Tender, moist, and full of flavor, this Creamy Stuffed Spinach Salmon is ready in under 30 minutes—perfect for busy weeknights. Pan-seared salmon fillets are filled with a creamy spinach mixture and finished with a bright lemon butter sauce for a dish everyone will love.
These pan-seared salmon fillets stuffed with a creamy spinach filling are both simple and impressive. They make a satisfying weeknight dinner and are easy to prepare in a single pan, so cleanup is quick. Salmon cooks fast, making it a dependable option when time is short.
Why You’ll Love This Stuffed Salmon Recipe
- Hearty: The combination of cream cheese and spinach makes this a filling main course suitable for a weeknight meal.
- Easy: Creating a pocket in the fillet and stuffing it is straightforward. The method is quick and foolproof.
- Flavorful: A simple lemon butter pan sauce complements the rich salmon and creamy filling for a balanced, delicious result.
Spinach Stuffed Salmon Ingredients
- Salmon: Skinless fillets with bones removed are preferred for this recipe.
- Olive oil: Or a neutral oil of your choice.
- Salt and pepper: To taste.
- Spinach: Baby spinach is tender, but regular spinach works as well.
- Cream cheese: Bring to room temperature for easy mixing.
- Parmesan cheese: Freshly grated melts best.
- Red chili flakes: A pinch adds a mild kick.
- Butter: Unsalted butter is recommended since salt is added separately.
- Lemon juice: Freshly squeezed for the best flavor.
- Garnish: Lemon wedges and chopped fresh parsley.
How To Cook Stuffed Salmon
- Prepare the salmon: Brush both sides of the fillets with about 1 tablespoon olive oil and season with salt and pepper.
- Make the pocket: Cut a deep slit in the center of each fillet to form a pocket, being careful not to slice all the way through. Set aside.
- Sauté the spinach: In a large skillet over medium heat, add the spinach with a splash of water and sauté 2–3 minutes until wilted. Roughly chop once cooled slightly.
- Make the filling: In a bowl, mix room-temperature cream cheese with the chopped spinach, grated Parmesan, red chili flakes, salt, and pepper until well combined.
- Stuff the salmon: Fill each fillet pocket with the spinach and cream cheese mixture using a spoon.
- Pan-fry the salmon: Heat the skillet over medium heat, add the remaining olive oil and 1 tablespoon butter. Add the stuffed fillets and cook without moving them too much until the bottoms are golden and crispy, then flip gently. Cook about 7–8 minutes total depending on thickness. Transfer the cooked salmon to a plate.
- Make the pan sauce: Add the remaining butter and lemon juice to the skillet and simmer for about 30 seconds, scraping up any browned bits.
- Finish and serve: Return the salmon to the skillet briefly to warm through, then garnish with lemon wedges and chopped parsley and serve.
Tips to Make Stuffed Salmon With Spinach
- Choose fillets of similar size for even cooking.
- Use fresh lemon juice for the brightest flavor in the pan sauce.
- Pat fillets dry before seasoning so the seasoning adheres and the fish sears properly.
- Resist moving the fillets while searing—letting them develop a crust helps them release naturally.
- If the fish sticks when you try to flip, wait a few more seconds; it will release once seared.
- A fish spatula makes flipping easier and helps prevent breakage.
- Ensure the pan is hot enough before adding salmon so it sears instead of steams.
- Adjust heat in the cream cheese filling with extra red chili flakes or a pinch of cayenne if you prefer more spice.
Frequently Asked Question
Yes—use skin-on fillets if preferred. Sear skin-side down first to get the skin crispy before flipping carefully and finishing the fish.
Check the thickest part with a meat thermometer (145°F is the FDA recommendation). Alternatively, the salmon should flake easily with a fork while remaining slightly translucent in the center.
Frozen salmon works if fully thawed before cooking so you can make a pocket for the filling. Do not cook this recipe from frozen.
Thaw overnight in the refrigerator for best results. If short on time, keep the sealed fillet in a bowl of cold water for 45 minutes to an hour until thawed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve texture and flavor.
More Seafood Recipes to Try
- Air Fryer Salmon
- Teriyaki Salmon
- Spicy Salmon Burrito Bowl
- Lemon Garlic Butter Scallops
- Tuna Ceviche
I hope you enjoy this Creamy Stuffed Spinach Salmon. If you try the recipe, please rate and share your feedback—it helps others find and enjoy it too.
Creamy Stuffed Spinach Salmon
Ingredients
To cook salmon
- 4 salmon fillets, skinless
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
To make the filling
- 3 cups fresh spinach
- 2 tablespoons water
- 4 oz cream cheese, at room temperature
- ¼ cup grated Parmesan cheese
- ½ teaspoon red chili flakes
- 2 tablespoons unsalted butter, divided
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Lemon wedges, to garnish
- Fresh parsley, chopped, to garnish
Instructions
- Brush 1 tablespoon olive oil over both sides of the salmon fillets and season with salt and pepper.
- Cut a pocket in the center of each fillet without cutting through; set aside.
- In a large skillet over medium heat, add spinach and water; sauté 2–3 minutes until wilted. Roughly chop and let cool slightly.
- In a bowl, combine cream cheese, chopped spinach, Parmesan, red chili flakes, salt, and pepper.
- Spoon the filling into each salmon pocket.
- Heat the skillet over medium, add remaining olive oil and 1 tablespoon butter. Add salmon and cook until the bottom is golden and crispy, about a few minutes, then flip gently and cook a total of 7–8 minutes depending on thickness. Transfer to a plate.
- Add remaining butter and lemon juice to the same skillet; simmer 30 seconds, then return salmon to the pan to warm through for about a minute.
- Garnish with lemon wedges and parsley, then serve.
Notes
- Buy fillets of similar size to ensure even cooking.
- Fresh lemon juice gives the best flavor.
- Pat salmon dry before seasoning to help it sear.
- Do not move the fillets while searing to allow a crust to form.
- If the fish sticks when flipping, wait a few more seconds for it to release naturally.
- Use a fish spatula to flip the fillets gently.
- Ensure the pan is hot so the salmon sears and browns properly.
- Add extra red chili flakes or a pinch of cayenne to the filling for more heat.
Nutrition
Carbohydrates: 3 g |
Protein: 40 g |
Fat: 25 g |
Saturated Fat: 7 g |
Polyunsaturated Fat: 5 g |
Monounsaturated Fat: 11 g |
Trans Fat: 1 g |
Cholesterol: 117 mg |
Sodium: 393 mg |
Potassium: 1056 mg |
Fiber: 1 g |
Sugar: 2 g |
Vitamin A: 2480 IU |
Vitamin C: 8 mg |
Calcium: 215 mg |
Iron: 2 mg
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