Crispy, Pan Seared Stuffed Salmon filled with a Creamy Spinach Dip in garlic butter is a new delicious way to enjoy salmon!
Packed with an incredible cream cheese, spinach, parmesan and garlic mixture, this Stuffed Salmon beats anything found in a restaurant. Each fillet is loaded with so much flavour! Our new low carb salmon recipe includes pan fried AND oven baked methods!
Salmon Recipe
If you have never tried stuffed salmon, this is your time to shine! Easy to make, ready in minutes and absolutely incredible, this stuffed salmon ticks all the different-ways-to-eat-salmon boxes!
- Cream cheese, spinach, garlic and parmesan stuffed inside salmon fillets ✔
- Pan fried until crispy OR oven baked ✔
- Delicious flavour ✔
- Served in garlic butter with a hint of lemon juice for added flavour ✔
How To Make Stuffed Salmon
Inspired by my Spinach Artichoke Stuffed Chicken recipe, this stuffed salmon is just as good AND just as easy to make! You are probably wondering if the salmon will fall apart while pan frying or flipping. I’m happy to say it doesn’t! BUT if this is something you are worried about or you’re not completely confident cooking them over the stove, I’ve included an oven baked method in the recipe for you so you can relax while your salmon is cooking away.
- When cutting your pockets, make sure you cut them right in the centre of each fillet so both top and bottom sections are exactly the same thickness.
- Stuff with 1-2 tablespoons of the cream cheese mixture to minimise stuffing from oozing out everywhere while cooking.
- If pan frying, you may need to use the end of a wooden spoon or spatula to help push the salmon onto your spatula.
- Use a wooden spoon to support the tops of the salmon while flipping.
- Once flipped, you can cover the pan with a lid to ensure it cooks through evenly for a couple of minutes.
Use up any remaining cream cheese mixture by turning it into a creamy sauce (included in the Notes section of the recipe). Alternatively, you can save the reserved mixture to serve as a dip later. Simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.
HOW TO THAW COOKED SALMON FILLETS
- Transfer salmon fillets from the freezer to the refrigerator to defrost overnight.
- Remember to pat fillets dry with a paper towel before cooking to remove excess moisture.
Low Carb/Keto Stuffed Salmon
Crispy on the outside while creamy and tender on the inside, this recipe happens to be low carb and Keto friendly!
Low Carb Sides
Steamed Veg
Garlic Parmesan Roasted Broccoli & Green Beans
Asparagus
Brussels Sprouts
Cauliflower rice
Zucchini noodles
Regular sides to serve with Stuffed Salmon
- Mashed potatoes
- Smashed potatoes
- Rice
- Pasta
Best Wines
This Stuffed Salmon recipe is quite rich and decadent. The best wines for this recipe:
- Chardonnay
- Sauvignon Blanc
- Pinot Gris
- A crisp Rose
Watch how we make Creamy Spinach Stuffed Salmon in Garlic Butter right here!
Need more Salmon recipes? Try these!
Tuscan Salmon | Easy Honey Garlic Salmon | Crispy Parmesan Salmon
Creamy Spinach Stuffed Salmon
Ingredients
Salmon:
- 4 skinless salmon fillets
- salt and pepper to season
- 2 tablespoons lemon juice
- 2 tablespoons olive oil divided
- 1 tablespoon unsalted butter
Filling:
- 4 oz (120 g) cream cheese at room temp
- 4 oz (120 g) frozen spinach thawed
- 1/4 cup finely grated parmesan cheese
- 2 teaspoons minced garlic
- Salt and pepper, to taste
Optional Garlic Butter:
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
Instructions
- Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
- Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.
- Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.
For Stove Top:
- Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).
- Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through.
- Transfer to a warm plate to make garlic butter.
- Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.
For Oven Baked Salmon:
- Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork.
- Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.
Notes
- Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in saucepan.
- Bring to a gentle boil, stirring frequently, until combined and warmed through.
Juanita says
All I can say is WOW!! Absolutely delicious and prepared just the way your recipe reads!
Greg says
Thank you for sharing this amazing recipe! I made the oven baked version with one minor change. I zested the lemon and added that to the filling – wow!
