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+ servings

Creamy Spinach Stuffed Salmon

Serves: 4 people


For the Creamed Spinach filling:

  • 10 oz. frozen, chopped spinach (thawed)
  • 4 tbsp cream cheese I use Kite Hill Dairy Free Cream Cheese
  • 2 tsp Louisiana Style Hot Sauce, plus more for serving I use Crystal's
  • zest of 1/2 lemon
  • 1 tsp Cajun seasoning
  • 2 cloves garlic, minced

For the Salmon:

  • 4 [8-ounce] center cut salmon filets be sure to select a thicker, fattier salmon
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • lemon wedges, for serving
  • freshly chopped parsley optional, for serving


Preheat oven to 400 degrees F.

    Make the Creamy Spinach Stuffing:

    • Place the thawed spinach in a cheese cloth (or a thin dish rag) and ring out excess moisture. Place in a medium sized bowl with the cream cheese, hot sauce, lemon zest, cajun seasoning, and garlic. Stir until well combined and set aside.

    Stuff the Salmon:

    • Place the salmon on a baking sheet and pat dry using a paper towel. Using a pairing knife, carefully make an incision on one side of the salmon. Cut until you've created a large pocket, being careful not to slice all the way through the salmon and also leaving at least 1/2 inch on each side.
    • Carefully and evenly fill the pockets of the salmon with the creamy spinach. Drizzle the tops of the salmon with olive oil and season with salt and pepper.
    • Place into the oven and bake until salmon is just cooked through, about 12 minutes.
    • Remove from oven and serve with lemon wedges and top with freshly chopped parsley, if desired. Oh, and don't forget to add a few dashes of the Crystal's Hot Sauce on top if you like a little extra heat. So good! Enjoy!