If you’re looking for an elegant yet effortless seafood dish that feels restaurant-quality, this Baked Salmon with Spinach and Cream Cheese Stuffing will steal the show. Imagine tender, flaky salmon fillets filled with a luscious stuffing made of sautéed spinach, garlic, and creamy cheese — then baked to golden perfection. Each bite bursts with flavor — rich yet balanced, creamy yet fresh.

This dish combines wholesome simplicity with gourmet flair, making it perfect for special occasions, family dinners, or even an indulgent weeknight treat. It’s one of those recipes that looks impressive but comes together easily, proving that healthy and delicious can go hand in hand.

Why I Love This Recipe

I love this recipe because it perfectly balances indulgence and nutrition. The cream cheese and spinach filling transforms ordinary salmon into something extraordinary — decadent but still wholesome. It’s rich without being heavy, and the garlic butter brushed over the top creates a crispy, flavorful crust as it bakes.

Another reason this dish is special is its versatility — you can pair it with rice, roasted vegetables, or even pasta. It’s fancy enough for a dinner party but easy enough for a cozy night in. Plus, it’s packed with omega-3s, protein, calcium, and iron — so it’s as nourishing as it is delicious.

Why It’s a Must-Try Dish

This baked stuffed salmon is a must-try because it brings together all the best textures and flavors: flaky salmon, creamy filling, and buttery crisp edges. The spinach and cheese stuffing adds depth and richness, transforming the humble salmon fillet into a restaurant-worthy entrée.

It’s also a great way to elevate your salmon game beyond simple grilling or pan-searing — and the filling seals in moisture, ensuring the salmon stays tender every time.

Preparation and Cooking Time

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

Servings and Nutrition

• Servings: 4
• Calories: Approximately 480 kcal per serving

Course and Cuisine

• Course: Main Course
• Cuisine: American / European Fusion

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz / 170 g each), skinless
• 2 tbsp olive oil or melted butter
• Salt and pepper to taste
• 1 tsp garlic powder
• 1/2 tsp paprika
• Juice of 1/2 lemon

For the Spinach and Cream Cheese Stuffing:

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach leaves (or 1 cup frozen, thawed and drained)
• 4 oz (115 g) cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• Salt and black pepper, to taste
• Optional: pinch of nutmeg for warmth

For Finishing:

• 1 tbsp melted butter (for brushing)
• Lemon slices, for garnish
• Fresh parsley, chopped (for garnish)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Stuffing

1. Heat olive oil in a skillet over medium heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add spinach and cook until wilted (1–2 minutes). If using frozen spinach, cook until heated through and all moisture evaporates.
4. Remove from heat and let it cool slightly.
5. In a bowl, combine spinach mixture, cream cheese, Parmesan, and mozzarella.
6. Season with salt, pepper, and a tiny pinch of nutmeg. Mix until creamy and well combined.

Step 2: Prepare the Salmon

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the salmon fillets on the sheet, pat dry with paper towels, and drizzle lightly with olive oil.
3. Use a sharp knife to cut a slit horizontally through the thickest part of each salmon fillet — creating a pocket (don’t cut all the way through).
4. Season both sides of the salmon with salt, pepper, garlic powder, paprika, and lemon juice.

Step 3: Stuff the Salmon

1. Spoon the spinach-cream cheese mixture into each slit, pressing gently so it fills the pocket.
2. Brush the tops with melted butter for golden color and extra flavor.

Step 4: Bake

1. Bake in the preheated oven for 18–20 minutes, depending on thickness.
2. The salmon should be opaque and flake easily with a fork, while the filling should be hot and creamy.
3. Optional: Broil for 1–2 minutes at the end for a golden crust.

Step 5: Garnish and Serve

1. Remove from oven and rest for a few minutes.
2. Garnish with lemon slices and chopped parsley before serving.

How to Serve

Serve the Baked Salmon with Spinach and Cream Cheese Stuffing hot, with a squeeze of lemon juice over the top. It pairs beautifully with:

• Garlic butter rice or herbed quinoa
• Roasted or steamed vegetables
• Mashed potatoes or cauliflower mash
• A crisp green salad or lemon-dill dressing

For a more elevated meal, drizzle extra garlic butter or a light lemon-dill cream sauce over the salmon before serving.

Recipe Tips

• Pat the salmon dry before cutting to prevent it from slipping.
• Don’t overfill the pocket; a little stuffing goes a long way.
• Avoid overcooking — salmon is best when slightly pink in the center.
• If your fillets are thin, you can simply layer the filling on top instead of stuffing.
• Use full-fat cream cheese for the richest flavor and texture.

Variations

1. Mediterranean Style: Add chopped sun-dried tomatoes, feta cheese, and olives to the filling.
2. Herb Cream Cheese: Mix in fresh dill, chives, or basil for a fragrant twist.
3. Cheddar Spinach Version: Replace mozzarella with sharp cheddar for a bolder flavor.
4. Spicy Kick: Add a pinch of crushed red pepper or cayenne to the stuffing.
5. Keto-Friendly Version: Serve with roasted cauliflower or zucchini noodles instead of rice.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Freezing (Unbaked): Assemble the stuffed salmon and freeze before baking. Wrap each piece tightly in foil or plastic wrap and store for up to 2 months.
• To Reheat: Thaw overnight in the refrigerator and bake at 375°F (190°C) for 10–12 minutes until heated through.

Avoid freezing after baking, as the cream cheese may change texture.

Special Equipment Needed

• Sharp paring knife (for creating pockets)
• Baking sheet
• Skillet (for sautéing spinach)
• Mixing bowl and spatula
• Parchment paper

Frequently Asked Questions (FAQ)

Q1: Can I use frozen salmon?
Yes, but thaw completely and pat dry before cutting and stuffing.

Q2: Can I make this recipe ahead of time?
Yes! Assemble the stuffed salmon, cover, and refrigerate for up to 12 hours before baking.

Q3: What can I use instead of cream cheese?
You can substitute with ricotta or a mixture of Greek yogurt and grated cheese for a lighter version.

Q4: How do I know when the salmon is cooked?
The flesh should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Q5: Can I cook it in an air fryer?
Absolutely! Cook at 375°F (190°C) for 10–12 minutes for a faster version.

Conclusion

This Baked Salmon with Spinach and Cream Cheese Stuffing is a true showstopper — rich, creamy, and bursting with flavor. It’s one of those dishes that feels indulgent but is packed with wholesome ingredients. Perfect for date nights, dinner parties, or simply elevating your weeknight meals, it’s easy to prepare yet elegant enough to impress.

Each bite is buttery, garlicky, and comforting — the kind of meal that makes you slow down and savor every forkful. Once you try it, this stuffed salmon will become a regular star in your kitchen rotation.