Salmon that’s creamy, savory, and studded with bright spinach — this stuffed fillet feels a little special but comes together quickly enough for a weeknight. The pocketed salmon holds a rich filling of cream cheese, Parmesan, and garlic that keeps the fish moist while the outside gets a quick sear and a short bake for a tender, flaky finish. If you like dinner that looks plated but doesn’t require hours, this is the one to keep in your rotation.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast (about 30 minutes from start to finish), family-friendly, and elegant enough for guests. The spinach adds color and a fresh flavor that balances the richness of the cream cheese and Parmesan, while the quick sear builds texture without drying the salmon.
“My go-to when I want something impressive but easy — crispy outside, silky inside, and the filling never leaks.” — a home cook’s quick verdict
If you enjoy stuffed mains, you might also like a savory option like stuffed turkey breast, which uses the same idea of a flavorful pocket to keep meat moist.
How this recipe comes together
You’ll do three main things: prepare the filling, create a pocket in each fillet and stuff it, then sear briefly and finish in the oven. The sear gives color and a light crust; the oven finishes cooking gently so the filling heats through without the salmon overcooking. Total hands-on time is low, and the method is forgiving — ideal if you’re still learning how to handle fish.
What you’ll need
- 4 salmon fillets (6–8 oz each), skin on or off as preferred (trim any pin bones)
- 1 cup fresh spinach, chopped (see note for frozen)
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Ingredient notes:
- Frozen spinach works in a pinch — thaw and squeeze out excess water before using.
- For a lighter filling, substitute half the cream cheese with plain Greek yogurt (add a little less salt if the yogurt is salted).
- Prefer stronger cheese? Swap Parmesan for pecorino or add a tablespoon of grated sharp cheddar for a different character.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish or line with parchment.
- In a bowl, mix chopped spinach, softened cream cheese, grated Parmesan, minced garlic, salt, and pepper until evenly combined. Taste and adjust salt/pepper.
- With a sharp knife, cut a horizontal pocket into the thickest side of each salmon fillet. Don’t slice all the way through — aim for a roomy pouch that stays intact.
- Spoon the spinach mixture into each pocket, using your fingers or a small spoon. Don’t overstuff; leave some space so the filling stays put while cooking.
- Heat the olive oil in an oven-safe skillet over medium heat. Pat the salmon lightly dry and season the exterior with a pinch of salt and pepper. Sear the stuffed fillets 3–4 minutes per side until golden — this helps seal the filling and builds flavor.
- Transfer the skillet (or move fillets to the prepared baking dish) and bake in the preheated oven for 12–15 minutes. The salmon is done when it flakes easily and reaches an internal temperature of 145°F (63°C). If you prefer slightly less done fish, pull at 125–130°F, but USDA recommends 145°F for safety.
- Let the fillets rest 2–3 minutes before serving. This short rest lets juices settle and makes for a cleaner plate.
Best ways to enjoy it
Serve the stuffed salmon with a squeeze of fresh lemon and a sprinkle of chopped parsley or dill for brightness. Great side ideas:
- Roasted asparagus or green beans tossed in olive oil and garlic
- Creamy mashed potatoes or lemon-herb quinoa for a lighter grain option
- A crisp green salad with a vinaigrette to cut the richness
For a heartier pairing that echoes the spinach theme, try serving alongside a buttery gnocchi like creamy gnocchi with spinach and feta. A chilled Sauvignon Blanc or a light Pinot Noir complements the dish nicely.
Storage and reheating tips
- Refrigeration: Cool leftover salmon within 2 hours and store in an airtight container. Use within 2–3 days.
- Freezing: Freeze cooked stuffed fillets up to 2 months. Wrap tightly in plastic wrap and place in a freezer bag or container. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a 300°F (150°C) oven for 10–15 minutes until warmed through, or reheat in a nonstick skillet over low heat covered with a lid. Microwave on medium power in short bursts if needed, but expect slight texture changes.
- Food safety: When reheating, bring the internal temperature back to at least 165°F (74°C) for best safety and quality.
Pro chef tips
- Remove pin bones: Run your fingers along the fillet and use tweezers to pull any pin bones out — they’re easy to miss and can ruin the bite.
- Dry for better sear: Pat salmon dry with paper towels before searing to get a cleaner brown exterior.
- Don’t overstuff: Too much filling can push out during searing and baking; a thin, even layer works best.
- Use an instant-read thermometer: It takes the guesswork out of doneness and prevents overcooking.
- Make the filling ahead: You can prepare the spinach-cheese filling a day in advance and keep it chilled, which speeds assembly on the day you cook.
Creative twists
- Mediterranean: Add sun-dried tomatoes, chopped kalamata olives, and feta instead of Parmesan.
- Lemon-herb: Mix lemon zest and chopped dill into the filling for brighter flavor.
- Dairy-free: Use a dairy-free cream cheese and nutritional yeast for a cheesy note.
- Spicy: Fold in a pinch of red pepper flakes or harissa for heat.
- Crusted finish: Top stuffed fillets with a thin panko-Parmesan mix and broil 1–2 minutes at the end for a crunchy crust (watch closely).
Your questions answered
Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out as much liquid as possible before mixing into the filling, otherwise the mixture will be too wet and may leak.
Q: How long will this take from start to plate?
A: About 25–35 minutes total: 10–15 minutes prep (including making the pocket) and 15–20 minutes cooking (sear + bake).
Q: Can I make these ahead for a dinner party?
A: You can stuff the fillets and keep them covered in the fridge for a few hours before cooking. For full advance prep, cook them, cool, and reheat gently before serving.
Q: What is the best internal temperature for salmon?
A: The USDA recommends 145°F (63°C) for fully cooked fish. Many chefs prefer 125–130°F for medium-rare texture, but follow safety guidance if serving pregnant guests, young children, or immunocompromised individuals.
Q: Will the filling fall out while cooking?
A: If you don’t overfill and you sear to seal the edges, the filling generally stays inside. Searing seals the exterior and short oven time prevents excessive softening.
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Stuffed Salmon
Ingredients
For the stuffing
- 1 cup fresh spinach, chopped Frozen spinach works if thawed and excess water is squeezed out.
- 1/2 cup cream cheese, softened For a lighter filling, substitute half with plain Greek yogurt.
- 1/4 cup grated Parmesan cheese Substitute with pecorino or sharp cheddar for a different flavor.
- 1 clove garlic, minced
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
For the Salmon
- 4 pieces salmon fillets (6–8 oz each) Skin on or off as preferred. Trim any pin bones.
- 1 tablespoon olive oil For searing.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish or line it with parchment.
- In a bowl, mix chopped spinach, softened cream cheese, grated Parmesan, minced garlic, salt, and pepper until evenly combined. Taste and adjust salt and pepper.
- With a sharp knife, cut a horizontal pocket into the thickest side of each salmon fillet, ensuring not to slice all the way through.
- Spoon the spinach mixture into each pocket, leaving some space to avoid overstuffing.
Cooking
- Heat the olive oil in an oven-safe skillet over medium heat. Season the exterior of the salmon with a pinch of salt and pepper.
- Sear the stuffed fillets for 3–4 minutes per side until golden.
- Transfer the skillet to the preheated oven and bake for 12–15 minutes until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).
- Let the fillets rest for 2–3 minutes before serving.