Creamy Spinach Artichoke Stuffed Salmon with Zesty Lemon Butter Sauce: An Easy & Elegant Dinner Recipe

Welcome back, food enthusiasts! After a brief hiatus, I’m absolutely thrilled to return with a show-stopping recipe that has quickly become a new favorite in my kitchen: Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce. This dish is truly a culinary delight – it’s fancy enough to impress dinner guests, yet surprisingly simple and quick to prepare, making it perfect for a weeknight meal.

Today, we’re taking fresh salmon fillets, expertly creating a pocket, and stuffing them with a rich, creamy spinach and artichoke dip. These stuffed beauties are then pan-seared to perfection, achieving a beautiful golden crust, and finally bathed in a homemade, garlicky lemon butter sauce that truly elevates every bite. Get ready to experience salmon in one of the most delicious ways imaginable!

Why This Stuffed Salmon Recipe Will Become Your New Go-To

Salmon is a beloved staple in many households, and for good reason! It’s not only incredibly versatile but also a powerhouse of nutrition, packed with essential Omega-3 fatty acids and Vitamin B12. Its quick cooking time makes it an ideal choice for busy weeknights, offering a healthy and satisfying meal without hours of effort. From simple pan-sears to elaborate baked dishes, the possibilities with salmon are endless – you could enjoy it every night and never repeat a recipe!

While we adore classics like my garlic butter baked salmon in foil, which features a sauce similar to the one we’re using today, this spinach artichoke stuffed salmon takes things to a whole new level of gourmet. By infusing the flaky fish with a decadent, cheesy filling, we transform a simple fillet into an extraordinary culinary experience. This isn’t just dinner; it’s an event!

If you’re looking for other fantastic ways to enjoy salmon, be sure to explore some of our other favorites:

• Seattle-style salmon chowder
• Baked firecracker salmon
• Spicy miso glazed salmon
• Pan-seared salmon with lemon cream sauce
• Chili lime salmon
• Crunchy lemon pepper salmon

And the list goes on! But for today, let’s focus on creating this magnificent creamy spinach artichoke stuffed salmon that promises to delight your taste buds.

Essential Ingredients for Perfect Stuffed Salmon

Creating this gourmet salmon dish requires a handful of fresh, quality ingredients. Here’s what you’ll need to gather:

• Large Salmon Fillets: Fresh, thick fillets are key for creating a pocket for the stuffing.
• Olive Oil: For seasoning the salmon and searing it to a beautiful crisp.
• Spinach Artichoke Dip: Whether you opt for a homemade version or a good quality store-bought dip, this forms the luscious filling.
• Shredded Mozzarella Cheese: Adds extra creaminess and a delightful cheesy pull to the stuffing.
• Fresh Lemon Juice: The star of our vibrant lemon butter sauce.
• Cold Butter: Essential for emulsifying the sauce and creating a rich, silky texture.
• Minced Garlic: Infuses the butter sauce with incredible aroma and flavor.
• Red Pepper Flakes: A touch of warmth and subtle heat for the lemon butter sauce (optional, but highly recommended!).
• Salt and Freshly Ground Black Pepper: To season the salmon perfectly.

Step-by-Step Guide to Making the Best Spinach Artichoke Stuffed Salmon

Follow these detailed steps to create a truly unforgettable stuffed salmon dish:

1. Prepare the Salmon: It’s crucial for the salmon fillets to sit at room temperature for 15-30 minutes before you begin. This simple trick helps prevent the salmon from shrinking and curling when it hits the hot pan, ensuring an even cook and beautiful sear. Once at room temperature, gently pat the salmon dry with paper towels. Brush each fillet with a tablespoon of olive oil using a basting brush, then season generously with salt and a big pinch of freshly ground black pepper on both sides.
2. Craft the Filling: In a small bowl, combine your prepared spinach artichoke dip with the shredded mozzarella cheese. Mix them thoroughly until well combined. This mixture is about to become the incredible heart of our salmon!
3. Stuff the Salmon Fillets: Using a small, sharp paring knife, carefully make a slit in the thickest part of each salmon fillet. You want to create a pocket that goes deep enough to hold the stuffing but be very mindful not to cut all the way through to the other side. This pocket should be wide enough to easily fit a tablespoon. Gently spoon about two tablespoons of the spinach artichoke mixture into each pocket. If the filling doesn’t go in smoothly, use the back of your paring knife to carefully push it further into the pocket, ensuring it’s evenly distributed without tearing the fish.
4. Prepare the Lemon Garlic Butter Sauce: In a small saucepan, combine the lemon juice and minced garlic. Place it over medium heat and allow the lemon juice to reduce down to approximately 2 tablespoons. This concentrates the lemon flavor. Once reduced, remove the pan from the heat and add 1 tablespoon of cold butter. Swirl the pan gently until the butter begins to melt. Return the pan to the heat for a few seconds, then remove and continue to swirl until that portion of butter is completely melted and emulsified. Repeat this process, adding one tablespoon of butter at a time, swirling off and on the heat until all the butter is incorporated and the sauce is smooth and glossy. Remove the sauce from the stove and set it aside, or keep it warm on the lowest simmer setting if you prefer to serve it immediately.
5. Sear the Stuffed Salmon: Heat a large nonstick skillet over medium-high heat. Add a generous swirl of olive oil to the pan. Once the oil is shimmering, carefully lower the stuffed salmon fillets into the skillet. Cook for approximately 5-7 minutes per side. The exact cooking time will vary depending on the thickness of your fillets. You’re looking for a beautiful golden-brown crust and salmon that gently flakes when pressed with your index finger. For effortless flipping, a fish turner is highly recommended.
6. Serve and Enjoy: Once cooked, transfer the salmon to serving plates. Brush or pour the prepared lemon garlic butter sauce generously over each fillet. Serve warm and prepare for rave reviews!

