Name: Spinach and Feta Stuffed Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 4 (6-oz) salmon fillets; 1 tablespoon olive oil; 1 clove minced garlic; 4 cups packed fresh baby spinach (about 4 oz); 1 cup crumbled feta (4 oz); 2 tablespoons cream cheese; 1 teaspoon lemon zest; 1/4 teaspoon freshly ground pepper; Pinch of salt

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This Spinach and Feta Stuffed Salmon is an easy weeknight dish that feels special enough for guests. I love the contrast of flaky salmon with a bright, salty spinach‑feta filling from cooking it many times at home. For a different presentation, I sometimes make the filling into pinwheels — I first tried that in a batch inspired by these spinach and feta stuffed salmon pinwheels.

Why Make This Recipe

Bold flavor: salty feta, tender spinach, and rich salmon combine for a restaurant-worthy bite.
Fast and convenient: about 35 minutes from start to finish, perfect for busy nights.
Nutritious: high in protein and omega-3s, plus leafy greens in every serving.
Crowd-pleaser: elegant enough for date night but simple to scale for guests.
Personal insight: I love how sautéing the spinach first concentrates its flavor and keeps the salmon from getting soggy, which makes this one of my go-to dinner recipes; it pairs well with light sides like a lemony salad or herbed rice I often make alongside the baked feta eggs with tomatoes and spinach when hosting brunch-style dinners.

Recipe Overview

Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: 30–35 minutes
Servings: 4 (6‑oz fillets)
Difficulty: Easy–Medium
Method: Sauté filling, stuff salmon pockets, then finish in a 400°F (200°C) oven; optional quick sear before baking for color.

My Experience Making This Recipe

I tested this recipe several times to balance moisture and seasoning. The biggest discovery was pre-cooking and squeezing the spinach — it prevents a watery filling and keeps the salmon crisp on the outside. I also learned that a quick sear adds nice color but isn’t required if you’re short on time.

How to Make Spinach and Feta Stuffed Salmon

Start by sautéing the filling: heat 1 tablespoon olive oil in a skillet over medium heat, add 1 clove minced garlic, and 4 cups (about 4 oz) packed fresh baby spinach; cook until wilted, about 2 minutes. Cool slightly, squeeze out excess liquid, then mix with 1 cup (4 oz) crumbled feta, 2 tablespoons cream cheese, 1 teaspoon lemon zest, 1/4 teaspoon freshly ground pepper, and a pinch of salt. Cut a pocket into the side of each of four 6‑oz salmon fillets, stuff about 3 tablespoons filling into each pocket, and secure with a toothpick if needed. Optionally sear flesh-side down in a hot skillet for 1 minute to color, then transfer to a baking sheet and roast at 400°F (200°C) for 12–15 minutes until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium; for fully done, cook to 145°F (63°C). Let rest 3–4 minutes before serving.

Expert Tips for Success

Remove moisture: press the cooked spinach in a fine-mesh sieve or clean kitchen towel to remove as much liquid as possible. This prevents a soggy pocket and concentrates flavor.
Use a thermometer: a probe thermometer gives consistent results; salmon is best at 125–130°F for a moist center or 145°F for fully done.
Size the pocket: make a horizontal slit about 3/4 the length of the fillet and widen gently with your finger to create a neat cavity for even filling.
Cold filling vs. warm: cool the spinach mixture before stuffing so it doesn’t partially cook the salmon during searing.
Equipment: use a rimmed baking sheet and parchment for easy cleanup; a nonstick skillet for searing helps if you choose to brown the salmon first.

How to Serve Spinach and Feta Stuffed Salmon

Keep it bright: serve with lemon wedges and a drizzle of extra-virgin olive oil to lift the flavors.
Side ideas: pair with herbed rice, roasted asparagus, or a simple arugula salad with vinaigrette for contrast. I often serve it alongside a creamy pasta like this chicken alfredo casserole with spinach and pesto for a heartier meal.
Presentation tip: slice one fillet at an angle to show the stuffing, and sprinkle chopped dill or parsley for color.
Occasion: elegant enough for dinner guests, quick enough for weeknights — works well for date night or Sunday family dinners.

Storage and Reheating Guide

Refrigerate: cool to room temperature, then store in an airtight container for up to 3 days.
Freeze: wrap individual fillets tightly in plastic wrap and place in a freezer bag for up to 2 months; thaw overnight in the fridge before reheating.
Reheat: gently reheat in a 275°F (135°C) oven covered with foil for 10–15 minutes until warmed through to avoid overcooking. You can also reheat in a microwave at 50% power in 30‑second intervals, checking often to prevent dryness.

Recipe Variations

Gluten-free: this recipe is naturally gluten-free; avoid adding breadcrumbs. For a crunchy topping, use crushed gluten-free crackers or almonds.
Dairy-free: replace feta and cream cheese with mashed avocado and a squeeze of lemon plus a pinch of salt for creaminess.
Mediterranean twist: fold in 2 tablespoons chopped sun-dried tomatoes and 1/4 cup chopped kalamata olives to the filling.
Cheesy ricotta option: swap feta for 1/2 cup ricotta and 1/4 cup grated Parmesan for a milder, creamier filling inspired by stuffed pastas like these spinach and ricotta stuffed shells.

Nutritional Highlights

Heart-healthy fats: salmon is rich in omega‑3 fatty acids that support cardiovascular health.
Protein-packed: about 30–35 g of protein per 6‑oz fillet, making this meal satisfying and muscle-friendly.
Allergens: contains fish and dairy; check for cross-contamination if you have severe allergies. Serve portion sizes of one fillet per person for a main course.

Troubleshooting Common Issues

Filling too wet: if the filling releases water while baking, you didn’t squeeze the spinach enough; always press or squeeze before combining.
Salmon overcooked: lower oven to 375°F and watch internal temp with a probe thermometer; pull fillets a few degrees earlier because carryover heat will raise the temperature while resting.
Filling leaking out: don’t overstuff the pocket and use a toothpick or two to close the slit; let the salmon sit skin-side down on the pan so it seals better.

Frequently Asked Questions

Q: Can I use frozen salmon for this recipe?
A: Yes — thaw completely in the refrigerator overnight and pat dry before stuffing. If still slightly icy, the additional moisture can make the filling soggy, so be sure to dry the fillets well.

Q: Can I make the filling ahead of time?
A: Absolutely. Make the spinach‑feta filling up to 24 hours ahead, store in an airtight container in the fridge, and bring it to cool room temperature before stuffing the cold salmon to avoid partial cooking.

Q: What’s the best way to prevent overcooking when reheating?
A: Low and slow is key: reheat in a 275°F oven covered with foil until warmed to target internal temperature (use a thermometer). This keeps the center moist and stops the crust from drying out.

Q: Is searing necessary before baking?
A: No, searing is optional. It adds color and flavor but adds one minute per side and an extra pan to clean. If you skip searing, roast at 400°F and you’ll still get a delicious, evenly cooked result.

Conclusion

If you want an alternate method and more inspiration, this Walder Wellness stuffed salmon recipe offers a slightly different take that I found useful when experimenting with seasoning and time-temperature combos.

Spinach and Feta Stuffed Salmon