Spinach Artichoke Dip Stuffed Salmon
Updated Aug 03, 2025
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Everyone’s favorite briny, creamy dip meets perfectly pan-seared salmon in this delicious spinach artichoke salmon recipe. Tender, flaky salmon fillets are filled with warm, garlicky, cheesy filling bursting with spinach and artichokes. It’s a rich, satisfying, and easy salmon dinner that you can whip up in one pan on a weeknight.
Stuffed Spinach Artichoke Salmon
As a fan of bold, creamy flavors paired with seafood, like in this creamy pan-seared salmon or a simple smoked salmon dip, this salmon stuffed with spinach and artichokes won me over fast. The inside is loaded with a dreamy mixture of cream cheese, spinach, garlic, and artichoke hearts. It’s basically your favorite dip tucked into a juicy piece of salmon.
It’s fancy enough to serve for date night, but easy enough for a Tuesday, just like my uber-popular honey garlic salmon or this amazing garlic butter salmon.
A Little Backstory On This Salmon Recipe…
If you’ve never thought to pair your favorite spinach artichoke dip with a juicy salmon fillet (but maybe chicken?), I think you’ll be just as pleasantly surprised by this spinach artichoke salmon as I was!
- Briny artichokes + creamy spinach + buttery, flaky salmon = an unexpected but very tasty combination.
- It’s ready in about 30 minutes, making it great for weeknight dinners, while the luscious sauce makes it perfect for entertaining.
- The sauce and salmon cook all in one pan with minimal ingredients. This recipe is also a great way to use up leftover spinach artichoke dip!
- I also include baking instructions if you’d prefer to use your oven.
Back in the day, my mom used to make whole stuffed trout and branzino, too. Like, whole. Head, tail, everything. I was a hard pass until she stuffed it with creamy spinach. That was my moment. Fast forward to now, I skip the head, go straight for salmon, and stuff it with my creamed spinach recipe, plus a little extra flair (hello, artichokes!).
Ingredients Needed For This Salmon Recipe
Before diving into this easy spinach and artichoke stuffed salmon, here’s a look at the ingredients. See the recipe card for the exact amounts.
- Salmon Fillets – Thick, center-cut fillets work best for stuffing. Skinless and boneless is ideal. I like to use sustainably wild-caught salmon, like sockeye, which is a bit leaner than farmed salmon.
- Olive Oil – Used for pan-searing the salmon and sautéing the filling. You could also use avocado oil or melted butter.
- Fresh Baby Spinach – Frozen spinach works too; just thaw it and squeeze out all the water first.
- Canned Artichoke Hearts – Adds tangy flavor and a bit of texture to the dip. You can also use marinated artichokes, but give them a quick rinse first.
- Cream Cheese – Makes the filling rich and creamy. Neufchâtel works as a lighter swap, or use mascarpone for something extra.
- Garlic – If you don’t have fresh garlic, you can sub in a bit of garlic powder.
- Salt and Black Pepper – Simple seasonings that bring everything together.
- Butter – Added at the end for extra flavor and to keep the salmon juicy.
- Lemon Juice – Brightens up the whole dish and balances the richness. White wine vinegar also works!
Tips for Perfectly Seared Salmon
- A hot pan is key to a good sear. Make sure to preheat the skillet you’ll use to cook your salmon.
- Start skin side down. Place the salmon into the skillet with the skin side facing down first.
- Once it’s in the pan, don’t touch it! Let the salmon sear until it’s cooked about three-quarters of the way up, then flip.
- Cook the fillets in batches. I can usually fit about two fillets at a time in my skillet. Overcrowding causes the salmon to steam instead of creating that nice, crispy sear.
What to Serve With Spinach Artichoke Salmon
- Salads: Pair these juicy spinach and artichoke stuffed salmon fillets with a farro salad or a shaved Brussels sprouts salad.
- Serve over rice: Quick Instant Pot jasmine rice is perfect for soaking up the creamy spinach sauce.
- Bread: Enjoy lavash bread or air fryer garlic bread on the side to mop up leftovers.
- With pasta: Serve with your favorite cooked pasta, egg noodles, or tortellini.