Frequently Asked Questions About Stuffed Salmon

What kind of salmon works best for stuffing?

For the absolute best results and that gorgeous sear, I highly recommend using fresh salmon fillets for this recipe. Fresh salmon holds its shape better and develops a superior crust. While frozen salmon can work, you’ll need to thaw it completely and pat it thoroughly dry before cooking. Even then, it may not achieve the same beautiful sear as fresh salmon. If possible, always opt for fresh!

Can I use a store-bought spinach artichoke dip for the filling?

Absolutely! This recipe is incredibly adaptable. While I love using leftover homemade spinach and artichoke dip, a good quality store-bought version works perfectly. Don’t hesitate to grab a ready-made dip from your grocery store. You can even experiment with variations, such as a jalapeño artichoke dip, if you enjoy a little extra kick!

Can this stuffed salmon be made in an air fryer?

Yes, I believe this recipe can be successfully adapted for the air fryer, based on my research and experience with similar dishes. While I haven’t personally tested this specific stuffed salmon recipe in an air fryer, I would suggest air frying the salmon at 385-390ºF (around 195-200ºC) for approximately 6-8 minutes. You won’t need to flip the fish, so place it skin-side down in the air fryer basket. Be sure to generously coat the basket and the salmon with cooking spray or brush with olive oil using a pastry brush to prevent sticking and aid in browning. Please note that actual cooking times may vary slightly depending on your specific air fryer model and the thickness of your salmon fillets, so always check for doneness.

Is the lemon butter sauce a must, or can I skip it?

The lemon butter sauce truly elevates this dish, adding a bright, tangy, and rich finish. However, if you’re looking for a lighter option or prefer to keep things simple, you can certainly skip it! In that case, I recommend seasoning the salmon with an additional 1/2 teaspoon of garlic powder and a pinch of cayenne pepper, along with the salt and black pepper, before searing. This will infuse the salmon with plenty of flavor on its own.

How should I store and reheat leftovers?

Leftover stuffed salmon can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. Be careful not to overcook, as salmon can dry out easily. Reheating in a skillet over low heat with a lid can also work, adding a splash of water or broth to create steam and prevent drying.

What are some ideal side dishes to serve with this recipe?

This versatile stuffed salmon pairs beautifully with a wide array of side dishes. Here are some of my top recommendations:

• My roasted Garlic Butter Brussels Sprouts for a perfect savory crunch.
• Steamed asparagus or broccoli for a fresh, green accompaniment.
• Creamy mashed potatoes: Try cheddar mashed potatoes or quick Instant Pot mashed potatoes.
• Soft, warm bread like southern buttermilk biscuits, rosemary focaccia, or cheesy garlic pull-apart bread to soak up that delicious lemon butter sauce.
• Simple steamed rice or buttered egg noodles.
• Sautéed green beans with a hint of garlic.
• A crisp, refreshing green salad with a light vinaigrette.

I genuinely hope you’ll give this easy, yet incredibly flavorful, stuffed salmon recipe a try. It’s truly delicious enough to serve to your most discerning company, but simple enough to become a regular feature on your weeknight dinner rotation. Enjoy!

Yield: 4 servings

Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Creamy spinach artichoke stuffed salmon doused in a homemade lemon butter sauce! This easy summer meal is fancy enough to serve dinner guests but takes no time at all to whip up, making it perfect for weeknights too!

Ingredients

• 4 (6-ounce) salmon fillets
• 2 tablespoons olive oil (plus more for searing)
• ½ cup prepared spinach artichoke dip (homemade or store-bought)
• ½ cup shredded mozzarella cheese
• 4 tablespoons fresh lemon juice
• 4 tablespoons cold butter (cubed)
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. PREP THE SALMON: Allow salmon fillets to sit at room temperature for 15-20 minutes before cooking. Brush each fillet with 1 tablespoon of olive oil and season generously with salt and a big pinch of black pepper on both sides.
2. MAKE THE FILLING: In a small bowl, combine the prepared spinach artichoke dip with the shredded mozzarella cheese. Mix well and set aside.
3. STUFF IT: Using a small paring knife, carefully cut a thin pocket in the thickest portion of each salmon fillet, ensuring not to cut all the way through. The slit should be large enough to easily fit a tablespoon. Fill each pocket with roughly 2 tablespoons of the prepared spinach artichoke mixture. Use the paring knife to gently push the filling in further if needed, being careful not to rip through the other side.
4. LEMON GARLIC SAUCE: In a small saucepan over medium heat, combine the lemon juice and minced garlic. Allow the lemon juice to reduce to about 2 tablespoons. Remove the pan from heat, add 1 tablespoon of cold butter, and swirl until it begins to melt. Return to heat for a few seconds, remove, and continue to swirl until the butter is completely melted and emulsified. Repeat with the remaining butter, one tablespoon at a time. Once all butter is melted, remove the sauce from the stove and set aside, or keep warm on the lowest simmer.
5. SEAR THE SALMON: Heat a large nonstick skillet over medium-high heat. Add a swirl of olive oil. Gently lower the stuffed salmon fillets into the skillet and cook for 5-7 minutes per side, or until a beautiful crust forms and the salmon is cooked through and flakes easily. Cooking time may vary with fillet thickness. Use a fish turner for easy flipping.
6. SERVE: Brush or pour the prepared lemon garlic sauce generously over the seared salmon. Serve warm with your favorite roasted vegetables like brussels sprouts or steamed asparagus.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!