Quick Intro
This baked salmon topped with spinach and gooey mozzarella is a weeknight lifesaver—fast, flavorful, and forgiving. I’ve made it dozens of times when I need a healthy meal on the table in under 30 minutes, and it consistently delivers tender salmon and bubbly cheese. For a contrasting, cozy spinach-mozzarella pairing idea, try these spinach garlic meatballs for a different dinner vibe: Spinach Garlic Meatballs with Mozzarella.
Why Make This Recipe
- Ready in about 25–30 minutes, perfect for busy weeknights or a simple date-night dinner.
- Balanced: lean protein from salmon plus iron-rich spinach and calcium from mozzarella.
- Minimal hands-on time—most of the work is quick sautéing and a short bake.
- Flavor win: spinach and garlic brighten the fish while mozzarella gives a creamy finish.
- Personal insight: I love this because it feels indulgent with the melted cheese but stays light enough to eat any night of the week. If you want another salmon approach with bold toppings, consider this baked salmon meatballs recipe: Baked Salmon Meatballs with Avocado Sauce.
Recipe Overview
Prep time: 10 minutes.
Cook time: 12–18 minutes (depending on fillet thickness).
Total time: 22–28 minutes.
Servings: 4 (four 6-oz fillets).
Difficulty: Easy.
Cooking method: Sear or sauté the spinach, season salmon, then bake at 425°F (220°C) until just cooked; finish under the broiler for bubbly cheese if desired. For a different salmon dinner style, try these BBQ salmon bowls with mango avocado salsa: BBQ Salmon Bowls with Mango Avocado Salsa.
My Experience Making This Recipe
I tested this recipe with both wild and farmed salmon; wild cooks a touch faster and has a firmer texture, while farmed stays very moist. I found that pre-sautéing the spinach with garlic and a squeeze of lemon prevents excess moisture under the cheese and keeps the topping flavorful.
How to Make Delicious Baked Salmon with Spinach Mozzarella for Quick Dinners
Start by preheating the oven to 425°F (220°C) and patting salmon fillets dry. Sauté 4 cups fresh spinach with 1–2 minced garlic cloves in 1 tablespoon olive oil until just wilted, then season with salt, pepper, and a squeeze of lemon. Place salmon on a parchment-lined baking sheet, season with salt, pepper, and a drizzle of olive oil, spoon the wilted spinach over each fillet, and top with about 1 oz (30 g) shredded or sliced mozzarella per fillet. Bake for 12–15 minutes for medium (internal temp 125–130°F / 52–54°C) or 15–18 minutes for well done (135–145°F / 57–63°C). For a golden top, broil 1–2 minutes while watching closely. For another comforting side idea that pairs well with this, see this sweet potato casserole: Delicious Sweet Potato Casserole with Marshmallows.
Expert Tips for Success
- Use a digital instant-read thermometer to hit the right doneness: 125–130°F for moist, slightly translucent center.
- Pat salmon dry and lightly oil the skin side to promote browning; dry fish sears better and reduces oven steaming.
- Sauté spinach quickly over medium-high heat; you want it wilted but not soupy. Squeeze out excess liquid in a mesh strainer to avoid soggy topping. For technique crossovers, the timing is similar to making shakshuka where managing moisture matters: Delicious Shakshuka for Two.
- Use low-moisture mozzarella or part-skim shredded for less weeping; if using fresh mozzarella, pat it dry and slice thinly.
- If fillets are uneven, tent with foil for thicker parts or start thicker sides closer to the heat source; alternatively, sear salmon skin-side down in an ovenproof skillet for 2 minutes before baking to lock in flavor.
How to Serve Delicious Baked Salmon with Spinach Mozzarella for Quick Dinners
- Serve with lemon wedges and a light drizzle of extra-virgin olive oil for brightness.
- Pair with a simple grain like quinoa or couscous, or roasted baby potatoes for a heartier meal.
- Add a fresh side salad with vinaigrette to cut the richness of the cheese; microgreens on top make an elegant finish.