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Stuffed Spinach Artichoke Salmon
Ingredients
FOR THE SALMON FILLETS
- 2 tablespoons olive oil
- 4 (6-ounces each) salmon fillets
- salt and freshly ground black pepper, to taste
FOR THE SPINACH AND ARTICHOKE DIP
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 4 ounces fresh baby spinach leaves
- 1 can (14-ounces) artichoke heart quarters, roughly chopped
- 4 ounces cream cheese, room temperature
- 2 Tablespoons plain yogurt
- 2 tablespoons grated Parmesan cheese
- 1 pinch red pepper flakes, optional
- salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons fresh lemon juice
Instructions
- Prep the salmon fillets. Season the fillets all over with salt and pepper. Using a paring knife, slice a slit on the side of each salmon fillet to create a pocket; set aside.
- Make the spinach artichoke dip. Heat olive oil in a large skillet. Add minced garlic and cook for 15 seconds. Stir in spinach and cook for 1 minute. Add artichoke hearts. Stir in cream cheese, yogurt, Parmesan cheese, and season with pepper flakes, salt, and pepper; cook just until creamy. Remove from heat and let cool for a minute or two.
- Stuff them. Stuff the fish pockets with the prepared dip.
- Cook. If you'd like, wipe out the same skillet you used to make the dip. Heat the olive oil over medium-high heat. Add salmon fillets to the skillet, skin-side down, cooking 2 fillets at a time. Cook for 6 minutes, or until cooked about three-quarters of the way up. Do not move the fish around. Just let it cook.
- Finish cooking. Using a spatula, carefully flip over the salmon fillets. Add butter and squeeze lemon juice all over the fish; continue to cook for 5 more minutes. (Use 1 tablespoon of butter and 1 tablespoon of lemon juice per 2 fillets) Repeat with the rest of the fillets.
- Serve.
Notes
- Serving the dip. If you have too much spinach dip, reheat it just until creamy and serve on the side with the cooked fish. Add more yogurt or heavy cream for a creamier consistency.
- Bake it. Preheat the oven to 400˚F. Transfer the stuffed salmon fillets to a lightly greased baking pan. Bake for 12 to 15 minutes, or until the salmon is cooked through.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Spinach Artichoke Salmon
- Cut a pocket in the salmon fillet. Use a paring knife to carefully slice a pocket into the side of each salmon fillet. Don’t slice all the way through; just enough to create room for the filling.
- Make the dip. In a skillet, sauté baby spinach, chopped canned artichokes, garlic, and cream cheese until melted and creamy.
- Stuff it. Spoon the dip into each salmon pocket and season everything with salt and pepper.
- Cook. Sear the salmon fillets in a hot skillet with a touch of olive oil. Cook for 6 minutes, flip, add a dab of butter and lemon juice, and cook 5 to 7 minutes more until done.
Want to Bake It Instead?
No problem! To bake your stuffed salmon:
- Preheat the oven to 400ºF.
- Place the stuffed fillets in a lightly greased baking dish.
- Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Make-Ahead Tips
You can prep these stuffed fillets ahead of time. Just let the spinach artichoke dip cool completely before stuffing the salmon. Store the prepped fillets in an airtight container in the fridge until ready to cook.
Proper Storage
- Fridge. Transfer the fillets to an airtight container or wrap each one tightly in foil or plastic wrap. Store in the refrigerator for up to 3 days.
- Freeze. To freeze, wrap each cooked salmon fillet in parchment paper and then place them in freezer bags. Squeeze out the excess air, seal the bag, and freeze for 2 to 3 months. To thaw, remove the fish from the freezer and defrost it in the fridge overnight or for several hours.
- Reheat. Pat dry the salmon fillets with a paper towel before reheating to remove excess moisture. To preserve flavor and texture. It is advised to reheat salmon in an oven at about 350˚F for 10 minutes or until heated through.
look good
This couldn’t look any more perfect! This is seriously making me hungry!
THAT looks absolutely, incredibly, mouthwateringly delicious!!
This is such an amazing giveaway! Looks so good!