Spinach and Cream Cheese Stuffed Salmon in Air Fryer
Salmon fillets are filled with a creamy blend of softened cream cheese, sautéed spinach, Parmesan, dill, and lemon, then air fried until tender with a savory herb crust. A shallow pocket keeps the filling sealed while cooking at 400°F ensures juicy fish in about 12 minutes. It’s an impressive, weeknight-friendly dinner with minimal cleanup.
Equipment
- Air fryer
- Mixing bowl
- Sharp knife
- Aluminum foil
- Instant-read thermometer
Ingredients
- 4 fillets salmon fillets 4–6 oz each
- 4 oz cream cheese softened
- 0.25 cup Parmesan cheese grated
- 2 cups baby spinach finely chopped
- 1 tablespoon fresh dill chopped
- 1 tablespoon lemon juice fresh
- 1 teaspoon lemon zest
- 2 cloves garlic minced
- 0.75 teaspoon salt divided
- 0.5 teaspoon black pepper divided
- 1 teaspoon Italian seasoning
- 1 teaspoon lemon pepper seasoning optional
- 2 tablespoons extra-virgin olive oil
Instructions
- In a bowl, combine softened cream cheese, Parmesan, chopped spinach, dill, lemon juice, lemon zest, minced garlic, and half the salt and pepper until well mixed.
- Pat salmon fillets dry with paper towels.
- Using a sharp knife, cut a horizontal slit into the thickest side of each fillet to create a pocket about 2 inches deep without cutting through.
- Stuff the cream cheese mixture evenly into each pocket, packing it in tightly.
- Line the air fryer basket with aluminum foil for easy cleanup.
- Brush the outside of each fillet with olive oil and season with the remaining salt and pepper plus Italian seasoning (and lemon pepper, if using).
- Place stuffed salmon in the air fryer basket and cook at 400°F for 12 minutes.
- Check that the internal temperature of the thickest part reaches 145°F using an instant read thermometer.
- Let rest for 3 minutes before serving.
Notes
- Cut a shallow pocket (about 2 inches deep) to keep the filling from leaking.
- Frozen spinach works if fully thawed and squeezed dry to prevent a watery filling.
- For a lighter option, replace half the cream cheese with Greek yogurt and check doneness at 11 minutes.
- Best air fryer temp is 400°F; lower temps undercook the filling and higher temps can dry out the salmon.
- Reheat leftovers at 350°F for about 6 minutes in the air fryer; avoid microwaving to prevent rubbery texture.
- Target internal temperature is 145°F in the thickest part of the salmon.
- Line the basket with foil to simplify cleanup from any melted cheese.