Creamy Spinach Artichoke Salmon

The first time I made stuffed salmon, I was convinced it would be a disaster. I'd seen those gorgeous restaurant photos with perfectly mounded filling, but my kitchen confidence was shaky at best. When they came out of the oven bubbling and golden, I actually did a little victory dance right there in my tiny apartment kitchen. Now it's my go-to when I want to impress without spending hours at the stove.

I served this at a dinner party last winter when my friend announced she was pregnant and needed something healthy but satisfying. We all sat around the table, forks hovering, watching each other take that first bite. The silence that followed was the best compliment I could have asked for, followed immediately by demands for the recipe.

Ingredients

• 4 skinless salmon fillets: Choose pieces that are roughly even in thickness so they cook at the same rate, about 180-200g each works perfectly
• 1 tablespoon olive oil: This creates a beautiful sheen and helps the salmon develop a lovely golden color in the oven
• Salt and pepper: Season generously since the salmon needs proper seasoning both inside and out
• 100g cream cheese: Make sure this is truly softened to room temperature or your filling will have lumps
• 60g baby spinach: Rough chopping works better than fine here, giving you nice pockets of green throughout the filling
• 80g artichoke hearts: Canned or jarred both work, just drain them really well so they don't make the mixture watery
• 2 tablespoons grated Parmesan: This adds a salty depth that balances the creaminess perfectly
• 1 garlic clove: Minced fresh garlic makes a huge difference here over powdered
• 1 tablespoon mayonnaise: This secret ingredient adds tang and helps the filling stay creamy
• 1 teaspoon lemon juice: Fresh squeezed brightens everything and cuts through the rich cheese
• 1/4 teaspoon red pepper flakes: Totally optional, but I love the subtle heat it brings
• Lemon wedges and fresh parsley: The finishing touches that make this feel restaurant worthy

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 until smooth

Prep the salmon pockets:

Pat salmon fillets completely dry with paper towels, then use a sharp knife to carefully cut a deep pocket down the side of each fillet without cutting all the way through

Season generously:

Sprinkle salt and pepper both inside the pockets and on the outside of each fillet

Stuff the salmon:

Fill each pocket generously with the creamy spinach artichoke mixture, really packing it in there

Ready for the oven:

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

Bake to perfection:

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

Finish and serve:

Let rest for a couple of minutes, then garnish with fresh parsley and serve with lemon wedges on the side

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My mother in law still talks about the night I made this for her birthday dinner. She's normally skeptical about anything that sounds too fancy, but she went back for seconds and actually licked her fork clean. Sometimes the most elegant dishes are also the ones that make people feel most comforted.

Making It Your Own

I've discovered that sun-dried tomatoes add this incredible sweetness that plays beautifully against the tangy artichokes. Just chop them finely and fold them into the filling mixture. Sometimes I swap the Parmesan for Pecorino Romano when I want something with a bit more bite and sheep milk complexity.

Timing Is Everything

You can actually stuff the salmon up to a day ahead and keep it refrigerated, tightly wrapped. This makes it perfect for dinner parties since all the prep work is done before guests arrive. Just add a couple extra minutes to the baking time if baking straight from the refrigerator.

What To Serve Alongside

The richness of this salmon really benefits from some bright, fresh sides to balance the plate. Roasted potatoes tossed with rosemary are always a winner in my house. A crisp green salad with a vinaigrette cuts through the creaminess perfectly. Steamed asparagus with just a squeeze of lemon lets the salmon remain the star.

• Crusty bread for soaking up any extra filling that escapes
• A light white wine like Sauvignon Blanc pairs beautifully
• Keep extra lemon wedges at the table, some guests love more acidity

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There's something deeply satisfying about serving a dish that looks like it came from a fancy restaurant but tastes like home. I hope this becomes one of those recipes you turn to again and again, just like I do.

Recipe Questions & Answers

→ How do I prepare the salmon for stuffing?

Use a sharp knife to cut a deep pocket along the side of each skinless fillet, being careful not to cut through completely, creating space for the filling.

→ What is the best way to keep the filling from spilling out during baking?

Gently press the creamy spinach and artichoke mixture into each pocket and avoid overfilling to prevent spilling. Seasoning and baking gently helps the filling set.

→ Can I add other ingredients to the filling?

Yes, consider adding chopped sun-dried tomatoes for extra flavor or swapping Parmesan with Pecorino Romano for a sharper taste.

→ What is the ideal baking temperature and duration?

Preheat the oven to 200°C (400°F) and bake the stuffed salmon for 15–20 minutes until cooked through and flaky.

→ How should leftovers be stored?

Store any uneaten portions in an airtight container in the refrigerator and consume within 1-2 days for best freshness.

→ What side dishes pair well with this dish?

Roasted potatoes, steamed asparagus, or crisp green salads complement the creamy salmon beautifully.