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Spinach Stuffed Salmon Recipe

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4.2 from 3 reviews

This Spinach Stuffed Salmon recipe features tender salmon fillets filled with a creamy, cheesy spinach mixture. Pan-seared to perfection with a flavorful lemon butter sauce, it’s a quick, elegant dish that’s perfect for a nutritious weeknight dinner or special occasion meal.

  • Total Time: 22 minutes
  • Yield: 4 servings

Ingredients

Cheese and Spinach Mixture

  • 4 ounces (113g) cream cheese, softened
  • ½ cup (57g) mozzarella, shredded
  • ⅓ cup (33g) parmesan cheese, grated
  • ½ cup (15g) frozen spinach, thawed and drained
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon red pepper flakes

Salmon and Seasonings

  • 4 (6-ounce) salmon fillets, skin on
  • 3 tablespoons olive oil, divided
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • Juice of ½ lemon

Instructions

  1. Prepare Spinach Mixture: In a large bowl, combine the softened cream cheese, shredded mozzarella, grated parmesan, thawed and drained spinach, garlic powder, and red pepper flakes. Mix well until all ingredients are evenly distributed. Set the mixture aside at room temperature.
  2. Season the Salmon: Place the salmon fillets skin side down on a cutting board. Drizzle with 1 tablespoon of olive oil and season with Kosher salt and freshly ground black pepper. Use your hands to rub the oil and seasonings thoroughly into the surface of each fillet.
  3. Cut Pockets in Salmon: Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each salmon fillet, creating space for the stuffing without cutting all the way through.
  4. Stuff the Salmon: Spoon one-quarter of the prepared spinach and cheese mixture into each salmon pocket, gently pressing it inside to fill evenly.
  5. Cook the Salmon: Heat the remaining 2 tablespoons of olive oil, butter, and lemon juice in a large skillet over medium heat. Once the butter begins to sizzle, add the salmon fillets skin side down. Cook for about 6 minutes, allowing the skin to crisp and the salmon to sear.
  6. Baste and Flip: Flip each salmon fillet over and use a spoon to baste the top with the sizzling lemon butter sauce in the pan. Continue cooking for another 6 minutes or until the salmon is cooked through and the filling is heated.
  7. Serve Warm: Remove the salmon from the skillet and serve immediately, garnished with extra lemon if desired.

Notes

  • Be sure to drain excess water from the thawed spinach to prevent soggy filling.
  • Use a sharp knife to cut the pocket in the salmon carefully to avoid cutting all the way through.
  • Cooking times may vary depending on thickness of salmon fillets; adjust accordingly.
  • This dish pairs well with a side of steamed vegetables or a light salad.
  • Leftovers can be refrigerated and eaten within 2 days, best when reheated gently.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://monicarecipes.com/spinach-stuffed-salmon-recipe/