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Golden baked salmon fillet on mashed potatoes with sautéed spinach and peppers, served like stuffed salmon
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest 3 minutes
Total Time 38 minutes
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.