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
Are you a caregiver for someone or know someone who could use faith-based encouragement for their caregiving journey? Click on the image below to check out my new devotional, Faith For Caregiver Emotions: Daring To Reveal What Only Jesus Can Heal.
Joan Reinke
Cathy, be careful using olive oil to cook at high temps. This recipe looks yummy! Al.ost too pretty to eat! Thank you!
cathyscooking@gmail.com
Good to know! I actually never go above medium-high, even when I sear food. The grease just gets too messy otherwise.