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The Ingredients
Salmon Fillets. Look for thicker salmon fillets, which are easier to stuff, as they leave more room to create a pocket for the filling. You can eat the salmon with the skin on or ask the seafood counter to remove it for you. For this recipe, I prefer the skin on; it holds the salmon together, makes it easier to stuff, and generally, when you leave skin-on salmon, it is less prone to overcooking.
Spinach. Spinach stuffed salmon is not only delicious—it offers good-for-you ingredients too! In addition to the health benefits of the salmon itself (salmon is rich in omega-3s, protein, and more), spinach is packed with fiber, vitamins, and minerals.
Garlic. Adds bold flavor to the spinach mixture.
Cream Cheese. Gotta have it here! It makes the most creamy, rich, and lightly tangy stuffing for our salmon. Plus, it goes perfectly with spinach (just ask these Spinach Puffs).
Mozzarella + Parmesan. Whoever said cheese and seafood do not go together has not tried this salmon recipe. The mozzarella is mild and melty; the Parmesan is salty and nutty. Dream team.
Red Pepper Flakes. A touch of heat to cut through the richness of the salmon and the spinach cream cheese filling.
The Directions
Line a rimmed baking sheet with parchment paper for easy cleanup.
Wilt the spinach in a skillet with the garlic and spices. Remove from the heat.
A nonstick skillet with cheese, spinach, and garlic
Stir in the cheeses.
A nonstick skillet with a cheesy spinach mixture for stuffing fish
Keep stirring until completely incorporated and the mixture is creamy.
A salmon fillet stuffed with a spinach cream cheese mixture
Make a pocket in each salmon fillet, by making a small cut in the center. Don’t cut all the way through to the other side. Place the fillets on the baking sheet, and stuff the spinach-cream cheese mixture inside each piece. Drizzle with oil and sprinkle with salt and pepper.
A baking sheet with fish fillets with spinach, cream cheese stuffing
Bake at 425 degrees F for 8 to 10 minutes, until the salmon is cooked through. DIG IN!
How to Store Stuffed Salmon
To Store. Place leftover salmon in an airtight storage container in the refrigerator for up to 1 day.
To Reheat. To keep the salmon from drying out, gently reheat the salmon on a baking sheet, loosely tented with foil, in a 350 degrees F oven until warmed through.
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