If you are looking for a showstopper centerpiece for Easter dinner this weekend, a spring dinner party, or honestly any night when you want something that looks wildly impressive but is actually very manageable, this Creamed Spinach Stuffed Salmon is it. We are talking a whole side of salmon, scored down the center and packed with the most luscious, garlicky, lemony creamed spinach filling you have ever tasted, roasted until perfectly flaky and finished with butter-toasted panko for a little crunch on top.
Creamed Spinach Stuffed Salmon is elegant, it is gorgeous on a platter, and it feeds a crowd without requiring you to spend your whole day in the kitchen. If salmon is your love language as much as it is mine, you need my Salmon Puttanesca, my Herb Crusted Roasted Salmon, and my 30 Best Salmon Recipes roundup bookmarked immediately.
Creamed Spinach Stuffed Salmon at a Glance
- 🕒 Total Time: ~40–45 minutes (20 min prep + 25 min roast)
- 👪 Servings: 6–8 people
- 🍝 Cuisine Type: American / Mediterranean-inspired
- 🧂 Flavor Profile: Rich, creamy spinach filling with bright lemon, savory Parmesan, and tender, flaky salmon
- 📖 Dietary Info: Gluten-free (omit panko or use GF); high-protein; low-carb friendly
- 📦 Storage Notes: Refrigerate leftovers up to 2–3 days. Reheat gently at 300°F or enjoy chilled.
- ⭐ Why You’ll Love It: A centerpiece dish that looks impressive but is surprisingly straightforward—perfect for Easter or spring entertaining.
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Why I Love This Recipe
Here is what makes this Creamed Spinach Stuffed Salmon so special: it takes two things I am completely obsessed with, a beautiful whole side of salmon and deeply savory creamed spinach, and turns them into one single, cohesive dish that somehow tastes even better than either of them on their own.
The creamed spinach filling is made with cream cheese and Parmesan, which gives it this incredible richness and body that keeps it from being watery or sliding out of the salmon while it roasts. The lemon zest and lemon juice in the filling brighten everything up and make the whole dish taste fresh and spring-y in the best way.
And that butter-toasted panko sprinkled on top of the Creamed Spinach Stuffed Salmon right before serving? It adds the most perfect little bit of crunch that makes every single bite feel like it came from a very good restaurant. I've been putting it on EVERYTHING. This Creamed Spinach Stuffed Salmon is the recipe I am bringing to every Easter table from here on out. If you want to build out a full spring spread around it, I'd suggest my Butter Lettuce Salad and a really easy side of crispy rice!
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Ingredients
Substitutions & Swaps
🐟 Fish Options
- Whole side of salmon — ideal for presentation
- Individual fillets — easier portion control but adjust baking time
- Steelhead trout — very similar texture and flavor
🥬 Filling Variations
- Spinach — classic base
- Kale (finely chopped) — heartier, slightly earthy
- Artichokes + spinach — more dip-like flavor
🧀 Cheese Options
- Cream cheese — creamy, rich base
- Mascarpone — softer, slightly sweeter
- Goat cheese — tangy and lighter
🍋 Flavor Enhancements
- Fresh dill or chives — classic spring herbs
- Garlic + lemon zest — already key, but can be increased
- Capers — briny contrast
- Red pepper flakes — subtle heat
🍞 Crunch Topping
- Butter-toasted panko — best texture contrast
- Crushed crackers — savory alternative
How to Make Creamed Spinach Stuffed Salmon
Step 1: Add the shallot and cook until soft and translucent, about 3 minutes.
Step 2: Add the garlic and cook for 30 seconds until fragrant.
Step 3: Add the spinach in batches, stirring until wilted before adding more. Discard any liquid as needed.
Step 4: Add the Parmesan and cream cheese off the heat, stir until creamy and fully combined.
Step 5: Season with lemon zest, lemon juice, salt, and pepper. Taste and adjust if needed. Remove from heat and let cool slightly so it thickens.
Step 6: Place the whole salmon side on the baking sheet. If using skin-on salmon, place skin side down.
Using a sharp knife, cut a long slit down the center lengthwise, about halfway deep, being careful not to cut through the bottom.
Step 7: Season the inside of the slit and the top of the salmon with the salt and pepper.
Step 8: Spoon the creamed spinach evenly into the slit, gently pressing it in so it stays in place.
Step 9: Drizzle the salmon with olive oil and arrange lemon slices over the top or along the sides.
Step 10: Roast for 22 to 25 minutes, until the salmon flakes easily and is just cooked through in the thickest part. Let the Creamed Spinach Stuffed Salmon rest for 5 minutes before slicing and serving.
💡Tips & Tricks for the best Creamed Spinach Stuffed Salmon
- Do not cut all the way through. When you score the salmon down the center to create the pocket for the filling, go about halfway deep. You want to create a channel for the creamed spinach to nestle into without splitting the fillet completely in half. A sharp knife and a confident, steady hand is all you need.
