Stuffed Salmon with Spinach and Artichoke Dip is such a delicious salmon recipe! Easy and quick to make, these pan-seared salmon fillets are stuffed with a creamy spinach and artichoke dip.
Looking for more pan seared salmon recipes? Try my recipe for Honey Garlic Sauce Salmon!
AN EASY PAN SEARED SALMON RECIPE
If you are a fan of creamy spinach artichoke dip AND moist tasty salmon, you are definitely going to love this dish! This stuffed salmon recipe is nothing short of amazing and super easy. A great healthier meal that’s easy enough to make on a weeknight, but also fancy enough for an elegant dinner.
Long before I discovered recipes like Pan Seared Salmon with Lemon Garlic Cream Sauce, my Momma used to make A LOT of fish dinners, but I never really liked them. The only time I’d join in on a fish-dinner was when she served stuffed fish. Her choice was a WHOLE large piece of trout. Like, including the head and the tail. It was the only thing that turned me off.
However, she would stuff that trout with all sorts of things, but most memorable for me was the creamy spinach – which was the only time that I’d agree to eating it.
Fast forward to now where my choice of fish is bright pink salmon, sans head and tail, stuffed with spinach and artichoke dip.
HOW TO MAKE THIS PAN SEARED SALMON RECIPE:
- First and foremost, grab a paring knife. Then, slice a slit on the side of each salmon fillet to create a pocket. DO NOT cut all the way through – cut just enough to make a pocket.
- Next, make the spinach and artichoke dip. You’ll want to grab some cream cheese, baby spinach, canned artichoke hearts, and garlic. Combine all of that in a skillet and cook just until tender and creamy.
- Stuff each salmon fillet with the prepared dip; season with salt and pepper and transfer the fish to a skillet.
- Cook for about 6 minutes; flip, add a bit of butter and a squeeze of lemon juice. Continue to cook for 5 to 7 more minutes, or until done.
WOULD YOU RATHER BAKE THIS SALMON RECIPE?
No problem! You can also make these delicious stuffed salmon fillets in the oven like so:
- Preheat oven to 375F.
- Transfer stuffed salmon fillets to a lightly greased baking pan.
- Bake for 12 to 15 minutes, or until salmon is cooked through.
HOW TO MAKE SALMON AHEAD
- Prepare the salmon ahead by stuffing it with a completely cooled down spinach dip.
- Place the salmon fillets in an airtight container and refrigerate until ready to cook.
HOW TO FREEZE COOKED SALMON FILLETS
- To freeze cooked salmon fillets, make sure everything has cooled completely.
- Wrap each piece in parchment paper, and then place in freezer bags. Squeeze out the excess air and seal the bag.
- Frozen cooked salmon is good for up to 3 months.
HOW TO THAW COOKED SALMON FILLETS
- To thaw, remove the fish from the freezer and defrost in the fridge overnight, or for several hours.
- Pat dry with a paper towel before reheating to remove excess moisture. It is advised to reheat salmon in an oven, to preserve flavor and texture.
BONUS: This stuffed salmon recipe is low carb and keto friendly!
YOU MIGHT ALSO LIKE THESE SALMON RECIPES:
- Panko-Crusted Salmon with Tuscan Tomato Sauce
- One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts
- Grilled Salmon Kabobs with Garlic Yogurt Sauce
- Salmon Cobb Salad with Spinach and Feta
- Roasted Carp
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Stuffed Salmon with Spinach and Artichoke Dip
- 2 tablespoons olive oil
- 4 (6-ounces each) salmon fillets
- salt and fresh ground pepper to taste
- 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 fresh ground pepper, to taste
- 2 tablespoons butter
- 2 tablespoons fresh lemon juice
- Season salmon 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.
- Heat olive oil in a 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 the fish pockets with the prepared dip.
- Heat olive oil in a large skillet 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 through. Do not move the fish around.
- 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.
- Preheat oven to 375F. Transfer stuffed salmon fillets to a lightly greased baking pan. Bake for 12 to 15 minutes, or until salmon is cooked through.
- Prepare the salmon ahead by stuffing it with a completely cooled down spinach dip. Place the salmon fillets in an airtight container and refrigerate until ready to cook.
- To freeze cooked salmon fillets, make sure everything has cooled completely. Wrap each piece in parchment paper, and then place in freezer bags. Squeeze out the excess air and seal the bag. Frozen cooked salmon is good for up to 3 months.
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.