A golden-bubbly blanket of mozzarella over tender salmon and garlicky spinach — that’s what you get with this easy baked salmon dinner. It’s quick enough for a weeknight but elegant enough for company: flaky Lachsfilet topped with a creamy mixture of Blattspinat, sautéed onion and garlic, sour cream, and shredded mozzarella. Expect about 30–35 minutes from start to finish and a crowd-pleasing result that keeps leftovers surprisingly good.
Why you’ll love this dish
This recipe hits multiple sweet spots: hearty protein, a vegetable-packed topping, and a melty cheesiness kids (and adults) adore. It’s low-fuss but looks impressive on the table — perfect for those nights you want something a little special without a lot of babysitting.
“I made this for a small family dinner and got compliments all night — simple ingredients, big flavor.” — home cook review
Reasons to try it:
- Quick assembly and one pan to bake.
- Balanced: omega-3 rich salmon with iron-packed spinach.
- Family-friendly texture and mild flavors.
- Adaptable: swap cheeses or make it dairy-free with simple swaps.
If you like spinach-forward comfort food, you might also enjoy a creamy pasta spin like spinach and feta gnocchi — a different take on the same flavor profile.
Step-by-step overview
The process is straightforward: sauté aromatics, mix with thawed-spinach and sour cream, spread over seasoned salmon fillets, top with shredded mozzarella, and bake until the fish flakes easily and the cheese is bubbly. Key checkpoints: preheat the oven, squeeze the spinach dry, and use a thermometer if you want exact doneness. Plan roughly:
- Prep (chop, squeeze, shred): 10 minutes
- Sauté and assemble: 5–10 minutes
- Bake: 12–18 minutes depending on thickness and desired doneness
- Rest: 3–5 minutes
What you’ll need
- 2 fillets salmon (Lachsfilet), about 150–200 g each
- Salt and pepper, to taste (Salz und Pfeffer)
- 300 g spinach (Blattspinat), thawed and thoroughly drained
- 1 onion (Zwiebel), thinly sliced
- 2 cloves garlic (Knoblauch), minced
- 200 g sour cream (Sauerrahm) — can substitute Greek yogurt for tangier, lighter texture
- 150 g mozzarella, shredded — use low-moisture for less water or fresh mozzarella torn into small pieces for extra creaminess
- 1 tbsp olive oil (Olivenöl) — can use butter for a richer finish
Notes/substitutions:
- For dairy-free: replace sour cream with plain coconut yogurt and use a vegan mozzarella.
- If you only have fresh spinach, quickly wilt it in the pan and squeeze dry — measure after wilting to approximate 300 g thawed frozen spinach.
Step-by-step instructions
- Preheat the oven to 200°C (400°F). Line a baking dish with parchment or lightly oil it.
- Pat salmon fillets dry and season both sides with salt and pepper. Let sit at room temperature for 5–10 minutes while you finish prep.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.
- Add the thawed, drained spinach to the pan. Stir and cook 1–2 minutes to warm through. Remove from heat.
- Transfer the onion-garlic-spinach mix to a bowl. Stir in 200 g sour cream until evenly combined. Taste and adjust seasoning. If the mixture seems too wet, squeeze a little more moisture from the spinach.
- Place salmon fillets in the prepared baking dish, skin-side down if skin on. Spoon the spinach-sour cream mixture over each fillet, spreading evenly. Top with 150 g shredded mozzarella.
- Bake in the preheated oven 12–18 minutes, depending on fillet thickness. Salmon is safe at 63°C (145°F) per food-safety guidelines; for a moister, medium result many home cooks aim for about 55–60°C (130–140°F). The cheese should be bubbly and lightly golden.
- Remove from oven and let rest 3–5 minutes before serving (resting helps redistribute juices). Serve with a lemon wedge if you like.
Quick safety tip: If you prefer to be strictly conservative, cook to 63°C/145°F. Use an instant-read thermometer for precision.
Best ways to enjoy it
This baked salmon shines with simple sides that absorb the creamy topping:
- Lemon-butter new potatoes or roasted baby potatoes
- Fluffy rice pilaf or herbed couscous
- A crisp green salad or steamed green beans for freshness
- Crusty bread to mop up the cheesy spinach
For a party platter, pair with crunchy finger foods — balance the creamy texture with something crisp like Irresistible Mozzarella Cheese Sticks. For wine, a chilled Sauvignon Blanc or unoaked Chardonnay complements the dish’s creaminess and the salmon’s fattiness.
Storage and reheating tips
- Refrigeration: Store leftover salmon in an airtight container for up to 2 days. Reheat gently to avoid drying.
