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A close-up macro shot of a hearty rustic Baked Stuffed Salmon fillet, showcasing the flaky pink fish and the creamy, green spinach filling.

Baked Stuffed Salmon (The Ultimate Foolproof Recipe)

This Baked Stuffed Salmon features a tender salmon fillet with a rich, creamy spinach and cream cheese stuffing. It’s an elegant, restaurant-quality dish that is surprisingly simple to make, perfect for any special occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 580
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Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large salmon fillet center-cut, skin-on or off
  • 1 tbsp olive oil
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste
  • 8 oz cream cheese softened
  • 10 oz frozen chopped spinach thawed and squeezed very dry
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 2 tbsp mayonnaise
  • 1/4 cup Italian breadcrumbs
  • 1 tsp 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 baking sheet with parchment paper. Pat the salmon fillet completely dry with paper towels.
  2. With a sharp knife, carefully slice a pocket into the thickest side of the salmon fillet, stopping about 1-inch from the other side and ends.
  3. In a medium bowl, combine the softened cream cheese, thawed and squeezed spinach, grated Parmesan, minced garlic, mayonnaise, breadcrumbs, and lemon juice. Mix until well combined and season with a pinch of salt and pepper.
  4. Carefully spoon the cream cheese mixture into the pocket of the salmon, filling it generously.
  5. Place the stuffed salmon on the prepared baking sheet. Brush with olive oil and season the top with salt and pepper. Bake for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork.
  6. Allow the salmon to rest for a few minutes before serving. Garnish with fresh parsley or dill if desired.

Notes

Squeezing Spinach: Do not skip squeezing the spinach completely dry! This is the key to a creamy, not watery, filling.
Doneness: For best results, use a meat thermometer. Salmon is cooked through when it reaches an internal temperature of 145°F (63°C).
Variations: Feel free to add cooked, chopped mushrooms or artichoke hearts to the stuffing.