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Easy Baked Salmon Stuffed with Mascarpone Spinach photo

Baked Salmon Stuffed with Mascarpone Spinach

This Baked Salmon Stuffed with Mascarpone Spinach is a showstopper! Creamy, rich, and incredibly flavorful, it’s perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 4 cups fresh baby spinach leaves (6 ounces)
  • 1 tablespoon olive oil
  • to taste Salt
  • to taste Pepper
  • 1/8 teaspoon nutmeg
  • 1/2 cup cream cheese (2 ounces), at room temperature
  • 1/2 cup mascarpone cheese room temperature
For the Salmon:
  • 4 fillets salmon (each about 1-inch thick)
For the Topping:
  • 1 cup panko crumbs
  • 3 tablespoons butter (melted)
  • 2 tablespoons freshly grated Parmesan cheese

Equipment

  • Large skillet
  • Baking dish
  • Mixing bowls
  • Sharp knife
  • Measuring cups and spoons
  • Spatula

Method
 

Stepwise Method:
  1. In a large skillet, heat the olive oil over medium heat. Add the fresh baby spinach and sauté until wilted, which should take about 2-3 minutes. Season with salt, pepper, and nutmeg. Once the spinach is cooked, remove it from the heat and let it cool slightly.
  2. In a mixing bowl, combine the cream cheese and mascarpone cheese until smooth and creamy. Add the sautéed spinach to the cheese mixture and stir to combine thoroughly. Set this mixture aside.
  3. Using a sharp knife, carefully cut a pocket into each salmon fillet. Be sure not to cut all the way through. You want a nice space to hold the creamy spinach filling.
  4. Generously stuff each salmon fillet with the spinach and cheese mixture. Press firmly to ensure the filling stays inside during baking.
  5. In a separate bowl, mix the panko crumbs with melted butter and grated Parmesan cheese. This will give the dish a lovely crunchy topping.
  6. Preheat your oven to 375°F (190°C). Place the stuffed salmon fillets in a baking dish and top each one with the panko mixture. Bake for 20-25 minutes, or until the salmon is cooked through and the topping is golden brown.
  7. Once baked, remove the salmon from the oven and let it rest for a few minutes. Serve warm, garnished with additional Parmesan cheese if desired.

Notes

  • Vegan options: substitute with vegan cream cheese and use firm tofu for a tasty alternative.
  • Don’t overcook the salmon; it should be moist and flaky.
  • Allow the stuffed salmon to rest before serving to let the juices redistribute.