- Freezing: You can freeze fully cooled baked salmon (wrapped airtight) for up to 2–3 months. Texture changes slightly on thawing.
- Reheating: Warm in a low oven (150–160°C / 300–325°F) for 10–15 minutes until heated through, or microwave in short bursts at medium power to avoid rubbery fish. When reheating, bring internal temperature to at least 74°C (165°F) for safety if desired.
- Thawing frozen cooked salmon: move to fridge overnight; reheat gently the next day.
Pro chef tips
- Squeeze the spinach very dry: excess water makes the topping runny. Use a clean kitchen towel or cheesecloth.
- Pat salmon dry and let rest at room temp briefly before baking — it promotes even cooking.
- Use an instant-read thermometer: salmon is done when it flakes and reaches your target temp.
- If you like a bubbly, browned top, switch to broil for the last 1–2 minutes while watching closely.
- For extra flavor, stir a teaspoon of Dijon mustard or a pinch of nutmeg into the spinach mixture.
Creative twists
- Mediterranean: fold in chopped sun-dried tomatoes and crumbled feta instead of mozzarella.
- Lemon-dill: add lemon zest and chopped dill to the spinach mix for brightness.
- Pesto-mozzarella: swap sour cream for a mix of sour cream and pesto for herbaceous richness.
- Low-carb/Keto: serve on cauliflower rice or with roasted asparagus.
- Dairy-free: coconut yogurt + vegan cheese and nutritional yeast for umami.
Common questions
Q: Can I use frozen salmon fillets straight from the freezer?
A: You can, but thawing first gives more even cooking. If baking from frozen, increase bake time by about 50% and check doneness with a thermometer.
Q: How long does this take total?
A: About 30–35 minutes: 10–12 minutes prep, 12–18 minutes baking, and a few minutes resting.
Q: Is sour cream necessary? Can I use Greek yogurt?
A: Greek yogurt is a fine substitute and makes the topping tangier and lighter. Full-fat sour cream creates a silkier texture.
Q: What’s the best internal temperature for salmon?
A: Food-safety guidance recommends 63°C (145°F). Many cooks prefer 55–60°C (130–140°F) for moister results; use a thermometer and choose what aligns with your comfort level.
Q: Can I prepare this ahead?
A: Yes — assemble in the baking dish up to a day ahead, cover, and refrigerate. Bake just before serving; you may need a few extra minutes if the dish is cold.
Q: Is this kid-friendly?
A: Yes — the mild flavors and cheesy topping make it appealing to kids. Omit extra pepper and serve with familiar sides like mashed potatoes or rice.
If you want a printable version of the ingredient amounts and step-by-step timings, let me know and I’ll format it for a shopping list and timed schedule.
Baked Salmon with Spinach and Mozzarella
Ingredients
For the Salmon
- 2 fillets salmon (Lachsfilet), about 150–200 g each Ensure the salmon is thawed if previously frozen.
- to taste seasoning Salt and pepper (Salz und Pfeffer) Use as per preference.
For the Spinach Mixture
- 300 g spinach (Blattspinat), thawed and thoroughly drained If using fresh spinach, wilt quickly in a pan and squeeze dry.
- 1 each onion (Zwiebel), thinly sliced
- 2 cloves garlic (Knoblauch), minced
- 200 g sour cream (Sauerrahm) Can substitute with Greek yogurt for a tangier flavor.
- 1 tbsp olive oil (Olivenöl) Butter can also be used for a richer finish.
For Topping
- 150 g mozzarella, shredded Use low-moisture mozzarella for less water, or fresh mozzarella for creaminess.
Instructions
Preparation
- Preheat the oven to 200°C (400°F). Line a baking dish with parchment or lightly oil it.
- Pat salmon fillets dry and season both sides with salt and pepper. Let sit at room temperature for 5–10 minutes while you finish prep.
- Heat olive oil in a skillet over medium heat. Add sliced onion and cook for 4–5 minutes until translucent. Then add minced garlic and cook for 30–45 seconds until fragrant.
- Add thawed, drained spinach to the pan. Stir and cook for 1–2 minutes to warm through. Remove from heat.
- Transfer the onion-garlic-spinach mix to a bowl. Stir in sour cream until evenly combined and taste to adjust seasoning.
Assembly and Baking
- Place salmon fillets in the prepared baking dish, skin-side down. Spoon the spinach-sour cream mixture over each fillet, spreading evenly. Top with shredded mozzarella.
- Bake in the preheated oven for 12–18 minutes, depending on the thickness of the fillets. Aim for an internal temperature of 55–60°C (130–140°F) for moister results.
- Remove from oven and let rest for 3–5 minutes before serving.