Stuffed Salmon

This stuffed salmon recipe begins with flakey salmon filets as a vehicle for the savory cream cheese, crab, and spinach stuffing.

Why this recipe works

While we can absolutely get down with a classic pan-seared salmon recipe, this recipe is the furthest thing from your ordinary salmon dish. Stuffed salmon elevates already tender filets into something with body and flavor while adding creamy decadence all at the same time. We’re taking garlic, shallots, heavy cream, spinach, cream cheese, crab meat, and parmesan cheese and transforming it into the best salmon stuffing that’s ever graced your palate.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – You will definitely want to use center-cut salmon as you need fairly thick pieces in order to stuff them. We highly recommend using fresh salmon over frozen. You can typically find center-cut salmon behind the seafood counter at your local grocery store. If all you can find is frozen, be sure to thaw it beforehand.

FILLING – Use your preferred cooked crab meat for this recipe. The rest of the filling is made up of heavy whipping cream, spinach leaves, shallots, cream cheese, and garlic.

How to Make Stuffed Salmon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 375 F.
2. Heat 3 Tablespoons of olive oil in a skillet over medium-high heat until shimmering.
3. Add minced garlic and chopped shallots and saute 1-2 minutes.
4. Add spinach leaves and season to taste with garlic salt. Add heavy cream and the crab meat.
5. Using gloved hands, squeeze the cream cheese in your fingers to smash it a bit and add to the skillet.
6. Stir to combine and cook until the cream cheese has melted and spinach leaves are wilted, about 5 minutes.
7. Add the parmesan cheese and cook for an additional 1 minute or until thickened.
8. Move the spinach mixture from the skillet to a baking sheet until it’s cool enough to handle.
9. Meanwhile, use a sharp paring knife to cut a pocket into the thickest portion of the salmon filet. Do not cut all the way through to the other side, but enough so there’s room for the stuffing.
10. Add spoonfuls of the stuffing to the pocket until pocket is full and no more than 1-inch high.
11. Season the top of the filets to taste with garlic salt and black pepper.
12. Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
13. Carefully place filets, flesh side down, into the hot oil. Cook long enough to give the flesh a good sear.
14. Using a fish turner spatula, carefully move the seared filets to a baking sheet, this time place them flesh side up.
15. Bake for 20 minutes.

Frequently Asked Questions & Expert Tips

To test for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or thickest part of the salmon – if it begins to flake or separate then it is done cooking. If you overcook the salmon, it will be dry and overly flaky. Salmon can be really easy to overcook, so keep an eye on it!

This dish is best served right away, but you can store any leftovers in an air-tight container kept in the refrigerator for up to 1 day. Reheat in a 275F oven for around 10 minutes or until warmed through. I would not recommend reheating this dish in the microwave.

Serving Suggestions

Serve stuffed salmon with a veggie side such as sauteed asparagus, green beans, or roasted potatoes. Have extra spinach? Make a fresh salad on the side!

This recipe makes a lot of filling. If you prefer, you can make the recipe as stated, however, use only 4 salmon filets, then use the remaining filling as a dip for crackers or atop toasted bread slices.

More Fish and Seafood Recipes

• Orange Roughy
• Teriyaki Salmon
• Seafood Lasagna
• Salmon Croquettes
• Brown Sugar Salmon

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