Baked Cream Cheese + Spinach Stuffed Salmon Filets Recipe

Get ready for a show-stopping main course that’s sure to impress both family and guests: Baked Cream Cheese + Spinach Stuffed Salmon Filets. Imagine savory salmon bursting with herby cream cheese, tender spinach, and a tangy whisper of lemon — all baked to silky, flaky perfection. This colorful, restaurant-worthy dish pulls off a spectacular balance of richness and freshness without fuss, making it an ideal candidate for weeknight dinners and special occasions alike. Trust me, this is the kind of recipe that makes you wonder where it’s been all your life.

Ingredients You’ll Need

You’ll be thrilled at how quickly these ingredients come together to create something seriously crave-worthy. Each component plays a key role, building layers of flavor, texture, and color in every bite.

• Frozen Chopped Spinach (8 ounces): Go for convenience! Just remember to squeeze out all the water for a creamy, not soggy, filling.
• Cream Cheese (4 ounces, softened): The secret to an ultra-luscious, melt-in-your-mouth stuffing that holds everything together.
• Grated Parmesan Cheese (3 Tablespoons): Adds a salty, nutty kick and helps the filling brown beautifully.
• Garlic Powder or Fresh Garlic (½ teaspoon or 1 clove): Gives depth and warmth — fresh garlic packs a subtle punch if you prefer.
• Onion Powder (¼ teaspoon): For a gentle, savory boost without overpowering the other flavors.
• Dried Dill (1 teaspoon, divided, optional): An herby touch that pairs splendidly with both salmon and spinach.
• Kosher Salt (1 teaspoon, divided): Seasoning in layers means every bite is perfectly seasoned.
• Ground Black Pepper (½ teaspoon, divided): A touch of heat to round out the flavors.
• Lemon (1, zest and wedges): The zest brightens the filling and the fillets; serve wedges at the table for extra zing.
• Salmon (24 ounces, cut into 4 filets): Opt for center-cut pieces, which are easy to stuff and bake evenly.
• Extra Virgin Olive Oil (2 teaspoons): A drizzle keeps the salmon moist and adds fruity richness.

How to Make Baked Cream Cheese + Spinach Stuffed Salmon Filets

Step 1: Prep the Oven and Baking Sheet

First things first: crank up your oven to 400℉. While it heats, line a baking sheet with parchment paper or foil to make cleanup effortless. No scrubbing required!

Step 2: Squeeze the Spinach Really Well

Defrost your frozen chopped spinach and squeeze out every last drop of moisture. Excess water can make your filling runny, so don’t be shy — wrap the spinach in a clean kitchen towel or paper towels and give it some muscle.

Step 3: Mix the Creamy Spinach Filling

In a medium bowl, mash together the well-drained spinach, softened cream cheese, grated parmesan, garlic (fresh or powdered), onion powder, half the dill, half the salt, and a quarter of the pepper. Zest half of your lemon right into the bowl for a bright, citrusy lift, then mix everything with a fork until thoroughly combined. It should look vibrant and creamy.

Step 4: Prep and Stuff the Salmon

Place your salmon filets on the prepared baking sheet. Carefully cut a deep pocket into the side of each, making sure not to slice all the way through. Spoon the spinach and cream cheese mixture into each pocket, tucking any stray bits inside by hand for maximum flavor in every bite.

Step 5: Season, Drizzle, and Bake

Drizzle the tops of the stuffed salmon filets with olive oil. Zest the remaining lemon over everything, then sprinkle the rest of the dill, salt, and pepper. Pop the tray into the oven and bake for about 12 minutes, until the salmon is flaky and opaque — but don’t overbake. That’s how you achieve those beautifully juicy Baked Cream Cheese + Spinach Stuffed Salmon Filets.

Step 6: Finish with Lemon and Serve

Slice your lemon into wedges. Serve them on the side so everyone can squeeze a little extra brightness over their salmon just before eating. Now, bask in the applause!

How to Serve Baked Cream Cheese + Spinach Stuffed Salmon Filets

Garnishes

A simple sprinkle of fresh dill or parsley over your Baked Cream Cheese + Spinach Stuffed Salmon Filets gives them that “Wow, did you really make this?” finishing touch. Lemon wedges are a must — their sunny pop brings out all the flavors on the plate.

Side Dishes

This salmon shines alongside fluffy rice pilaf, buttery mashed potatoes, or a crisp green salad. If you want to keep things light, asparagus or steamed green beans add crunch and a beautiful pop of color.

Creative Ways to Present

Impress your guests by slicing the filets and fanning them out, letting the green-and-white filling peek through. For gatherings, serve the salmon over a bed of sautéed spinach for extra drama — or try mini portions on crostini for a showy appetizer!

Make Ahead and Storage

Storing Leftovers

Allow any leftovers of your Baked Cream Cheese + Spinach Stuffed Salmon Filets to cool completely, then store in an airtight container in the refrigerator for up to two days. This helps retain their creaminess and keeps flavors fresh.

Freezing

For longer storage, you can freeze the stuffed salmon (cooked or uncooked). Wrap each filet tightly in plastic and foil, then freeze for up to two months. Thaw overnight in the refrigerator before reheating or baking.

Reheating

Warm the stuffed salmon gently in a 325℉ oven, covered loosely with foil to prevent drying out. Heat just until hot through — about 10 minutes — for best texture and flavor.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Simply sauté about 5 ounces of fresh baby spinach in a little olive oil until it’s wilted and most of the moisture has evaporated. Cool, chop, and use in place of the frozen spinach.

What kinds of salmon work best for Baked Cream Cheese + Spinach Stuffed Salmon Filets?

Look for center-cut fillets with even thickness, which are easiest to stuff and bake evenly. Atlantic or sockeye salmon both work wonderfully — bonus points if the skin is removed for easier stuffing.

Can I prepare the spinach filling in advance?

Yes! The creamy spinach filling can be made a day in advance and kept in the fridge. Stuff into the salmon fillets when you’re ready to bake for a super quick assembly.

How do I know when the salmon is done?

When salmon easily flakes with a fork and has just turned opaque throughout (about 12 minutes at 400℉), it’s perfectly cooked. Avoid overbaking for the most tender, moist results.

What can I substitute for cream cheese?

Soft goat cheese or ricotta make flavorful stand-ins for cream cheese if you want to mix things up, though the texture will be a bit lighter. Either option works beautifully in Baked Cream Cheese + Spinach Stuffed Salmon Filets.

Final Thoughts

If you’re craving a little luxury at your dinner table, these Baked Cream Cheese + Spinach Stuffed Salmon Filets really deliver. They’re so easy, yet look and taste like you spent all day in the kitchen! Give them a try — I have a feeling this recipe will quickly become one of your favorites, too.

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