Baked Stuffed Salmon With Spinach & Feta

Why You’ll Love This Recipe

Imagine biting into a flaky, perfectly cooked salmon fillet, bursting with the creamy tang of feta cheese and the fresh, garlicky goodness of sautéed spinach. This baked stuffed salmon is a fantastic way to elevate a simple dinner with flavors inspired by the Mediterranean, yet it’s surprisingly easy to make at home. Whether you’re cooking for a busy weeknight, a holiday gathering, or a romantic date night, this dish fits the bill with its elegant presentation and wholesome ingredients. Plus, the stuffing keeps the salmon moist and flavorful, so you’ll avoid dryness—a common pitfall with baked fish. With clear, step-by-step guidance and expert tips on preparation and cooking, you’ll gain the confidence to serve this delicious meal again and again.

What is Baked Stuffed Salmon?

Baked stuffed salmon is a culinary method where a salmon fillet is sliced or butterflied and filled with a savory stuffing before baking. This technique locks in moisture and introduces complementary flavors right inside the fish. The classic stuffing for this recipe features spinach and feta — a pairing beloved in Mediterranean cuisine for its balance of rich creaminess and fresh earthiness. Unlike pan-seared stuffed salmon, baking provides an even, gentle heat that cooks the fish thoroughly without requiring constant attention. The stuffing melds with the salmon during baking, creating a beautiful harmony of textures and tastes. Whether you’re new to stuffed seafood or looking for a fresh twist, baked stuffed salmon offers an impressive yet approachable dish.

Flavor Profile – The Winning Combo

This dish stands out because of its simple yet vibrant flavor combination. Salmon is naturally rich and buttery, providing a tender, flaky base that pairs beautifully with bold fillings. Spinach adds an earthy, slightly sweet freshness that brightens the dish, while feta cheese contributes a salty, tangy creaminess that enhances the overall depth. Optional ingredients like sun-dried tomatoes introduce a chewy, umami punch, pine nuts add subtle crunch, and cream cheese or ricotta can lend extra smoothness. The garlic and fresh herbs, such as dill or parsley, bring aromatic notes that tie everything together. This flavor profile is both balanced and layered, making each bite satisfying and complex without being overwhelming.

Ingredient Breakdown – What You’ll Need

• Salmon Fillets: Opt for wild-caught salmon for richer flavor and better sustainability, but farmed works fine too. Choose center-cut fillets with skin on for sturdiness during stuffing.

• Spinach: Fresh baby spinach is ideal for vibrant flavor and texture; frozen spinach works if fully thawed and well-drained.

• Feta Cheese: Greek feta with its crumbly, tangy character is traditional, but French feta is creamier. Choose quality for best taste.

• Aromatics: Fresh garlic and onion add savory depth. Herbs like dill and parsley offer brightness.

• Binding Agents: Cream cheese or ricotta can be added to the filling for extra creaminess and help it hold together.

• Seasonings: Salt, pepper, and a squeeze of fresh lemon juice balance and brighten the flavors.

• Optional Add-ins: Sun-dried tomatoes for sweet acidity, pine nuts for texture.

• Glaze or Topping: Lemon butter or Dijon mustard glaze adds a final touch of richness and zest.

For gluten-free or keto adaptations, this recipe fits naturally without substitutions.

Kitchen Tools You’ll Need

• Sharp chef’s knife (for butterflying the salmon)

• Baking dish or rimmed sheet pan (large enough for fillets)

• Parchment paper or foil (for easy cleanup)

• Mixing bowl (to combine stuffing ingredients)

• Skillet or sauté pan (to cook spinach and aromatics)

• Meat thermometer (for precise cooking)

Prep Steps Before You Begin

Start by carefully butterflying the salmon fillets: make a horizontal cut along the thickest side without slicing all the way through, creating a pocket for stuffing. Sauté fresh garlic and spinach just until wilted, then drain thoroughly to remove excess moisture—this prevents sogginess in the filling. Crumble the feta cheese with your hands or a fork, aiming for a slightly creamy but textured consistency. Mix the spinach, feta, herbs, and any binding agents in a bowl. Preheat the oven to 375°F (190°C) to ensure even cooking. Gathering all ingredients and prepping tools ahead helps keep the process smooth since baking stuffed salmon requires attention to timing for perfect doneness.

How to Make Baked Stuffed Salmon with Spinach & Feta – Step-by-Step

Step 1: Sauté garlic in a bit of olive oil until fragrant, then add spinach and cook until wilted. Drain thoroughly.

Step 2: In a mixing bowl, combine sautéed spinach, crumbled feta, fresh herbs (like dill and parsley), and cream cheese or ricotta if using. Mix until combined.

Step 3: Butterfly the salmon fillets by slicing them horizontally to create a pocket without cutting through completely.

Step 4: Spoon the spinach and feta mixture evenly into each fillet pocket, folding or rolling the salmon carefully to enclose the filling.

