Stuffed Salmon with Spinach and Artichoke Dip Recipe
There’s something deeply satisfying about pairing the delicate flavors of fish with a rich and creamy filling, and Stuffed Salmon with Spinach and Artichoke Dip is the perfect marriage of these elements. This dish brings together two beloved components: the heartiness of flaky salmon and the velvety, tangy goodness of spinach and artichoke dip. Whether you’re preparing a weeknight dinner or serving guests for a special occasion, this recipe will surely impress.
Salmon is a favorite for many due to its tender texture and its versatility. It can be grilled, baked, broiled, or poached, and it pairs beautifully with a wide variety of fillings. In this case, the filling combines the richness of cream cheese, the earthiness of spinach, and the delightful tang of artichokes — all seasoned just right. When baked inside the salmon, the filling melds perfectly, creating a dish that feels indulgent yet fresh.
This recipe may sound fancy, but it’s actually quite simple to prepare. The key to success lies in selecting the right salmon and making sure the filling has just the right balance of flavors and creaminess. Whether you’re a beginner or an experienced cook, this dish is a great way to elevate your dinner routine.
Expert Tips for Perfect Stuffed Salmon
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Use Fresh Fish: Fresh, high-quality salmon will give the best results, as it tends to be more flavorful and less fishy. Wild-caught or sustainably farmed salmon is recommended.
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Don’t Overstuff: Stuffing the salmon fillets too much can cause the filling to spill out during cooking. Stick to a generous but manageable amount of filling.
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Check for Doneness: Salmon cooks quickly, so be careful not to overbake it. The fish should be opaque and flake easily with a fork when fully cooked.
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Room Temperature Filling: Ensure that your spinach and artichoke filling is cool before stuffing it into the salmon. This prevents the salmon from cooking unevenly due to a hot filling.
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Rest Before Serving: Let the stuffed salmon rest for a few minutes after baking. This ensures the filling stays intact when slicing and helps the flavors meld together.
Variations
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Add Bacon: For an extra layer of flavor, add cooked and crumbled bacon to the spinach and artichoke dip filling.
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Herb Variations: While thyme is great, you can swap it with fresh dill, basil, or rosemary for different flavor profiles.
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Crusty Topping: For a crunchy topping, sprinkle some breadcrumbs or panko on top of the filling before baking, and broil at the end for a crispy finish.
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Cheese Variations: Swap mozzarella for cheddar or goat cheese for a more tangy flavor. You can also add a little cream cheese or ricotta for a creamier filling.
Serving Suggestions
Stuffed salmon pairs wonderfully with a variety of sides:
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Roasted Vegetables: Serve with roasted asparagus, Brussels sprouts, or baby carrots for a light, healthy side.
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Rice or Quinoa: Serve with a side of lemon-infused rice or quinoa to soak up any extra dip filling.
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Side Salad: A fresh, crisp salad with arugula, mixed greens, or a simple Caesar salad balances the richness of the salmon and dip.
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Garlic Bread: For an indulgent touch, pair the stuffed salmon with garlic bread or crusty rolls to mop up any extra sauce.
Storage and Reheating
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Refrigeration: Leftover stuffed salmon can be stored in an airtight container in the refrigerator for up to 2 days.
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Freezing: If you want to freeze the stuffed salmon, it’s best to freeze it before baking. Wrap each fillet tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To bake, thaw overnight in the fridge and then follow the baking instructions.
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Reheating: To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also microwave it for a few minutes, though it may lose a little crispiness.
Conclusion
Stuffed Salmon with Spinach and Artichoke Dip is a show-stopping dish that combines the best of fresh seafood with the creamy, savory goodness of a classic dip. With just a few simple ingredients and minimal prep work, you can create a decadent meal that feels special without being overly complicated. The rich, cheesy filling, paired with the tender, flaky salmon, is sure to become a new favorite in your recipe rotation.
Stuffed Salmon with Spinach and Artichoke Dip Recipe
Ingredients
- For the Spinach and Artichoke Filling:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
- ½ cup cream cheese, softened
- ¼ cup sour cream
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ tsp lemon juice
- Salt and pepper to taste
- For the Salmon:
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease it. - Prepare the spinach and artichoke filling:
In a medium pan, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
Add chopped spinach and cook until wilted, about 3–4 minutes. Remove from heat.
Stir in chopped artichokes, cream cheese, sour cream, Parmesan, mozzarella, and lemon juice. Mix until smooth and well-combined. Season with salt and pepper to taste. Set aside to cool slightly. - Prepare the salmon:
Place the salmon fillets on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each fillet (lengthwise), being careful not to cut all the way through.
Season the salmon fillets with salt and pepper on both sides. - Stuff the salmon:
Stuff each salmon fillet with the spinach and artichoke mixture. If necessary, secure the opening with toothpicks to hold the filling inside. - Cook the salmon:
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the stuffed salmon fillets in the pan, skin-side down (if using skin-on). Sear for 2–3 minutes until the skin is crispy and golden (if skinless, sear both sides for a few minutes).
Transfer the skillet to the preheated oven and bake for 15–20 minutes or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C). - Serve:
Remove the toothpicks from the salmon (if used) and transfer the fillets to plates. Garnish with fresh parsley if desired.