This delicious and creamy, easy stuffed salmon recipe is simple to make and so flavorful! An easy dinner with juicy salmon fillets that come out perfectly flaky and tender, with a yummy spinach filling. Dairy-free and regular options are included!
Why You’ll Love This Stuffed Salmon
Salmon is one of my favorite fish and it’s always fun to get creative with it so I can enjoy it in various ways. My recent go-to method of cooking it is this creamy spinach stuffed salmon recipe and the result is so just so flavorful and amazing! It comes together quickly with simple ingredients and can be made dairy-free if desired.
Pan frying is one of my favorite ways to cook salmon because I love the crispy skin. The texture combination of the flaky salmon and crispy skin makes an absolutely perfect dish in my opinion. The best part? This delicious stuffed salmon is easy enough for a weeknight, but elevated enough for a dinner party or special occasion!
Most stuffed salmon recipes I’ve seen have some kind of cream cheese or dairy in them. However, I’ve provided an option that uses soaked and blended cashews for that ultra-smooth and creamy filling. It’s then mixed with defrosted frozen spinach and yummy spices. Once the salmon is stuffed, the filets are pan-fried for several minutes until perfectly tender and flaky.
If you want more easy salmon recipes, try my Spicy Salmon Sushi Bake, Easy Air Fryer Salmon, Salmon Cakes, or Air Fryer Teriyaki Salmon.
Ingredient Notes
Creamy Spinach Stuffing
Dairy-Free Version
- cashews
- water
- apple cider vinegar
- Dijon mustard
- garlic powder
- sea salt or kosher salt
- red pepper flakes
- frozen spinach
Regular Dairy Version
- softened cream cheese
- grated parmesan cheese
- Dijon mustard
- garlic powder
- sea salt
- red pepper flakes
- frozen spinach
Salmon
- fresh salmon filets
- salt and black pepper
- ghee: Substitute butter if not dairy-free. Olive oil will work as well.
- fresh lemon juice + lemon wedges for garnish
Step-by-Step Instructions
This is a simple salmon dinner that has minimal prep time, as well as cook time. Here’s how to make this spinach-stuffed salmon recipe.
Make the Creamy Spinach Stuffing
Dairy-Free Version
Step 1
Soak the cashews in water for at least 1 hour. Drain, and place in a high-speed blender with water, apple cider vinegar, mustard, garlic powder, sea salt, and red pepper flakes. Blend until smooth and creamy.
Step 2
Squeeze out as much water as you can from the defrosted spinach, and fold into the cashew mixture. Set aside.
Regular Dairy Version
Step 1
Squeeze out as much water as you can from the defrosted spinach, and fold into the cashew mixture.
Step 2
In a mixing bowl, combine the defrosted spinach, softened cream cheese, Parmesan cheese, red pepper flakes, salt, mustard, and garlic powder. Mix until well combined and creamy.
Prepare, Stuff, and Cook the Salmon
Step 1
Pat dry the salmon filets with a paper towel and sprinkle both sides with salt and pepper. Using a sharp knife, cut a slit on the side of each salmon filet about three-quarters of the way through. Be careful not to cut all the way to the other side.
Step 2
Divide the dairy-free creamy spinach filling (or cream cheese mixture) among the 4 filets, stuffing the cut pockets using a spoon. It doesn’t have to be perfect, and it’s okay if some of the stuffing seeps through the tops of the salmon.
Step 3
Heat 1 tbsp of ghee in a large non-stick skillet over medium-high heat. Pan-fry the salmon skin side up for 4 minutes.
Step 4
Carefully flip the salmon skin side down, then add another tbsp of ghee to the pan. Sprinkle each filet with lemon juice, then pan-fry for 3 minutes.
Step 5
Remove from heat and serve.
As you can see, the creamy spinach stuffed salmon is quick and easy enough to enjoy for a busy weeknight meal! You can even make the filling the night before to cut down on the cooking time even more. A delicious salmon dish the whole family will love!
Expert Tips
- I recommend using thicker cuts of the fish l for this creamed spinach stuffed salmon recipe. The thicker the salmon, the easier it will be to stuff without tearing.
- I used frozen spinach, but you can use fresh spinach if you like. Just substitute with 8 oz of fresh spinach, steam until wilted, and squeeze out the moisture.
