Baked Stuffed Salmon With Spinach And Feta is a tasty dish that brings together flaky salmon, fresh spinach, and creamy feta cheese in a simple, satisfying way. The salmon fillets are stuffed with a flavorful mix that adds a lovely touch without taking too much time. It’s a great option for a weeknight dinner or when you want to impress without a lot of fuss.
I love making this recipe because it feels fancy but is really easy to prepare. The spinach and feta add a nice tang and creaminess that pairs perfectly with the rich salmon. Whenever I make it, I find myself sneaking some bites while cooking because the filling smells so good! A little tip I like is to use fresh spinach and crumble the feta right before stuffing to keep everything bright and tasty.
Serving this baked salmon with a side of roasted potatoes or a crisp salad makes for a complete meal that everyone enjoys. I especially like to have it with a squeeze of lemon on top to brighten up the flavors. It’s one of those dishes that feels special but doesn’t take all day, making it a go-to for many of my dinners.
Key Ingredients & Substitutions
Salmon Fillets: Fresh, skinless fillets work best here. If you can’t find fresh, frozen salmon thawed completely will do. You can also use steelhead trout for a milder taste.
Spinach: Fresh spinach gives the filling a vibrant color and flavor. Frozen spinach is a fine substitute—just make sure to squeeze out excess water after cooking to avoid sogginess.
Feta Cheese: Crumbled feta adds a salty creaminess. If you want a milder cheese, try goat cheese or ricotta. For dairy-free options, vegan feta alternatives are available too.
Red Bell Pepper: It adds a pop of sweetness and color. If you don’t have red bell pepper, try yellow or orange, or even finely diced roasted red pepper from a jar.
Olive Oil & Seasonings: Olive oil is great for sautéing and brushing the fish. You can swap it with avocado or sunflower oil. Lemon zest and oregano brighten the flavors—fresh herbs work great instead of dried.
How Do You Make a Perfect Pocket in Salmon Without Breaking It?
Creating the pocket for stuffing can be tricky because the fillet is delicate. Here’s how to do it gently and precisely:
- Use a sharp, thin knife or small fillet knife for better control.
- Place the salmon fillet flat on a cutting board with the thicker side facing you.
- Insert the knife near one side and slowly slice horizontally through the middle, stopping about half an inch from the edge to keep it intact.
- Keep the knife level to avoid cutting all the way through; gently wiggle the blade to create a nice pocket.
- If the fillet is thinner or fragile, make a smaller pocket to avoid ripping.
Take your time with this step — a neat pocket keeps the filling inside while baking and gives a great presentation after cooking!
Equipment You’ll Need
- Baking sheet or oven-safe wooden plank – lets you cook the salmon evenly and catches any juices.
- Sharp fillet knife – helps create the pocket in the salmon without tearing it.
- Skillet or frying pan – for sautéing the spinach and garlic quickly before stuffing.
- Mixing bowl – to combine the spinach, feta, and other filling ingredients easily.
- Brush or spoon – to spread olive oil on the salmon for a nice golden finish.
Flavor Variations & Add-Ins
- Swap feta for cream cheese or goat cheese for a milder, creamier filling.
- Add chopped sun-dried tomatoes or artichoke hearts for extra tang and texture.
- Stir in fresh herbs like dill, parsley, or basil to brighten the spinach mixture.
- Replace spinach with kale or Swiss chard for a heartier green with a slightly different taste.
Baked Stuffed Salmon With Spinach And Feta
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each), skinless and boneless
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped, for garnish (optional)
- Lemon slices, for serving
For The Stuffing:
- 4 cups fresh spinach, roughly chopped
- 1 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 small red bell pepper, finely diced
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 15-20 minutes for baking, totaling roughly 25-30 minutes. It’s a quick and easy meal that comes together fast!
Step-by-Step Instructions:
1. Prepare The Spinach Filling:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly. In a bowl, combine the cooked spinach, crumbled feta cheese, diced red bell pepper, lemon zest, dried oregano, salt, and pepper. Mix gently to make the stuffing.
2. Make A Pocket In The Salmon:
Use a sharp knife to carefully slice horizontally into the center of each salmon fillet to create a pocket, taking care not to cut all the way through.
3. Stuff And Bake The Salmon:
Fill each salmon fillet with the spinach and feta mixture. Place the stuffed salmon on a parchment-lined baking sheet or wooden plank. Brush the tops with the remaining olive oil and season with salt and pepper. Bake in the preheated oven at 375°F (190°C) for 15-20 minutes until cooked through and flaky.
4. Serve:
Remove from oven, garnish with chopped dill or parsley if you like, and serve with lemon slices. Enjoy your delicious baked stuffed salmon fresh and warm!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw the salmon fully in the refrigerator overnight and pat it dry before preparing to avoid excess moisture during baking.
What Can I Substitute for Feta Cheese?
If you don’t have feta or prefer a milder cheese, cream cheese or goat cheese work well. For a dairy-free option, look for vegan feta alternatives at the store.
How Do I Store Leftovers?
Keep leftover stuffed salmon in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to avoid drying it out.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can stuff the salmon fillets and store them covered in the fridge for a few hours before baking. This makes it easy to cook fresh right before serving.
