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Salmon Fillets Stuffed with Spinach Mozzarella & Garlic Recipe

Salmon Fillets Stuffed with Spinach Mozzarella & Garlic Recipe

Juicy salmon fillets stuffed with creamy spinach and mozzarella. Quick, easy, and perfect for gourmet home cooking. Healthy balance of protein, fats, and greens. Ideal for weeknight dinners or entertaining guests. Can be prepped in advance and baked fresh. Delicious served with salad, roasted veggies, or garlic bread.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Seafood Recipes
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • Main Ingredients
  • 4 salmon fillets 6 oz / 170 g each
  • 1 cup 30 g fresh spinach, chopped
  • ½ cup 60 g shredded mozzarella cheese
  • 2 cloves garlic minced
  • 1 tbsp olive oil or avocado oil
  • Salt & pepper to taste
  • 1 tsp lemon zest
  • Optional Add-Ins
  • ¼ cup 30 g sun-dried tomatoes, chopped
  • 1 tbsp fresh parsley finely chopped

Method
 

  1. Preparing the Salmon
  2. Preheat your oven to 200°C / 390°F.
  3. Rinse and pat dry the salmon fillets with paper towels.
  4. Using a sharp knife, cut a pocket along the thickest side of each fillet without cutting all the way through.
  5. Making the Filling
  6. Heat olive oil in a small skillet over medium heat.
  7. Sauté garlic until fragrant (1-2 minutes).
  8. Add spinach and cook until wilted (2-3 minutes).
  9. Remove from heat and stir in mozzarella, lemon zest, and optional sun-dried tomatoes.
  10. Stuffing & Rolling the Fillets
  11. Spoon the filling into each salmon pocket.
  12. Secure with toothpicks if needed to prevent spilling.
  13. Baking / Cooking
  14. Place fillets on a parchment-lined baking sheet.
  15. Bake for 15-20 minutes until salmon is cooked through (internal temp 63°C / 145°F) and cheese is melted and bubbly.
  16. 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.