Christiane Lariviere says
wow ! very very good 🙂 my favorite 🙂 Thanks !
Jan says
Delicious recipe! Thank you, Karina, for sharing. Everyone loved it!
Madelaine says
One of the best ways to make salmon! I make it twice a month now.
James Coolbaugh says
Loved the recipe. I used 1/2 bag of fresh spinach instead of frozen for the stuffing, and wilted the rest in the garlic butter sauce. Made a good finish to top the salmon.
Lala says
Tried this recipe today and it was amazing!
Greg says
Absolutely amazing recipe. Cooked it with rice ans asparagus. One of the best recipes i have made from fb. Thank you
Karina says
Yes, that sounds great! The cheese can be lessened if needed and any low fat dairy is great to substitute for the ingredients if needed. Enjoy! XO
Neicy says
Very Delicious!!! Placed in the oven about 10min, then broiled about 10min. Family loved it!
Sarah says
It was wonderful. We loved it .
Thank you for this easy but fantastic recipe.
Tracy says
OMG!! I am not a fish fan and I LOVED THIS!!!
TMT says
Would this work well with boneless skinless chicken breasts?
Karina says
MMM! That sounds delicious! Let me know how it turns out!
Ivory says
This looks mouthwatering, and it will be on our table Sunday. Thank you
Mariana Berrocal says
I just did this today and it is delicious and easy to make. Paired with mashed potatoes and veggies, divine!
Claire Moore says
I made this last night and everyone in my family loved it! The said it was the best salmon dish they had ever tasted, restaurant quality! I love your recipes karina. Thank you for sharing???
Fully Alive says
This was so easy, quick and delicious. I baked instead of pan frying. I just got fresh wild-caught Salmon and fresh spinach from the Farmers’ Market. I’m gonna cook again tomorrow and try frying. YUM-O!!!
Thank you for sharing!
Marti Mccosh says
WHere is the recipe
Karina says
Thank you for letting me know! I am so sorry that the recipe went missing! My site had a malfunction for a period of time today and we are just getting things up and running. I apologize for the problem and how long it took. Thank you for your patience and following along with me! If you have any other questions or concerns please email me and I would love to help in any way that I can. XOXO Here is the Creamy Spinach Stuffed Salmon in Garlic Butter: https://cafedelites.com/creamy-spinach-stuffed-salmon/.
Tracey PASCARELLA says
I made this for 12 people for a Mother’s Day celebration, it was fabulous and not one piece left! I had the fish monger cut the salmon into portion sizes and I slit the middle myself. I briefly pan fried the top for a crust then popped all into the oven in a low sided casserole dish. Awesome presentation and so delicious, this will be my go to when I’m having company.
Teresa says
Can you use a low fat cream cheese?
Karina says
Yes, of course! Enjoy!!
Marguerite says
Simply delicious…. so easy to make. This recipe can be prepared ahead of time. I fried mine and it turned out perfect. I think I will bake it the next time. My sides were orzo with spinach and a pea salad. Thank you for sharing.
Lori Allred says
Do you think I could use fresh spinach and wilt it?
Karina says
Yes, of course! That would work too!
Kathi says
Looks delicious. I have a question though, what size fillets did you use to get the nutrition facts?
Karina says
For this recipe my filets were about 4-6 oz. Hope that helps!
Renee says
This was delicious! My husband loved it and agreed it was company worthy. Easy, too. I made it for a weekday dinner.
Sandra says
Hello Karina,
I just finished this stuffed salmon and it is a superb recipe !! Thank you so much; this will be a staple in my home !!
J.X. Luna says
This was amazing!! It’s now my new favorite dinner! Thanks so much for sharing! My girlfriend (also named Karina) did a fantastic job 😀
Flip says
OMG!!!! This looks amazing and I cannot wait to try it. Honey and I love salmon and I’m always looking for Keto friendly ways to prepare it. Thank you for this recipe 🙂
Karina says
AWE! Thanks! I hope you enjoy it and love this new recipe. Thanks so much for following along with me!