Creamy Spinach Stuffed Salmon in garlic butter is a new delicious way to enjoy salmon! Filled with cream cheese, spinach, parmesan cheese and garlic, this salmon beats than anything found in a restaurant. Your new favourite salmon recipe includes pan fried AND oven baked methods! | cafedelites.com
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4.92 from 12 votes

Creamy Spinach Stuffed Salmon

Creamy Spinach Stuffed Salmon in garlic butter is a new delicious way to enjoy salmon! Filled with cream cheese, spinach, parmesan cheese and garlic, this salmon beats anything found in a restaurant. A low carb salmon recipe that includes pan fried AND oven baked methods!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Keyword: Salmon, Salmon Recipe, Stuffed Salmon
Servings: 4 people
Calories: 428kcal
Author: Karina

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

For remaining cream cheese mixture!
If you have too much cream cheese, you can create a creamy sauce with it for serving:
  1. Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in saucepan.
  2. Bring to a gentle boil, stirring frequently, until combined and warmed through.
If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.

Nutrition

Calories: 428kcal | Carbohydrates: 9g | Protein: 41g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 107mg | Potassium: 1044mg | Vitamin A: 3590IU | Vitamin C: 7.8mg | Calcium: 187mg | Iron: 2.7mg