Spinach Stuffed Salmon – spinach, cream cheese, feta, and mozzarella stuffing. Easy to make and great for family, friends, or entertaining!
Tender and flaky salmon combined with creamy and smooth spinach stuffing… Oh yes, this Spinach Stuffed Salmon has it all. It is a great meal that’s easy enough to make on a weeknight, but also fancy enough for an elegant dinner.
One of my favorite things about this salmon recipe is that for the most part, the ingredients are relatively simple. As is my advice for cooking or baking anything, your recipe is only as good as your ingredients. It is important to pick quality ingredients.
THIS SPINACH-STUFFED SALMON RECIPE IS PERFECT FOR YOUR KETO DIET.
Salmon Fillets. Try to get fresh salmon fillets that are all about the same size. I'd avoid salmon tail since this part is hard to stuff.
Feta Cheese. I prefer buying feta cheese that is sold in brine. It has a superior taste. But regular feta cheese crumbles can be used as well. You can substitute Parmesan cheese if you can’t get your hands on feta. However, you’ll need to add a little salt to the spinach mixture.
Cream Cheese. Any brand will work here.
Mozzarella. You'll need the low-moisture mozzarella (the one that melts well).
Spinach. It is best to use fresh baby spinach. Frozen baby spinach is also great, but I'd avoid the store-bought spinach that has hard stems.
Olive Oil. Or the oil of your choice.
Seasonings. I am using Cajun seasoning in this recipe. However, Old Bay or Berbere make great substitutes.
How to Make Spinach Stuffed Salmon
1. Make the spinach stuffing. Place the cream cheese, feta, and mozzarella into a medium mixing bowl. Roughly chop the baby spinach and add it to the cheese. Massage the spinach and cheese with your hands, until well combined (it should look like a thick paste).
2. Prep the salmon. Using a sharp knife, cut a pocket in the center of each salmon fillet.
3. Season the salmon. Generously season the salmon fillets with the Cajun seasoning and brush them with olive oil on both sides.
4. Stuff the salmon. Divide the spinach stuffing into four equal parts and spoon it into the salmon pockets.
5. Bake the salmon. Bake the stuffed fillets in a preheated oven at 400ºF for 15-20 minutes, depending on how large your fillets are.
What is a good Seasoning for Salmon?
You can successfully use Cajun, Old Bay, or Berbere seasoning for this spinach-stuffed salmon. Choose Cajun if you prefer a little spicy touch to the fish. Berbere is slightly less spicy. It’s a wonderful blend of Ethiopian spices and adds a great flavor. Use Old Bay seasoning for a more familiar flavor. It’s definitely one of the best seafood seasonings. Lastly, you can just use some salt and pepper, if preferred.
How to Bake Stuffed Salmon
It’s so much easier to bake the stuffed salmon than to fry it. So, I definitely recommend taking this route. After you season and brush the salmon with olive oil, just add the stuffing and bake it in a preheated oven at 400ºF for 15-20 minutes, depending on how large the fillets are.
I really like that there is no flipping required when you bake, and the stuffing tends to stay inside the fish and not leak out.
Helpful Tips & Tricks
About salmon fillets. To ensure that this dish is as good as it can be, you definitely need to buy some nice fresh salmon. I recommend buying it from your local fish store. Also, make sure that the fillets are fairly thick and the same size, so they cook properly.
About the filling. It’s best to use your hands when you are mixing the stuffing ingredients together. First, the heat from your hands softens the cheese and makes it easier to handle. And second, it helps to break down the spinach, so the mixture ends up looking like a thick paste.
About Baking. Adjust the cooking time depending on personal preference. After about 15 minutes of baking, check for doneness by cutting into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not, however, look raw. Or if you prefer well-done salmon, cook it until the thickest part looks completely cooked through.
What to Serve with Stuffed Salmon
Serve this Spinach Stuffed Salmon with your favorite side dish! It pairs really well with fresh salads, roasted or steamed vegetables, grains, and pasta. Here are some ideas for you:
- Sliced Potato Cake
- Rosemary Fondant Potatoes
- Pan-Fried Brussel Sprouts
- Zucchini Noodles
- Roasted Zucchini Salad
- Rice and Beans
How to Store and Reheat
Store this salmon refrigerated in an airtight container for up to 3 days. When ready to enjoy, place the salmon onto a small baking dish and cover it with a lid or aluminum foil. Place it in a preheated 275ºF oven and bake for about 10 minutes.
I also have a Spinach Stuffed Flounder recipe that you might want to check out. It uses the same stuffing, but I roll the flounder fillets with the stuffing inside because the fish fillets are thin. Both stuffed salmon and flounder make a truly amazing, restaurant-quality meal that you'll want to make over and over again.
If you have some canned salmon on hand, you MUST try my Salmon Patties recipe!
Spinach Stuffed Salmon
For the Salmon
- 4 salmon fillets (4-6 oz. each)
- 1 tbsp. olive oil
- 1 tsp. Cajun seasoning or to taste
For The Spinach Stuffing
- 3 oz. cream cheese
- ½ cup mozzarella cheese
- ½ cup feta cheese crumbles
- 3 oz. fresh baby spinach
- Make the spinach stuffing. Place the cream cheese, feta, and mozzarella into a medium mixing bowl. Roughly chop the baby spinach and add it to the cheese. Massage the spinach and cheese with your hands, until well combined (it should look like thick paste).
- Prep the salmon. Using a sharp knife, cut a pocket in the center of each salmon fillet.
- Season the salmon. Generously season the salmon fillets with the Cajun seasoning and brush them with olive oil on both sides.
- Stuff the salmon. Divide the spinach stuffing into four equal parts and spoon it into the salmon pockets.
- Bake the salmon. Bake the stuffed fillets in a preheated oven at 400ºF for 15-20 minutes, depending on how large your fillets are.
I’ve made this multiple times and just love it. Skipped the Mozzarella because didn’t have any on hand and still delish.
Tania Sheff says
Awesome! Thanks, Jody!
Anna Vilgorin says
I just love this recipe and will definitely make it! Yum!
Tania Sheff says
Thank you so much, Anna!
Fantastic! I added chopped artichoke hearts, which gave it a little texture.
Tania Sheff says
Great idea! 🙂
Tania Sheff says
Do you think this can be cooked on the grill?
Tania Sheff says
Hi Pat! Yes. Happy cooking!