Creamy Baked Salmon with Spinach: The Ultimate Comfort Food

If there is one complaint people often have about baked fish, it is that it can turn out dry or lackluster. We have all been there—expecting a juicy, flaky fillet and ending up with something that requires gallons of water to wash down. Enter this Creamy Baked Salmon with Spinach. This recipe is the absolute antithesis of dry fish. It is rich, it is indulgent, and it is incredibly moist, thanks to a “blanket” technique that locks in juices while adding a massive punch of flavor.

Imagine tender, flaky salmon fillets topped with a layer of garlicky, wilted spinach, and then crowned with a bubbling, golden-brown mixture of cream cheese, mozzarella, and parmesan. It is essentially spinach artichoke dip meeting a high-quality protein, resulting in a dinner that feels like a guilty pleasure but is actually packed with healthy fats and nutrients. Whether you are following a keto diet, looking for a gluten-free option, or just want to impress your family on a Tuesday night, this dish delivers on every front.

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Why This Recipe is a Weeknight Hero

We love recipes that look complicated but are secretly incredibly easy. This baked salmon fits that description perfectly. Here is why it deserves a permanent spot in your rotation:

• Moisture Lock: The creamy topping acts as a barrier against the dry heat of the oven. As the cheese melts and the spinach releases its savory notes, the salmon steams gently underneath, ensuring it remains buttery and soft.
• Low Carb & Keto Friendly: With high protein and healthy fats from the salmon and cheese, and virtually zero carbs (aside from the natural sugars in the dairy and spinach), this is a keto dream.
• One Dish Wonder: While we do sauté the spinach quickly beforehand, the assembly and baking happen in one dish, minimizing cleanup.
• Nutrient Dense: Salmon is a powerhouse of Omega-3 fatty acids, while spinach provides iron and vitamins A and C. It is a meal that nourishes your body while delighting your taste buds.

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The Ingredients You Will Need

To create this masterpiece, you need quality ingredients. Here is your shopping list:

The Protein

• Salmon Fillets – You want about 4 fillets, roughly 6oz each. Skin-on or skin-off works, though skin-off is easier to eat with the topping. If using skin-on, place the skin side down.
• Lemon Juice – Freshly squeezed is best. This cuts through the richness of the cheese and brightens the fish.
• Salt & Pepper – Essential basics to season the raw fish before topping.

The Creamy Spinach Topping

• Fresh Spinach – While you can use frozen (thawed and squeezed very dry), fresh baby spinach sautéed quickly offers the best texture and flavor.
• Cream Cheese – Full fat is best for melting. Make sure it is softened to room temperature so it mixes easily.
• Mayonnaise – Just a tablespoon or two helps the topping brown and adds a tangy richness.
• Garlic – Fresh minced garlic is non-negotiable here for that aromatic punch.
• Mozzarella Cheese – Shredded low-moisture mozzarella gives you that epic cheese pull.
• Parmesan Cheese – This goes on top to create that golden, crispy crust shown in the photo.
• Red Pepper Flakes – Optional, but a tiny pinch adds a nice warmth to balance the dairy.
• Butter or Olive Oil – For sautéing the spinach.

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Step-by-Step Instructions

Follow these steps to achieve that perfect golden crust and juicy interior.

1. Prepare the Salmon

Preheat your oven to 400°F (200°C). Grease a rectangular glass baking dish (like the one in the photo) with a little butter or oil. Pat your salmon fillets dry with a paper towel—this is crucial for texture. Arrange them in the baking dish with a little space between each. Drizzle with fresh lemon juice and season generously with salt and pepper.

2. Sauté the Spinach

In a skillet over medium heat, melt a knob of butter. Add your minced garlic and cook for 30 seconds until fragrant. Toss in the fresh spinach. It will look like a huge mountain of greens, but it will wilt down significantly. Cook just until wilted (about 2-3 minutes). Remove from heat and drain any excess liquid if it looks watery.

3. Make the Cheese Mixture

In a mixing bowl, combine the softened cream cheese, mayonnaise, half of the parmesan cheese, and red pepper flakes. Stir until smooth. Fold in the cooked spinach and garlic mixture until everything is well incorporated.

4. Assemble the Dish

Spoon a generous mound of the spinach-cream cheese mixture onto each salmon fillet. Use the back of the spoon to spread it out to cover the top of the fish. Sprinkle the shredded mozzarella cheese over the top, followed by the remaining parmesan cheese. This dual-cheese layer ensures both gooeyness and crispiness.

5. Bake to Perfection

Place the baking dish in the oven and bake for 12–15 minutes. The exact time depends on the thickness of your salmon. You want the salmon to be opaque and flake easily with a fork.

6. The Broil (Optional but Recommended)

If the salmon is cooked but the cheese isn’t quite as golden brown as you’d like, switch the oven to “Broil” for 1–2 minutes. Watch it like a hawk! Cheese burns in seconds. Pull it out when it is bubbling and golden spots appear.

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Tips for Success

• Room Temp Cream Cheese: If your cream cheese is cold, it will be lumpy and hard to spread. If you forgot to take it out, microwave it for 15 seconds.
• Don’t Overcook: Salmon continues to cook slightly after you take it out of the oven (residual heat). Remove it when it is just barely done in the center for the juiciest results.
• Drain the Spinach: Spinach releases water when cooked. If you don’t drain the excess liquid from the skillet before mixing it with the cheese, your topping might become runny and watery.
• Pat the Fish Dry: Excess moisture on the surface of the salmon can create steam that makes the fish mushy. Patting it dry allows the seasoning to adhere better.

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Serving Suggestions

Since this dish is rich and decadent, you want side dishes that balance that weight. Here are some perfect pairings:

For Low Carb/Keto: Serve this alongside roasted asparagus, steamed broccoli with lemon zest, or a cauliflower mash. Zucchini noodles (zoodles) tossed in olive oil also work beautifully.

For Carb Lovers: A bed of fluffy white rice or quinoa soaks up the extra garlic butter sauce at the bottom of the pan. Garlic bread is also excellent for scooping up any wayward spinach and cheese.

Acid is Key: A fresh side salad with a sharp vinaigrette (like balsamic or lemon dressing) helps cut through the creaminess of the cheese topping.

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Creative Variations

Once you master the base recipe, try these twists:

Sun-Dried Tomato & Basil: Add chopped sun-dried tomatoes and fresh basil to the cream cheese mixture for a “Tuscan” vibe.

The “Maryland” Twist: Add a teaspoon of Old Bay seasoning to the cheese mixture and top with a little lump crab meat for a seafood feast.

Spicy Kick: Dice up a jalapeño and add it to the spinach sauté for a heat that pairs well with the cooling cream cheese.

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Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.

Reheating: Avoid the microwave if possible, as it can make the fish rubbery and explode the cheese. Instead, reheat in the oven or air fryer at 300°F until warmed through. If you must use the microwave, do it on 50% power in short bursts.

Freezing: We do not recommend freezing this dish after baking. The cream cheese sauce tends to separate and become grainy upon thawing, and the texture of the salmon will suffer.

This Creamy Baked Salmon with Spinach is more than just dinner; it is an experience. It proves that healthy food doesn’t have to be boring, and comfort food doesn’t have to be complicated. Enjoy the process of making it, and enjoy the delicious results even more!