This baked salmon topped with creamy spinach and melted mozzarella is the kind of weeknight dinner that feels indulgent but takes very little effort. The spinach-sour-cream layer keeps the fillets moist while the mozzarella gives a pleasing golden crust — perfect for busy evenings, casual guests, or a low-fuss date night. If you want a similar garlicky spinach-and-cheese approach for baked salmon, check out this version with a slightly different twist: baked salmon with garlicky spinach and mozzarella.
Why you’ll love this dish
This recipe hits a lot of weekday-meal sweet spots: it’s fast (about 25–30 minutes total), uses mostly pantry-friendly ingredients, and turns ordinary salmon into something restaurant-worthy with minimal hands-on time. Using thawed frozen spinach keeps cost down and prep quick, while sour cream adds tang and body so the topping spreads instead of sliding off during baking.
“Family-friendly comfort that feels special — melty cheese, a garlicky spinach layer, and perfectly flaky salmon every time.”
Perfect occasions: busy weeknights, simple dinner parties, or when you want something healthy but satisfying.
How this recipe comes together
A quick overview so you know what to expect:
- Sauté onion and garlic, add very well-drained spinach and cool slightly.
- Mix spinach into sour cream for a thick, spreadable topping.
- Season and place salmon in a lined baking dish; spread the spinach-sour cream over each fillet and top with mozzarella.
- Bake at 200°C (400°F) for 12–15 minutes, finishing under the broiler if you want a golden top.
Timing note: total active time is about 10–12 minutes; oven time is 12–15 minutes depending on fillet thickness.
What you’ll need
- 2 salmon fillets (about 150–200 g / 5–7 oz each) — skin on or off, as you prefer
- Salt and freshly ground black pepper, to taste
- 300 g frozen leaf spinach, thawed and squeezed very dry (press in a clean towel)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 200 g sour cream (Greek yogurt works as a tangier, higher-protein swap)
- 150 g mozzarella, shredded or thinly sliced (provolone or fontina are good substitutes)
- 1 tbsp olive oil
Ingredient notes:
- If you want a lighter topping, swap half the sour cream for plain yogurt.
- For a low-dairy option, use a thick dairy-free yogurt and a dairy-free shredded cheese.
Step-by-step instructions
- Preheat the oven to 200°C (400°F). Line a baking dish with parchment paper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced onion and sauté until translucent, about 4–5 minutes.
- Add the minced garlic and cook just until fragrant, 30–45 seconds. Stir constantly so it doesn’t brown.
- Add the well-drained spinach and cook 2–3 minutes to evaporate extra moisture. Season lightly with salt and pepper, then remove from heat and let cool a few minutes.
- Stir the cooled spinach-onion mixture into 200 g sour cream. Taste and adjust salt and pepper — the mixture should be thick enough to spread.
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Arrange them in the prepared baking dish, leaving a little space between fillets.
- Spoon the spinach-sour-cream mixture over each fillet in an even layer. Top with 150 g shredded or sliced mozzarella.
- Bake in the preheated oven for 12–15 minutes, until the salmon flakes easily with a fork and the cheese is melted. If you want a golden top, broil on high for 1–2 minutes, watching closely to avoid burning.
- Let the fillets rest for 2–3 minutes before serving.
Safety tip: For fully cooked salmon, the FDA recommends an internal temperature of 63°C (145°F) measured at the thickest part. If you prefer slightly less done, remove the fish a few degrees under as carryover will raise the temp while resting.
Best ways to enjoy it
This dish pairs beautifully with light, bright sides that cut through the richness:
- Lemon-herb quinoa, garlic roasted potatoes, or simple steamed rice
- A crisp green salad with vinaigrette or a shaved fennel salad for contrast
- Steamed asparagus or roasted broccoli tossed with lemon zest
If you like cheese-forward salmon toppings, you might also enjoy a more herbaceous, tangy option like this Boursin-topped salmon variation.
Wine pairing: a crisp Sauvignon Blanc, unoaked Chardonnay, or a light Pinot Noir complements the richness without overpowering the fish.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Cool to room temperature for no more than 2 hours before refrigerating.
- Freezing: Cooked salmon with the spinach-cheese topping can be frozen for up to 1 month. Wrap tightly in plastic and aluminum foil or use a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat in a 160°C (325°F) oven for 8–12 minutes until warmed through, or microwave in short 20–30 second bursts at medium power to avoid drying. A quick skim under the broiler (30–60 seconds) can refresh the cheese topping.
Pro chef tips
- Drain spinach aggressively: any excess water will make the topping runny. Press thawed spinach in a towel or squeeze in a fine mesh strainer.
- Pat the salmon dry right before seasoning; this helps the seasoning stick and improves browning.
- Use a thermometer: thicker fillets need a few more minutes — aim for 63°C (145°F) for firm, fully cooked salmon.
- Let it rest: resting 2–3 minutes helps juices redistribute so the fish stays moist.
- Parchment makes cleanup easy and prevents cheese from sticking.
Creative twists
- Lemon & caper: fold 1–2 tbsp chopped capers and 1 tsp lemon zest into the topping for a briny lift.
- Sun-dried tomato & basil: stir in chopped sun-dried tomatoes and torn basil for an Italian flair.
- Cream cheese version: swap sour cream for 200 g cream cheese for a richer, thicker topping.
- Keto: omit any starchy sides and serve with roasted cauliflower or a green salad.
- Make it dairy-free: use dairy-free yogurt and a plant-based shredded cheese, though texture and flavor will differ.
- Vegetarian option: replace salmon with thick tofu steaks or large portobello caps and bake the same way.
Common questions
Q: Can I use fresh spinach instead of frozen?
A: Yes. Use about 600 g fresh spinach (it wilts down significantly). Sauté until fully wilted and then press out moisture — the drier the topping, the better.
Q: How long does this take from start to finish?
A: Plan on about 10–12 minutes of active prep (sautéing and mixing) and 12–15 minutes baking time — roughly 25–30 minutes total.
Q: My cheese browned too fast — what went wrong?
A: If the cheese browns before the salmon is done, lower the oven temperature slightly and finish with a short broil at the end (1–2 minutes), watching closely. Using a mix of shredded mozzarella and a less-browning cheese (like fontina) can help.
Q: Can I prepare the topping ahead of time?
A: Yes — make the spinach-sour-cream mix up to one day ahead and refrigerate. Bring it close to room temperature before spreading on the salmon to avoid chilling the fillets and increasing bake time.
Q: Is it safe to freeze the raw assembled dish?
A: It’s better to freeze cooked portions. Raw fish and dairy together can suffer texture changes when frozen; if you must prepare ahead, freeze only the cooked assembled dish tightly wrapped and use within one month.
Q: How do I adjust the baking time for thicker fillets?
A: Add about 3–5 minutes for every extra 1/2 inch (1.25 cm) of thickness, or rely on a thermometer to reach 63°C (145°F) in the thickest part.
If you want additional baked-salmon ideas or cheese-based toppings to vary the flavor, those linked recipes above are good places to explore.