- Great for weeknight dinners, casual entertaining, or a low-effort date night when plated with a glass of chilled white wine.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container within 2 hours of cooking. Stored properly, cooked salmon keeps 3–4 days in the fridge. To freeze, place cooled fillets on a tray until firm, then wrap individually and freeze up to 2 months. Reheat gently: thaw in fridge if frozen, then warm in a 300°F (150°C) oven for 8–12 minutes covered with foil to prevent drying. Alternatively, reheat slices in a skillet over low heat with a splash of water and a lid for 4–6 minutes until warmed through. Avoid microwaving on high, which toughens fish and makes cheese rubbery.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free—just check labels on any added sauces.
- Dairy-free: Swap mozzarella for a dairy-free melting cheese or thin slices of tomato and a sprinkle of nutritional yeast for savory depth.
- Mediterranean twist: Add a spoonful of sun-dried tomato pesto under the spinach and finish with chopped kalamata olives.
- Herbed crust: Mix panko (or gluten-free panko) with grated Parmesan, lemon zest, and parsley, press on top before baking for a crunchy finish.
Nutritional Highlights
- High in omega-3 fatty acids from salmon, which support heart and brain health.
- Spinach adds vitamin K, iron, and folate; mozzarella contributes protein and calcium.
- Allergen note: contains fish and dairy (unless adapted). Serve portion sizes around 6 ounces of cooked salmon per person for a satisfying main.
Troubleshooting Common Issues
- If the cheese becomes watery: use low-moisture mozzarella and pat fresh cheese dry. You can also broil briefly to evaporate excess moisture.
- If salmon is overcooked and dry: reduce oven time and use an instant-read thermometer next time; remove at 125–130°F and let carryover raise temp a few degrees.
- If topping slides off fillet: press the spinach gently into the fish and allow it to sit for a minute before transferring to the oven so it adheres.
Frequently Asked Questions
Q: Can I cook this on the stovetop instead of baking?
A: Yes—sear salmon skin-side down in an ovenproof skillet over medium-high heat for 3–4 minutes, flip, spoon on spinach and mozzarella, then transfer to a 400°F (200°C) oven or cover and cook 6–8 more minutes until done.
Q: How do I prevent the spinach from making the salmon soggy?
A: Sauté spinach until just wilted, then squeeze out excess moisture in a fine mesh sieve or with a clean towel. This concentrates flavor and keeps the topping from steaming the fish.
Q: What if I only have frozen spinach?
A: Thaw frozen spinach completely and squeeze out as much water as possible—use about 1 cup thawed, well-drained spinach for every 4 cups fresh called for in recipes. Season and sauté briefly before using.
Q: Can I prepare components ahead of time?
A: Yes. Sauté the spinach up to 24 hours ahead and store in the fridge. Pat salmon dry and season shortly before baking. Assemble and bake within a day for best texture.
Conclusion
If you enjoy stuffed or topped salmon recipes, you might also like this stuffed option for extra creaminess and flavor: Stuffed Salmon with Spinach and Cream Cheese – WellPlated.com.
Print
Delicious Baked Salmon with Spinach Mozzarella
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick and flavorful baked salmon dish topped with sautéed spinach and melted mozzarella, ready in under 30 minutes.
Ingredients
- 4 salmon fillets (6 oz each)
- 4 cups fresh spinach
- 1–2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- Squeeze of lemon
- 4 oz (about 1 cup) shredded or sliced mozzarella
Instructions
- Preheat the oven to 425°F (220°C).
- Pat salmon fillets dry.
- Sauté spinach with minced garlic in olive oil until just wilted; season with salt, pepper, and lemon juice.
- Place salmon on a parchment-lined baking sheet; season with salt, pepper, and drizzle with olive oil.
- Spoon wilted spinach over each fillet, then top with mozzarella.
- Bake for 12–15 minutes for medium or 15–18 minutes for well done.
- For a golden top, broil for 1–2 minutes, watching closely.
Notes
Use low-moisture mozzarella for better texture. Pat fresh mozzarella dry if used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet and topping
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 75mg