- Squeeze out every drop of liquid from the spinach. After wilting the spinach, discard as much liquid as possible before adding the cream cheese and Parmesan. Excess moisture in the filling will steam into the salmon rather than staying creamy and rich, and you want that filling to hold its shape.
- Let the creamed spinach cool slightly before stuffing. A warm filling is looser and harder to work with. Give it a few minutes off the heat to thicken up, which makes it much easier to spoon cleanly into the salmon slit and keep it in place while it roasts.
- Press the filling in gently but firmly. Do not just pile it on top. Use a spoon to press the creamed spinach into the slit so it is actually nestled inside the salmon rather than just sitting on the surface. This is what gives you that beautiful cross-section when you slice and serve it.
- Room temperature salmon roasts more evenly. Pull the salmon out of the fridge about 20 minutes before you plan to roast it. A cold center means the outside will be overdone by the time the middle is cooked through.
- Watch it closely in the last few minutes. Salmon goes from perfectly cooked to overdone fast. At the 22-minute mark, check for flakiness at the thickest part. You want it to just start to flake when you press it gently. It will continue cooking slightly as it rests.
- Make the butter-toasted panko right before serving. In a small skillet, melt a tablespoon of butter over medium heat, add the panko, and stir until golden and crispy, about 3 minutes. Season with salt and sprinkle over the top right before bringing it to the table.
FAQ's
Can I make the creamed spinach ahead of time?
Yes, and it actually makes the day-of assembly much easier. Make the creamed spinach up to 2 days ahead and store it covered in the fridge. Let it come to room temperature before stuffing the salmon so it spreads easily.
Skin on or skin off, which is better for Creamed Spinach Stuffed Salmon?
Either works beautifully here. Skin-on keeps the salmon together more easily during roasting and acts as a natural barrier on the bottom. If you prefer skinless, just be a little more careful when transferring the fillet to and from the pan.
How do I know when the salmon is done?
The salmon is ready when it flakes easily at the thickest part when you press it gently with a fork or your finger. The internal temperature should read 125 to 130 degrees F for medium, or 145 degrees F for fully cooked. Let it rest for 5 minutes before slicing.
Can I use frozen salmon?
Yes, just make sure it is completely thawed before you start. Pat it dry very well with paper towels before scoring and stuffing, as excess moisture from previously frozen salmon can affect the texture of the finished dish.
What sides go best with Creamed Spinach Stuffed Salmon?
Keep it spring-focused: Roasted asparagus, Herb smashed potatoes, Simple green salad, rice or orzo too!
Creamed Spinach Stuffed Salmon
Ingredients
For the Creamed Spinach
- 1 tablespoon olive oil
- 1 shallot finely chopped
- 3 cloves garlic minced
- 10 ounces fresh spinach roughly chopped
- 4 ounces cream cheese softened
- ½ cup parmesan cheese finely grated
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
For the Salmon
- 2.5 pounds salmon get a whole side of salmon, skin on or off, pin bones removed
- 1 tablespoon olive oil
- 1 tso kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 lemon thinly sliced
- Buttery toasted panko for sprinkling on top
Instructions
For the Creamed Spinach
- Heat the olive oil or butter in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the spinach in batches, stirring to wilt before adding more.
- Once all the spinach is wilted, discard any excess liquid that has accumulated in the pan. Remove from the heat and stir in the cream cheese and Parmesan until melted and creamy. Season with the lemon zest, lemon juice, salt, and pepper. Taste and adjust as needed. Set aside and let cool slightly so the filling thickens.
For the Salmon
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- Place the whole salmon side on the prepared baking sheet, skin-side down if using skin-on salmon. Using a sharp knife, cut a long slit down the center of the salmon lengthwise, going about halfway deep, being careful not to cut all the way through. Season the inside of the slit and the top of the salmon generously with salt and pepper.
- Spoon the creamed spinach evenly into the slit, pressing it gently but firmly so it nestles inside and stays in place. Drizzle the salmon with olive oil and arrange the lemon slices over the top or along the sides.
- Roast for 22 to 25 minutes, until the salmon flakes easily at the thickest part and is just cooked through. Let rest for 5 minutes. Just before serving, sprinkle generously with butter-toasted panko and bring to the table whole for a stunning presentation.
Notes
- Score salmon halfway down the center, not all the way through, to create a pocket
- Squeeze all excess liquid out of spinach before mixing filling
- Let creamed spinach cool slightly so it thickens and is easier to stuff
- Gently press filling into the slit, don’t just pile it on top
- Bring salmon to room temp for ~20 minutes before roasting
- Check for doneness around 22 minutes, it should just start to flake
- Make butter-toasted panko right before serving for best crunch
