A simple and easy dish that can be made in 30 minutes or less! This Easy Spinach Stuffed Salmon is super simple to make. With a creamy spinach filling and a lemon butter sauce, this salmon recipe will easily become a household favorite! Get one while you can before they're all gone!

Seasoned, Flaky, and Delicious!

I have and always will be a Fish and Seafood addict. They are so light and versatile! Plus, since I have been trying to eat healthier, I have been craving anything fish and seafood. From Snapper to Scallops, I can’t get enough! I am really excited to share this recipe with y’all. I literally came up with this recipe with the ingredients that were lying around in my refrigerator.

My Easy Spinach Stuffed Salmon was so flaky, seasoned, and filled with a creamy spinach filling. My family and I could not get enough. Plus, I made it in about 30 minutes! This recipe will surprise you with how flavorful it is. I’m sure it will be added to your rotation of recipes, especially on those busy nights.

FISH COOKING 101

One of the biggest mistakes that I see when people make a fish dish is that they cook it like they would poultry. Many people will dry out a piece of fish in a heartbeat. Fish is delicate and should be cooked as such. Salmon is a meatier fish filled with omega-3 fatty acids that are really good for the body.

A salmon filet can be cooked in many different ways; however, the final product should always be tender and flaky.

When cooking salmon, or any fish, make sure to dry it of any remaining moisture. If you want a good golden brown sear, excess moisture has to go. Excess moisture will cause the fish to steam. Steam will cook the salmon; but, for this recipe, we want a slight crust on the fillets.

Salmon, and other fish, should be cooked to a max internal temp of 145 degrees. Anything higher will dry out the fish. You will also be left with a rubbery taste. The lighter the fish, the easier it is to overcook.

Easy Spinach Stuffed Salmon Ingredients:

The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them. This recipe can also be made dairy-free with the substitution of dairy-free and vegan options.

• Large Salmon Fillets: You can’t make this recipe without salmon fillets! Make sure to choose thick and meaty fillets. This will make stuffing them a little easier. 

• Extra Virgin Olive Oil: I used a little EVOO on top of the salmon fillets before seasoning them. The oil helps the seasoning to stick a lot better on the fillets. The oil helps create a slight crust on top of the fish. 

• Salt: I used good old kosher salt for this recipe. Since I seasoned the filling well, I wanted to keep the seasoning on the salmon simple. 

• Ground Black Pepper: The ground black pepper adds a little spice to the salmon and the filling. Remember to not go crazy with the pepper. It is really hard to fix if too much is used. 

• Paprika: I love using paprika in my dishes. It adds a slight smokiness to whatever I am cooking. Plus, this recipe, gives the salmon a beautiful color. 

• Breadcrumbs: The breadcrumbs are totally optional. I like to add a little to the top of the stuffed fillets. They add a little extra texture to the stuffed fillets. 

• Butter: For the sauce, I used salted butter. I let it brown first before I added the lemon juice. The sauce is so simple but rich at the same time. 

• Lemon: I always suggest using fresh lemon juice. It definitely makes a difference in the sauce. Plus, lemon juice goes great with any type of seafood. I added some of the zest as well. The zest actually packs more lemon flavor than the juice. 

• Fresh Parsley: I used a little bit of minced parsley for some added color. It is also completely optional.

• Baby Spinach: I used about 3 oz of baby spinach. This equals about 3 full cups of spinach. I roughly chopped as well for the filling. Make sure the spinach is as fresh as possible. 

• Cream Cheese: Make sure to get quality cream cheese. I suggest letting it sit out at room temperature about an hour or so before use. This will help it soften up. Plus, mixing the filling will be a lot easier in the end.

• Mayonnaise: I added a little mayo to the filling for some extra creaminess. I always suggest using Hellman’s or Duke’s Mayonnaise. 

• Parmesan Cheese: I love Parmesan cheese so it had to go into this filling. I used about a cup. When the filling cooks in the oven, the cheese flavor is heightened like crazy!

• Garlic & Onion Powder: I love onion and garlic powder in everything. They are stapled seasonings that make everything better. I used about a teaspoon of each in the filling. 

• Minced Garlic: I used some fresh minced garlic as well because I love the flavor that it gives. Plus, the minced garlic added some added texture to the filling.

How to Make Easy Spinach Stuffed Salmon

Now that we have gotten the ingredients out of the way, we get into actually making these easy salmon fillets! Again, at the end of recipe instructions, there are a few ways to make this recipe dairy-free.

This was such an easy recipe that is packed with flavor! It will definitely become a regular in your household.

The full written recipe is below, but here’s an overview.

• Step 1: Preheat the Oven. If I have said it once, I’ve said it a thousand times. Preheating the oven first should always be your first step in baking. 400°F will work just fine for this recipe.

• Step 2: Make the Filling. In a medium-sized bowl combine all of the ingredients for the filling. Hold the filling at room temperature, or refrigerate for later use.

• Step 3: Slice the Salmon Fillets. Place the salmon fillets on a cutting board. Carefully make an incision in each fillet. Make sure to not go deeper than ¾ of the way through.

• Step 4: Season the Fillets. Make the seasoning mixture by combining the salt, ground black pepper, and paprika. Rub the EVOO on each fillet and season to taste.

• Step 5: Stuff the Fillets. Place the fillets on a half sheet tray lined with aluminum foil and sprayed with non-stick spray. Evenly distribute the filling into each fillet making sure not to rip the flesh of the fillets even more. Top with breadcrumbs. 

• Step 6: Bake the Fillets. Bake the fillets for 17 - 20 minutes or until they reach 145°F internally. 

• Step 7: Make the Sauce. While the fillets are baking, brown the salted butter in a saute pan over medium heat. When browned, add lemon juice and cook for 1 minute. 

• Step 8: Garnish, Serve, and Enjoy! Remove the fillets from the oven. Top with lemon butter sauce, lemon zest, and fresh parsley. Serve immediately and enjoy!

I’d love to hear your feedback about these EASY Spinach Stuffed Salmon Fillets. Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!

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