A simple, cozy dinner that looks like you spent way more time on it than you did: baked salmon topped with a garlicky spinach-sour cream mix and melted mozzarella. It’s a dinner that comes together quickly, uses just a handful of pantry staples, and gives you a flaky, juicy salmon crowned with a creamy, bright topping. If you need allergy or dietary policy details for serving guests, see our terms and conditions for more information.
What makes this recipe special
This dish hits several marks at once: fast weeknight prep, elegant presentation, and kid-friendly flavors. The spinach-sour cream mixture keeps the salmon moist, the garlic gives it a savory lift, and the mozzarella adds that satisfying, melty finish. It’s equally welcome for a casual family dinner or a low-effort date-night meal.
“I made this on a Tuesday and everyone asked for seconds—simple to prep, rich without being heavy, and the melted cheese is irresistible.” — a quick review from a home cook
Why people search for this recipe: they want a healthy protein with an easy, creamy topping that doesn’t require a complicated sauce or pan-frying. It’s approachable for cooks of all levels and forgiving if your fillets vary slightly in size.
How this recipe comes together
Short overview so you know what you’ll be doing: sauté aromatics, warm the spinach to remove excess water, mix with sour cream, build a topping on seasoned salmon, and bake until the fish just flakes. The whole process takes roughly 25–35 minutes from start to finish, depending on how fast you can squeeze the spinach dry and how thick your fillets are. Finish under the broiler for a minute if you want a golden top.
What you’ll need
- 2 salmon fillets (about 300–400 g total) — skin on or off, but I prefer skin-side down for baking
- Salt and pepper, to taste
- 300 g thawed and thoroughly drained spinach (or about 400–500 g fresh spinach, cooked down)
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 200 g sour cream (Greek yogurt can be used for tangier, lighter topping)
- 150 g mozzarella, shredded or sliced
- 1 tbsp olive oil
Notes and substitutions inline: - Dairy-free option: replace sour cream with full-fat coconut yogurt and use dairy-free mozzarella.
- If using fresh spinach: sauté it until wilted and squeeze out as much liquid as possible — otherwise the topping will be watery.
Step-by-step instructions
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper or lightly oil it.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and cook for 4–5 minutes until soft and translucent.
- Add the minced garlic and cook 30 seconds until fragrant. Stir in the thawed, well-drained spinach and cook 2–3 minutes to warm through and evaporate remaining moisture. Season lightly with salt and pepper, then remove from heat.
- Transfer the spinach mixture to a bowl. Fold in 200 g sour cream and taste; add salt, pepper, and optionally a pinch of nutmeg or some lemon zest for brightness.
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Place them skin-side down on the prepared tray.
- Spread the spinach-sour cream mixture evenly over each fillet, then top with 150 g mozzarella, either shredded or thin slices.
- Bake for 12–18 minutes, depending on thickness. Salmon is done when it flakes easily and reaches an internal temperature of 63°C (145°F). For a browned, bubbly top, broil for 1–2 minutes at the end and watch closely.
- Let the fillets rest 2–3 minutes before serving. Finish with a squeeze of lemon and a crack of fresh black pepper.
Timing tips: thinner fillets will be closer to 12 minutes; thick restaurant-style fillets may need the full 18. Use an instant-read thermometer for accuracy.
Best ways to enjoy it
Serve the salmon with something that soaks up the creamy topping without competing with it:
- Simple lemon-herb rice or buttery mashed potatoes.
- Roasted baby potatoes or a light couscous with parsley and lemon.
- Steamed green beans or a crisp salad for contrast.
For wine or drink pairings: an unoaked Chardonnay, a dry Riesling, or a citrusy Sauvignon Blanc complements the creaminess and garlic. If you want to reference service policies or menu notes for guests, check our terms and conditions for guidance on dietary disclosures.
Plating idea: place the fillet at an angle, spoon any pan juices beside it, and garnish with a few lemon wedges and a scattering of chopped chives or parsley for color.
Storage and reheating tips
- Cool quickly and refrigerate within 2 hours of cooking. Store in an airtight container for up to 3–4 days.
- Reheat gently in a 160°C (325°F) oven until warmed through, or microwave at medium power in short bursts to avoid drying — the oven retains texture best. Reheated food should reach 74°C (165°F) for safe consumption.
