Garlic Butter Salmon Stuffed with Creamy Spinach
Garlic Butter Salmon Stuffed with Creamy Spinach is a fresh, flavorful way to enjoy salmon!
Stuffed with a luscious blend of cream cheese, spinach, parmesan, and garlic, this salmon dish outshines any restaurant version. Each fillet is bursting with incredible taste! Our new low-carb salmon recipe offers both pan-fried and oven-baked methods!
Top-Tier Salmon Creations!
If you've never tried stuffed salmon, now's your chance to shine! Simple to prepare, ready in minutes, and utterly amazing, this stuffed salmon checks all the boxes for creative salmon dishes.
- A creamy spinach, garlic, and parmesan filling tucked inside salmon fillets
- Pan-fried to a crispy golden crust or oven-baked
- Bursting with flavor
- Served in garlic butter with a squeeze of lemon for extra zest
Expert Tips for Stuffing Salmon
Inspired by my Spinach Artichoke Stuffed Chicken recipe, this salmon is just as tasty and just as effortless! You might worry the salmon will fall apart while pan-frying or flipping. Happily, it holds together well! But if you're concerned or not confident cooking on the stovetop, I've included an oven-baked method so you can relax while your salmon cooks.
- When cutting pockets, slice right in the center of each fillet so both top and bottom sections are equally thick.
- Fill with 1–2 tablespoons of the cream cheese mixture to prevent excessive oozing during cooking.
- If pan-frying, use the end of a wooden spoon or spatula to gently guide the salmon onto your spatula.
- Support the top of the salmon with a wooden spoon while flipping.
- After flipping, cover the pan with a lid for a couple of minutes to ensure even cooking.
Use any leftover cream cheese mixture to create a creamy sauce (details in the Notes section). Alternatively, save the reserved mixture as a dip for later. Refrigerate for up to 4 days or freeze for up to 3 months in a plastic container.
Low-Carb/Keto Salmon
Crispy on the outside, creamy and tender inside, this recipe is naturally low-carb and Keto-friendly!
Low-Carb Side Suggestions
- Steamed vegetables
- Garlic Parmesan Roasted Broccoli & Green Beans
- Asparagus
- Brussels Sprouts
- Cauliflower rice
- Zucchini noodles
Classic Sides for Salmon
- Mashed potatoes
- Smashed potatoes
- Rice
- Pasta
Best Wine Pairings
This salmon recipe is rich and decadent. The ideal wines include:
- Chardonnay
- Sauvignon Blanc
- Pinot Gris
- A crisp Rosé
Watch how we make Garlic Butter Salmon Stuffed with Creamy Spinach right here!
Craving more salmon recipes? Try these!
Tuscan Salmon | Easy Honey Garlic Salmon | Crispy Parmesan Salmon
Creamy Spinach Stuffed Salmon
Garlic Butter Salmon Stuffed with Creamy Spinach is a fresh, flavorful way to enjoy salmon! Filled with cream cheese, spinach, parmesan, and garlic, this salmon outshines any restaurant version. A low-carb salmon recipe offering both pan-fried and oven-baked methods!
Salmon
- 4 skinless salmon fillets
- salt and pepper to season
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (divided)
- 1 tablespoon unsalted butter
Filling
- 4 oz (120 g) cream cheese (at room temp)
- 4 oz (120 g) frozen spinach (thawed)
- 1/4 cup finely grated parmesan cheese
- 2 teaspoons minced garlic
- Salt and pepper, to taste
Optional Garlic Butter
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 of the way through, being careful not to cut all the way.
- Squeeze excess liquid out of the spinach and discard. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.
- Fill salmon ‘pockets’ with 1–2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.
For Stove Top
- Heat butter and remaining oil in a skillet (or non-stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6–7 minutes, depending on the size of your fillets).
- Optional: cover with a lid and continue cooking for a further 2–3 minutes, if necessary, until cooked through.
- Transfer to a warm plate to make garlic butter.
- Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; sauté until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.
For Oven Baked Salmon
- Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10–15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork.
- Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; sauté until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.
For remaining cream cheese mixture!
If you have too much cream cheese, you can create a creamy sauce with it for serving:
- Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in a saucepan.
- Bring to a gentle boil, stirring frequently, until combined and warmed through.
If you’re wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.
The post Garlic Butter Salmon Stuffed with Creamy Spinach appeared first on Cafe Delites.
