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stuffed salmon recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, High-Protein
Description
This recipe features perfectly flaky salmon fillets generously stuffed with a creamy, savory mixture of softened cream cheese, spinach, Parmesan, garlic, and lemon. It’s an easy, healthy, and high-protein main course perfect for family dinners or weeknight meals, bringing a gourmet touch with minimal effort.
Ingredients
- 4 fillets salmon (110–170 g / 4–6 oz each), skin on or off, butterflied or thick enough to cut a pocket
- 115 g cream cheese, softened
- 280 g frozen spinach, thawed and squeezed dry
- 0.25 cup grated Parmesan cheese
- 2–3 cloves garlic, minced
- 1 medium lemon, half juiced and half sliced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep the Salmon: Pat salmon fillets very dry with paper towels. Using a sharp knife, carefully slice a deep pocket horizontally into the thickest part of each fillet, leaving about 1.5 cm (0.6 inches) intact on all sides to create a pouch. Season lightly inside and out with salt and pepper.
- Make the Stuffing: In a medium bowl, combine the softened cream cheese, well-squeezed dry spinach, grated Parmesan, minced garlic, a squeeze of lemon juice, salt, and pepper. Mix thoroughly until everything is well combined and creamy.
- Stuff the Salmon: Carefully spoon the cream cheese and spinach mixture generously into the pockets of the salmon fillets, ensuring an even distribution. Do not overstuff; a full but manageable pouch is ideal. Secure with toothpicks if needed, ensuring they can be easily removed after cooking.
- Sear (Optional): Preheat a large oven-safe skillet (like a 10-inch cast iron pan) over medium-high heat with 1 tablespoon (15 ml) olive oil. Once hot and shimmering, carefully place the stuffed salmon fillets, stuffing-side up, into the skillet. Sear for 2-3 minutes until the bottom is golden and slightly crisp. (To skip searing, add 5 minutes to the baking time).
- Bake the Salmon: Transfer the skillet with the salmon to a preheated oven at 200 degrees C (390 degrees F). Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, looking vibrantly orange and opaque. An internal temperature of 63 degrees C (145 degrees F) indicates doneness.
- Finish and Serve: Let the salmon rest for 5 minutes after baking before carefully removing any toothpicks. Garnish with fresh lemon slices or a sprinkle of fresh dill for a bright finish. Serve immediately for the best flavor.
Notes
Ensure spinach is very well squeezed dry to prevent runny stuffing. If salmon looks dry, it’s likely overcooked; monitor closely. For dairy-free, use dairy-free cream cheese and nutritional yeast. For a lighter feel, use ricotta instead of cream cheese. Experiment with fresh dill, nutmeg, or sun-dried tomatoes for extra flavor. Roasted asparagus or butternut squash make great seasonal sides.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 450 calories
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg