Stuffed Salmon With Spinach & Feta Recipe

If you’re anything like me, you’re always on the lookout for a dinner recipe that feels indulgent yet doesn’t require a ton of effort. That’s exactly why this stuffed salmon with spinach and feta is one of my favorites. It strikes a perfect balance between wholesome and rich, and the best part? It all comes together pretty quickly, making it perfect for weeknights but impressive enough to serve when you’ve got company. I first tried this combination on a whim after realizing I had some leftover roasted red peppers and feta hanging out in the fridge, and boy, am I glad I did! Now, it’s become one of those go-to dishes I make again and again.

There’s something about the way the creamy feta melts into the tender salmon, paired with the garlicky spinach and that little pop of sweetness from the roasted red peppers, that just makes you want to dive in. And don’t get me started on the Parmesan—it adds that salty umami kick that ties everything together. This recipe has an air of sophistication but is incredibly approachable, even for novice cooks.

this RECIPE

That one time I made this for a date night… and it was a hit!

I still vividly remember the first time I made this stuffed salmon for a date night at home. I wanted to make something special but didn’t want to spend the entire evening in the kitchen. Plus, we’d been talking about eating healthier, so a giant bowl of pasta didn’t feel quite right. When the salmon came out of the oven, the smell was irresistible—garlicky, cheesy, and just a bit smoky from the paprika.

We sat down at the table, and I watched as my date took the first bite, eyebrows raised in pleasant surprise. “Wow, this is really good,” he said between bites, and that’s when I knew I had a winner. The salmon was perfectly tender, the filling was flavorful, and it all felt surprisingly light for something so packed with flavor. I’ve since made this recipe dozens of times, and it never fails to impress.

The origins of stuffed salmon (and how it evolved into this version)

Stuffed salmon isn’t a new concept by any means—many variations exist, from Mediterranean-inspired versions to richer, creamier renditions using cream cheese. This recipe takes a lighter, Mediterranean-style approach with feta, roasted red peppers, and spinach. Feta cheese has long been used in Greek cuisine, often paired with veggies like spinach in savory pies or as a filling for chicken or fish dishes.

I like to think of this recipe as a fusion of those traditional flavors, simplified and modernized for today’s home cook. The roasted red peppers add a sweetness and slight smokiness, while the Parmesan gives that unmistakable salty richness. And, of course, the baby spinach provides the greens that make us feel virtuous while adding an earthy contrast to the cheese and salmon.

Let’s talk ingredients: the stars of the show

This stuffed salmon recipe doesn’t require too many ingredients, but each one plays an important role.

• Salmon: The star of the show! Look for skin-on fillets that are longer rather than thick; these will be easier to stuff and cook evenly. If you can, go for wild-caught salmon—it tends to have better flavor and color.
• Spinach: I use baby spinach because it wilts down quickly and has a tender texture. If you’re out of spinach, kale works too—just chop it finely and sauté a little longer.
• Feta cheese: Creamy, salty, and tangy, feta is the perfect match for rich salmon. If you prefer something milder, goat cheese is a good alternative.
• Parmesan: Freshly grated Parmesan adds depth and a salty punch that makes the stuffing irresistible.
• Roasted red peppers: These little gems give the stuffing a subtle sweetness and a touch of smokiness. If you don’t have jarred roasted peppers, sun-dried tomatoes (packed in oil) work in a pinch.
• Paprika & cayenne: The paprika (especially smoked paprika) lends a warm, earthy flavor, while the cayenne gives just a hint of heat. You can adjust the cayenne to taste or leave it out if you’re spice-averse.

Essential kitchen gear: Keep it simple

You don’t need anything fancy to make this dish, but a few key tools will make your life easier:

• A sharp knife: Since you’ll be cutting slits in the salmon to stuff it, a sharp, sturdy knife is essential.
• Parchment paper: Lining your baking sheet makes for easier cleanup and ensures the salmon doesn’t stick.
• A large skillet: You’ll need this for wilting the spinach and mixing up the stuffing. Any large pan will do, but I recommend a nonstick or stainless steel skillet.

If you don’t have parchment paper, don’t worry! You can grease your baking sheet lightly with olive oil, and it’ll work just fine.

