Stuffed salmon fillet with spinach and celery is a dish that looks festive but is surprisingly easy to prepare. It’s ideal for spring gatherings and makes a beautiful main for Easter, yet it’s equally suitable for a simple family dinner.
Baked gently, the salmon stays moist while the filling adds bright freshness. The recipe uses just a few everyday ingredients and straightforward steps, delivering a tender, flavorful result that always impresses. It’s the kind of recipe that gives you confidence: elegant on the table but accessible in the kitchen.
Baked Salmon Roll Filled With Spinach And Herbs
This baked salmon roll is one of my go-to mains when I want something special without spending hours cooking. The spinach and celery keep the filling light, and a little Greek yogurt gives it creaminess without weighing it down. You can assemble the roll in the morning, refrigerate it, and bake it later — perfect for hosting or preparing ahead.
I’ve made this for Easter and birthdays, and it’s always a hit. I usually serve it with roasted potatoes and a crisp salad. Guests enjoy the presentation and flavor, and leftovers are rare. It’s a practical recipe that still feels celebratory.
Tips for Salmon Fillet Stuffed With Garlic Spinach Mix
- Cut the fillet partially, not all the way through, so the filling stays inside.
- If you use frozen spinach, drain it thoroughly to prevent a watery filling.
- Greek yogurt adds tang and creaminess; sour cream can be used as an alternative.
- Covering the fillet with baking paper while baking helps retain moisture.
- Tie the roll securely with kitchen twine so the stuffing won’t spill out.
- Choose a fresh, skinless salmon fillet — it’s easier to roll.
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Andréa
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Step-by-Step Directions
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
All recipes are available in both Metric and US Customary units; you can choose your preference.
Instructions
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Preheat the oven to 440 ℉ (225 ℃).
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Melt the butter in a frying pan and sauté the garlic for about 30 seconds until fragrant.
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Add the celery and spinach and cook for about 5 minutes until the spinach is wilted and the celery is tender.
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Transfer the cooked vegetables to a bowl. Stir in the Greek yogurt and mustard, then season with salt and ground black pepper to taste.
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Slice the salmon fillet horizontally, leaving it intact so it opens like a book. This creates a pocket for the filling.
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Spread the spinach and celery mixture inside the fillet, roll it tightly and secure with kitchen twine.
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Place the roll in a baking dish, cover with baking paper to keep it moist, and bake for 15–20 minutes until the salmon is cooked through but still tender.
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Remove from the oven, let rest briefly, slice and serve immediately.
Notes
2. Make-ahead — You can assemble the roll in the morning, cover and refrigerate, then bake when ready.
3. Celery substitute — Leek works well if you prefer a milder, slightly sweet flavor.
4. Variations
- Swap Greek yogurt for sour cream for a richer filling.
- Add chopped dill or parsley for an herbier flavor.
- Use Swiss chard or kale instead of spinach if you like.
5. Storage
- Best eaten fresh from the oven.
- Refrigerator: store leftovers covered for up to 1 day; they make a tasty omelet filling the next morning.
- Freezing is not recommended because the creamy filling doesn’t freeze well.
Nutrition
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