Stuffed Salmon Fillet with Spinach and Celery is the kind of dish you bring to the table when you want something that feels festive yet effortless. This recipe is a must for spring and perfect for Easter, but works just as well for a cozy dinner with family.
The salmon stays moist while baking, the filling adds fresh flavor, and it always turns out beautifully. You only need a few ingredients, the steps are simple, and the result is rich, tender, and full of taste. This is the type of recipe that gives you confidence-it looks impressive, but anyone can make it.
Baked Salmon Roll Filled With Spinach And Herbs
I often prepare this salmon when I want a main course that feels special but doesn't demand hours in the kitchen. The spinach and celery filling keeps it fresh and light, while the creamy yogurt makes it just rich enough. I love how you can roll it up in the morning, let it rest in the fridge, and simply slide it into the oven later in the day.
It's tested, reliable, and something I've served more than once at Easter and birthdays. Usually, I put it on the table with roasted potatoes and a crisp salad-everyone digs in and there's rarely a slice left. For me, it's a recipe that shows how cooking can be both practical and celebratory.
Tips for Salmon Fillet Stuffed With Garlic Spinach Mix
- Don't cut the salmon all the way through-the filling stays in place better.
- If using frozen spinach, drain it very well to avoid watery filling.
- Greek yogurt gives creaminess, but sour cream works too.
- Covering with baking paper keeps the salmon moist.
- Tie the roll firmly so the stuffing won't escape while baking.
- Choose a fresh salmon fillet with the skin removed-it rolls easier.
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📖 Recipe
RECIPE CARD
Ingredients
- 2 tablespoons butter, unsalted
- 1 clove garlic, finely chopped
- 3 stalks celery , cut into small rings
- 9 oz. fresh spinach, or thawed from freezer
- 4 tablespoons Greek yogurt
- 1 teaspoon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2½ pound salmon fillet
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Instructions
- Preheat the oven to 440 ℉.
- Melt the butter in a frying pan and stir-fry garlic for 30 seconds.2 tablespoons butter, 1 clove garlic
- Add celery and spinach; cook for 5 minutes.3 stalks celery, 9 oz. fresh spinach
- Transfer to a bowl, mix with yogurt and mustard, and season with salt and pepper.4 tablespoons Greek yogurt, 1 teaspoon mustard, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Slice salmon fillet horizontally, not all the way through, so it opens like a book.2½ pound salmon fillet
- Spread the vegetable mixture inside, roll tightly, and tie with twine.
- Place in a baking dish, cover with baking paper, and bake for 15-20 minutes.
- Serve immediately.
Notes
- Swap Greek yogurt for sour cream for more richness.
- Add chopped dill or parsley to the filling for an herby touch.
- Replace spinach with Swiss chard or kale if that's what you have.
- Eat immediately: Best enjoyed fresh out of the oven.
- Refrigerator: Store leftovers covered in foil for up to 1 day. Use them in an omelet filling the next morning.
- Freezer: Not suitable for freezing due to the creamy filling.
Nutrition
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