20-Minute Creamy Spinach-Stuffed Salmon Recipe

Why You’ll Love This Stuffed Salmon

Salmon is a versatile favorite and this creamy spinach-stuffed version is one of the best ways to enjoy it. The recipe comes together quickly with simple ingredients and offers a dairy-free option if you prefer.

Pan-frying yields crispy skin and tender, flaky flesh — a great contrast in texture. This dish is easy enough for a weeknight dinner yet elegant enough for guests.

Many stuffed salmon recipes use cream cheese, but the dairy-free option here uses soaked, blended cashews for a smooth, creamy filling mixed with defrosted spinach and spices. After stuffing, the fillets are pan-fried until perfectly cooked.

Dairy-Free Version

• cashews (soaked)
• water
• apple cider vinegar
• Dijon mustard
• garlic powder
• sea salt or kosher salt
• red pepper flakes
• frozen spinach (defrosted)

Regular Dairy Version

• softened cream cheese
• grated Parmesan cheese
• Dijon mustard
• garlic powder
• sea salt
• red pepper flakes
• frozen spinach (defrosted)

Salmon

• fresh salmon fillets
• salt and black pepper
• ghee (or butter/olive oil)
• fresh lemon juice and lemon wedges

Step-by-Step Instructions

This recipe has minimal prep and cook time. Follow these steps to make creamy spinach-stuffed salmon.

Make the Creamy Spinach Stuffing

Dairy-Free Version

Step 1

Soak cashews in water for at least 1 hour. Drain and combine in a high-speed blender with water, apple cider vinegar, Dijon mustard, garlic powder, sea salt, and red pepper flakes. Blend until smooth and creamy.

Step 2

Thoroughly squeeze excess water from the defrosted spinach, then fold it into the cashew mixture. Set aside.

Regular Dairy Version

Step 1

Squeeze out as much water as possible from the defrosted spinach.

Step 2

In a bowl, combine the defrosted spinach with softened cream cheese, grated Parmesan, Dijon mustard, garlic powder, red pepper flakes, and salt. Mix until smooth and creamy.

Prepare, Stuff, and Cook the Salmon

Step 1

Pat the salmon fillets dry and season both sides with salt and pepper. Using a sharp knife, cut a slit along the side of each fillet about three-quarters of the way through, creating a pocket without cutting all the way through.

Step 3

Heat 1 tablespoon ghee in a large nonstick skillet over medium-high heat. Pan-fry the salmon skin-side up for 4 minutes.

Step 4

Carefully flip each fillet skin-side down, add the remaining tablespoon of ghee, and sprinkle with lemon juice. Pan-fry for an additional 3 minutes, or until the salmon is cooked to your liking.

Step 5

Remove from heat and serve immediately. The filling can be made the night before to speed up dinner prep.

Expert Tips

• Choose thicker salmon fillets — they hold the stuffing better and are easier to work with.
• Frozen spinach works well, but if using fresh spinach, use about 8 oz, steam or sauté until wilted, then squeeze out excess moisture.
• Use a nonstick skillet to prevent the salmon from sticking and tearing when flipping.
• Alternative cooking methods: bake fillets in a 350°F oven for 10–15 minutes, or air-fry for 6–8 minutes as a quicker option.

Serving and Storage Tips

Serve warm with roasted or sautéed vegetables, grilled zucchini, or a simple salad. Garnish with fresh parsley and lemon wedges if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

More Delicious Recipes

• Mustard Dill Walnut Crusted Alaska Salmon
• 5 Minute Broiled Salmon
• Grilled Salmon Skewers with Lemon Garlic Marinade
• Paleo Creamed Spinach with Bacon
• Spinach and Artichoke Baked Gnocchi Casserole