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A top-down view of four baked stuffed salmon fillets arranged on a baking sheet, ready to be served. The filling is golden brown and bubbly.

Baked Stuffed Salmon (The Ultimate Cheesy Spinach Recipe)

This Baked Stuffed Salmon is incredibly easy to make! Tender, flaky salmon fillets are filled with a rich and creamy spinach and cream cheese stuffing, then baked to perfection. A restaurant-quality meal you can make at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets (6 oz each, about 1.5 inches thick) Center-cut works best.
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt Or to taste.
  • 1/4 teaspoon black pepper Freshly ground.
For the Stuffing
  • 8 ounces cream cheese Softened to room temperature.
  • 5 ounces frozen chopped spinach Thawed and squeezed very dry.
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 2 cloves garlic Finely minced.
  • 1 tablespoon minced shallot
  • 1 teaspoon lemon juice Freshly squeezed.

Equipment

  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Sharp knife

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Pat the salmon fillets completely dry with a paper towel. With a sharp knife, carefully cut a horizontal slit through the thickest part of each fillet to create a pocket. Be careful not to cut all the way through. Season the inside and outside of the salmon with salt and pepper.
  3. In a medium bowl, combine the softened cream cheese, squeezed spinach, Parmesan cheese, panko breadcrumbs, minced garlic, shallot, and lemon juice. Mix until everything is evenly combined.
  4. Divide the spinach mixture evenly among the four salmon fillets, stuffing it into the pockets you created.
  5. Arrange the stuffed fillets on the prepared baking sheet. Brush the tops lightly with olive oil. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. For a golden-brown top, you can broil for the last 1-2 minutes.
  6. Let the salmon rest for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Squeezing Spinach: The most crucial step! Wrap the thawed spinach in a cheesecloth or a few paper towels and squeeze until no more liquid comes out. This prevents a watery filling.
Doneness: The internal temperature of the thickest part of the salmon should be 145°F (63°C), but pulling it out closer to 135-140°F and letting it rest will result in more tender fish.