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Stuffed Salmon

This stuffed salmon recipe features a creamy cheese and spinach filling enveloped in perfectly cooked fish. It’s quick to make and easy to customize!


  • 4 salmon fillets skinless

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon olive oil

  • 3 cups baby spinach

  • 115 grams cream cheese softened

  • 1/4 cup parmesan cheese

  • 1/2 teaspoon Italian seasoning

  • 2 tablespoons butter

  • 1 tablespoon lemon juice


  • Pat dry the salmon fillets then drizzle the olive oil over them. Season both sides with salt and pepper.

  • Cut slits in the salmon lengthways, ensuring you don’t cut too deeply so that the salmon breaks.

  • In a small saucepan, saute the spinach with 1 tablespoon of water until wilted.

  • Drain the spinach then add it to a bowl. Add the cream cheese, parmesan cheese, and Italian seasoning, and mix well.

  • Stuff the salmon fillets with the spinach filling and if needed, use a toothpick to seal the ends.

  • Add the butter to a non-stick skillet and place over medium heat. Once hot, add the salmon fillets and cook for 12-15 minutes, flipping halfway through. Once the salmon is almost done, add the lemon juice, then remove off the heat.

Notes TO STORE: Transfer leftover stuffed salmon to an airtight container and store it in the fridge for up to 3 days.

TO REHEAT: The best way to reheat cheese-stuffed salmon is in the fridge. Loosely cover the fish with foil and reheat it in the oven preheated to 300F degrees.

TO FREEZE: You can also freeze leftovers too. Once the salmon cools, transfer it into an airtight container or bag and freeze it for up to 3 months. Defrost the salmon in the fridge before you reheat it.


Serving: 1salmon filletCalories: 411kcalCarbohydrates: 4gProtein: 39gFat: 26gSodium: 630mgPotassium: 1045mgFiber: 1gVitamin A: 2563IUVitamin C: 8mgCalcium: 165mgIron: 2mgNET CARBS: 3g



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