Searing the salmon before baking is optional but recommended for a richer, deeper crust., If using frozen spinach, ensure all excess moisture is removed to avoid soggy filling., Don’t overfill the salmon pockets to prevent filling leakage., Chilling stuffed salmon before baking helps maintain shape., Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently in a skillet or low oven to keep the crust crisp., The filling can be prepared up to two days ahead, and stuffed fillets can be refrigerated up to 24 hours or frozen up to 2 months before cooking., Variations include substituting spinach with kale, Parmesan with feta or goat cheese, and adding sun-dried tomatoes or red pepper flakes for extra flavor and heat.