Stuffed Salmon

If you’re looking for a dinner that feels elegant but comes together with minimal effort, this stuffed salmon is the perfect choice. Tender salmon fillets are filled with a rich, cheesy spinach mixture that bakes up creamy, flavorful, and absolutely irresistible. It’s one of those dishes that looks like you spent hours in the kitchen, but really—it’s quick, easy, and ready in no time. Whether you’re making a weeknight meal feel special or serving guests something impressive, this recipe is sure to be a new favorite.

Ingredients:

• 1 large onion, chopped

• 6–7 cloves garlic, minced

• 2 handfuls spinach, chopped

• 16 ounces cream cheese, room temperature

• 1 cup freshly grated Parmesan (not the kind in the green can)

• 6–8 salmon fillets

• Oil (for sautéing) and butter (for greasing the pan)

• Seasonings of choice – I used salt, black pepper, garlic powder, onion powder, and Cajun seasoning

Directions:

1. Prep the oven & pan

2. Move an oven rack 6–8 inches from the broiler element.

3. Preheat the broiler on HIGH.

4. Butter an oven-safe baking dish and set aside.

5. Sauté the aromatics

6. Heat a lightly oiled skillet over medium heat.

7. Add diced onion and cook 3–4 minutes until softened and translucent.

8. Stir in minced garlic and cook 30–60 seconds, just until fragrant.

9. Wilt the spinach

10. Add the spinach to the skillet and toss 45–60 seconds until just wilted.

11. Remove from heat.

12. Make the cheesy filling

13. Transfer the warm spinach mixture to a bowl.

14. Stir in the cream cheese until smooth and creamy.

15. Mix in Parmesan, then season with a pinch of salt and black pepper to taste.

16. Let the filling cool 2–3 minutes so it’s easier to stuff.

17. Butterfly the salmon

18. Pat salmon fillets dry.

19. Using a sharp knife, slice each fillet horizontally to create a pocket, leaving one long side uncut so it hinges.

20. Fill the fillets

21. Lightly season the inside of each pocket with salt/pepper.

22. Divide the cheesy spinach filling among the fillets and spoon it into the pockets.

23. Fold the top “flap” back over to cover the filling.

24. Pan & season

25. Arrange stuffed fillets in the buttered baking dish.

26. Season the tops well with your preferred seasoning blend (use the one listed in my ingredients, or your favorite).

27. Broil

28. Broil on HIGH for about 13 minutes, until the salmon flakes easily and the filling is bubbly.

29. Finish & serve

30. Rest 2–3 minutes.

31. Serve warm (lemon wedges are great here!).