Creamy Spinach Artichoke Salmon

The smell of artichokes cooking always reminds me of my tiny first apartment kitchen, where I'd attempt 'fancy' dinners on a budget. This stuffed salmon became my go-to for date nights back then—something that looked impressive but was secretly so simple to pull together. Now whenever I make it, I think about how far I've come from those nervous cooking experiments.

Last summer, I made this for my parents during their visit. My mom, who claims she 'doesn't like fishy fish,' went back for seconds and actually asked for the recipe. That's when I knew this wasn't just another dinner—it was a keeper worth sharing with everyone.

Ingredients

• 4 skinless salmon fillets: I've learned that skinless works best here since the fish needs to lay flat while cooking. Look for fillets that are evenly thick so they bake at the same rate.
• 1 tablespoon olive oil: A light drizzle before baking gives the salmon a gorgeous golden finish and helps prevent sticking.
• Salt and freshly ground black pepper: Season inside the pocket AND outside—it makes a huge difference in every bite.
• 100 g cream cheese, softened: Room temperature cream cheese mixes into a silky smooth filling, no lumps or stubborn chunks to wrestle with.
• 60 g baby spinach, roughly chopped: Fresh spinach adds color and a subtle earthy flavor that balances the rich cream cheese beautifully.
• 80 g canned or jarred artichoke hearts: Drained well and chopped into small pieces so they distribute evenly throughout the filling.
• 2 tablespoons grated Parmesan cheese: Adds a salty, nutty depth that makes the filling taste restaurant-quality.
• 1 garlic clove, minced: Fresh garlic is non-negotiable here—powder just doesn't give that aromatic punch.
• 1 tablespoon mayonnaise: This little secret ingredient keeps the filling luscious and creamy without becoming heavy.
• 1 teaspoon lemon juice: Brightens everything up and cuts through the richness of the cheese.
• 1/4 teaspoon crushed red pepper flakes: Optional, but I always add it for that gentle warmth that lingers at the end.
• Lemon wedges and fresh chopped parsley: The finishing touches that make this look stunning on the plate.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper—trust me, you'll thank yourself during cleanup later.

Make the filling:

In a medium bowl, mix the cream cheese, spinach, artichokes, Parmesan, garlic, mayonnaise, lemon juice, and red pepper flakes until everything is smooth and evenly combined.

Prepare the salmon:

Pat each fillet completely dry with paper towels, then use a sharp knife to carefully cut a deep pocket down the side without cutting all the way through.

Season generously:

Sprinkle salt and pepper both inside the pocket you just created and over the exterior of each fillet.

Stuff the salmon:

Fill each pocket with as much of the creamy spinach-artichoke mixture as it will hold without spilling out.

Time to bake:

Place the stuffed fillets on your prepared baking sheet, drizzle with olive oil, and bake for 15–20 minutes until the salmon flakes easily.

The final touch:

Serve immediately with fresh parsley and those lemon wedges on the side for squeezing over the top.

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This recipe became my anniversary tradition because it's fancy enough to feel special but relaxed enough that I'm not stressed in the kitchen. Some of our best conversations have happened over these stuffed fillets, with the lemon wedges squeezing over both our plates.

Making It Your Own

Sometimes I'll add chopped sun-dried tomatoes to the filling when I want deeper umami flavor. My sister swaps the Parmesan for Pecorino Romano, which gives it a sharper, saltier kick. Don't be afraid to play with what you love.

Perfect Sides

Roasted baby potatoes with rosemary are my absolute favorite pairing here. Steamed asparagus with a little butter works beautifully too, or just a crisp green salad with a vinaigrette to keep things light and fresh.

Make-Ahead Magic

You can prepare the filling and stuff the salmon up to a day in advance, then refrigerate until you're ready to bake. This makes dinner parties so much more manageable—just pop them in the oven when guests arrive.

• Let the salmon sit at room temperature for 15 minutes before baking if it's been refrigerated
• Add 2–3 extra minutes to the baking time if cooking from cold
• The filling can be made 2 days ahead and kept separately in the fridge

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There's something deeply satisfying about serving salmon that looks this impressive but comes together so simply. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ How do I prepare the spinach and artichoke filling?

Combine softened cream cheese, chopped spinach, drained artichoke hearts, grated Parmesan, minced garlic, mayonnaise, lemon juice, and optional red pepper flakes until smooth and well blended.

→ What is the best way to stuff the salmon fillets?

Carefully cut a deep pocket along the side of each salmon fillet without slicing through. Season inside and out with salt and pepper, then fill generously with the creamy spinach and artichoke mixture.

→ Can I prepare this dish in advance?

Yes, you can prepare the filling and stuff the salmon up to one day ahead. Keep refrigerated until ready to bake.

→ What oven temperature and baking time are recommended?

Preheat the oven to 200°C (400°F). Bake the stuffed salmon on a parchment-lined sheet for 15 to 20 minutes, until cooked through and the filling is hot and lightly golden.

→ What sides pair well with this salmon dish?

Roasted potatoes, steamed asparagus, or a crisp green salad complement the flavors and textures beautifully.