How to Make Delicious Stuffed Salmon with Spinach

Salmon stuffed with spinach makes for an elegant, restaurant-quality meal that you can easily make at home. The combination of flaky salmon with a creamy spinach filling is simply delicious. While it may sound fancy, this recipe is actually quite simple to make. In this article, I’ll walk you through the entire process of making stuffed salmon with spinach step-by-step.

Overview of Stuffed Salmon with Spinach

Stuffed salmon starts with fresh salmon fillets. A pocket is cut into the salmon and filled with a flavorful spinach mixture The salmon is then baked until perfectly cooked through The result is tender salmon enveloping a rich, savory filling.

The spinach filling is made by sautéing fresh spinach and mixing it with cream cheese, parmesan, and seasonings This mixture adds moisture and incredible flavor to the salmon The creamy spinach complements the salmon beautifully.

Stuffed salmon comes together quickly From start to finish, it takes about 45 minutes to prepare The hands-on time is only about 15 minutes too. Since it’s so fast and simple, this recipe is great for weeknight dinners. It also makes an elegant meal when entertaining guests.

Benefits of Stuffed Salmon with Spinach

There are many benefits to making stuffed salmon with spinach:

• It’s an easy way to get more vegetables into your diet from the healthy spinach.
• The spinach provides moisture to keep the salmon tender and juicy.
• Stuffing adds exciting new flavor to plain salmon fillets.
• Minimal ingredients are required so it’s budget-friendly.
• You get restaurant-quality results at home.
• It can be customized in many ways to suit your tastes.
• The recipe works for various diet lifestyles like keto, low carb, or gluten free.

How to Make Stuffed Salmon with Spinach Step-By-Step

Follow these simple steps to make flavorful stuffed salmon with spinach:

Ingredients Needed

• 4 skinless salmon fillets (about 6 oz each)
• Olive oil
• Salt and pepper
• 3-4 cups fresh baby spinach
• 4 oz cream cheese, softened
• 1/4 cup grated parmesan
• 1 garlic clove, minced
• 1 tsp lemon zest
• Italian seasoning or other herbs like parsley
• Lemon wedges for serving

Step 1: Prepare the Salmon

• Rinse the salmon fillets under cold water and pat them completely dry with paper towels.
• Use a sharp knife to cut a horizontal pocket into the side of each fillet, being careful not to cut all the way through. The pocket should be about 3/4 of the way down.
• Brush the salmon all over with olive oil and season generously with salt and pepper.

Step 2: Make the Spinach Filling

• In a skillet, heat 1 tsp olive oil over medium heat. Add the spinach and sauté just until wilted, about 1-2 minutes.
• Drain excess liquid from spinach and transfer to a mixing bowl.
• Add the cream cheese, parmesan, garlic, lemon zest, and Italian seasoning. Season with salt and pepper.
• Mix well until fully incorporated.

Step 3: Stuff the Salmon

• Spoon the spinach filling evenly into the pocket of each salmon fillet, pressing gently to fill.
• Place stuffed salmon fillets in a baking dish, drizzle with olive oil.

Step 4: Bake the Stuffed Salmon

• Preheat oven to 400°F.
• Bake salmon for 10-15 minutes until opaque and flakes easily with a fork.
• Squeeze lemon wedges over the salmon before serving.

That’s all it takes! Let the delicious stuffed salmon cool slightly before digging in.

Tips for Making Perfect Stuffed Salmon with Spinach

Here are some tips to ensure your stuffed salmon turns out great:

• Use fresh, sushi-grade wild salmon for the best flavor, texture, and nutrition.
• Cut pockets evenly so salmon cooks through at the same rate.
• Don’t overstuff the salmon or filling will leak out.
• Season generously with salt, pepper, and herbs/spices.
• Bake at 400°F for perfect results – not too dry or undercooked.
• Let salmon rest 5 minutes before eating so juices redistribute.
• Serve with lemon, compound butter, or a lemony cream sauce.
• Pair with rice, potatoes, or a fresh salad.

Customize the Recipe

One of the best parts of this recipe is how versatile it is. Get creative with the filling and seasoning! Here are some ideas:

Fillings:

• Feta and sun-dried tomato
• Crab meat or imitation crab
• Caramelized onions and mushrooms
• Different chopped herbs like dill, basil, cilantro

Seasonings:

• Lemon pepper
• Old Bay seasoning
• Italian herb blends
• Smoked paprika
• Chili powder

Sauces:

• Lemon dill sauce
• Hollandaise
• Garlic herb butter
• Mustard cream sauce

Storing and Freezing Leftover Stuffed Salmon

Like any fish, leftover stuffed salmon is best eaten within 3-4 days. Store cooked salmon in an airtight container and refrigerate. Here are some tips for storing stuffed salmon:

• Let salmon cool completely before storing.
• Drain any excess liquid released from the spinach.
• Wrapping tightly in plastic wrap helps prevent drying out.
• Use leftovers within 3-4 days for peak freshness.

For longer storage, you can freeze leftover stuffed salmon:

• Let salmon cool completely before freezing.
• Wrap each fillet tightly in plastic wrap, then place in freezer bag.
• Remove as much air as possible and seal the bag.
• Frozen, airtight stuffed salmon will keep for 2-3 months.
• Thaw in the refrigerator before reheating.

More Delicious Salmon Recipes to Try

Once you master this easy stuffed salmon with spinach recipe, get creative and try more exciting salmon dishes:

• Maple Glazed Salmon – Brush salmon with a sweet maple syrup glaze.

• Pesto Salmon – Top salmon with homemade or store-bought pesto.

• Salmon Cakes – Make crispy salmon patties with fresh salmon.

• Salmon Burgers – For a salmon “burger” with your favorite toppings.

• Baked Salmon Balls – Shape seasoned salmon into bite-sized balls.

• Salmon Fried Rice – Salmon elevates a weeknight fried rice.

• Salmon Salad – Flake salmon over spinach salads.

• Cajun Salmon – Blackened salmon seasoned with Cajun spices.

The possibilities are endless when cooking with versatile salmon! A world of flavors awaits.

Stuffed salmon should be cooked to an internal temperature of 145°F (63°C) to ensure it’s safe to eat and fully cooked, according to the USDA. This temperature helps destroy any potential bacteria or parasites.