This Deliciously Easy Spinach Stuffed Salmon is a true crowd-pleaser with effortless elegance. Tender salmon fillets are filled with a rich, creamy stuffing made from spinach, mascarpone, cream cheese, and a hint of nutmeg, then finished with a golden Parmesan breadcrumb crust. It’s elegant, flavorful, and comes together quickly—perfect for both a weeknight meal and a special occasion!
Table of Contents
Impressive Baked Stuffed Salmon Recipe
This stuffed salmon recipe has been a favorite in the Clayton family for years. It originally came from my mom, who often served it at weekday dinner parties because it was effortlessly elegant yet quick and easy to prepare. I’ve carried on the tradition, and every time I make it, I’m reminded that great cooking doesn’t have to be complicated to feel special!
Why You’ll Love This Recipe:
- Quick and easy. Readily available ingredients, minimal prep, and fast baking time make this dish weeknight-friendly.
- Rich and creamy spinach filling. The mascarpone and cream cheese add a luxurious, buttery texture with a hint of tang, while the spinach adds freshness – and a touch of nutmeg enhances the spinach’s earthiness for a warm, balanced flavor.
- Perfectly cooked salmon. Baking keeps the salmon moist and tender, while the parmesan-breadcrumb topping finishes the dish beautifully and provides a satisfying, contrasting crunch that balances the creamy filling and tender salmon.
- Unique stuffing method. This recipe stands out because you stuff the salmon from the top, not the side – preventing the filling from oozing out during baking, a common issue with many other stuffed salmon recipes.
- Great for entertaining. This dish looks and tastes impressive, making it a perfect centerpiece for a dinner party.
- A family favorite. Passed down from my mom and cherished for years, this recipe has stood the test of time for good reason!
Spinach Stuffed Salmon Ingredients
Here’s what you’ll need to make this baked stuffed salmon (quantities are included in the recipe card below):
- Cream cheese – Adds a slight tang, creaminess, and body to the stuffing.
- Mascarpone cheese – With its higher milk fat content than cream cheese, it contributes richness and a buttery flavor. Grocery stores stock it in different sections; depending on the store, I’ve found it in the deli, the cheese section, or near the sour cream. (See substitution in the next section if you can’t find it.)
- Ground nutmeg – Enhances the spinach’s earthy flavor, adding a warm, subtle note.
- Kosher or sea salt and fresh ground black pepper – Enhances and balances all the other flavors.
- Salmon fillets (5 to 6 ounces each, about 1 inch thick) – The filling is rich, so I recommend using smaller fillets for a perfect portion. If you can’t find the right size fillets, purchase a larger piece and then cut into fillets.
- Panko (or fresh) bread crumbs – Coarser than regular breadcrumbs, they bake up crispier for a crunchy topping.
- Salted butter – Tossed with the breadcrumbs, it helps them crisp up and brown beautifully. You can use unsalted if you prefer.
- Grated Parmesan cheese – Adds a subtle nutty flavor, contributes to the topping’s crunch, and helps bind the crumbs, keeping the topping intact.
Substitutions and Variations
While this recipe is delicious as is, it is very flexible and can be modified to suit your tastes or dietary needs. Here are a few suggestions:
- If you can’t find mascarpone cheese, substitute 1 1/2 ounces cream cheese and 1 tablespoon heavy cream.
- Or, for a lighter, more delicate filling use ricotta cheese in place of the mascarpone.
- In place of nutmeg, use mace.
- In place of frozen spinach, use around 1/2 pound fresh spinach, cooked and chopped.
- Add lemon zest or lemon juice to the filling for brightness.
How to Make Stuffed Salmon with Spinach
- Prep oven and baking dish.
Preheat oven to 450 degrees. Line a rimmed baking with parchment paper. - Thaw spinach; mix stuffing.
Thaw spinach under running hot water. Drain, squeeze dry and place in a medium mixing bowl. Using a fork, stir in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper.
- Prep salmon.
Make a cut in the center of the top side of each salmon fillet – making sure not to cut through the skin or all the way to the ends. This will create a shallow pocket. - Stuff salmon.
Spoon the spinach mixture into each salmon pocket, dividing equally. Place the stuffed salmon fillets, skin side down, on the prepared baking sheet and season with salt and pepper. - Prep topping; add to salmon.
Mix breadcrumbs, melted butter and Parmesan cheese in a medium bowl. Top each fillet with the breadcrumb mixture, pressing down to adhere. - Bake stuffed salmon.
Bake salmon until an instant read thermometer placed into the salmon meat (not the filling) reaches 135 to 140 degrees f, about 12 minutes. - Let rest; serve.
Remove salmon from oven and let rest for 2 to 3 minutes. Transfer to plates and serve.
