Stuffed Salmon (Spinach and Cream Cheese, Baked at 400°F)

This stuffed salmon recipe fills thick salmon fillets with a creamy spinach, garlic and parmesan filling, then bakes them at 400°F for about 20 minutes until the fish flakes and the filling is hot and bubbly. It looks like a restaurant dish, but it takes about 15 minutes of hands-on work and uses simple grocery store ingredients.

You can cut a pocket in each fillet or simply pile the filling on top. Both ways are below, along with the best salmon to buy, how to tell when it’s done, five other fillings, sides, make-ahead steps and an FAQ. The printable recipe card for 4 servings is at the bottom.

Why You’ll Love This Stuffed Salmon

• Fancy but easy. The pocket takes one knife cut, and the filling is stirred together in one bowl.
• Moist fish. The creamy filling keeps the inside of the salmon from drying out in the oven.
• Quick. About 35 minutes from start to finish, so it works on a weeknight.
• Low carb. No breadcrumbs needed in the filling, so it fits keto and low-carb plans.
• Make-ahead friendly. Stuff the fillets in the morning, bake them at dinner time.

What You Need for Stuffed Salmon

Salmon

• 4 salmon fillets, about 6 ounces each and at least 1 inch thick. Thick center-cut pieces are easiest to stuff. Skin-on or skinless both work.
• Olive oil, salt, pepper, paprika and garlic powder for the outside.
• Lemon for serving.

Spinach and cream cheese filling

• Cream cheese: 4 ounces, softened.
• Fresh spinach: 3 packed cups (about 3 ounces), chopped and wilted, or ⅓ cup thawed frozen spinach squeezed very dry.
• Parmesan: ¼ cup, finely grated.
• Mozzarella: ¼ cup shredded, for stretch.
• Garlic: 2 cloves, minced.
• Lemon zest: from half a lemon.
• Seasoning: a pinch each of salt, black pepper and red pepper flakes.

Best Salmon for Stuffing

Not sure which to buy? Our guide to wild-caught salmon explains the differences in taste, fat and price.

Equipment You Need

• A rimmed baking sheet lined with parchment, so any cheese that bubbles out lifts right off.
• A thin, sharp knife for cutting the pockets. A dull knife tears the fish.
• A small skillet to wilt the greens.
• A clean kitchen towel or paper towels for squeezing out water.
• An instant-read thermometer. It’s the only sure way to know the fish is done without cutting it open.
• A fish spatula (optional) for moving the fillets to plates without breaking them.

A Quick Brine for Juicier Fish (Optional)

If you have 15 extra minutes, a short brine helps the fish stay moist and cuts down on the white protein that can seep out while it bakes. Stir 3 tablespoons of kosher salt into 4 cups of cold water. Add the fillets and refrigerate for 10 to 15 minutes. Rinse, pat very dry and skip the salt on the outside before baking. Don’t brine longer than 30 minutes, or the fish turns too salty and soft.

How to Make Stuffed Salmon, Step by Step

1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment.
2. Wilt the spinach. Cook the chopped spinach in a dry skillet over medium heat for 1 to 2 minutes, just until wilted. Let it cool, then squeeze out the water in a paper towel.
3. Mix the filling. Stir the cream cheese, spinach, parmesan, mozzarella, garlic, lemon zest, salt, pepper and red pepper flakes together until smooth.
4. Cut the pockets. Pat the salmon dry. With a small sharp knife, cut a slit along the long side of each fillet, about ¾ of the way through. Don’t cut through the ends or the bottom.
5. Stuff. Spoon about 3 tablespoons of filling into each pocket and press the top down gently. Some filling will show; that’s fine.
6. Season the outside. Brush the fillets with olive oil and sprinkle with salt, pepper, paprika and garlic powder.
7. Bake 18 to 22 minutes, until the thickest part of the fish flakes and reads 145°F, and the filling is hot.
8. Rest and serve. Let the salmon rest 3 minutes, then serve with lemon wedges.

How to Cut a Pocket in Salmon

A good pocket is the key to stuffed salmon that holds together. Here’s what helps:

• Chill the fish first. Cold salmon is firmer and easier to slice cleanly.
• Use a thin, sharp knife. A boning or paring knife works best.
• Cut along the thick side. Lay the fillet flat, skin-side down, and slice into the thickest long side, keeping the blade level.
• Leave ½ inch at each end and at the bottom so the filling can’t leak out.
• Too thin to pocket? Butterfly it: cut almost all the way through, open it like a book, spread the filling on one side and fold it closed. Secure with a toothpick if needed.