- Freezing cooked leftovers is possible but will change texture: wrap tightly and freeze up to 2 months for best quality. Thaw overnight in the fridge and reheat as above.
- If you plan to prep ahead, you can assemble the topped fillets (but don’t bake), cover, and refrigerate for up to 24 hours. Bake from chilled, adding a few extra minutes to the cooking time.
Pro chef tips
- Drain spinach thoroughly. Excess water is the most common cause of a soggy topping. Use a clean kitchen towel or cheesecloth to squeeze it dry.
- Pat the salmon dry before seasoning—surface moisture prevents proper browning and leads to steaming.
- Use a thermometer. Salmon can go from perfect to overcooked quickly; aim for 63°C (145°F) internal. Remember residual heat will carry-over cook a little during resting.
- If you like a golden top, move the tray to the top rack and broil for no more than 1–2 minutes—keep the oven door open slightly and watch.
- Make the spinach mix in advance and hold it in the fridge for up to one day; fill the fillets and bake when you’re ready.
Creative twists
- Mediterranean: add sun-dried tomatoes, capers, and swap mozzarella for crumbled feta.
- Crunchy topping: sprinkle panko mixed with grated Parmesan and a little olive oil before baking for a golden crust.
- Lighter: replace sour cream with Greek yogurt and swap mozzarella for a thin layer of low-fat mozzarella.
- Herb-forward: fold chopped dill, chives, or tarragon into the spinach mix for a fresh lift.
- Spicy kick: add a pinch of chili flakes to the garlic or a smear of harissa under the spinach for heat.
Common questions
Q: Can I use fresh spinach instead of thawed frozen?
A: Yes. Use about 400–500 g fresh spinach, sauté until wilted, then squeeze out as much moisture as possible. The cooked-down volume will be similar to 300 g thawed spinach.
Q: How long will leftovers keep?
A: Refrigerated in an airtight container, cooked salmon is best within 3–4 days. Reheat to at least 74°C (165°F) before serving.
Q: Can I swap the sour cream for something lighter?
A: Greek yogurt is an excellent substitute and gives a tangy lift while reducing fat. Full-fat yogurt or crème fraîche are also tasty alternatives.
Q: Is it safe to eat salmon at 63°C (145°F)?
A: Yes. That’s the USDA-recommended minimum internal temperature for cooked fish. If reheating leftovers, bring them to 74°C (165°F) to ensure safety.
Q: How do I avoid a watery topping?
A: Squeeze the spinach dry in a towel or cheesecloth and don’t skimp on that step. Also, briefly cook the spinach mixture to evaporate loose moisture before combining with sour cream.
If you have other dietary needs or want help converting this into a dairy-free or low-sodium version, ask and I’ll guide you through exact swaps and quantities.
Print
Baked Salmon with Garlicky Spinach and Mozzarella
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Gluten-Free
Description
A quick and elegant dinner featuring baked salmon topped with a creamy spinach and mozzarella mixture.
Ingredients
- 2 salmon fillets (about 300–400 g total)
- Salt and pepper, to taste
- 300 g thawed and thoroughly drained spinach (or about 400–500 g fresh spinach, cooked down)
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 200 g sour cream (or Greek yogurt for a tangy alternative)
- 150 g mozzarella, shredded or sliced
- 1 tbsp olive oil
Instructions
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper or lightly oil it.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and cook for 4–5 minutes until soft and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant. Stir in the thawed, well-drained spinach and cook for 2–3 minutes to warm through and evaporate remaining moisture. Season lightly with salt and pepper, then remove from heat.
- Transfer the spinach mixture to a bowl. Fold in 200 g sour cream and taste; add salt, pepper, and optionally a pinch of nutmeg or some lemon zest for brightness.
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Place them skin-side down on the prepared tray.
- Spread the spinach-sour cream mixture evenly over each fillet, then top with 150 g mozzarella.
- Bake for 12–18 minutes, depending on thickness. For a browned, bubbly top, broil for 1–2 minutes at the end.
- Let the fillets rest for 2–3 minutes before serving; finish with a squeeze of lemon and a crack of fresh black pepper.
Notes
For a dairy-free option, replace sour cream with full-fat coconut yogurt and use dairy-free mozzarella. Ensure spinach is thoroughly drained to avoid a watery topping.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean