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Spinach-Stuffed Salmon

 Spinach-Stuffed Salmon
Some of the best salmon can be found here in western Washington. Whenever I serve this delicious recipe to guests, it never fails to impress.
8-10 ServingsPrep: 20 min. Bake: 45 min.


  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1/2 cup butter, cubed
  • 5 slices bread, cubed
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1-1/4 teaspoons salt, divided
  • 1/8 teaspoon pepper
  • 1 teaspoon olive oil
  • 2 salmon fillets (2-1/2 to 3 pounds each)
  • 1 teaspoon chicken bouillon granules
  • 1 cup boiling water
  • 1 cup water
  • 1/4 cup Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon chicken bouillon granules
  • 3 green onions, cut into 1-inch pieces
  • 1/4 cup heavy whipping cream
  • 1 cup cold butter


  • In a skillet, saute celery and onion in butter until tender. Remove
  • from heat; add bread, spinach, 1/4 teaspoon salt and pepper.
  • Combine oil and remaining salt; rub over salmon skin. Place one
  • fillet, skin side down, in a greased roasting pan. Top with

2 of 2

Spinach-Stuffed Salmon (continued)

Directions (continued)

  • stuffing. Place second fillet over stuffing, skin side up. Tie with
  • string if desired. Dissolve bouillon in water; pour around salmon.
  • Bake, uncovered, at 350° for 45 minutes or until fish flakes
  • easily with fork. In a saucepan, combine first five sauce
  • ingredients. Bring to a boil; boil for 5 minutes or until sauce is
  • reduced to 1/2 cup. Discard onions. Add cream; return to a boil.
  • Remove from heat. Whisk in butter, 2 tablespoons at a time, until
  • sauce is thickened slightly. Serve with salmon. Yield: 8-10
  • servings.
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