Spinach Stuffed Salmon

So here’s the thing—I used to think stuffed anything was reserved for ambitious home chefs with three free hours and a spice rack organized by continent. But then I tried this spinach stuffed salmon one quiet evening (rain against the windows, you know the kind). The kitchen smelled like buttered lemon and roasted garlic, and the salmon—tender, a little golden-edged, with that rich zucchini-green filling—was so good it hushed me after the first bite. It’s hearty in all the right ways, but still somehow light… clean flavors, no fuss, and honestly? It looks far more impressive than it is complicated.

Why You’ll Crave It

• It’s the perfect balance of rich and bright—crispy salmon skin, melty cheese, a touch of lemon
• Makes weeknights feel like date night (even if it’s just you and your cat eating it on the couch)
• The filling is creamy but earthy, thanks to fresh spinach and sharp Parmesan
• It’s secretly healthy, which almost doesn’t feel fair for how indulgent it tastes
• You can prep most of it ahead, so it takes less time than scrolling a takeout menu

The first time I made this, my sister asked if I’d hired a private chef—she didn’t speak the rest of dinner except to ask for seconds.

What You’ll Need

• Salmon fillets: four of them, about 6 oz each – skin-on or skinless, your pick, just fresh and firm
• Fresh spinach: 2 packed cups, roughly chopped—or wilted a bit in a pan if you like
• Cream cheese: 4 ounces, at room temp so it blends easily (whipped is fine too, if that’s what’s on hand)
• Garlic: 2 cloves, finely minced—you want that gentle bite
• Parmesan cheese: 1/4 cup, grated—freshly shredded if you’re feeling fancy
• Breadcrumbs: 1/2 cup—something with crunch, not too fine
• Salt: just enough to pull the flavors together (about 1/2 tsp works)
• Black pepper: a few good turns from the grinder
• Olive oil: 2 tablespoons, for brushing and baking
• Lemon juice: 1 tablespoon, freshly squeezed—and maybe zest too, if you’ve got it
• Paprika: 1 teaspoon, sweet or smoked, whatever you love

Easy How-To

Preheat and prep

Start by setting your oven to 375°F (190°C). It gives the salmon that perfect golden top without drying it out. Line a baking dish with parchment if you hate scrubbing pans later (I do).

Season the salmon

Pat your fillets dry so the flavor sticks. Then sprinkle with salt and pepper, gently on both sides. Tip: slice a little pocket right down the center with a sharp knife—carefully, not all the way through.

Make the spinach filling

In a small bowl, mix together the softened cream cheese, sautéed spinach (just a quick wilt in a pan with a pinch of salt if you’re starting raw), garlic, and Parmesan. Stir it until it’s creamy but still a bit textured—don’t over-mix.

Stuff the salmon

With a spoon—or your hands if you’re brave—pack the spinach filling into each pocket you made in the salmon. Don’t worry if some spills out—it’ll just crisp up in the oven and taste great anyway.

Top it off

Drizzle a bit of olive oil over the fillets, then sprinkle with breadcrumbs and a dusting of paprika. The olive oil helps it all crisp and brown just right.

Bake away

Set the stuffed salmon into your prepared dish and bake for 20 to 25 minutes. Salmon should flake easily when it’s ready—and the top should have that golden crust you’ll want to sneak a bite of before serving.

Let it rest a bit

Take it out and give it a few minutes before serving. Just like you, it needs a minute to settle after 25 minutes in a hot oven. Maybe add a last squeeze of lemon here too—it wakes everything up.

Good to Know

• If you’re using frozen spinach, thaw it first and squeeze out—as much water as humanly possible. Otherwise, the filling turns kind of watery, which makes the salmon weep.
• Too much stuffing? Just bake the extra on the side—it turns into an herby, cheesy spinach dip. Nobody complains.
• I once forgot the breadcrumbs and honestly, it still tasted amazing. So… no pressure.

Serving Ideas

• Serve with garlicky roasted asparagus or lemony rice pilaf—something clean to cut the creamy richness

Top Tricks

• Score the skin side of the salmon lightly with a knife before baking—helps prevent curling and cooks more evenly

Frequently Asked Questions

Can I use another type of fish instead of salmon?

Yes, firm fish like trout or even cod can work, but you’ll want to adjust the cooking time—cod runs a bit flakier and leans delicate, so check for doneness sooner.

What temperature should the salmon be cooked to?

Aim for 145°F at the thickest part. Or just go by feel—if it flakes easily with a fork and doesn’t look too translucent in the center, you’re good.

Can I prepare the stuffing in advance?

Definitely. The spinach-cheese combo holds up well in the fridge for a day, just let it come to room temp before stuffing so it spreads more easily.

How can I tell if the salmon is cooked?

It should look opaque, not glossy inside. A gentle press with the back of a fork should flake the layers apart. If it resists? Give it another minute or two.

What sides pair well with spinach stuffed salmon?

Roasted vegetables or seasoned rice, even a cucumber-dill salad or mashed cauliflower—anything bright or herbal works beautifully here.