Although this Creamy Spinach Stuffed Salmon looks impressive, it’s quite simple to make. Easily, prepare ahead of time and bake when ready. This salmon recipe is a bit indulgent, but worth every single bite!
Why You Should Make This Stuffed Salmon Recipe
- Quick and Easy: This baked salmon recipe can be ready in well under 30 minutes.
- Impressive Presentation: Although simple to prepare, this creamy spinach stuffed salmon is a great idea for entertaining guests, or a special family meal.
- Delicious Flavor: The creamy spinach filling and seasoning blend elevate the taste of the salmon.
Ingredients
- Salmon: Fresh, wild-caught salmon is best. However, you can substitute with frozen, just be sure to thaw properly in the fridge.
- Fresh baby spinach: Substitute with frozen spinach, making sure to squeeze out any excess water.
- Whipped cream cheese: Regular cream cheese can be used instead, just make sure it’s softened to make mixing easier.
- Minced Garlic: You can use 1/2 teaspoon of garlic powder as a substitute for each clove.
- Parmesan cheese: Pecorino Romano is a great substitute.
- Fresh lemon juice: Bottled lemon juice can be used, but fresh is preferred for the best flavor.
- Seasoning: Easily, use your favorite seasoning blend.
How to Butterfly a Filet of Salmon
- Place the Salmon on a Cutting Board: Lay the skin-off salmon filet on a clean cutting board or parchment-lined baking sheet. Ensure it’s stable and not sliding around.
- Inspect the Filet: Look for any bones that may need to be removed. Use tweezers or pliers to pull out any pin bones if necessary.
- Position the Knife: Use a sharp, long-bladed knife. Start at the thicker end of the filet.
- Make the Initial Cut: Carefully slice horizontally into the filet, starting from the top and working your way down. Make the cut about halfway through the thickness of the fish, ensuring not to cut all the way through the bottom.
- Cut the Flaps: Using a sharp knife, along the edge of the center cut moving outwards, cut flaps on each side. Make sure you do not cut through the salmon.
- Open the Filet: Gently pull apart the two halves of the filet. You should now have a “flap” of fish that opens up like a book.
- Trim the Edges: If needed, trim any uneven edges or excess fat from the edges of the filet.
How to Prepare Creamy Spinach Stuffed Salmon
This oven-baked salmon recipe is perfect for any night of the week.
- Preheat the oven to 375°F (190°C).
- Mix the seasoning blend.
- Microwave the spinach for a minute. Squeeze out excess water and chop.
- Combine the ingredients for the filling in a bowl.
- Lay the butterflied salmon on a parchment-lined baking sheet.
- With the flaps open, generously fill the middle of the salmon to both edges with the spinach mixture. Close the flaps.
- Brush the exposed salmon with olive oil. Season with the seasoning blend.
- Top with thin slices of lemon.
- Bake for 15-20 minutes.
- Garnish with fresh chopped parsley and serve with lemon wedges.
Individual Portions
As an alternative to stuffing a whole filet of salmon, here’s how to prepare this creamy spinach stuffed salmon in individual portions:
- Portion: Cut individual salmon fillets into portions, typically 6 to 8 ounces each, for more controlled serving sizes.
- Create a Pocket: Use a sharp knife to cut a pocket into each fillet, making sure not to cut all the way through. This will allow you to stuff each fillet with the creamy spinach mixture.
- Fill Each Pocket: Spoon the spinach mixture into the pocket of each fillet, packing it in firmly to ensure it stays inside during baking.
- Adjust Baking Time: Bake the individual portions for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Can you Air Fry the Stuffed Salmon?
Yes! Air fry this stuffed salmon at 375°F (190°C) for 10-12 minutes, depending on the thickness of the salmon fillets. Check for doneness by gently pressing the salmon. The air fryer salmon should flake easily with a fork.
How to Serve and Store Stuffed Salmon
Serving Suggestions:
- Serve the Creamy Spinach Stuffed Salmon with a side of roasted vegetables, or a fresh salad.
- Pair it with a steamed rice or rice pilaf, for added texture and flavor.
Storing Leftovers:
- Place any leftover baked salmon in an airtight container and refrigerate for up to 2 days.
- To reheat, preheat your oven to 350°F (175°C) and bake until warmed through. Avoid microwaving to maintain the texture of the salmon.
More Salmon Recipes to Love
- Creamy Spinach Salmon Wellington
- Creamy Creole Salmon with Shrimp
- Easy Air Fryer Salmon
- Pan Seared Salmon with Lemon Butter Garlic
- Creamy Sun-Dried Tomato Salmon with Roasted Potatoes
- Miso Maple-Glazed Salmon
Creamy Spinach Stuffed Salmon
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Spinach Stuffed Salmon recipe looks impressive, but it’s very simple to prepare. Dinner done in about thirty minutes.
Ingredients
Instructions
- Preheat the oven to 375°F.
- In a small bowl, combine the ingredients for the seasoning blend. Mix well.
- Place the fresh baby spinach in a microwave-safe bowl and microwave for one minute. Squeeze out the excess water and chop.
- In a medium bowl, add the whipped cream cheese, chopped spinach, minced garlic, fresh lemon juice, lemon zest, salt and black pepper. Mix to combine.
- Pat the salmon filet dry and place on a parchment-lined baking sheet. Butterfly the salmon (see post for the how to).
- With the flaps open, generously fill the middle of the salmon to both edges with the spinach mixture. Close the flaps.
- Brush the exposed salmon with olive oil and season with the seasoning blend.
- Top with the thin slices of lemon.
- Bake for 15-20 minutes.
- Garnish with fresh chopped parsley and serve with lemon wedges.
- Serve and ENJOY!
Notes
- Use fresh ingredients for the best flavor, including fresh salmon, fresh spinach and freshly grated Parmesan cheese.
- If using frozen salmon, thaw it completely in the refrigerator before cooking.
- You can also make individual portions by creating a pocket in each salmon filet and filling with the spinach mixture.
- Make sure to squeeze out as much water as possible from frozen spinach to prevent a watery filling.
- Let the cream cheese come to room temperature before mixing to ensure a smooth, creamy filling.
- Add a pinch of cayenne pepper or crushed red pepper flakes to the filling for a touch of heat.
- Use a sharp knife and make slow, deliberate cuts when butterflying the salmon to avoid tearing.
- Fill the salmon with the spinach mixture generously, but avoid overstuffing to prevent spilling while baking.
- Use your favorite seasoning blend.
- Keep an eye on the salmon while baking to avoid overcooking; it should flake easily with a fork.
- Allow the salmon to rest for a few minutes after baking to let the juices redistribute and enhance flavor.
- Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Alternatively, bake the salmon in a casserole dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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