Tips for How to Cook Stuffed Salmon in Oven
Here are my tips for ensuring your spinach-stuffed salmon comes out perfectly every time:
- Drain and dry the spinach thoroughly. Excess moisture will make the stuffing runny. After draining, take handfuls of spinach and squeeze out as much moisture as possible. I don’t recommend using paper towels, as the chopped spinach tends to stick to them; a clean kitchen towel is another option.
- Cut pockets carefully. Use a sharp knife and make a shallow, even cut from the top of each fillet. Avoid slicing through the bottom or ends to keep the filling secure during baking.
- Check for doneness early to avoid overcooking. Ovens vary, so start checking the internal temperature at 10 minutes. Aim for a temperature of 135 to 140 degrees f. If you don’t have an instant-read thermometer, test with a fork—the salmon should gently flake.
- Let it rest. After baking, let the salmon rest for 2 to 3 minutes to allow the juices to redistribute, keeping it moist and tender.
Serving Suggestions for Spinach Stuffed Salmon
Here’s an easy menu that pairs perfectly with this Spinach Stuffed Salmon and keeps things low-stress but still special:
- Appetizer: Feta Mousse
- Side Dishes: Instant Pot New Potatoes and Lemon Dijon Green Beans
- Dessert: Kahlua Chocolate Mousse
Make Ahead Directions for Baked Stuffed Salmon
Salmon fillets can be stuffed earlier in the day, covered, and refrigerated. Bring to room temperature before baking.
Other Salmon Recipes to Try
Deliciously Easy Spinach Stuffed Salmon Recipe
This Deliciously Easy Spinach Stuffed Salmon is a true crowd-pleaser with effortless elegance. Tender salmon fillets are filled with a rich, creamy stuffing made from spinach, mascarpone, cream cheese, and a hint of nutmeg, then finished with a golden Parmesan breadcrumb crust. It’s elegant, flavorful, and comes together quickly—perfect for both a weeknight meal and a special occasion.
Prep Time: 15 minutes
Rest Time: 3 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 4 servings; can easily be doubled 1x
Ingredients
Scale
- 1/2 (10 ounce) package frozen chopped spinach
- 2 ounces cream cheese at room temperature
- 1/4 cup mascarpone cheese at room temperature – See Note below
- Pinch ground nutmeg
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 4 salmon fillets, skin on (5 to 6 ounces each, about 1 inch thick)
- 1 1/3 cups Panko (or fresh) bread crumbs
- 1/4 cup salted butter, melted
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 450 degrees. Line a rimmed baking with parchment paper.
- Thaw spinach under running hot water. Drain, squeeze dry and place in a medium mixing bowl. Using a fork, stir in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Set aside.
- Make a cut in the center of the top side of each salmon fillet – making sure not to cut through the skin or all the way to the ends. This will create a shallow pocket. Spoon the spinach mixture into each slit, dividing equally.
- Place the fillets, skin side down, on the prepared baking sheet and season with salt and pepper.
- Mix breadcrumbs, melted butter and Parmesan cheese in a medium bowl. Top each fillet with the breadcrumb mixture, pressing down to adhere.
- Bake salmon until an instant read thermometer placed into the salmon meat (not the filling) reaches 135 to 140 degrees f, about 12 minutes.
- Remove salmon from oven and let rest for 2 to 3 minutes. Transfer to plates and serve.
Notes
Note on mascarpone cheese: Grocery stores stock it in different sections; depending on the store, I’ve found it in the deli, the cheese section, or near the sour cream. If you can’t find it, substitute 1 1/2 ounces cream cheese and 1 tablespoon heavy cream.
Make ahead: Salmon fillets can be stuffed earlier in the day, covered and refrigerated.
Tips:
1. Drain and dry the spinach thoroughly. Excess moisture will make the stuffing runny. After draining, take handfuls of spinach and squeeze out as much moisture as possible. I don’t recommend using paper towels, as the chopped spinach tends to stick to them; a clean kitchen towel is another option.
2. Cut pockets carefully. Use a sharp knife and make a shallow, even cut from the top of each fillet. Avoid slicing through the bottom or ends to keep the filling secure during baking.
3. Check for doneness early to avoid overcooking. Ovens vary, so start checking the internal temperature at 10 minutes. Aim for a temperature of 135 to 140 degrees f. If you don’t have an instant-read thermometer, test with a fork—the salmon should gently flake.
4. Let it rest. After baking, let the salmon rest for 2 to 3 minutes to allow the juices to redistribute, keeping it moist and tender.
- Category: Main dish, quick and easy
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 571
- Sugar: 3.1 g
- Sodium: 652.1 mg
- Fat: 34.7 g
- Saturated Fat: 16.4 g
- Carbohydrates: 29 g
- Fiber: 2.8 g
- Protein: 35.3 g
- Cholesterol: 136.6 mg
