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Stuffed Salmon

Cream Cheese Spinach Stuffed Salmon

35 minutesIntermediateServes 4

This stuffed salmon always makes me feel like I'm treating my family to something extra special. There's something so elegant about cutting into that beautiful pink salmon to reveal the creamy, rich filling inside. I remember the first time I made this—I was nervous about the technique, but it turned out to be much easier than I expected. Now it's my go-to when I want to create a restaurant-quality meal at home that feels both luxurious and comforting.

Ingredients

For the Salmon:

  • • 4 salmon fillets (6 oz each)
  • • 2 tbsp olive oil
  • • 1 tsp garlic powder
  • • 1 tsp paprika
  • • Salt and black pepper
  • • 1 lemon, sliced for serving

For the Stuffing:

  • • 8 oz cream cheese, softened
  • • 2 cups fresh spinach, chopped
  • • 1/2 cup sun-dried tomatoes, chopped
  • • 1/4 cup parmesan cheese, grated
  • • 3 cloves garlic, minced
  • • 1/4 cup fresh dill, chopped
  • • 1/2 tsp red pepper flakes

Instructions

  1. 1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. 2. Make the stuffing by mixing cream cheese, chopped spinach, sun-dried tomatoes, parmesan, garlic, dill, and red pepper flakes until well combined.
  3. 3. Pat salmon fillets dry and season both sides with salt, pepper, garlic powder, and paprika.
  4. 4. Using a sharp knife, cut a deep pocket into the side of each salmon fillet, being careful not to cut all the way through.
  5. 5. Stuff each pocket generously with the cream cheese mixture, using about 1/4 of the filling per fillet.
  6. 6. Secure openings with toothpicks if needed to keep the stuffing inside.
  7. 7. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon stuffed-side up for 3-4 minutes until golden.
  8. 8. Flip carefully and sear the other side for 2-3 minutes, then transfer skillet to oven.
  9. 9. Bake for 10-12 minutes until salmon flakes easily and internal temperature reaches 145°F.
  10. 10. Let rest for 5 minutes, remove toothpicks, and serve with lemon slices and fresh herbs.

Bre's Pro Tips

  • • Room temperature cream cheese mixes much easier
  • • Don't overstuff—you want to be able to close the pocket
  • • Searing first gives you that beautiful golden crust
  • • Serve with roasted asparagus and rice pilaf for a complete meal
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