Stuffed Salmon With Cream Cheese
This cream cheese stuffed salmon is an elegant yet easy dinner that comes together in under 40 minutes. Tender salmon fillets are filled with a savory cream cheese, spinach, and herb mixture, then baked until perfectly flaky. It is a showstopping meal that works just as well for weeknights as it does for entertaining guests.
Equipment
- Baking sheet or baking dish
- Sharp fillet knife
- Medium mixing bowl
- Instant-read thermometer
Ingredients
- 4 center-cut salmon fillets skin-on, about 6 oz each
- 6 oz cream cheese full-fat, softened to room temperature
- 1 cup fresh baby spinach roughly chopped, excess moisture squeezed out
- 2 cloves garlic minced
- 1 tsp lemon zest from about half a lemon
- 2 tbsp fresh dill finely chopped, or 1 tsp dried dill
- 2 tbsp olive oil for brushing the fillets
- 1 tsp salt divided between filling and fish
- 1/2 tsp black pepper freshly ground
- 1/4 tsp red pepper flakes optional, for a subtle kick
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish and set aside.
- In a skillet over medium heat, sauté the minced garlic in a small drizzle of olive oil for about 1 minute until fragrant. Add the chopped spinach and cook for 1 to 2 minutes until wilted. Transfer to a clean towel or paper towels and squeeze out as much moisture as possible. Let cool for a few minutes.
- In a medium bowl, combine the softened cream cheese, cooled spinach and garlic mixture, lemon zest, fresh dill, 1/2 teaspoon of salt, a pinch of black pepper, and the red pepper flakes if using. Stir until fully combined and smooth.
- Pat each salmon fillet completely dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each fillet, going about three-quarters of the way through without cutting all the way to the other side or the ends.
- Season the outside of each fillet with the remaining salt and black pepper, then brush generously with olive oil. Spoon an equal amount of the cream cheese filling into the pocket of each fillet. If desired, secure the opening with a toothpick to help hold the filling in during baking.
- Place the stuffed salmon fillets onto the prepared baking sheet, spacing them at least an inch apart. Bake at 400°F for 18 to 22 minutes, depending on the thickness of your fillets, until the salmon flakes easily with a fork and the filling is hot and just beginning to turn golden at the edges.
- Remove the salmon from the oven and let it rest on the baking sheet for 2 to 3 minutes before serving. Remove any toothpicks, then plate and garnish with fresh dill and lemon wedges. Serve immediately.
Notes
For best results, bring the cream cheese fully to room temperature before mixing to avoid a lumpy filling. Always squeeze spinach thoroughly dry before adding it to the cream cheese, as excess water will make the filling loose. Salmon fillets can be stuffed up to 8 hours in advance and refrigerated, covered, until ready to bake. Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a 300°F oven covered with foil to retain moisture.