Garlic Butter Salmon Stuffed with Spinach and Cheese

Prep Time: 20 minutes
Cook Time: 20–25 minutes
Resting Time: 5 minutes
Total Time: 45–50 minutes
Servings: 4
Cuisine: Mediterranean-Inspired
Cooking Method: Oven-Baked

Ingredients

For the Salmon:

• 4 thick salmon fillets (6–8 ounces each)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder

For the Spinach and Cheese Filling:

• 3 cups fresh spinach, finely chopped
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 4 ounces cream cheese, softened
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ¼ teaspoon black pepper

For the Garlic Butter Sauce:

• 4 tablespoons unsalted butter, melted
• 3 garlic cloves, finely minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley, chopped
• Fresh lemon slices, for serving

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or cooking spray and set it aside.

Step 2: Sauté the Spinach

Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the chopped spinach and cook for 2–3 minutes until wilted. Remove from the heat, allow it to cool slightly, and squeeze out any excess liquid.

Step 3: Make the Creamy Cheese Filling

In a mixing bowl, combine the cooked spinach, softened cream cheese, shredded mozzarella, grated Parmesan, and black pepper. Stir until everything is thoroughly mixed and the filling becomes creamy.

Step 4: Prepare the Salmon Fillets

Pat the salmon dry with paper towels. Using a sharp knife, carefully slice a deep pocket into the thick side of each fillet without cutting all the way through. Brush the salmon with olive oil and season with salt, black pepper, paprika, and garlic powder.

Step 5: Stuff the Salmon

Spoon the spinach and cheese mixture into each salmon pocket, dividing it evenly among the four fillets. Gently press the filling into place and arrange the stuffed salmon in the prepared baking dish.

Step 6: Prepare the Garlic Butter Sauce

In a small bowl, mix the melted butter, minced garlic, lemon juice, and Italian seasoning. Stir well, then generously spoon the garlic butter sauce over the stuffed salmon fillets.

Step 7: Bake Until Tender

Transfer the baking dish to the preheated oven and bake for 18–23 minutes, depending on the thickness of the salmon. Cook until the salmon flakes easily and the thickest part of the fish and the center of the filling reach 145°F (63°C).

For a lightly golden top, broil for an additional 1–2 minutes using a broiler-safe dish, watching carefully to prevent burning.

Step 8: Garnish and Serve

Remove the salmon from the oven and allow it to rest for 5 minutes. Spoon the warm garlic butter sauce from the baking dish over the fillets. Garnish with freshly chopped parsley and serve with lemon slices.

Enjoy with roasted vegetables, fluffy rice, couscous, or a fresh Mediterranean salad.

Tips

• Choose thick, center-cut salmon fillets because they are easier to stuff.
• Remove excess moisture from the spinach to prevent a watery filling.
• Allow the cream cheese to soften before mixing for a smoother texture.
• Avoid overfilling the salmon pockets to keep the cheese mixture from spilling out.
• Use freshly minced garlic for a richer, more aromatic garlic butter sauce.
• Add a little lemon zest to the filling for a brighter flavor.
• Check the salmon a few minutes early if using smaller fillets.
• For frozen spinach, use ½ cup thawed spinach and squeeze it thoroughly before mixing.

Storage

Allow leftover stuffed salmon to cool slightly before placing it in an airtight container. Refrigerate within 2 hours of cooking and store for up to 3 days.

To reheat, place the salmon in an oven-safe dish, cover loosely with foil, and warm at 300°F (150°C) until heated through to 165°F (74°C).

For longer storage, freeze cooked salmon in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The cheese filling may become slightly softer after freezing.

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