Spinach Stuffed Salmon With Creamy Three-Cheese Filling
By Lucas Morgan
Prep
10 min
Cook
12 min
Total
22 min
Servings
4
Level
Easy
Heating the skillet until the oil, butter, and lemon juice sizzle gives the skin-on salmon a seared base before the fish finishes cooking. This spinach stuffed salmon pairs flaky fillets, crisp skin, and a creamy filling of cream cheese, mozzarella, Parmesan, and drained spinach.
The filling is mixed first from softened cream cheese, shredded mozzarella, grated Parmesan, thawed drained spinach, garlic powder, and red pepper flakes, then kept at room temperature. Each fillet gets olive oil, kosher salt, and black pepper before a pocket is cut. Keeping the filling unchilled helps the fish and center cook on a more even schedule in the skillet. Use full-fat cheeses because their moisture and flavor affect texture.
In the pan, wait for the remaining oil, butter, and lemon juice to sizzle before adding the fish skin-side down. After about six minutes, the first side should be seared; turn it and baste the top with pan liquids. A solid pink center indicates cooked-through salmon, but it continues cooking after removal. The frequent problem is cutting the pocket through the fillet, which leaves less structure to hold the filling.
Serve warm with garlic roasted asparagus, Parmesan roasted Brussels sprouts, balsamic roasted Brussels sprouts, or roasted carrots, all suggested alongside the recipe. A full-bodied white wine such as Chardonnay is noted as a general pairing for oily salmon when you want a wine option.
Why you'll love this recipe
- Pan-searing skin-on fillets builds a crisp underside because the fish goes into the skillet only after the oil, butter, and lemon juice sizzle.
- Keeping the cheese and spinach filling at room temperature supports more even cooking because a chilled center can alter the fish’s cooking time.
- Cutting a pocket rather than splitting the fillet preserves a border of fish around the filling, helping the creamy mixture stay enclosed during turning.
- Basting the flipped salmon with skillet liquids carries lemon flavor over the top while the second side cooks and the skin reaches its crisp finish.
- The three-cheese filling combines softened cream cheese, mozzarella, and Parmesan, while thoroughly drained spinach prevents excess water from thinning its texture.
- The recipe moves from filling to skillet in 22 minutes, with about six minutes of cooking on each side for a direct weeknight method.
Ingredients
- •4 oz cream cheese (softened)
- •0.5 cup mozzarella (shredded)
- •0.33 cup Parmesan cheese (grated)
- •0.5 cup frozen spinach (thawed and drained of water)
- •0.25 tsp garlic powder
- •0.13 tsp red pepper flakes
- •4 fillets salmon (6-ounce, skin on)
- •3 tbsp olive oil (divided)
- •1 tsp Kosher salt
- •0.5 tsp freshly ground black pepper
- •2 tbsp butter
- •0.5 lemon lemon juice (juice of)
Instructions
- 1
In a large bowl, mix together the cream cheese, mozzarella, Parmesan cheese, spinach, garlic powder, and red pepper flakes.
- 2
Set the spinach mixture aside at room temperature.
- 3
Lay the salmon fillets on a cutting board, skin side down.
- 4
Drizzle the salmon with 1 tablespoon olive oil, sprinkle with salt and pepper, and rub the seasonings into the surface of the fish.
- 5
Using a sharp knife, cut a pocket into each fillet.
- 6
Spoon one-quarter of the spinach mixture into each salmon fillet.
- 7
In a large skillet over medium heat, heat the remaining olive oil, butter, and lemon juice.
- 8
Once the liquid begins to sizzle, add the salmon skin side down and cook until seared, about 6 minutes.
- 9
Flip the salmon and use the liquids in the pan to baste the top.
- 10
Cook until the skin is crispy, about another 6 minutes. Serve warm.
FAQ
Nutrition (per serving)
Calories
631
Reviews
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