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salmon topped with seasoning and stuffed with spinach and cream cheese laying on a bed of spinach and lemon slices; on a white plate with quartered and roasted small potatoes forks to left of plate, salt and pepper to right

Creamy Spinach Stuffed Salmon

Contributor: Jill Silverman Hough

Want to wow them at dinner? Make Creamy Spinach Stuffed Salmon—it’s easy, elegant, and impressive!

Listen to our editor-in-chief, Christine Pittman, briefly talk about how to make this recipe, with some great tips along the way, by clicking the play button below:

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  • Author: Jill Silverman Hough
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 48 minutes
  • Yield: 4 servings 1x
  • Category: Fish
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 4 oz. frozen spinach, thawed
  • ½ cup cream cheese, room temperature
  • ⅓ cup grated Parmesan cheese
  • Zest of 1 lemon, plus 1 Tbsp. lemon juice, plus lemon slices for (optional) garnish
  • ½ tsp. salt, divided, plus more to taste
  • ½ tsp. pepper, divided, plus more to taste
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • 4 (5-6 oz.) salmon fillets, about 3/4-inch thick, without skin
  • 1 and ½ Tbsp. olive oil
  • About 3 cups fresh baby spinach leaves (optional)

Instructions

  1. Preheat the oven to 375°F.
  2. Meanwhile, squeeze as much liquid as you can out of the thawed frozen spinach (you should end up with about ¼ cup packed). In a medium bowl, mix the squeezed spinach, cream cheese, Parmesan cheese, lemon zest and juice, garlic powder, onion powder, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Add more salt and pepper to taste and set aside.
  3. Brush about ½ of the oil on a rimmed baking sheet and set aside.
  4. Use a small, sharp knife to cut a slit into the side of each salmon fillet, making a pocket about 2 inches long and about ¾ inch short of the other side. Stuff about ¼ of the cream cheese mixture into each pocket, spreading it evenly (you might not need all the stuffing).
  5. Arrange the salmon on the prepared baking sheet and brush with the remaining oil.
  6. Sprinkle with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper.
  7. Bake until the salmon is opaque throughout and the center of the stuffing reaches 120 to 130°F on an instant-read thermometer (like this), approximately 15 to 18 minutes.
  8. Arrange the fresh spinach and lemon slices, if using, on plates or a platter. Arrange the salmon on top and serve.