Recipe: Salmon Stuffed with Creamed Spinach from Nassau Street Seafood

Jose Lopez, executive chef, Nassau Street Seafood (Princeton) shared his recipe for salmon stuffed with creamed spinach with Jersey Bites contributor Amanda Biddle. Give it a try this week—or any time of year!

Salmon Stuffed with Creamed Spinach
(Salmon Relleno con Crema de Espinaca)

Serves 4

2 pound salmon fillet, butterflied
1 pound fresh spinach
3 tablespoons butter or margarine
1 tablespoon chopped garlic
4 tablespoons olive oil
½ cup heavy cream or milk
½ tablespoon salt
½ tablespoon black pepper
1 tablespoon all purpose flour
½ cup panko breadcrumbs
½ tablespoon paprika
½ tablespoon fresh chopped parsley
Lemon slices and dill sauce (available for purchase at Nassau Street Seafood), for serving


  1. Preheat oven to 400° F.
  2. Wash spinach well and set aside. Grab a large pan and sauté garlic in butter for 3 to 5 minutes. Add heavy cream or milk and bring to a boil. Add salt and pepper and let it simmer. Slowly start whisking in the flour. Once the mixture starts thickening, add in the spinach and let it simmer for a few minutes. Slowly stir in the panko bread crumbs. Remove from heat and set aside until thickened.
  3. Spoon the spinach mixture onto the open, butterflied salmon fillet. (You do not want it to run out of the salmon. If it does, the mixture is not thick enough; go back and add a little more panko.)
  4. Once the mixture is settling on the salmon, season with salt and pepper. Close butterflied fillet and top with olive oil, paprika, and chopped fresh parsley.
  5. Place salmon into a baking dish and bake for 20 minutes, or until it flakes easily with a fork. Serve with dill sauce and lemon slices.

Nassau Street Seafood
256 Nassau Street

Photo at top by Amanda Biddle.