Stuffed Salmon Without a Pocket (Topped Method)

If your fillets are thin, or you want the quickest version, skip the knife work. Place the seasoned fillets on the sheet, spread the filling over the tops in an even layer, sprinkle with a little extra parmesan and bake the same way. The top turns golden, almost like a gratin. This is the best method for sockeye and coho.

How Long to Bake Stuffed Salmon

For more on plain oven times, see how long to bake salmon at 350.

When Is Stuffed Salmon Done?

Fish is safe at 145°F, according to the FoodSafety.gov safe minimum internal temperatures chart. Check the thickest part of the fish itself, not the filling. The flesh should be opaque and separate easily with a fork. Many cooks take salmon out a little earlier for a softer center; our salmon internal temperature guide explains the options.

The filling has cooked spinach and pasteurized cheese, so it only needs to be hot all the way through.

Other Fillings for Stuffed Salmon

For crab stuffed salmon, use 4 ounces of lump crab instead of the spinach and add 1 tablespoon of mayo and ½ teaspoon of Old Bay. Cooked crab only needs to heat through. Spoon a little crab cake sauce over the top to serve.

Whole Side of Salmon, Stuffed and Rolled

For a holiday table or a crowd, stuff a whole skinless side of salmon (2½ to 3 pounds):

1. Lay the side flat and butterfly the thick part so it’s an even 1 inch thick.
2. Spread a double batch of filling over it, leaving a 1-inch border.
3. Roll it up from the long side and tie with kitchen twine every 2 inches.
4. Brush with oil, season and bake at 400°F for 25 to 30 minutes, until 145°F in the center.
5. Rest 5 minutes, remove the twine and slice into 1½-inch rounds.

What to Serve With Stuffed Salmon

• Vegetables: roasted asparagus, green beans, broccolini or a simple green salad.
• Starches: rice pilaf, garlic mashed potatoes, roasted baby potatoes or orzo.
• Sauces: a spoonful of lemon dill sauce, a squeeze of lemon, or brown butter with capers.
• Low-carb plate: cauliflower mash and sautéed zucchini.

Tips for the Best Stuffed Salmon

• Squeeze the spinach well. Wet spinach makes a runny filling that leaks onto the pan.
• Soften the cream cheese. Cold cream cheese tears the fish when you stuff it.
• Don’t overfill. About 3 tablespoons per 6-ounce fillet. Extra filling can go on top.
• Use parchment. Cheese that bubbles out won’t stick.
• Season the fish, not just the filling. Salt and spice on the outside make a big difference.
• Broil for color. For a golden top, broil the last 1 to 2 minutes, watching closely.

Buying and Handling Salmon Safely

Buy salmon that smells fresh and mild, not fishy, with firm flesh that springs back. Keep it cold and cook it within 1 to 2 days, or freeze it. The FDA’s guide to selecting and serving seafood safely covers what to look for at the counter. Thaw frozen fillets overnight in the fridge, or in a sealed bag in cold water for about an hour, and pat them very dry before stuffing.

Salmon is one of the “best choices” fish for its low mercury, according to the FDA’s advice about eating fish, which suggests 2 to 3 servings a week of best-choice fish for most adults.

Stuffed Salmon Recipe Swaps for Special Diets

The basic method stays the same for every version: a dry filling, a careful pocket and a hot oven. Once you’ve made it once, it’s easy to change the flavors to suit whoever is at your table. Try a new filling each time and keep notes on which ones your family likes best.

Cost and Shopping List

Salmon is the main cost. Buying a 1½-pound center-cut piece and cutting it into 4 fillets yourself is often cheaper than buying single portions. Frozen fillets from the freezer case also work well and are usually the best value. Everything else in the filling is low cost and keeps well, so it’s an easy dish to keep on hand for a quick dinner.

Make-Ahead, Storage and Reheating

• Make ahead: stuff the fillets, cover and refrigerate up to 8 hours. Add 2 to 3 minutes to the baking time.
• Filling only: keeps 3 days in the fridge in a sealed container.
• Leftovers: refrigerate within 2 hours and eat within 3 to 4 days, per the FoodSafety.gov cold food storage chart.
• Reheat gently: cover with foil and warm at 275°F for 12 to 15 minutes. High heat dries the fish.
• Freezing: you can freeze uncooked stuffed fillets, tightly wrapped, for up to 2 months. Thaw in the fridge overnight before baking. Cooked stuffed salmon doesn’t freeze well; the filling turns grainy.

Stuffed Salmon in the Air Fryer

Stuff the fillets as above. Air fry at 380°F for 10 to 13 minutes, depending on thickness, until the fish reaches 145°F. Use a piece of parchment with holes or a light coat of oil on the basket, and cook in one layer. Our air fryer salmon has more tips on basket sizes and timing.

