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Tender salmon fillets stuffed with a creamy mix of cream cheese, garlic, melted butter, parmesan, and spinach, broiled to golden perfection for a quick yet elegant main dish.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 salmon fillets (each about 4–6 ounces, at least 1-inch thick)
  • 4 tablespoons butter, cut into 1-tablespoon pats
  • 1 tablespoon olive oil
  • 1 tablespoon seasoning blend of your choice (e.g., Blackened Redfish Magic)
  • Salt and pepper, to taste
  • 8-ounce package cream cheese, softened to room temperature
  • 1/4 cup grated Parmesan cheese
  • 2 packed cups fresh spinach, roughly chopped
  • 3 cloves garlic, minced finely

Instructions

  1. If using frozen salmon, thaw overnight in the refrigerator and pat dry with paper towels before prepping.
  2. Preheat the broiler on high (about 500–550°F) and place pats of butter in an oven-safe skillet or baking dish to melt while you prep.
  3. Using a sharp knife, cut a pocket in each salmon fillet: start 1/2 inch from one side and slice horizontally about three-quarters through, stopping 1/2 inch from the opposite side.
  4. In a mixing bowl, combine softened cream cheese, grated Parmesan, chopped spinach, and minced garlic; season with salt and pepper and stir until smooth.
  5. Gently stuff the cream cheese mixture into each salmon pocket, packing lightly to avoid tearing or overfilling.
  6. Brush the top of each stuffed fillet with olive oil and sprinkle evenly with your seasoning blend, then place the fillets in the skillet with the melting butter.
  7. If previously refrigerated, let the stuffed salmon sit at room temperature about 15 minutes before broiling for more even cooking.
  8. Arrange the oven rack 8–10 inches from the broiler element and broil on high for 6–9 minutes, until the filling is golden and the salmon reaches desired doneness (USDA recommends 145°F).
  9. Remove from the oven, let the fillets rest 3–4 minutes, then spoon melted butter from the pan over each fillet before serving.

Notes

For best results, use thicker, center-cut salmon fillets at least 1-inch thick to hold filling and avoid drying out., Cut pockets carefully to avoid ripping the salmon; avoid overstuffing to prevent tearing or spills during cooking., Set broiler rack 8-10 inches from heat source and watch closely to prevent burning., Flavor swaps include: Mediterranean style with sun-dried tomatoes and kalamata olives; crab stuffed by replacing half the cream cheese with lump crab meat; herb-crusted with panko breadcrumbs and fresh herbs sprinkled on top before broiling., Make filling up to two days ahead; stuff salmon and refrigerate up to 4 hours before cooking., Store cooked leftovers in airtight container in fridge up to 3 days; reheat gently in 300°F oven for 8–10 minutes to maintain tenderness., Frozen salmon should be thawed overnight and patted dry before stuffing and cooking to avoid soggy texture.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 stuffed salmon fillet
  • Calories: Approximately 400-450 calories per serving
  • Fat: About 30 grams per serving
  • Carbohydrates: Approximately 5 grams per serving
  • Protein: About 30 grams per serving