Baked Stuffed Salmon with Spinach & Feta
A restaurant-quality baked salmon stuffed with a creamy, tangy blend of spinach and feta cheese. Perfectly flaky and flavorful, this Mediterranean-inspired dish is ideal for weeknight dinners, holiday meals, or date nights. Easy to prepare with fresh ingredients and customizable add-ins.
Equipment
- Sharp chef’s knife
- Baking dish or rimmed baking sheet
- Parchment paper or aluminum foil
- Mixing bowl
- Skillet or sauté pan
- Meat thermometer
Ingredients
For the Salmon:
- 4 center-cut salmon fillets (6 oz each), skin-on recommended
- Salt and freshly ground black pepper, to taste
- 1 lemon, sliced (for garnish)
For the Filling:
- 2 cups fresh baby spinach (or 1 cup frozen, thawed & drained)
- 3 cloves garlic, minced
- 4 oz feta cheese, crumbled
- 2 tbsp cream cheese or ricotta (optional for creaminess)
- 1 tbsp fresh dill or parsley, chopped
- Salt and pepper, to taste
- 1 tbsp olive oil or butter (for sautéing)
Optional Add-Ins:
- 2 tbsp sun-dried tomatoes, chopped
- 2 tbsp toasted pine nuts
Optional Glaze or Topping:
- 2 tbsp melted butter mixed with lemon juice
- Dijon mustard for brushing
Instructions
- Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease.
- Sauté spinach and garlic: Heat olive oil or butter in a skillet. Add garlic, cook 1 minute. Add spinach, cook until wilted. Remove excess moisture by pressing with paper towels.
- Prepare filling: In a bowl, combine sautéed spinach, crumbled feta, cream cheese (if using), herbs, salt, and pepper. Mix well. Add optional sun-dried tomatoes or pine nuts if desired.
- Butterfly salmon: Using a sharp knife, carefully slice the salmon horizontally to create a pocket without cutting all the way through.
- Stuff salmon: Fill each fillet pocket with the spinach-feta mixture, pressing gently but don’t overstuff. Fold or seal if needed.
- Season and glaze: Season salmon outside with salt and pepper. Brush tops with lemon butter or Dijon mustard glaze if desired.
- Bake: Place stuffed salmon on prepared baking dish. Bake for 20–25 minutes or until salmon reaches 125–130°F internal temperature (medium doneness).
- Rest and serve: Let rest 5 minutes before serving. Garnish with lemon slices and fresh herbs.
Notes
- Use fresh, wild-caught salmon for best flavor and texture.
- Thoroughly drain sautéed spinach to avoid soggy filling.
- A digital meat thermometer ensures perfect doneness.
- Leftovers can be refrigerated and reheated gently in the oven.
- Customize filling by adding nuts, sun-dried tomatoes, or spices to your taste.
- This recipe is naturally gluten-free and keto-friendly.
- For a dairy-free option, substitute feta with vegan cheese or omit cream cheese.