If you love salmon but want to elevate it from a simple fillet to a gourmet restaurant-worthy dish, this Creamy Spinach and Ricotta Stuffed Salmon is the ultimate showstopper.

Juicy, flaky salmon fillets are filled with a luxurious mixture of creamy ricotta, garlicky sautéed spinach, and Parmesan cheese — then baked until perfectly tender and golden. Every bite bursts with flavor: buttery salmon meets rich, cheesy filling with hints of lemon and herbs for brightness.

Why I Love This Recipe

I absolutely adore this recipe because it combines comfort and sophistication in one stunning dish. The creamy ricotta and spinach stuffing adds indulgence without being heavy, and it turns a simple piece of salmon into something restaurant-quality.

Here’s what makes it so lovable:

• The filling stays creamy and luscious, even after baking.
• It’s a complete flavor experience — savory, tangy, rich, and fresh.
• The prep is surprisingly easy, and it looks impressive on the plate.
• It’s healthy yet decadent, packed with protein, omega-3s, and greens.

It’s one of those recipes that makes you feel like a chef — but without the stress.

Why It’s a Must-Try Dish

This stuffed salmon is a must-try because it:

• Delivers an incredible flavor combination of creamy cheese, herbs, and rich salmon.
• Is ready in under 30 minutes — perfect for busy nights.
• Looks beautiful and elegant, ideal for entertaining or date night.
• Offers a nutritious and balanced meal in one go.
• Is versatile — you can stuff it with endless variations like cream cheese, herbs, or mushrooms.

Once you try it, it’ll become one of your go-to salmon recipes forever.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Servings and Nutrition

• Servings: 4
• Calories: ~480 kcal per serving
• Course: Main Course
• Cuisine: Mediterranean / Modern American

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz / 170 g each), skinless and boneless
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp lemon juice (freshly squeezed)
• ½ tsp paprika (optional, for color)

For the Spinach Ricotta Filling:

• 1 cup fresh spinach, chopped (or ½ cup frozen, thawed and drained)
• 1 tsp olive oil or butter
• 2 garlic cloves, minced
• ½ cup ricotta cheese
• ¼ cup cream cheese, softened (optional for extra creaminess)
• ¼ cup grated Parmesan cheese
• ½ tsp lemon zest
• ½ tsp Italian seasoning or dried basil
• Salt and pepper, to taste

For Garnish:

• Lemon wedges
• Fresh parsley or dill, chopped

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Salmon

1. Preheat oven to 400°F (200°C).
2. Pat salmon fillets dry with paper towels.
3. Using a sharp knife, carefully cut a slit or pocket into the side of each salmon fillet (without cutting all the way through).
4. Season the salmon inside and out with salt, pepper, paprika, and a drizzle of lemon juice.

Step 2: Make the Spinach and Ricotta Filling

1. Heat 1 tsp olive oil or butter in a small skillet over medium heat.
2. Add garlic and sauté for about 30 seconds, until fragrant.
3. Add chopped spinach and cook until wilted (1–2 minutes). Remove from heat and let cool slightly.
4. In a bowl, combine ricotta, cream cheese (if using), Parmesan, lemon zest, Italian seasoning, salt, and pepper.
5. Stir in the cooked spinach and mix until creamy and well blended.

Step 3: Stuff the Salmon

1. Gently spoon the spinach-ricotta mixture into each salmon pocket.
2. Press lightly to seal — if needed, secure with toothpicks to hold the filling in place.

Step 4: Cook the Salmon

Option 1 – Oven-Baked (Recommended):

1. Heat olive oil in an oven-safe skillet over medium-high heat.
2. Sear the salmon for 2 minutes per side until lightly golden.
3. Transfer skillet to the oven and bake for 12–15 minutes, until the salmon is opaque and flakes easily with a fork.

Option 2 – Pan-Seared Only:

1. Cover the pan and cook salmon over medium-low heat for about 6–8 minutes per side, until cooked through.

Step 5: Serve

1. Remove toothpicks (if used).
2. Drizzle with a touch of lemon butter or a squeeze of fresh lemon juice.
3. Garnish with parsley or dill for color and freshness.

How to Serve

Serve your Creamy Spinach and Ricotta Stuffed Salmon Fillets warm with sides that complement its rich, creamy flavors.

Perfect pairings:

• Garlic mashed potatoes or herbed rice
• Roasted asparagus, steamed broccoli, or green beans
• A crisp salad with lemon vinaigrette
• A glass of chilled Chardonnay or sparkling water with lemon

This dish looks elegant enough for a dinner party but is comforting enough for a cozy night in.

Recipe Tips

• Don’t overstuff — a generous tablespoon or two per fillet is enough.
• For a golden crust, broil the salmon for the last 2 minutes of baking.
• Always pat the salmon dry before stuffing — this helps sear better.
• Use fresh spinach for best texture and flavor, but frozen works too.
• Add a little chili flakes for a touch of heat if you like spice.

Recipe Variations

1. Cream Cheese and Dill Stuffing: Replace ricotta with cream cheese and add chopped dill for a tangy twist.
2. Mushroom and Spinach Stuffing: Add sautéed mushrooms to the filling for extra umami.
3. Mediterranean Style: Mix ricotta with sun-dried tomatoes, feta cheese, and olives.
4. Low-Fat Version: Use part-skim ricotta and skip cream cheese.
5. Herb and Lemon Zest Upgrade: Add fresh thyme, basil, or chives for bright herbal flavor.

Freezing and Storage

• To Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
• To Reheat: Warm gently in the oven at 325°F for 10 minutes or in a covered skillet over low heat. Avoid microwaving too long, as it can dry out the salmon.
• To Freeze: You can freeze uncooked stuffed salmon for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before baking.

Special Equipment Needed

• Sharp paring knife (for cutting the salmon pockets)
• Small skillet
• Oven-safe pan or baking dish
• Mixing bowl and spoon
• Toothpicks (optional, to secure the filling)

FAQ

Q1: Can I use frozen salmon?
Yes, but make sure it’s completely thawed and patted dry before stuffing to prevent excess moisture.

Q2: Can I make the filling ahead of time?
Definitely! You can prepare the ricotta-spinach filling up to 2 days ahead and store it covered in the fridge.

Q3: How do I know the salmon is cooked?
It should flake easily with a fork and reach an internal temperature of 125–130°F (52–54°C) for perfectly tender results.

Q4: Can I add other greens instead of spinach?
Yes — kale, Swiss chard, or arugula also work beautifully.

Q5: Can I grill the stuffed salmon?
Yes, wrap the fillets in foil and grill over medium heat for about 12–15 minutes.

Conclusion

Creamy Spinach and Ricotta Stuffed Salmon Fillets are the perfect marriage of elegance and comfort. The creamy, herbed cheese filling contrasts beautifully with the rich, flaky salmon, creating a dish that’s both indulgent and nourishing.

It’s a restaurant-worthy meal that anyone can make at home — vibrant, wholesome, and bursting with flavor. Whether for a romantic date night, family dinner, or special gathering, this recipe is guaranteed to impress and satisfy.