Spinach Stuffed Salmon (Creamy, Easy Recipe)

Salmon has been one of my favorite proteins to cook since I was a kid. These days, I've got a bit of a problem: my wife has never been the biggest seafood fan. So I've spent years experimenting with new ways to make salmon more appealing, and I finally landed on a simple recipe she truly enjoys—spinach-stuffed salmon.  In this post, I'll break down everything you need to know so you can turn this seafood recipe into a dish that even the pickiest eaters will love.

Key Ingredients in Spinach-Stuffed Salmon

• Whole Salmon (skin-on): This is the foundation of the dish. I'm partial to skin-on, fresh salmon because it provides a protective layer, making it easier to cook, especially in a recipe like this where the salmon is being stuffed. It's much harder to complete this recipe with skin-off salmon if the plan is to use stuffing. Plus, I like to grab whole salmon because it tends to be significantly cheaper per pound and gives you more food.
• Frozen spinach: I like going this route because it is convenient and budget-friendly. Just be sure to dry it thoroughly to prevent it from watering down the filling.
• Cream cheese: The creamy base of the stuffing—it holds everything together.
• Parmesan cheese
• Lemon juice and zest: Brings bright acidity and helps balance out the richness of the filling. I also like to add zest, as it provides aromatic citrus oil that adds another layer of flavor to the dish.
• Minced garlic: Whether fresh, pre-minced (as I use here), or in paste form, garlic is a staple in just about every dish I make. Plus, it works exceptionally well with spinach and cheese.
• Butter
• Creole seasoning: I could put this seasoning on anything, but I especially love it on fish. It adds a punch of spice, enhancing both the stuffing and the fish.

How to Make Spinach-Stuffed Salmon on the Griddle

Now for the recipe itself! This spinach-stuffed salmon recipe is rich, flavorful, and perfect for the grill, griddle, or oven. The crispy crust you get on the salmon's flesh side is unmatched—and the creamy spinach mixture packed inside delivers on both texture and taste.

Step 1: Make the Filling

I always like to knock this step out first because I can make it in advance if I need to save time. In a bowl, simply mix the cream cheese, thawed and paper towel-dried spinach, parmesan, garlic, lemon juice, zest, and Creole seasoning. This becomes your creamy spinach stuffing. Make sure the spinach is well drained— as I mentioned earlier, too much moisture in the filling can make the salmon soggy.

Step 2: Cut a Pocket in the Salmon

Take your thawed fish and make a horizontal cut on the thickest side to form a pouch. You can also slice the salmon down the center if you're standing over it. Either way works great! Leave about 1 inch on each end, though, so it holds together during cooking. Stuff each pocket generously with the spinach mixture.

Step 3: Season and Preheat the Griddle

Lightly season the outside of each salmon filet with more Creole seasoning. Preheat your griddle or preferred cooking surface to 375°F (medium heat).

How Long to Cook Spinach Stuffed Salmon

Spinach stuffed salmon cooks quickly since the fillets aren’t very thick. On a griddle or grill at around 375°F, it usually takes 20-30 minutes total, depending on thickness. In the oven at 400°F, expect closer to 15-20 minutes. The key is pulling it once it hits 145°F internal and flakes easily.

Step 4: Cook Skin-Side Up First

Start the salmon skin-side up. Let the fish sear for about 5 minutes until a nice crust forms. Flip it gently and continue cooking until the internal temperature reaches 145°F, then they will be ready to pull off the griddle. 

What Temperature Should Spinach Stuffed Salmon Be?

Salmon (and all fish in general) is done when its internal temperature reaches 145°F. If you prefer a slightly softer texture, you can pull it a few degrees earlier, but 145°F is the standard for fully cooked salmon.

Step 5: Finish and Serve

Plate the salmon with a drizzle of melted butter and garnish with more lemon zest. Serve hot with your favorite sides.

Want to Bake this in the Oven?

I mentioned earlier that you can also make this dish in the oven. I don't want to leave you hanging, so here's how: if you want baked stuffed salmon fillets, placed them in the oven at 400°F for 15-20 minutes until they are flaky and golden. No need to flip the salmon in the oven — the convection heat takes care of that for you. It won’t be quite as crispy because it isn’t being cooked by direct heat, but it is just as delicious. 

Substitutions

Do you need to make some swaps based on what's in your fridge or pantry? These easy substitutions will still deliver great flavor and texture:

• Fresh spinach instead of frozen: Sauté it first, then squeeze out all excess moisture with a towel or a fine-mesh strainer to keep your filling from turning soggy.
• Greek yogurt instead of cream cheese: Use full-fat plain Greek yogurt for a lighter, tangier alternative that still brings creaminess to the mix.
• Feta instead of Parmesan: Crumbled feta adds a sharper, saltier bite that complements the spinach well—great if you want a more Mediterranean flavor.

Interested in More Seafood Recipes? Here’s Some of My Favorites!

• Salmon with Shrimp Stuffing
• Blackened Grouper Sandwich
• Seared Scallops with Cajun Cream Sauce
• Crawfish Etouffée
• Blackened Catfish with Cheese Grits

Recipe

Spinach-Stuffed Salmon on the Griddle

Brandyn Baker

This spinach-stuffed salmon is a flavorful and elevated preparation that brings together tender salmon fillets with a rich, savory filling of spinach, cream cheese, parmesan, garlic, and lemon. Cooked on the griddle for a crisp exterior and moist interior, the dish is finished with melted butter for added depth and richness. It’s an ideal option for both weeknight dinners and special occasions, delivering a well-balanced, restaurant-quality meal in under an hour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 6

Equipment

• Griddle
• Spatula
• Prep bowls & measuring cups
• cutting board
• Sharp knife

Ingredients

  

• 2 lbs. salmon skin-on
• 1 T Creole seasoning + more to taste
• 8 oz. cream cheese softened
• 8 oz. frozen spinach thawed
• ¼ C grated parmesan cheese
• 1 T minced garlic
• 1 lemon juiced & zested
• 4 T butter melted

Instructions

 

For the Creamy Spinach Mixture:

• Add cream cheese to a bowl with the spinach, parmesan cheese, garlic, lemon juice, and creole seasoning. Mix until well combined, then set aside.

For the Stuffed Salmon:

• Preheat the grill to 375 degrees or medium heat. Meanwhile, take out a salmon filet and make a horizontal cut along the thickest side of the salmon, making sure to leave ~1 inch on each end. Continue using the knife to make a pouch until the cut is deep enough to add the stuffing.
• At this point, add the creamy spinach mixture into the “pouch” until it has been filled. Lightly season the stuffed salmon with creole seasoning and set aside. Repeat these steps as needed.
• One all of the salmon filets have been stuffed, its time to move to the griddle. Place the salmon skin-side up to start. Allow the salmon to cook until a nice crust has formed on the flesh side, ~5 minutes. Once this occurs, flip the salmon over and continue cooking until the internal temperature registers 145 degrees or desired level of doneness. Remove the salmon filets from the grill.

To Finish:

• Plate the salmon with the sides of choice and top with melted butter. Garnish with lemon zest if desired, then serve & enjoy!

Notes

Note: Make sure to squeeze the thawed spinach dry with a paper towel before using in this step to prevent adding excess liquids.

Keyword can you freeze salmon, spinach stuffed salmon