- Use a nonstick skillet to make sure that the salmon won’t stick to the pan and get ruined. I love the Always Pan by Our Place, which works beautifully and it’s toxin-free! You can get a $20 discount code for your first order with this link.
- There are a couple of alternative cooking methods to make this dish. I love the crispy skin that results from this pan-fried salmon. However, if you’d rather bake the filets instead, you can do so for 10-15 minutes in a 350-degree F preheated oven. Simply add your filets to a baking sheet or baking dish bake. Alternatively, you can cut down on time by using your air fryer. Follow the same instructions as the oven, but cut the time down to 6-8 minutes.
Serving and Storage Tips
Serve warm with your favorite sides like this Air Fryer Butternut Squash, this Grilled Zucchini, Green Beans, or these Roasted Tomatoes. Garnish with fresh parsley and a squeeze of lemon juice if desired.
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Creamy Spinach Stuffed Salmon Recipe (20 Minutes)
Ingredients
Dairy-Free Spinach Stuffing
- 2/3 cup cashews soaked in water for at least 1 hour
- 1/4 cup water
- 1/2 tsp apple cider vinegar
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/8 tsp red pepper flakes
- 1 cup frozen spinach defrosted
Regular Dairy Spinach Stuffing
- 4 oz cream cheese softened
- 1/4 cup parmesan cheese grated
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/8 tsp red pepper flakes
- 1 cup frozen spinach defrosted
Salmon
- 4 salmon filets about 6 oz each
- Salt and pepper to taste
- 2 tbsp ghee divided
- 1 tbsp lemon juice
Instructions
Dairy-Free Filling
- Drain the cashews and add them to a high-speed blender with water, apple cider vinegar, mustard, garlic powder, sea salt, and red pepper flakes. Blend until smooth and creamy.
- Use your hands to squeeze out as much water as possible from the defrosted spinach. Stir into the creamy cashew filling.
- Regular Dairy Filling
- Use your hands to squeeze out as much water as possible from the defrosted spinach. Stir into the creamy cashew filling.
- In a mixing bowl, combine the defrosted spinach, softened cream cheese, Parmesan cheese, red pepper flakes, salt, mustard, and garlic powder. Mix until well combined and creamy.
Salmon
- Pat dry the salmon filets with a paper towel, and sprinkle both sides with salt and pepper.
- Using a sharp knife, cut a slit on the side of each salmon filet about three-quarter of the way through. Be careful not to cut all the way to the other side.
- Divide the creamy spinach filling among the 4 filets, stuffing the cut pockets using a spoon. It doesn’t have to be perfect, and it’s okay if some of the stuffing seeps through the tops of the salmon.
- Heat 1 tbsp of ghee in a large non-stick skillet over medium high heat. Pan fry the salmon skin side up for 4 minutes.
- Carefully flip the salmon skin side down, then add another tbsp of ghee to the pan. Sprinkle each filet with lemon juice, then pan-fry for 3 minutes.
- Remove from heat and serve.
Notes
Expert Tips
- I recommend using thicker cuts of the fish l for this creamed spinach stuffed salmon recipe. The thicker the salmon, the easier it will be to stuff without tearing.
- I used frozen spinach, but you can use fresh spinach if you like. Just substitute with 8 oz of fresh spinach, steam until wilted, and squeeze out the moisture.
- Use a nonstick skillet to make sure that the salmon won’t stick to the pan and get ruined. I love the Always Pan by Our Place, which works beautifully and it’s toxin-free! You can get a $20 discount code for your first order with this link.
- There are a couple of alternative cooking methods to make this dish. I love the crispy skin that results from this pan-fried salmon. However, if you’d rather bake the filets instead, you can do so for 10-15 minutes in a 350-degree F preheated oven. Simply add your filets to a baking sheet or baking dish bake. Alternatively, you can cut down on time by using your air fryer. Follow the same instructions as the oven, but cut the time down to 6-8 minutes.
Serving and Storage Tips
Serve warm with your favorite sides like this Air Fryer Butternut Squash, this Grilled Zucchini, Green Beans, or these Roasted Tomatoes. Garnish with fresh parsley and a squeeze of lemon juice if desired. Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat and serve.Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
These look great, thanks for posting and sharing pictures of each step. Yum!
Hope you enjoy!
How would you make this in a keto version?
You can try using cream cheese instead of cashew cream