Baked Cream Cheese + Spinach Stuffed Salmon Filets Recipe

If you’re on the hunt for a show-stopping dinner that’s secretly simple to prepare, look no further than these Baked Cream Cheese + Spinach Stuffed Salmon Filets. Tender, juicy salmon is filled with a lusciously creamy spinach and cheese mixture, then baked to flaky perfection with just a hint of lemon and fresh dill. It’s the kind of meal that feels fancy enough for guests but easy enough to whip up on a weeknight. The layers of flavor and dreamy texture combination will quickly make this dish a favorite in your home, just as it is in mine!

Ingredients You’ll Need

Every ingredient in Baked Cream Cheese + Spinach Stuffed Salmon Filets plays a special role, ensuring each bite is rich, bright, and unforgettable. Here’s why each one matters (and a tip or two along the way):

• Frozen chopped spinach: Packed with nutrients and color, spinach is the star of the creamy filling—just be sure to squeeze out all that moisture!
• Cream cheese: This brings dreamy richness and helps hold the spinach filling together perfectly.
• Grated parmesan cheese: Adds a sharp, salty depth that really perks up every forkful.
• Garlic powder or fresh minced garlic: For a savory backbone—fresh garlic gives a punchier aroma, so use what you love.
• Onion powder: Lends subtle sweetness and a mild depth to the mixture.
• Dried dill (optional): Infuses the filling and topping with a fresh, herby pop that complements salmon so well.
• Kosher salt: Essential for seasoning both the filling and the fish itself; don’t skimp, but taste as you go.
• Ground black pepper: A little spice goes a long way to contrast all that creaminess.
• Lemon: Both zest and wedges brighten the dish and cut through the richness with citrusy zing.
• Salmon filets: Choose thick, boneless filets for easy stuffing and juicy, tender bites.
• Extra virgin olive oil: A quick drizzle before baking helps crisp the tops and amps up flavor.

How to Make Baked Cream Cheese + Spinach Stuffed Salmon Filets

Step 1: Preheat and Prep Your Baking Sheet

Begin by heating your oven to 400℉—having it nice and hot is key for perfectly cooked salmon. Line a baking sheet with parchment paper or aluminum foil for easy cleanup, since the filling tends to get luscious and bubbly during baking.

Step 2: Squeeze the Spinach Dry

Once your spinach is thawed, wrap it in a clean kitchen towel or a few paper towels. Squeeze hard over the sink to get rid of all the extra moisture. This is crucial—the less liquid in your filling, the less likely your Baked Cream Cheese + Spinach Stuffed Salmon Filets will be soggy.

Step 3: Mix Up the Creamy Filling

In a medium bowl, combine the well-drained spinach, softened cream cheese, grated parmesan, garlic, onion powder, half the dill, half the salt, and a little fresh pepper. Zest in about half of your lemon for brightness. Use a fork to mash and mix everything thoroughly—you want a creamy, evenly blended filling.

Step 4: Cut Pockets into the Salmon

Lay your salmon filets on the prepared baking sheet and, using a sharp paring knife, carefully cut a horizontal pocket into the side of each filet. Go about three-quarters through, taking care not to slice all the way. This step makes room for that gorgeous spinach-cheese mixture!

Step 5: Stuff the Salmon Filets

Spoon the spinach mixture generously into each pocket, using your fingers if needed to gently push it in. Pack it full—extra filling makes these Baked Cream Cheese + Spinach Stuffed Salmon Filets even more indulgent!

Step 6: Top and Season

Drizzle olive oil over the tops to help them brown. Zest the rest of your lemon over everything, then sprinkle with the remaining dill, salt, and pepper. This final touch amplifies flavor and gives a fresh, herby finish.

Step 7: Bake to Flaky Perfection

Pop the tray into the oven and bake for about 12 minutes. The salmon should be opaque and flake easily with a fork, and the filling should be hot and creamy. Serve right away, with lemon wedges for extra zing on the side.

How to Serve Baked Cream Cheese + Spinach Stuffed Salmon Filets

Garnishes

Try scattering finely chopped fresh dill, parsley, or thinly sliced green onions over your finished Baked Cream Cheese + Spinach Stuffed Salmon Filets. A sprinkle of extra grated parmesan and a big squeeze of fresh lemon juice makes each bite sing!

Side Dishes

This dish shines alongside simple sides that let the flavors pop—a mound of garlicky mashed potatoes, fluffy rice pilaf, or roast baby potatoes work beautifully. Don’t forget a crisp green salad or lightly sautéed asparagus to balance the meal.

Creative Ways to Present

For date nights or dinner parties, plate each filet on a swirl of herbed yogurt or roasted red pepper puree. Want a lighter lunch? Slice the salmon and serve it atop mixed greens, letting the creamy filling double as a salad dressing. Presentation counts, even with easy favorites!

Make Ahead and Storage

Storing Leftovers

Cool your Baked Cream Cheese + Spinach Stuffed Salmon Filets completely, then transfer leftovers to an airtight container. Store in the fridge for up to two days—perfect for an easy, protein-packed lunch the next day!

Freezing

If you’d like to freeze, wrap each cooked (and fully cooled) filet tightly in plastic wrap and place in a freezer bag. The texture of the filling holds up remarkably well for up to a month. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, place the filets on a baking sheet and warm them in a 325℉ oven for about 10 minutes, or until hot in the center. Microwave works in a pinch, but the oven keeps the exterior moist and prevents overcooking.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just sauté a 5-ounce container of baby spinach in a bit of olive oil until wilted, let it cool, then chop it up and use in place of frozen. It brings a wonderful fresh flavor to your Baked Cream Cheese + Spinach Stuffed Salmon Filets.

What type of salmon works best?

Choose thick, boneless filets—Atlantic or sockeye both work great. Thicker pieces are easier to stuff and hold the filling without splitting.

Can I make the filling ahead of time?

Yes! Whip up the spinach, cheese, and seasonings filling up to a day in advance. Keep it covered in the fridge and simply stuff the salmon when you’re ready to bake.

How do I know when the salmon is done?

The salmon is perfectly cooked when it flakes easily with a fork and is opaque throughout. Twelve minutes at 400℉ should do the trick for most filets, but check a minute or two early for thinner pieces.

What can I use instead of cream cheese?

Ricotta, mascarpone, or even goat cheese all make fantastic alternatives if you want a different flavor twist in your Baked Cream Cheese + Spinach Stuffed Salmon Filets.

Final Thoughts

Whether you’re impressing guests or treating yourself to an effortless gourmet meal, these Baked Cream Cheese + Spinach Stuffed Salmon Filets are a must-make. Let the creamy, herby center and perfectly cooked salmon win you over—you never know, this might become your new signature dish!

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