Step-by-step: My foolproof method for stuffed salmon

1. Preheat and prep: First things first—preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, then lay your salmon fillets on it, skin-side down. Using a sharp knife, carefully slice down the center of each fillet, creating a pocket for the filling. Be sure not to cut all the way through!
2. Season the salmon: Drizzle 1 tablespoon of olive oil over the salmon and rub it in. Season generously with salt and pepper. This step ensures your fish stays moist and flavorful.
3. Sauté the spinach: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Toss in the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for just a couple of minutes until the spinach wilts down. I’ve overcooked spinach before, and trust me—it turns slimy fast, so keep an eye on it!
4. Make the filling: Once the spinach is done, turn off the heat and stir in the roasted red peppers, feta, and Parmesan. Press the feta with the back of your spoon to help soften and incorporate it into the mix. You want everything to stick together nicely.
5. Stuff the salmon: Time to fill those salmon pockets! Spoon the spinach and feta mixture into the slit of each fillet, pressing down gently to ensure it stays in place.
6. Bake to perfection: Pop the salmon into the oven for 12-17 minutes, depending on the thickness of your fillets. I like my salmon on the slightly medium side, so I usually pull it out around the 14-minute mark. Keep an eye on it to prevent overcooking—the fish should be just opaque and flake easily with a fork.

Variations to suit your mood (or what’s in your fridge!)

This recipe is pretty flexible, and you can swap in different ingredients to suit your taste or dietary needs.

• Vegan option: Replace the salmon with firm tofu slices, marinate them in olive oil and lemon juice, and use vegan feta for the stuffing.
• Gluten-free: This recipe is naturally gluten-free, but be sure to check labels on your spices and cheeses.
• Seasonal swaps: In summer, you could use fresh basil or arugula in place of spinach, and add some cherry tomatoes to the stuffing for extra juiciness.
• International twist: For a Mediterranean flair, add a handful of chopped kalamata olives and a sprinkle of fresh oregano to the stuffing mix.

Serving up your masterpiece

This stuffed salmon deserves to be the star of the plate, so I like to keep the sides simple but flavorful. A bright citrus salad with arugula and fennel pairs beautifully, or roasted vegetables like asparagus or Brussels sprouts would work well. For a carb, you can’t go wrong with some fluffy couscous or quinoa to soak up the juices from the salmon.

For a garnish, a few extra roasted red pepper slices or a sprinkle of fresh parsley can add a pop of color and freshness.

What to sip with stuffed salmon

For drinks, a crisp white wine is always a safe bet. A Sauvignon Blanc or Chardonnay with a bit of acidity cuts through the richness of the feta and salmon. If you’re more of a red wine person, a light Pinot Noir works surprisingly well. Prefer something non-alcoholic? Try sparkling water with a splash of lemon or a homemade iced tea with a hint of mint.

Leftovers and storage tips

If you’re lucky enough to have leftovers, they store well! Place the leftover salmon in an airtight container in the fridge, where it’ll keep for up to 2 days. To reheat, pop it in the oven at 350°F for about 10 minutes, or until warmed through. The microwave works too, but it can dry out the salmon—just cover it with a damp paper towel and reheat in short bursts.

Scaling the recipe for more (or less!)

This recipe is pretty forgiving when it comes to scaling up or down. Cooking for one? Just use a single fillet and halve the stuffing mixture. Cooking for a crowd? You can easily double or triple the ingredients. Just make sure you don’t overcrowd your baking sheet, and adjust the cooking time if needed.

Troubleshooting: Avoid these common pitfalls

• Overstuffing the salmon: Don’t get too ambitious with the filling—it should sit comfortably in the slit without spilling over.
• Overcooking the fish: Salmon cooks quickly, so keep an eye on it. Use a fork to test for doneness; it should flake easily when ready.

Ready to give it a go?

Whether you’re cooking for yourself or hosting a small dinner party, this stuffed salmon with spinach and feta is a guaranteed crowd-pleaser. It’s rich, flavorful, and satisfying, yet light enough to leave you feeling great. Give it a try, and feel free to tweak the ingredients to make it your own!

FAQs

1. Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before cooking.

2. Can I prepare the stuffing ahead of time?
Definitely! You can make the stuffing up to a day in advance and store it in the fridge.

3. What can I substitute for feta?
Goat cheese or ricotta would work well as substitutes.

4. How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork.

5. Is there a way to make this recipe dairy-free?
Yes! Try using a dairy-free cheese alternative like almond-based feta or simply omit the cheese altogether.

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