Spinach and Artichoke Stuffed Salmon is super easy but steals the show!
I love a recipe that looks like you made a big fuss but is ready in 30 minutes! The filling is a delicious combination of flavored cream cheese, chopped artichokes, spinach, and Parmesan. The fillets are finished in the oven after a quick sear in a hot skillet. This recipe has an added bonus because the extra filling mixture is transformed into a delicious sauce. The end result is like eating a perfectly cooked golden-brown salmon fillet with the flavors of spinach-artichoke dip. Delicious!
Spinach and Artichoke Stuffed Salmon
Picking a Winning Recipe
I know it’s been a while since my last post. It’s not that I haven’t been cooking; it’s that I haven’t had stellar results with the last two recipes. They were both eatable but didn’t earn the ItsThyme2Coook seal of approval. But this recipe was a 5-star success!
Recipe Tips & Tricks
- I used Chive & Onion flavored cream cheese to make this recipe even easier. The source recipe used plain cream cheese and added 2 minced garlic cloves. I omitted the garlic, but you can use the flavored cream cheese and the garlic if you prefer more flavor. You could also opt for other varieties of cream cheese.
- To prepare the frozen spinach, I first thawed it overnight in my frig. Then, I squeezed it as dry as possible and patted it with paper towels to remove the liquid. I used my fingers to break it up as I crumbled it into the bowl with the filling ingredients
- The source recipe suggested searing or baking, but my one-inch thick fillets were not done all the way through, even though they were nicely seared. I already had the oven preheated to 400 degrees for my roasted asparagus, so I finished the salmon in the oven, which only took three minutes. They turned out perfectly!
- The sauce is an easy-peasy combination of the leftover filling and half and half. Keep the saucepan on a low setting as you warm it up. If it gets too thick, add a little more half and half. A little of this rich, creamy sauce goes a long way (which I realized after I ladled it generously onto my filet.)
Serving Suggestion for Stuffed Salmon
I enjoyed my stuffed salmon with roasted asparagus and a microwavable rice and veggie combination that was simply seasoned with butter, salt and pepper.
Interested in More Salmon Recipes?
Here are a few other delicious salmon recipes. I’m such a big fan of this delicious pink fish that there are additional yummy options in my Recipe Index.
Spinach and Artichoke Stuffed Salmon
Ingredients
- 4 salmon fillets skinless
- 1/2 teaspoon kosher salt plus additional for seasoning salmon
- 1/4 teaspoon pepper plus additional for seasoning salmon
- 6 ounces onion and chive cream cheese room temp (or plain)
- 4 ounces artichoke hearts well drained + chopped
- 4 ounces spinach thawed – squeeze dry and pat between paper towels to remove liquid
- 2 cloves garlic minced – optional based on whether you use plain or flavor cream cheese
- 1/2 teaspoon tabasco
- 1/4 cup Parmesan cheese finely grated
- 2 tbsp. olive oil
- 1/2 cup half & half
Instructions
- Combine the spinach, cream cheese, artichoke hearts, tabasco, parmesan, garlic (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl.
- Pat salmon dry and season to taste with salt and pepper. Cut a pocket 3/4 of the way through the center of your salmon, only cutting through the thick part of the filets. (Note – I trimmed off the thin outer parts of the fillets for presentation, but this isn't necessary.)
- Fill each salmon pocket with the spinach-artichoke mixture (you should have some extra, which will be used for the sauce.)
- Preheat oven to 400 degrees.
- Heat 2 tablespoons of olive oil in an ovenproof cast iron skillet on high to medium-high. Add the salmon, searing the flatter side until it flips easily and is golden (about 3 minutes). Reduce heat to medium and sear the second side until browned (2-3 minutes).
- Place skillet in preheated oven for about 3 minutes or until salmon is cooked.
- While salmon is cooking, combine extra filling and 1/2 cup of half & half in a small saucepan. Heat and stir over medium-low until it reaches a sauce consistency. Serve over salmon.
On a Different Note
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Hi Cathy! I’m looking forward to making this. It looks delicious. Would I be able to use fresh baby spinach as opposed to frozen?
I’ve never done that but it seems like a reasonable idea. I did a quick search and would suggest sauteing about 8 ounces of fresh spinach to equal 4 ounces frozen.
Cathy, be careful using olive oil to cook at high temps. This recipe looks yummy! Al.ost too pretty to eat! Thank you!
Good to know! I actually never go above medium-high, even when I sear food. The grease just gets too messy otherwise.