Baked Salmon With Mascarpone Spinach

Total Time
Prep 30 mins
Cook 30 mins

I got this recipe from the magazine, Bon Appetit a couple of years ago. The first time I made it, we were hooked! Mascarpone is an Italian cream cheese that can be found in many grocery stores and Italian markets. This recipe calls for salmon fillets but I found it easier to use the whole fillet and then cut it after cooking. Increase the cooking time to 25-30 minutes if using the whole fillet. And use fresh grated cheese...not that stuff in a canister that you find on the grocery shelf.

Ingredients Nutrition


  1. Cook spinach in large pot of boiling water just until wilted, about 1 minute. Drain and rinse with cold water. Squeeze out as much water as possible, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone cheese and nutmeg. Season to taste with salt and pepper.
  2. Brush a baking dish with olive oil and place the salmon in it, skin side down. Spread the cheese and spinach mixture over the top of the salmon. Sprinkle with salt and pepper. (This can be made 4 hours ahead. Cover and chill. Remove from fridge 30 minutes prior to putting in oven).
  3. Preheat oven to 450F/230°C Mix bread cubes, melted butter and grated cheese in medium bowl. Top salmon with bread mixture, pressing it into cheese to adhere.
  4. Bake salmon until opaque in center about 12-15 minutes if using single fillets or 25-30 minutes if using whole fillet.
Most Helpful

Very delicious with a fabulous presentation. I made it as described and wouldn't change a thing. Thanks, CulinaryQueen! Made for Please Review My Recipe tag.

mersaydees March 24, 2008

Delicious. I love salmon and spinach. This recipe presents them in a wonderful combination. I used baby spinach and cooked it only for a few seconds until it started to soften. The combo with mascarpone and fresh cheese make the spinach so smooth. The topping of bread, butter and parmesan add just the right amount of crunch to this recipe. I used portioned fillet pieces. They just need 10 minutes. They were wonderful and tasted great. Thanks for sharing.

Thorsten May 25, 2006