Stuffed Salmon with Spinach and Feta Recipe

If you’re looking for a dish that’s flavorful, simple, and feels just a bit fancy, I have to share my Stuffed Salmon with Spinach and Feta Recipe with you. I absolutely love how this turns out every time — the salmon stays juicy and tender while the spinach and feta filling adds a delicious, tangy creaminess that’s just irresistible. Plus, it’s quick enough for a weeknight dinner yet elegant enough for guests. You’re going to want to bookmark this one!

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Ingredients You’ll Need

Every ingredient in this Stuffed Salmon with Spinach and Feta Recipe plays a role, and together they create that magical mix of textures and flavors you’ll love. When I shop for this dish, I always look for fresh salmon – it makes all the difference. And grabbing a quality block of feta really ups the game compared to the crumbly kind.

• Salmon: Choose fresh, longer pieces if you can — they’re easier to stuff.
• Olive oil: Divided use helps get both the pan and the fish perfectly coated.
• Baby spinach: Fresh baby spinach wilts down effortlessly and keeps a mild taste that balances the feta.
• Italian seasoning: Adds a herby depth; if you don’t have it, oregano and basil work just fine.
• Paprika: A little smoky warmth, but you can use regular if you prefer.
• Cayenne pepper: Just a pinch brightens the entire filling without overpowering.
• Feta cheese: I recommend a block of sheep’s milk feta in brine for the creamiest, tangiest filling.
• Parmesan cheese: Freshly grated Parmigiano-Reggiano adds nutty richness to the mix.
• Jarred roasted red peppers: Chopped to small pieces, these bring sweetness and a roasted note.
• Salt & pepper: Always taste and adjust as you go for the best balance.

Variations

I love how versatile this Stuffed Salmon with Spinach and Feta Recipe is — you can easily adapt it to your taste or what you have on hand. Personally, I play around with the filling depending on the season and my mood. Don’t be shy to make it your own!

• Swap roasted red peppers for sun-dried tomatoes: Gives a chewy, intensely sweet twist.
• Use kale or Swiss chard instead of spinach: Especially great in colder months when spinach isn’t as fresh.
• Add fresh herbs: A handful of chopped dill or parsley brightens up the feta mixture beautifully.
• Go dairy-free: Replace feta and parmesan with a cashew cream or vegan cheese alternative for a plant-based version.

How to Make Stuffed Salmon with Spinach and Feta Recipe

Step 1: Prep and Prepare the Salmon

To start, preheat your oven to 400°F and line a baking sheet with parchment paper — this makes cleanup way easier. Lay the salmon fillets skin-side down on the sheet. Now, grab a sharp knife and carefully slice down the middle of each piece lengthwise, but don’t cut all the way through. You want the bottom of the fillet still holding the stuffing in place like a little pocket. Brush the outside with a tablespoon of olive oil and sprinkle generously with salt and pepper. This step helps the salmon develop a beautiful, flavorful crust as it bakes.

Step 2: Make the Spinach and Feta Filling

Heat the remaining olive oil in a large pan over medium heat. Toss in the spinach along with the Italian seasoning, paprika, cayenne, salt, and pepper. Give everything a good stir and sauté until the spinach is nicely wilted — just a couple of minutes. Then, turn off the heat and mix in the roasted red peppers, feta, and parmesan. Press down on the feta to soften it into a creamy mixture that holds together. This filling is the star here, so taste it and adjust the seasoning if needed.

Step 3: Stuff the Salmon and Bake

Next, gently spoon the spinach and feta mixture into the cut pockets of your salmon pieces, dividing it evenly. Don’t be shy — the more stuffing, the better! Place the loaded salmon in your preheated oven and bake for 12 to 17 minutes, depending on how thick your fillets are and how you like your fish done. You’ll know it’s ready when the center turns opaque and white-pink, rather than translucent. I usually start checking from 12 minutes to avoid overcooking, which dries the salmon.

When it’s done, remove from the oven and serve immediately while everything is warm and melty. Honestly, your kitchen will smell amazing — a sure sign of a meal worth savoring.

How to Serve Stuffed Salmon with Spinach and Feta Recipe

Garnishes

I like to finish this dish with a sprinkle of fresh chopped parsley or dill — it adds a pop of color and fresh herbal brightness that complements the feta so well. A squeeze of fresh lemon juice right before serving also takes it up a notch, bringing a lovely tangy lift.

Side Dishes

My go-to sides with this Stuffed Salmon with Spinach and Feta Recipe are simple roasted baby potatoes or a light quinoa salad tossed with lemon vinaigrette. Steamed green beans or a fresh cucumber salad also pair nicely — keeping the plate vibrant and balanced.

Creative Ways to Present

For special occasions, I’ve served this salmon over a bed of creamy polenta or alongside saffron risotto — the colors and textures wow guests every time. You can also plate with edible flowers or microgreens for a gorgeous finish that feels restaurant-worthy without the fuss.

Make Ahead and Storage

Storing Leftovers

While this recipe is best enjoyed freshly baked, leftovers keep well for up to 3 days in an airtight container in the fridge. I recommend gently reheating to preserve moisture and flavor.

Freezing

I’ve frozen stuffed salmon successfully by wrapping individual portions tightly with plastic wrap and aluminum foil. When you’re ready, thaw it overnight in the fridge and reheat gently. Just keep in mind that freezing might slightly change the texture of the spinach filling.

Reheating

To reheat leftovers, I set the oven to 325°F and warm the salmon on a baking sheet for about 10-12 minutes, loosely covered with foil to keep it from drying out. This way, you keep the fish tender and the filling nicely melted.

FAQs

Final Thoughts

This Stuffed Salmon with Spinach and Feta Recipe has become one of my absolute favorites to turn to — it’s satisfying, elegant, and surprisingly simple. I love how it invites a homemade gourmet experience without making me feel like I’m spending hours in the kitchen. Try it soon and see for yourself why my family goes crazy for it every time. Trust me, once you master the stuffing technique, you’ll be making this salmon again and again!

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