Creamy Spinach Artichoke Salmon

The first time I served stuffed salmon, my husband thought I'd spent hours on it. Actually, I'd thrown it together while catching up on a podcast, feeling fancy without any of the fuss. That's the magic of this dish, it transforms basic ingredients into something that belongs on a white tablecloth, and nobody needs to know how effortless it really was.

Last Valentine's Day, I made this for dinner when we couldn't get a reservation. The way the filling bubbles up slightly as it bakes, turning golden at the edges, made our kitchen smell like an actual restaurant. We ate it standing at the counter because I'd forgotten to set the table, and honestly, it was perfect.

Ingredients

• 4 skinless salmon fillets: Skinless works better here since you're cutting pockets, and about 180-200g each ensures they're substantial enough to hold the filling
• 1 tablespoon olive oil: A light drizzle helps the salmon develop a gorgeous color and keeps it from drying out
• Salt and freshly ground black pepper: Season inside and out because nobody wants a bland center
• 100 g cream cheese, softened: Let it sit out for 20 minutes so it blends smoothly into the filling without lumps
• 60 g baby spinach: Rough chopping prevents long strings from making the filling messy to stuff
• 80 g artichoke hearts, drained and chopped: Canned or jarred both work, just give them a good squeeze to remove excess liquid
• 2 tablespoons grated Parmesan cheese: Adds a salty, nutty depth that balances the cream cheese richness
• 1 garlic clove, minced: Fresh garlic makes a difference here, don't skip it
• 1 tablespoon mayonnaise: Secret ingredient that keeps the filling silky and prevents it from separating
• 1 teaspoon lemon juice: Brightens everything and cuts through the rich dairy
• 1/4 teaspoon crushed red pepper flakes: Optional, but I always add it for that gentle warmth at the back of your throat
• Lemon wedges and fresh parsley: These aren't just garnish, they're essential for that final bright hit

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper, which makes cleanup so much easier

Make the creamy filling:

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

Create the pockets:

Pat salmon fillets very dry with paper towels, then carefully cut a deep horizontal slit down the side of each fillet without cutting through to the other side

Season everything:

Sprinkle salt and pepper inside each pocket and over the exterior of the salmon

Stuff the salmon:

Fill each pocket generously with the creamy mixture, using a small spoon to really pack it in

Prepare for baking:

Place stuffed salmon fillets on the prepared baking sheet and drizzle with olive oil

Bake to perfection:

Cook for 15-20 minutes until salmon flakes easily with a fork and the filling is hot and lightly golden

Finish and serve:

Let rest for 2 minutes, then garnish with fresh parsley and lemon wedges before serving

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My mom started requesting this every Sunday dinner after I made it for her birthday. There's something about slicing into that salmon and watching the creamy filling spill out that makes people feel taken care of, like you really put thought into making something special.

Making It Your Own

Sometimes I swap the Parmesan for Pecorino Romano when I want something sharper, or I'll add chopped sun-dried tomatoes to the filling for a burst of sweetness. Once I added crumbled feta instead of cream cheese, and honestly, that's become my favorite variation for summer dinners with rosé.

Side Dish Magic

Roasted potatoes with rosemary are my go-to because they soak up any juices from the salmon. Steamed asparagus works beautifully too, especially when you drizzle some of that lemony salmon oil over the top. A crisp green salad with a vinaigrette cuts through the richness perfectly.

Make-Ahead Tips

You can prepare the filling up to two days before and store it in an airtight container. The salmon can be stuffed and refrigerated up to 24 hours before baking, just add an extra 2-3 minutes to the cooking time if it's coming straight from the fridge.

• Pat salmon extremely dry before cutting pockets, this helps the filling adhere better
• Use a room temperature filling so it melts into the salmon as it bakes
• Let the fish rest for 2 minutes after baking so the juices redistribute

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This salmon has become my go-to for dinner parties because it looks impressive but lets me actually enjoy my guests. The best part is watching people's faces when they cut into that first bite, all creamy and flaky and wonderful.

Recipe FAQs

→ What type of cheese is used in the filling?

Cream cheese and Parmesan are combined to create the creamy and tangy filling that complements the spinach and artichokes.

→ Can I prepare this dish ahead of time?

Yes, you can prepare the filling and stuff the salmon up to one day in advance. Keep it refrigerated until baking.

→ What is the best way to cook the stuffed salmon?

Bake the filled fillets in a preheated oven at 200°C (400°F) for 15–20 minutes until the salmon flakes easily and the filling is warm and lightly golden.

→ Are there suggested side dishes to serve with this main course?

Roasted potatoes, steamed asparagus, or a crisp green salad all pair well, enhancing the flavors without overpowering the salmon.

→ Is this dish suitable for special diets?

It's suitable for pescatarian, low-carb, and gluten-free diets, but contains fish, dairy, and eggs, so check allergens accordingly.