Creamy Spinach Artichoke Salmon

The first time I made stuffed salmon, I was terrified of ruining those beautiful fillets by cutting into them. But honestly, it's easier than it looks, and the payoff of that creamy filling oozing out with every bite makes you feel like you're dining at a fancy restaurant without leaving your kitchen.

I served this at a small dinner party last spring, and my friend who swore she hated fish actually went back for seconds. There's something about that familiar spinach artichoke dip flavor everyone loves, tucked inside perfectly cooked salmon, that makes even skeptics curious enough to try.

Ingredients

• 4 skinless salmon fillets (about 180–200 g each): Fresh, high quality salmon makes all the difference here since it's the star of the show
• 1 tablespoon olive oil: Helps the salmon develop a lovely golden color while keeping it moist
• Salt and freshly ground black pepper: Essential seasoning inside and out to enhance the natural flavor
• 100 g cream cheese, softened: Room temperature cream cheese blends smoothly into the filling without lumps
• 60 g baby spinach, roughly chopped: Fresh spinach adds color and a subtle earthiness that balances the richness
• 80 g canned or jarred artichoke hearts, drained and chopped: These bring a tangy, slightly nutty flavor that makes the filling so addictive
• 2 tablespoons grated Parmesan cheese: Adds a salty, umami depth that ties everything together
• 1 garlic clove, minced: Fresh garlic gives the filling a subtle aromatic backbone
• 1 tablespoon mayonnaise: The secret ingredient that makes the filling extra creamy and luxurious
• 1 teaspoon lemon juice: Brightens the rich filling and cuts through the cream cheese beautifully
• 1/4 teaspoon crushed red pepper flakes (optional): A tiny bit of heat that makes the whole dish more interesting
• Lemon wedges and fresh chopped parsley: The perfect finishing touches that add brightness and color

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup later.

Make the creamy filling:

In a medium bowl, combine cream cheese, spinach, artichoke hearts, Parmesan, garlic, mayonnaise, lemon juice, and red pepper flakes until completely smooth.

Prep the salmon pockets:

Pat the fillets dry with paper towels, then carefully cut a deep horizontal pocket into the side of each one without cutting all the way through.

Season generously:

Sprinkle salt and pepper both inside the pockets and on the outside of each salmon fillet.

Stuff the salmon:

Fill each pocket with as much of the creamy spinach artichoke mixture as will fit without overflowing.

Ready for the oven:

Arrange the stuffed fillets on your prepared baking sheet and drizzle the olive oil over the top.

Bake to perfection:

Cook for 15–20 minutes until the salmon flakes easily with a fork and the filling is hot and lightly golden on top.

Finish and serve:

Let the salmon rest for a couple of minutes, then garnish with fresh parsley and serve with lemon wedges on the side.

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This recipe has become my go to for date nights at home because it feels special enough for an occasion but is simple enough that I'm not stuck in the kitchen all evening. There's something almost luxurious about cutting into that salmon and watching the creamy filling spill out onto your plate.

Making Ahead

You can actually prepare the filling and stuff the salmon up to a day in advance, which makes this perfect for entertaining. Just keep everything refrigerated until you're ready to bake, and add a couple of extra minutes to the cooking time if the salmon is very cold from the fridge.

Serving Suggestions

I love serving this with roasted potatoes that have been tossed with rosemary and garlic, or sometimes just steamed asparagus when I want something lighter. A crisp green salad with a simple vinaigrette cuts through the richness nicely and adds a fresh element to the plate.

Easy Variations

Sometimes I'll add chopped sun dried tomatoes to the filling for an extra burst of sweetness and tang. The recipe also works beautifully with Pecorino Romano instead of Parmesan if you want a sharper, saltier flavor that really stands up to the salmon.

• Try adding fresh herbs like basil or dill to the filling for a different flavor profile
• A little bit of grated mozzarella on top during the last few minutes of baking creates a gorgeous golden crust
• If you're avoiding mayonnaise, Greek yogurt works as a lighter substitute in the filling

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There's nothing quite like watching someone take that first bite and seeing their eyes light up at the combination of flavors. This is one of those recipes that turns an ordinary weeknight dinner into something memorable.

Recipe FAQs

→ How do you prevent the salmon from drying out?

Ensure not to overbake the salmon; cooking time around 15-20 minutes at 200°C allows the fish to stay moist. The creamy filling also helps retain moisture inside.

→ Can I use frozen salmon fillets for this dish?

Yes, but thaw them completely and pat dry before stuffing to avoid excess moisture affecting the bake.

→ What can I substitute for Parmesan cheese?

Pecorino Romano adds a similar sharpness, or a mild grated gouda can be used for a different but complementary flavor.

→ Is it necessary to make a pocket in the salmon fillets?

Yes, this technique holds the creamy spinach-artichoke mixture securely during baking and ensures even cooking.

→ What side dishes pair well with this salmon?

Roasted potatoes, steamed asparagus, or a fresh green salad complement the richness and balance the meal.

→ Can the filling be prepared in advance?

Absolutely, you can prepare and refrigerate the filling up to one day before stuffing and baking.