Spinach-Stuffed Salmon on the Griddle
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.
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.