Salmon is one of those dishes that’s always a crowd-pleaser. It’s tender, rich, and pairs beautifully with just about anything. But if you’re like me and love finding ways to jazz up your regular fish nights, this spinach stuffed salmon is a must-try. It’s packed with a cheesy spinach mixture that melts into the salmon as it cooks, giving each bite a creamy, flavorful twist. Whether you’re prepping for a cozy dinner at home or trying to impress someone special (date night, anyone?), this dish delivers on all fronts.

I remember the first time I made this recipe. I had some leftover spinach and a bit of cream cheese sitting in my fridge, and rather than let them go to waste, I decided to try stuffing my usual salmon fillets. It was one of those spontaneous kitchen experiments that worked out so much better than expected! The crispy seared salmon, the gooey cheese, and the slight kick from red pepper flakes… It was one of those meals where everyone at the table kept asking for the recipe. And now, it’s become a regular in my weeknight dinner rotation.

🐟 Why spinach stuffed salmon is a game-changer

There’s just something about salmon stuffed with cheesy, garlicky spinach that elevates a simple fish dish to something special. The balance of flavors is spot-on: the creamy richness of the filling contrasts beautifully with the buttery, flaky salmon, and a hint of lemon cuts through the heaviness, keeping the dish light and fresh. Plus, it’s super quick to prepare—perfect for when you want something that looks fancy but doesn’t require hours in the kitchen. It’s a win-win!

A brief backstory on stuffed salmon

While stuffing fish is nothing new, this particular combo of spinach, cream cheese, and parmesan is a riff on classic spinach-artichoke dip. The concept of stuffing salmon likely gained popularity because it’s a delicious way to make a simple filet feel extra indulgent. Over time, variations have popped up with all sorts of fillings—everything from crab to pesto—but the cheesy spinach version stands out for its simplicity and comfort factor. And it’s been my favorite ever since that fateful “let’s not waste the spinach” experiment!

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

This dish relies on a few simple ingredients, but each one plays a key role in making it shine.

Salmon fillets: You’ll want fresh, high-quality salmon here, with the skin on. The skin crisps up beautifully during searing and helps hold the fish together. If you’re out of salmon or want to try something different, trout or Arctic char work as tasty alternatives.
Cream cheese: The base of our filling, cream cheese adds creaminess and richness. You can swap it for a light version if you’re watching calories, but don’t skip it entirely—it really ties the filling together.
Mozzarella & parmesan: These cheeses provide melty goodness (mozzarella) and a salty, nutty flavor (parmesan). If you’re missing mozzarella, fontina or gouda work well, while pecorino can stand in for parmesan in a pinch.
Frozen spinach: Super convenient and packed with nutrients. Just make sure to drain it well to avoid soggy filling! You can also use fresh spinach—just sauté it down and squeeze out the moisture.
Garlic powder & red pepper flakes: These spices add a subtle warmth and depth to the filling. If you want a bit more kick, try swapping the flakes for fresh chili or cayenne pepper.

Kitchen gear: What you need (and what you can totally skip)

This recipe is pretty low-key when it comes to kitchen tools, but a few essentials will make the process smoother.

A sharp knife: You’ll need this to cut a neat pocket into the salmon fillets. Make sure it’s sharp to avoid mangling the fish!
Large skillet: A good, heavy-bottomed skillet is perfect for searing the salmon. Cast iron is ideal because it retains heat well, but stainless steel or non-stick will work too.
Tongs or a fish spatula: These will help you flip the salmon without breaking it. Trust me—flipping fish can be tricky, and these tools make it so much easier.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Let’s dive into the actual cooking part, shall we? Here’s how to nail this spinach stuffed salmon every time.

Prep the spinach mixture: Start by mixing together your softened cream cheese, mozzarella, parmesan, spinach, garlic powder, and red pepper flakes. This filling should be thick and easy to mold, so if it’s too stiff, just let the cream cheese warm up a bit more. (I once tried mixing the filling straight out of the fridge—trust me, not fun!)
Season the salmon: Lay your salmon fillets skin-side down on a board, drizzle with olive oil, and rub in your salt and pepper. Be generous here; seasoning is key to enhancing the flavor of the fish.
Cut and stuff: Using a sharp knife, cut a pocket into each fillet. Be careful not to cut all the way through, just deep enough to hold the filling. Spoon in the spinach mixture—don’t be shy! If a little spills out during cooking, that’s totally okay (and delicious).
Sear the salmon: Heat the remaining olive oil, butter, and lemon juice in your skillet over medium heat until it starts to sizzle. Place the salmon skin-side down and cook for about 6 minutes. This step is all about getting that crispy skin! Once you flip the fillets, spoon some of the pan juices over the top to keep the fish moist and flavorful. Cook for another 6 minutes or until the salmon is perfectly flaky.
Serve warm: The salmon will be golden, the filling bubbling slightly, and your kitchen will smell absolutely amazing.

Variations: Making it your own

One of the great things about this recipe is how easily it adapts to different tastes and diets.

Keto-friendly: The recipe is already low-carb, but to make it more keto-friendly, simply swap the mozzarella for a higher fat cheese like gouda or brie.
Gluten-free: You’re in luck! This recipe is naturally gluten-free, but always double-check your cheese labels to ensure no hidden gluten.
Vegan version: For a plant-based twist, swap the salmon for firm tofu or a large portobello mushroom cap. Use vegan cream cheese and shredded vegan mozzarella for the filling.
Seasonal swaps: In the spring, try adding fresh herbs like dill or basil to the filling for a fresh pop of flavor. In the fall, a bit of sautéed kale or even a small amount of roasted pumpkin can add a seasonal twist.

Plating and presentation: How to impress your dinner guests

When it comes to serving this dish, I like to keep things simple but elegant. You can plate each fillet individually, with a sprinkle of extra parmesan and a slice of lemon on the side for squeezing. A garnish of fresh parsley or dill adds a nice pop of color. Pair the salmon with some roasted veggies or a light salad to round out the meal.

Drink pairings: What to sip with your stuffed salmon

I’m all about a good drink pairing, and with this rich, creamy salmon, a crisp white wine is perfect. Something like a Chardonnay or Sauvignon Blanc works well to cut through the richness. If you’re more into reds, a light Pinot Noir can also be a great match. Not a wine person? A sparkling water with a slice of lemon or cucumber is refreshing and helps cleanse the palate.

Storing and reheating: Keeping your leftovers fresh

If you have leftovers (though honestly, it’s rare!), they store really well. Pop the salmon into an airtight container and refrigerate for up to 2 days. To reheat, I suggest using the oven at a low temperature—about 300°F—until warmed through. This way, the salmon stays moist and doesn’t dry out.

Scaling up or down: Cooking for a crowd or just for two

This recipe scales easily. If you’re cooking for two, simply halve the ingredients. If you’re feeding a crowd, you can double or triple the filling and cook the salmon fillets in batches. Just keep in mind that overcrowding the skillet can prevent the salmon from crisping up, so it’s best to work in smaller batches.

FAQs

Can I use fresh spinach instead of frozen?
Absolutely! Just sauté it down first and squeeze out any excess water to avoid a soggy filling.

What if I don’t have cream cheese?
You can swap it with ricotta or mascarpone for a slightly different texture and flavor.

How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F.

Can I bake this instead of frying it?
Yes! Bake the stuffed salmon at 400°F for 12-15 minutes, depending on the thickness of your fillets.

Can I prep the filling ahead of time?
Definitely! You can make the spinach mixture up to 24 hours in advance and store it in the fridge.

Spinach Stuffed Salmon Recipe