Salmon Fillets Stuffed with Spinach Mozzarella & Garlic Recipe
If you’re searching for an easy recipe that combines elegance with incredible flavor, look no further. These Salmon Fillets Stuffed with Spinach, Mozzarella & Garlic are tender, juicy, and bursting with a creamy, cheesy filling that pairs perfectly with the rich taste of salmon. Ideal for weeknight dinners or special occasions, this recipe turns ordinary fish into a gourmet masterpiece. Whether you’re cooking for family, friends, or yourself, this dish promises both visual appeal and unforgettable taste. The first bite of the perfectly cooked salmon, complemented by the melted mozzarella and garlicky spinach, will leave everyone asking for seconds.
This recipe isn’t just delicious it’s nutritious too. Salmon is packed with omega-3 fatty acids, high-quality protein, and essential vitamins, while the spinach adds fiber, iron, and antioxidants. Using mozzarella in moderation adds creaminess without overpowering the natural flavors. Plus, it’s a homemade recipe, meaning no preservatives, no artificial additives just fresh ingredients prepared step by step for maximum flavor and health benefits. The recipe’s balance of protein, healthy fats, and greens makes it a wholesome choice for a light yet satisfying meal.
Ingredients
Main Ingredients
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4 salmon fillets (6 oz / 170 g each)
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1 cup (30 g) fresh spinach, chopped
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1/2 cup (60 g) shredded mozzarella cheese
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2 cloves garlic, minced
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1 tbsp olive oil (or avocado oil)
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Salt & pepper, to taste
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1 tsp lemon zest
Optional Add-Ins
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1/4 cup (30 g) sun-dried tomatoes, chopped
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1 tbsp fresh parsley, finely chopped
Instructions / Method
Preparing the Salmon
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Preheat your oven to 200°C / 390°F.
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Rinse and pat dry the salmon fillets with paper towels.
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Using a sharp knife, cut a pocket along the thickest side of each fillet without cutting all the way through.
Making the Filling
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Heat olive oil in a small skillet over medium heat.
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Sauté garlic until fragrant (1-2 minutes).
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Add spinach and cook until wilted (2-3 minutes).
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Remove from heat and stir in mozzarella, lemon zest, and optional sun-dried tomatoes.
Stuffing & Rolling the Fillets
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Spoon the filling into each salmon pocket.
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Secure with toothpicks if needed to prevent spilling.
Baking / Cooking
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Place fillets on a parchment-lined baking sheet.
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Bake for 15-20 minutes until salmon is cooked through (internal temp 63°C / 145°F) and cheese is melted and bubbly.
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Optional broil for 1-2 minutes for a golden top.
Tips and Tricks for Perfect Salmon
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Always preheat your oven for even cooking.
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Avoid overstuffing the fillets to prevent uneven cooking.
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Let salmon rest for 2-3 minutes before serving to retain juices.
Troubleshooting
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Undercooked salmon: Bake for 3-5 more minutes.
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Soggy filling: Squeeze excess water from spinach before mixing.
Storage and Reheating
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Fridge: Store in an airtight container for up to 2 days.
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Reheat: Bake at 180°C / 356°F for 10 minutes or until warm.
Plating & Serving Suggestions
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Garnish with fresh parsley or lemon wedges.
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Serve with a side of roasted vegetables, garlic bread, or a fresh salad.
Recipe Information Box
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Total Time: 35 minutes
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Servings: 4
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Cuisine: Italian / Gourmet
Notes / Tips
Variations
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Make it spicy by adding red pepper flakes.
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Gluten-free and keto-friendly as-is.
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Add protein with a sprinkle of cooked quinoa or chickpeas on the side.
Substitutions
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Olive oil → avocado oil or butter.
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Mozzarella → feta or cream cheese for a tangy twist.
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Spinach → kale or Swiss chard.
Make-Ahead & Storage
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Fill the salmon pockets in advance, cover, and refrigerate for up to 12 hours before baking.
Troubleshooting & Common Mistakes
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Avoid overcooking to prevent dry salmon.
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Ensure even cutting of pockets to allow consistent cooking.
Tools & Equipment
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Sharp chef’s knife
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12-inch skillet or sauté pan
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Baking sheet with parchment paper
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Meat thermometer
Serving Ideas
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Pair with garlic bread, fresh garden salad, or a glass of white wine.
Nutritional Information (Per Serving)
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Calories: 350 kcal
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Carbs: 3 g
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Protein: 35 g
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Fat: 22 g
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Optional: Fiber 1.5 g, Sodium 250 mg
Conclusion
Give this Salmon Fillets Stuffed with Spinach, Mozzarella & Garlic Recipe a try for an unforgettable homemade gourmet experience. Share your creations, leave a review.
Salmon Fillets Stuffed with Spinach Mozzarella & Garlic Recipe
Ingredients
Method
- Preparing the Salmon
- Preheat your oven to 200°C / 390°F.
- Rinse and pat dry the salmon fillets with paper towels.
- Using a sharp knife, cut a pocket along the thickest side of each fillet without cutting all the way through.
- Making the Filling
- Heat olive oil in a small skillet over medium heat.
- Sauté garlic until fragrant (1-2 minutes).
- Add spinach and cook until wilted (2-3 minutes).
- Remove from heat and stir in mozzarella, lemon zest, and optional sun-dried tomatoes.
- Stuffing & Rolling the Fillets
- Spoon the filling into each salmon pocket.
- Secure with toothpicks if needed to prevent spilling.
- Baking / Cooking
- Place fillets on a parchment-lined baking sheet.
- Bake for 15-20 minutes until salmon is cooked through (internal temp 63°C / 145°F) and cheese is melted and bubbly.
- Optional broil for 1-2 minutes for a golden top.
Notes
Variations
- Make it spicy by adding red pepper flakes.
- Gluten-free and keto-friendly as-is.
- Add protein with a sprinkle of cooked quinoa or chickpeas on the side.
Substitutions
- Olive oil → avocado oil or butter.
- Mozzarella → feta or cream cheese for a tangy twist.
- Spinach → kale or Swiss chard.
Make-Ahead & Storage
- Fill the salmon pockets in advance, cover, and refrigerate for up to 12 hours before baking.
Troubleshooting & Common Mistakes
- Avoid overcooking to prevent dry salmon.
- Ensure even cutting of pockets to allow consistent cooking.
Tools & Equipment
- Sharp chef’s knife
- 12-inch skillet or sauté pan
- Baking sheet with parchment paper
- Meat thermometer
Serving Ideas
- Pair with garlic bread, fresh garden salad, or a glass of white wine.
