Description
Creamy Spinach and Cheese Stuffed Salmon
This Creamy Spinach and Cheese Stuffed Salmon is a gourmet dish that’s surprisingly easy to make! Juicy salmon fillets are stuffed with a cheesy spinach filling and baked to perfection for a meal that’s both healthy and indulgent. Perfect for date nights or elegant family dinners!
Ingredients
:
For the salmon:
4 salmon fillets (6 oz each), skin-on
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
For the spinach filling:
1 tablespoon olive oil
3 cups fresh spinach, chopped
2 cloves garlic, minced
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Instructions
:
Prepare the salmon:
Preheat the oven to 375°F (190°C). Pat the salmon fillets dry with a paper towel and season with salt, pepper, paprika, and garlic powder.
Using a sharp knife, cut a slit in the side of each fillet to create a pocket for stuffing. Be careful not to cut all the way through.
Make the spinach filling:
Heat olive oil in a skillet over medium heat. Sauté the garlic until fragrant, then add the spinach. Cook until wilted, about 2–3 minutes.
In a bowl, combine the cooked spinach, cream cheese, Parmesan cheese, and season with salt and pepper. Mix until creamy and well-blended.
Stuff the salmon:
Spoon the spinach filling into each salmon fillet pocket, dividing it evenly among the fillets.
Cook the salmon:
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon fillets for 2–3 minutes per side until golden.
Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve:
Plate the stuffed salmon and drizzle with any pan juices. Serve with a side of roasted vegetables, mashed potatoes, or a fresh salad. Garnish with parsley for added color.
Pro Tips:
Add a squeeze of lemon juice over the salmon before serving for a burst of freshness.
Substitute cream cheese with ricotta or goat cheese for a different flavor profile.
This Creamy Spinach and Cheese Stuffed Salmon is a restaurant-worthy dish that you can easily make at home. Healthy, delicious, and satisfying—this recipe is a must-try!
Step-by-Step Guide
1. Prep the Salmon: After patting the fillets dry, use a sharp, thin-bladed knife. Insert it horizontally into the thickest part of the side, then carefully wiggle it to create a deep internal pocket, leaving about 1/2 inch uncut around the edges.
2. Wilt the Spinach: Ensure the spinach is thoroughly dried after washing. Cook it in the skillet just until it collapses. Immediately transfer it to a strainer and press out all excess liquid with a spoon. This prevents a watery filling.
3. Combine the Filling: In a medium bowl, mix the drained spinach with the softened cream cheese, Parmesan, and sautéed garlic. Season well and stir until it forms a cohesive, spreadable mixture.
4. Stuff and Seal: Using a small spoon, gently fill each salmon pocket. Do not overstuff. Lightly press the opening of the pocket to seal it, which helps keep the filling inside during cooking.
5. Sear and Bake: Get the skillet quite hot before adding the salmon. Sear undisturbed to form a good crust. The initial sear locks in flavor before the oven finishes cooking the center evenly.
Serving Suggestions
Plate this elegant salmon alongside simple sides that complement its richness. Lemon herb quinoa, roasted asparagus, or garlic mashed potatoes are excellent choices. For a lighter meal, a crisp arugula salad with a lemon vinaigrette works perfectly. Garnish with fresh dill or parsley and a final drizzle of high-quality olive oil.
How-to Summary
Create a pocket in seasoned salmon fillets. Sauté garlic and spinach, then mix with cream cheese and Parmesan to make the filling. Stuff the mixture into the salmon pockets. Sear the fillets in a hot skillet until golden, then finish baking in a 375°F oven for 10-12 minutes. Serve immediately.
Frequently Asked Questions
Can I use frozen spinach? Yes. Thaw 1/2 cup of frozen chopped spinach completely and squeeze it in a clean towel to remove all water before using.
How do I know when the salmon is done? The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F. The filling should be hot.
Can I prepare this ahead of time? You can make the filling and stuff the salmon up to 4 hours in advance. Keep it covered in the refrigerator until ready to cook.
What if I don’t have an oven-safe skillet? After searing, carefully transfer the salmon to a baking dish or sheet pan lined with parchment paper for the oven phase.
Is the skin edible? If seared properly, the skin becomes crispy and delicious. You can also remove it easily after cooking if preferred.
Common Mistakes to Avoid
- Not removing excess moisture from the spinach, leading to a runny filling.
- Overstuffing the salmon, causing the filling to leak out during cooking.
- Skipping the sear, which adds crucial texture and flavor.
- Overcooking the salmon in the oven, resulting in a dry texture.
- Using cold cream cheese straight from the fridge, which makes mixing difficult.
Conclusion
This Creamy Spinach and Cheese Stuffed Salmon proves that impressive, flavorful meals are entirely achievable in your own kitchen. By mastering a few simple techniques—creating a pocket, managing moisture, and searing properly—you unlock a world of gourmet home cooking. This dish strikes a perfect balance between healthy protein and indulgent flavor, making it a versatile recipe you’ll return to for any special occasion.