Creamy Spinach-Stuffed Salmon

As a general rule, I tend to disdain dishes involving cream cheese unless it’s a dip or a bagel. Like, cream cheese in sushi rolls? GTFOOH and don’t come back. However, cream cheese + butter and garlic sounded very promising, so I gave this Keto-friendly dish a try and am now a cream-cheese-in-dishes convert. Freaking delicious served with a side of asparagus.


Creamy Spinach-Stuffed Salmon by Cafe Delites



  • 4 skinless salmon fillets

  • salt and pepper to season

  • 2 tablespoons lemon juice

  • 2 tablespoons olive oil divided

  • 1 tablespoon unsalted butter


  • 4 oz (120 g) cream cheese at room temp

  • 4 oz (120 g) frozen spinach thawed

  • 1/4 cup finely grated parmesan cheese

  • 2 teaspoons minced garlic

  • Salt and pepper, to taste

Optional Garlic Butter:

  • 1 tablespoon unsalted butter

  • 1 tablespoon minced garlic

  • 1 tablespoon lemon juice


Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

  1. Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.

  2. Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

For Stove Top:

  1. Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).

  2. Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through. 

  3. Transfer to a warm plate to make garlic butter.

  4. Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

For Oven Baked Salmon:

  1. Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork. 

  2. Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.