Red Pepper and Spinach Stuffed Salmon

This red pepper and spinach stuffed salmon is an ideal weeknight meal. With just a handful of ingredients and 30 minutes, you’ll have a satisfying, flavorful and low carb dinner on the table.

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After a quick peruse of my blog, you may notice I love stuffed proteins, and this red pepper and spinach stuffed salmon is my new favorite.

Tender, flaky salmon is stuffed with a creamy stuffing studded with roasted red peppers and sautéed spinach. There are hints of fresh garlic and a little bit of crunch from panko breadcrumbs.

This red pepper and spinach stuffed salmon looks fancy, and will impress any guest, but it is actually really easy to make. You can assemble everything in advance and pop it into the oven when ready for a restaurant quality meal in minutes.

This stuffed salmon recipe requires minimal ingredients, only 6 main ingredients and a few seasonings, but delivers maximum flavor. I love the way the smoky, slightly sweet roasted red peppers brightens up the cream cheese and compliments the salmon.

Prefer chicken to salmon? You may want to try my tuscan stuffed chicken or broccoli cheddar stuffed chicken instead!

Ingredients

Salmon: you’ll want to look for thicker cuts of salmon for this recipe. Skin can be on or removed.
Cream cheese: cream cheese binds the stuffing together and makes it so creamy.
Roasted red peppers: I love using roasted peppers because they add a subtle smoky sweet flavor and soft texture.
Spinach: I recommend fresh spinach for this recipe.
Garlic: minced fresh garlic for extra flavor.
Breadcrumbs: I like to use panko breadcrumbs for extra texture and crunch.
Seasoning: smoked paprika, onion powder, Italian seasoning, salt and black pepper.

Equipment

Cutting board and knife
Measuring cups and spoons
Measuring bowl
Baking sheet

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Heat 1 teaspoon of olive oil in a pan over medium heat. Sauté the spinach until gently wilted. Remove the spinach from the heat, allow it to cool and then chop the spinach.

In a mixing bowl, combine the cream cheese, roasted red peppers, chopped sautéed spinach, minced garlic, all but 2 tablespoons of the breadcrumbs, smoked paprika, onion powder, Italian seasoning, salt and pepper. Mix well so all ingredients are incorporated into the cream cheese.

Pat the salmon filets dry with a paper towel and cut a slit in the center of each filet. Divide the filling into four equal amounts and stuff a portion of the filling into each salmon filet.

Any remaining filling can sit on top of the salmon filets. Sprinkle the salmon filets with the remaining breadcrumbs.

Place salmon on the parchment lined baking sheet. Bake the stuffed salmon at 400°F for 15 minutes.

What to Serve with Red Pepper and Spinach Stuffed Salmon

Air Fryer Smashed Potatoes
Rice
Pasta or ravioli
Roasted asparagus (can be roasted on the same pan as the salmon)
Steamed green beans
Broccoli
Burrata Caprese salad
Side salad

Tips

• Use thick pieces of salmon for this recipe to ensure you have enough room for the stuffing.
• Once the spinach begins to wilt, turn off the heat. The residual heat will wilt the spinach the rest of the way and prevent overcooked spinach.
• Ensure your cream cheese is at room temperature for easier mixing.
• I’ve found the easiest way to stuff the salmon is with a spoon and your fingers. Stuff as much into the cavity as possible, then let the rest sit on top of the salmon.

FAQ

Is fresh or frozen salmon best for this recipe?

Either option can have great results, however, I used fresh salmon and prefer to pick it up from my local fish monger the same day I am making this recipe.

Always look for wild caught salmon from sustainable sources. If you are unsure, ask your local fish monger for the best option.

Can I make this in the air fryer?

Yes! Once assembled, place stuffed salmon on a greased air fryer basket and air fry at 375°F for 10-12 minutes.

What is the best way to reheat red pepper and spinach stuffed salmon?

Preheat the oven to 350°F and place leftover stuffed salmon on a parchment lined baking sheet. Heat salmon in the oven for 15-20 minutes, or until heated through.

Alternatively, you can reheat the salmon in the air fryer. Reheat at 350°F for about 10 minutes, or until warmed through.

Substitutions

Salmon: I know the recipe is for stuffed salmon, but sometimes salmon can be expensive or unsustainable. Arctic char is an alternative to salmon that has a very similar appearance and taste.
Cream cheese: for a lower fat content, you can use neufchâtel cheese, which contains 1/3 the fat of cream cheese, and is often found next to it in the grocery store.
Breadcrumbs: I use panko breadcrumbs for the extra texture and crunch, but regular breadcrumbs would also work.

More Seafood Recipes You’ll Love

• Air Fryer Crab Stuffed Salmon
• Greek Salmon Bowls
• Spicy Fish Taco Bowls
• Fresh Ahi Tuna Cakes
• Easy Seafood Fra Diavolo

If you make this Red Pepper and Spinach Stuffed Salmon, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!