Seasoning Ideas for the Outside

The filling is rich, so the outside of the fish should be simple and bright. Try one of these instead of the paprika and garlic powder:

Our salmon seasoning guide has full recipes for each blend.

Planning a Dinner Party

This dish is a good choice when you have guests, because almost all the work happens before anyone arrives.

1. The day before: make the filling and keep it covered in the fridge. Prep your side vegetables.
2. Morning: cut the pockets, fill the fillets and refrigerate them on the lined pan, covered.
3. 40 minutes before dinner: heat the oven and put any roasted vegetables in first.
4. 25 minutes before: take the fish out of the fridge, oil and season it, and bake.
5. At the table: serve on a warm platter with lemon wedges and fresh herbs.

Plan on one 6-ounce fillet per adult. For big eaters or a main course with few sides, plan on 8 ounces.

Leftover Ideas

• Salmon salad: flake cold leftovers over mixed greens with a lemon vinaigrette.
• Pasta: break the fish and filling into hot pasta with a splash of pasta water; the filling turns into a creamy sauce.
• Breakfast: fold flaked leftovers into scrambled eggs or an omelet.
• Rice bowl: warm gently and serve over rice with cucumber and avocado.

Troubleshooting

Stuffed Salmon FAQ

What temperature do you bake stuffed salmon?

400°F is best. The fish cooks quickly and stays moist, and the filling heats through in 18 to 22 minutes for 1-inch fillets.

Can I use frozen spinach?

Yes. Thaw ⅓ cup of chopped frozen spinach and squeeze it very dry in a towel before mixing it in.

Should I leave the skin on?

Either way works. Skin helps hold the fillet together while it bakes and slides off easily after cooking.

Can I make stuffed salmon without cream cheese?

Yes. Use ricotta or Boursin for a similar creamy filling, or try the herb and breadcrumb filling for a dairy-light version.

How do I keep the filling from falling out?

Don’t cut through the ends, don’t overfill, and lay the fillets with the opening facing up. A toothpick closes a wide pocket.

Is stuffed salmon keto?

This spinach and cream cheese version has very few carbs because it has no breadcrumbs.

Can I prep the fillets the night before?

You can make the filling the night before. Fill the fish on the day you bake it, ideally within 8 hours, so the fish stays firm.

What’s the best side dish?

Roasted asparagus and rice pilaf are classic. For a lighter plate, serve it with a big green salad.

Can I use salmon with pin bones?

Yes, but pull them out first. Run your finger along the fillet and remove any bones with clean tweezers or needle-nose pliers before you cut the pocket.

Stuffed Salmon Recipe Card

Calories are an estimate per serving (1 stuffed 6-ounce fillet) based on USDA FoodData Central values for Atlantic salmon, cream cheese and parmesan. Sides are extra.

Chef Emma

Spinach and Cream Cheese Stuffed Salmon

Thick salmon fillets filled with a creamy spinach, garlic, parmesan and mozzarella filling and baked at 400°F until flaky.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Rest 3 minutes mins

Total Time 38 minutes mins

Servings: 4 fillets

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Filling

• 4 oz cream cheese softened
• 3 cups fresh spinach chopped (or ⅓ cup thawed frozen, squeezed dry)
• ¼ cup parmesan finely grated
• ¼ cup shredded mozzarella
• 2 cloves garlic minced
• ½ lemon zest only
• 1 pinch red pepper flakes
• salt and black pepper to taste

Salmon

• 4 salmon fillets about 6 oz each, 1 inch thick
• 1 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ tsp paprika
• ½ tsp garlic powder
• 1 lemon cut into wedges

Equipment

• Rimmed baking sheet
• Parchment paper
• Small sharp knife
• Instant-read thermometer

Method

 

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Wilt the spinach in a dry skillet over medium heat for 1 to 2 minutes. Cool, then squeeze out all the water.
3. Stir the cream cheese, spinach, parmesan, mozzarella, garlic, lemon zest, red pepper flakes, salt and pepper until smooth.
4. Pat the salmon dry. Cut a slit along the long thick side of each fillet, about ¾ of the way through, leaving ½ inch at the ends and bottom.
5. Fill each pocket with about 3 tablespoons of filling. Brush the fillets with oil and season with salt, pepper, paprika and garlic powder.
6. Bake 18 to 22 minutes, until the thickest part of the fish flakes and reaches 145°F. Rest 3 minutes and serve with lemon wedges.

Notes

Thin fillets: spread the filling on top instead and bake 12 to 15 minutes. Crab version: swap the spinach for 4 oz lump crab, 1 tbsp mayo and ½ tsp Old Bay. Make ahead: stuff and refrigerate up to 8 hours; add 2 to 3 minutes. Leftovers keep 3 to 4 days in the fridge. Calories are an estimate per fillet from USDA FoodData Central values.