Stuffed Salmon Recipe
Looking for the best Stuffed Salmon recipe? This delicious baked salmon is filled with a creamy mixture of spinach, cream cheese, Parmesan, mozzarella, and garlic, then baked until flaky and golden. It’s an elegant, high-protein seafood dinner that’s surprisingly easy to make and perfect for weeknight meals or special occasions.
❤️ Why You’ll Love This Recipe
Rich, creamy spinach and cheese filling
Tender, flaky baked salmon
Ready in just 40 minutes
High in protein and Omega-3 fatty acids
Restaurant-quality meal made at home
Perfect for holidays, date nights, and family dinners
⏱️ Prep Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
🛒 Ingredients
For the Salmon
4 salmon fillets (6–8 oz / 170–225 g each)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and freshly ground black pepper, to taste
Creamy Stuffing
4 oz (115 g) cream cheese, softened
1 cup fresh spinach, chopped
½ cup shredded mozzarella cheese
⅓ cup freshly grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Topping
2 tablespoons melted butter
2 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
Garnish
Lemon wedges
Fresh parsley
👨🍳 Instructions
Step 1: Prepare the Salmon
Preheat the oven to 375°F (190°C).
Pat the salmon fillets dry with paper towels.
Using a sharp knife, carefully cut a pocket into the side of each fillet without slicing all the way through.
Brush the salmon with olive oil and season with:
Smoked paprika
Garlic powder
Onion powder
Salt
Black pepper
Step 2: Make the Filling
In a medium bowl, combine:
Cream cheese
Chopped spinach
Mozzarella cheese
Parmesan cheese
Garlic
Italian seasoning
Lemon juice
Parsley
Mix until smooth and well combined.
Step 3: Stuff the Salmon
Fill each salmon pocket generously with the cream cheese mixture.
Place the stuffed fillets in a lightly greased baking dish.
Brush the tops with melted butter and sprinkle with Parmesan cheese.
Step 4: Bake
Bake for 20–25 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
For a golden, bubbly topping, broil for the last 2 minutes.
Step 5: Serve
Garnish with fresh parsley and lemon wedges.
Serve with:
Garlic mashed potatoes
Roasted asparagus
Wild rice
Buttered green beans
Steamed broccoli
Caesar salad
💡 Chef’s Tips
Choose thick center-cut salmon fillets for easier stuffing.
Avoid overbaking to keep the salmon moist and flaky.
Freshly grated Parmesan melts better and adds richer flavor.
Add chopped crab meat or shrimp to the filling for an extra-special seafood twist.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze before or after baking for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat covered in a 325°F (165°C) oven until warmed through.
🥗 Nutrition (Per Serving)
Calories: 560
Protein: 43g
Carbohydrates: 4g
Fat: 40g
Saturated Fat: 14g
Fiber: 1g
Sugar: 2g
Sodium: 590mg
❓ Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw the salmon completely in the refrigerator and pat it dry before stuffing.
Can I prepare stuffed salmon ahead of time?
Absolutely. Assemble the stuffed salmon up to 24 hours ahead, cover, and refrigerate until ready to bake.
How do I know when the salmon is done?
The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
What side dishes go best with stuffed salmon?
Roasted vegetables, mashed potatoes, rice pilaf, asparagus, green beans, quinoa, or a fresh garden salad all pair perfectly.
