Keto Spinach and Cheese Stuffed Salmon Recipe

If you’re looking for a dish that’s fancy enough for a dinner party but simple enough for a weekday meal, this Keto Spinach and Cheese Stuffed Salmon is your new best friend. It’s creamy, cheesy, flavorful, and perfect for anyone sticking to a low-carb lifestyle. Even if you’re not following a keto diet, this recipe is just plain delicious.

Let’s get into it step by step. You won’t need any weird ingredients, just stuff you can grab at the grocery store. The prep is straightforward, and the results? Totally worth it.

What Makes This Recipe So Special?

This recipe does two things really well:

  • It’s low-carb but feels rich and satisfying.
  • It’s ridiculously easy to make.

Salmon is already a powerhouse on its own, packed with protein, healthy fats, and omega-3s. Stuff it with a creamy spinach and cheese filling, and it goes from a regular dinner to a showstopper. Plus, there’s no breading or breadcrumbs, so it’s naturally keto-friendly.

Ingredients You’ll Need

Here’s what you need to make this spinach and cheese stuffed salmon:

For the salmon:

  • 4 salmon fillets (skin-on or skinless, about 6 oz each)
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp paprika (optional, for some color and a hint of smokiness)

For the stuffing:

  • 1 cup fresh spinach, chopped (you can also use frozen spinach, thawed and squeezed dry)
  • 1/2 cup cream cheese, softened
  • 1/3 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Pinch of nutmeg (optional but gives a subtle warmth to the filling)

For cooking:

  • 2 tbsp olive oil or butter

Step-by-Step Instructions

Step 1: Prep Your Salmon

Start by patting your salmon fillets dry with paper towels. Dry salmon sears better and holds its seasoning well. Once dry, season both sides of each fillet with salt, pepper, garlic powder, and paprika (if you’re using it).

Next, make a pocket in each salmon fillet. Use a sharp knife to cut a slit down the middle of the thicker side of the fillet. Don’t cut all the way through! Think of it like creating a little pocket for the stuffing.

Step 2: Make the Spinach and Cheese Filling

In a bowl, mix together the chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, and nutmeg. Stir until everything is combined into a creamy mixture. Taste it and adjust with a pinch of salt if needed.

If you’re using frozen spinach, make sure to squeeze out all the water before mixing. Otherwise, your filling might turn watery.

Step 3: Stuff the Salmon

Take a spoon and gently stuff the filling into the pocket you created in the salmon fillets. Don’t overstuff—just enough to fill without tearing the salmon. Use your hands to press the edges of the salmon together slightly to keep the filling in place.

Pro tip: If the fillets aren’t holding together well, you can secure them with a toothpick while cooking.

Step 4: Cook the Salmon

Heat a large skillet over medium heat. Add your olive oil or butter and let it heat until it’s shimmering (or melted, in the case of butter).

Place the stuffed salmon fillets into the skillet, flesh side down first. Let them cook for about 4-5 minutes without moving them. This helps form a nice golden crust.

Carefully flip each fillet using a spatula. Reduce the heat to medium-low, cover the skillet with a lid, and cook for another 6-8 minutes. The salmon is done when it’s opaque and flakes easily with a fork.

If you prefer, you can finish the salmon in the oven. After searing one side in the skillet, transfer it to a preheated 375°F (190°C) oven and bake for 10-12 minutes.

Serving Suggestions

This stuffed salmon pairs beautifully with all kinds of low-carb sides. Here are a few ideas:

  • Steamed broccoli with a squeeze of lemon.
  • Cauliflower rice sautéed with a little garlic and butter.
  • A simple mixed greens salad with olive oil and balsamic vinegar.
  • Zucchini noodles tossed in olive oil and Parmesan.

Want to make it feel extra fancy? Garnish the salmon with freshly chopped parsley or a squeeze of lemon juice right before serving.

Tips for the Best Keto Spinach and Cheese Stuffed Salmon 

  • Use thick salmon fillets: Thin fillets are hard to stuff and tend to fall apart. Go for thicker cuts to make stuffing easier.
  • Don’t overcook the salmon: Nobody likes dry salmon. The internal temperature should reach 145°F (63°C) for perfectly cooked, moist fish.
  • Get creative with the filling: If you’re feeling adventurous, add sun-dried tomatoes, fresh herbs like dill, or even some chopped artichokes to the filling.

Why This Recipe Works for Keto

This dish is loaded with healthy fats, moderate protein, and minimal carbs—perfect for anyone on keto. The cheeses bring a satisfying richness, while the spinach adds a touch of freshness. And because salmon is naturally low in carbs, you don’t have to make any complicated substitutions.

Leftovers? No Problem

Store leftover stuffed salmon in an airtight container in the fridge for up to 2 days. To reheat, place it in a skillet over low heat with a splash of water or chicken broth. Cover with a lid to keep it moist. Avoid using the microwave, as it can make the salmon rubbery.

If you’re meal-prepping, you can even assemble the stuffed salmon ahead of time and cook it fresh when you’re ready to eat. Just keep it covered in the fridge for up to 24 hours before cooking.

Conclusion

Making stuffed salmon might seem fancy, but it’s actually super simple once you give it a try. The creamy spinach and cheese filling takes this dish to the next level, and it’s perfect for impressing guests or treating yourself to something a little extra.

Whether you’re on keto or just love salmon, this recipe is a keeper. The combination of flavors is so satisfying that you won’t even miss the carbs. Plus, it’s one of those meals that feels indulgent without actually being hard to make.

So go ahead—grab some salmon, stuff it with cheesy goodness, and watch it disappear from the plate. You’ve got this!

Print

Keto Spinach and Cheese Stuffed Salmon Recipe

Creamy spinach and cheese stuffed inside juicy salmon fillets make this keto recipe a show-stopping meal. Easy to make, low-carb, and packed with protein, it’s perfect for dinner or meal prep.

  • Author: Jane Summerfield
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Dinner
  • Method: Skillet or Oven-Baked
  • Cuisine: American, Keto, Low-Carb

Ingredients

Scale

For the salmon:

  • 4 salmon fillets (about 6 oz each)
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp paprika (optional)

For the stuffing:

  • 1 cup fresh spinach, chopped (or frozen, thawed, and squeezed dry)
  • 1/2 cup cream cheese, softened
  • 1/3 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Pinch of nutmeg (optional)

For cooking:

  • 2 tbsp olive oil or butter

Instructions

  1. Pat salmon fillets dry and season with salt, pepper, garlic powder, and paprika. Cut a pocket in the thicker side of each fillet.
  2. In a bowl, mix spinach, cream cheese, mozzarella, Parmesan, garlic, and nutmeg until smooth.
  3. Stuff the filling into the pockets in the salmon fillets. Secure with a toothpick if needed.
  4. Heat a skillet over medium heat with olive oil or butter. Sear salmon, flesh side down, for 4-5 minutes.
  5. Flip the fillets, cover, and cook for 6-8 minutes on medium-low heat until salmon is fully cooked and flakes easily.

Notes

  • Use thick salmon fillets to make stuffing easier.
  • To finish in the oven, sear the salmon on one side and bake at 375°F (190°C) for 10-12 minutes.
  • Leftovers can be stored in the fridge for up to 2 days and reheated gently in a skillet.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 Sugar: 1g Sodium: 480mg Fat: 28g Saturated Fat: 11g Unsaturated Fat: 16g Trans Fat: 0g Carbohydrates: 3g Fiber: 1g Protein: 31g Cholesterol: 95mg

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