian seasoning. Mix your filling until it is well combined.
Stuff each prepared salmon filet and place them on the parchment lined sultry sheet. Just surpassing baking, pour the lemon juice over each stuffed filet.
Bake for well-nigh 8-10 minutes. Salmon should flake untied hands with a fork.
Serve fresh with sliced lemon.