I find some of my best recipe ideas while wandering the aisles of the grocery store. Ingredients often catch my eye and spark thoughts about new flavor combinations and techniques.
This week I was craving fish, so I headed to my favorite market and went straight to the seafood counter. There was a wide selection, but what really stopped me was something displayed in the prepared foods case: a stuffed salmon labeled “Stuffed Rockefeller Salmon.” It was a thick salmon fillet cut along the top and filled with a creamy spinach mixture. Curious, I asked the fishmonger what was in the filling. He told me it was cream cheese, spinach and spices. Simple, flavorful and brilliant.
Rather than buying the prepared item, I asked for individual salmon portions and gathered ingredients to make my own version at home with a slightly healthier twist. I picked up frozen chopped spinach and a dairy-free cream cheese I like, then headed home determined to recreate and personalize that delicious idea.
Instead of stuffing one large roast-style salmon, I preferred working with individual center-cut fillets. Individual portions are easier to plate and serve, and they avoid the challenge of slicing into a large stuffed fish. I cut small pockets into the sides of each fillet and filled them with a creamy spinach mixture. I also added a touch of Cajun seasoning and a dash of Louisiana-style hot sauce for a subtle kick—an addition that rounded out the flavors beautifully. My family loved it; even the kids devoured it.
This Easy Creamy Spinach Stuffed Salmon is an excellent choice for a special weeknight dinner or a festive meal. It comes together quickly, uses simple pantry ingredients, and results in juicy, flavorful salmon with a rich, creamy spinach filling. Serve with lemon wedges and a sprinkle of fresh parsley for bright contrast.
Love this recipe? Try other salmon favorites you enjoy at home, such as blackened pan-seared salmon, crispy salmon fish sticks, or baked lemon salmon with creamy dill sauce.
Creamy Spinach Stuffed Salmon
Ingredients
For the creamed spinach filling:
- 10 oz frozen chopped spinach, thawed
- 4 tbsp cream cheese (dairy-free or regular, depending on preference)
- 2 tsp Louisiana-style hot sauce (plus more for serving, if desired)
- Zest of 1/2 lemon
- 1 tsp Cajun seasoning
- 2 cloves garlic, minced
For the salmon:
- 4 center-cut salmon fillets (about 8 oz each). Choose thicker, fattier pieces if possible.
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Lemon wedges, for serving
- Freshly chopped parsley, optional for garnish
Instructions
Preheat
Preheat the oven to 400°F (200°C).
Make the creamy spinach stuffing
- Place the thawed spinach in a cheesecloth, clean kitchen towel, or thin dish rag and squeeze out as much moisture as possible. Excess water will make the filling runny, so take time to remove it.
- Transfer the drained spinach to a medium bowl. Add the cream cheese, hot sauce, lemon zest, Cajun seasoning, and minced garlic. Stir until the mixture is evenly combined and creamy. Set aside.
Prepare and stuff the salmon
- Pat the salmon fillets dry with paper towels and lay them on a rimmed baking sheet.
- Using a small paring knife, carefully make an incision along one side of each fillet to create a pocket. Be careful not to cut all the way through; leave at least 1/2 inch of fish on each side so the pocket holds together.
- Evenly fill each pocket with the prepared creamy spinach mixture.
- Drizzle the tops of the fillets with olive oil and season with kosher salt and black pepper.
- Bake in the preheated oven until the salmon is just cooked through, about 12 minutes depending on thickness. The center should be opaque and flake easily with a fork.
- Remove from the oven and serve immediately with lemon wedges and, if desired, a sprinkle of freshly chopped parsley. Add extra hot sauce at the table for a little extra heat.
Tip: For slightly crisped tops, broil for 1–2 minutes at the end of baking—watch carefully to avoid overcooking.
Nutrition information is an approximation and will vary based on ingredient choices and portion sizes.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
Like this recipe? Leave a comment below and let me know how it turned out for you.