Spinach Stuffed Salmon

What’s This All About?

Look, I’m gonna level with you – this is one of those recipes that LOOKS fancy but is actually pretty simple to pull off. Basically, we’re taking a gorgeous salmon fillet, slicing it open like a book, stuffing it with a ridiculously good spinach-cream cheese mixture, then baking it until it’s perfectly flaky. It’s my go-to when I want to impress someone without sweating in the kitchen all day. The combo of rich salmon with creamy, garlicky spinach filling is just chef’s kiss.

Why You’ll Love This Recipe

• It’s impressive as hell but secretly pretty easy (don’t worry, I won’t tell).
• The prep takes like 15 minutes, then the oven does all the work.
• That moment when you cut into it and the creamy filling peeks out? Food photography gold.
• It’s actually pretty healthy despite tasting indulgent (omega-3s from the salmon, iron from the spinach – practically a multivitamin, right?).
• You can prep it ahead of time and just pop it in the oven when guests arrive.
• It works for fancy date nights OR for a “treat yourself” weeknight dinner.
• The leftovers are amazing cold on a salad the next day (if there are any leftovers, which… doubtful).

The Good Stuff You’ll Need

For the Salmon:

• 4 salmon fillets (about 6 oz each, skin-on) – splurge for the good stuff if you can
• 2 tablespoons olive oil
• Salt and black pepper
• 1 lemon (for zest, juice, and slices)

For the Spinach Filling:

• 6 oz fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)
• 4 oz cream cheese, softened (full-fat tastes best, but light works too)
• 1/4 cup feta cheese, crumbled
• 2 cloves garlic, minced (or more, I’m not the garlic police)
• 1 small shallot, finely diced
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• Pinch of red pepper flakes (optional, but adds a nice kick)
• 1/4 teaspoon salt (or to taste)
• Freshly ground black pepper

For Serving:

• Lemon wedges
• Fresh dill sprigs
• Maybe a simple sauce if you’re feeling fancy (see the variations section)

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Let’s Do This

Prep the Filling (10 minutes):

1. If using fresh spinach, throw it in a large skillet with a splash of water and cook until wilted, about 2-3 minutes. Drain REALLY well (squeeze out all that water or you’ll have soggy filling) and chop it up.
2. In a mixing bowl, combine the softened cream cheese, feta, minced garlic, diced shallot, dill, lemon juice, lemon zest, red pepper flakes if using, salt, and pepper. Mix until well combined.
3. Fold in the chopped spinach until evenly distributed. Give it a taste and adjust seasoning if needed – it should be pretty flavorful since it’s going inside the salmon.

Prep the Salmon (5 minutes):

1. Preheat your oven to 375°F (190°C).
2. Pat the salmon fillets dry with paper towels. This helps get a nice crust on the outside.
3. Here’s the fun part: Use a sharp knife to cut a pocket in each salmon fillet. Start from the thicker side and cut horizontally through the middle, being careful not to cut all the way through. You want to create a little pocket, like you’re opening a book but keeping the spine intact.
4. Brush the salmon with olive oil and season with salt and pepper on both sides and inside the pocket.

Stuff and Bake (5 minutes prep + 15 minutes baking):

1. Spoon the spinach mixture into the pocket of each salmon fillet. Don’t be shy – really stuff it in there! The filling should be visible but not falling out everywhere.
2. Place the stuffed salmon fillets on a baking sheet lined with parchment paper or in a lightly oiled baking dish.
3. Top each fillet with a thin slice of lemon.
4. Bake for 12-15 minutes, or until the salmon is cooked to your liking. For medium, you want it to flake easily but still be slightly pink in the center.

The Finishing Touch:

1. Let the salmon rest for a couple of minutes after taking it out of the oven.
2. Serve with a squeeze of fresh lemon juice, a sprinkle of fresh dill, and any of the serving suggestions below.

Serving Suggestions

• This pairs beautifully with a simple risotto or some lemon-herb rice.
• For a lighter option, serve with a crisp green salad and crusty bread for soaking up any of that delicious filling that escapes.
• Roasted asparagus or broccolini on the side keeps the elegant vibe going.
• A chilled glass of Sauvignon Blanc or Pinot Grigio complements this perfectly.
• If you want to go all out, serve with a drizzle of hollandaise or a light lemon-butter sauce.

Switch It Up

Got the basics down? Try these twists:

• Mediterranean Style: Add chopped sun-dried tomatoes, olives, and a sprinkle of oregano to the filling.
• Creamy Pesto: Mix a tablespoon of pesto into the cream cheese mixture instead of dill.
• Spicy Kick: Add minced jalapeño or a dash of cayenne to the filling.
• Smoky Twist: Add a couple slices of crispy bacon, crumbled into the filling.
• Herb Garden: Use a mix of fresh herbs like chives, parsley, and tarragon instead of just dill.
• Shellfish Booster: Add some lump crab meat to the filling for an over-the-top seafood experience.

Make-Ahead Options

• You can mix the filling up to 2 days ahead and keep it covered in the fridge.
• The salmon can be stuffed up to 4 hours ahead of time. Just cover and refrigerate until you’re ready to bake.
• This dish is best served fresh out of the oven, but leftovers will keep for about 2 days in the fridge.

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Questions People Actually Ask

Q: Can I use frozen salmon?
A: Sure, just make sure it’s completely thawed and patted dry before you start cutting and stuffing.

Q: The filling is oozing out everywhere. Did I mess up?
A: Not at all! You can use toothpicks to “sew” the salmon closed if you want a neater presentation, but a little oozing is actually kind of pretty when it bakes.

Q: I don’t have feta. Can I use another cheese?
A: Absolutely! Goat cheese works amazingly well. Grated parmesan or mozzarella work too, they just give a different vibe.

Q: How do I know when the salmon is done?
A: The most reliable way is to use an instant-read thermometer – 125°F (52°C) for medium. Otherwise, look for the fish to flake easily with a fork while still maintaining a bit of translucency in the center.

Q: Can I grill this instead of baking?
A: You’re brave! It’s trickier, but you can do it in a well-oiled fish basket or in foil packets. Just make sure everything is well-sealed so your filling doesn’t end up in the fire.

Q: I’m not a huge dill fan. What can I use instead?
A: Tarragon is amazing with salmon, or try chives or parsley. Or skip the herbs entirely and just amp up the lemon zest!

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