Step 5: Place the stuffed fillets in a parchment-lined baking dish. Season the outside with salt and pepper. Optionally, top with thin lemon slices or brush with a lemon butter or Dijon glaze.

Step 6: Bake in the preheated oven for 20–25 minutes, or until salmon is opaque and flakes easily, with an internal temperature of 125–130°F (52–54°C) for medium doneness.

Pro Tip: Use a digital thermometer to ensure perfectly cooked salmon without drying it out.

Flavor Variations & Substitutions

Want to mix things up? Here are some tasty twists to keep your stuffed salmon exciting:

• Mediterranean Deluxe: Add chopped sun-dried tomatoes and kalamata olives to the spinach and feta mixture for a bold, briny kick.

• Creamy Herb Boost: Stir in cream cheese or ricotta for a luscious, rich filling that melts beautifully.

• Crunch Factor: Toasted pine nuts or slivered almonds sprinkled inside add delightful texture.

• Citrus Zest: Add fresh lemon or orange zest into the filling or drizzle citrus-infused olive oil over the top before baking for a bright aroma.

• Heat It Up: Toss in a pinch of red pepper flakes or finely diced jalapeños for subtle heat.

• Vegan Variation: Substitute salmon with firm tofu or cauliflower steaks, and replace feta with vegan cheese or a nut-based ricotta.

• Glaze Swaps: Try brushing with a honey mustard glaze or balsamic reduction instead of lemon butter for a different flavor profile.

Expert Tips for the Best Baked Stuffed Salmon

• Choose Quality Salmon: Wild-caught offers deeper flavor and better texture, but fresh farmed is also good.

• Butterfly Carefully: Use a sharp knife and take your time to create a clean pocket without cutting through.

• Drain Spinach Well: Excess moisture will make your filling watery—press out all liquid with paper towels or a clean kitchen towel.

• Don’t Overstuff: Leave some space so the salmon can cook evenly without bursting.

• Use a Thermometer: Cooking salmon to the perfect internal temperature ensures moistness and safety.

• Rest Before Serving: Let the salmon rest a few minutes after baking for juices to redistribute.

• Oven Preheat: Make sure your oven is fully preheated to avoid uneven cooking.

• Lemon Finishing Touch: A squeeze of fresh lemon juice just before serving brightens the flavors beautifully.

Serving Ideas & Pairings

Serve your baked stuffed salmon with sides that complement and balance the rich filling:

• Light Greens: A crisp mixed greens salad with lemon vinaigrette cuts through the richness.

• Roasted Veggies: Asparagus, green beans, or Brussels sprouts roasted with olive oil and garlic make a perfect match.

• Grains: Quinoa, wild rice, or a simple couscous salad add wholesome heartiness.

• Potatoes: Roasted baby potatoes or creamy mashed potatoes round out the meal.

• Sauces: Serve with a dollop of tzatziki, a drizzle of herb yogurt sauce, or a lemon-dill butter sauce for extra flavor.

• Beverage Pairing: A chilled Sauvignon Blanc or a light, crisp rosé complements the Mediterranean flavors.

Storage & Make-Ahead Tips

• Refrigeration: Store leftover stuffed salmon in an airtight container for up to 2 days. Reheat gently in a 300°F oven until warmed through.

• Freezing: You can freeze cooked stuffed salmon wrapped tightly in foil or plastic wrap for up to 2 months. Thaw overnight in the fridge before reheating.

• Prepping Ahead: Prepare the filling a day ahead and keep refrigerated. Butterfly the salmon and stuff just before baking for fresher results.

• Make-Ahead Assembly: Assemble the stuffed salmon in a baking dish, cover tightly, and refrigerate up to 24 hours. Add glaze or toppings just before baking.

FAQs – Answering What People Also Ask

Q: Can I use frozen salmon for this recipe?
A: Yes, but thaw fully and pat dry to avoid excess moisture.

Q: How do I prevent the salmon from drying out?
A: Use a meat thermometer to avoid overcooking; aim for 125–130°F internal temp.

Q: Can I stuff the salmon the night before?
A: Yes! Assemble and refrigerate overnight for convenience.

Q: What if I don’t have fresh spinach?
A: Frozen spinach works if thawed and drained thoroughly.

Q: Can I make this gluten-free or keto?
A: Absolutely. This recipe is naturally gluten-free and keto-friendly.

Q: What’s the best way to reheat leftovers?
A: Warm gently in the oven at 300°F to preserve moisture and texture.

Final Thoughts – Your New Go-To Dinner

This baked stuffed salmon with spinach and feta combines simple ingredients into an elegant, flavorful dish perfect for any occasion. The moist, tender salmon paired with creamy, tangy filling will impress family and guests alike without complicated steps. With room to customize the filling and sides, you can make this your signature recipe for weeknight dinners or special celebrations. Don’t hesitate to experiment with add-ins and sauces to suit your taste. Try it out, share your results, and savor every bite of this Mediterranean-inspired delight!