Stuffed Salmon With Spinach & Feta Recipe

There’s something about stuffed salmon that feels a little fancy, but it’s surprisingly easy to make. It’s a dish that combines rich, flaky salmon with a savory, creamy filling of spinach, feta, and roasted red peppers. And trust me, when you serve this dish to friends or family, they’re going to think you spent way more time in the kitchen than you actually did!

I first stumbled upon this recipe when I was looking for something a little more exciting than my usual grilled salmon. I love salmon—it’s always in my weekly rotation—but sometimes it needs a little jazzing up. Enter: stuffed salmon. This recipe became an instant favorite for its flavor-packed filling that pairs perfectly with the natural richness of the salmon. Plus, the combination of creamy feta, garlicky spinach, and roasted red peppers? Just heavenly. Let’s dive in and make this delicious stuffed salmon with spinach and feta together.

this RECIPE

🍳 Why this stuffed salmon recipe is a must-try

Here’s the thing about stuffed salmon: It’s quick, easy, and makes you look like a gourmet chef, even if you’ve got just 30 minutes to throw dinner together. The beauty of this recipe is in the filling—a mix of spinach sautéed with a few spices, creamy feta, parmesan, and roasted red peppers. This stuffing adds just the right balance of tanginess and creaminess that takes the salmon to a whole new level.

Also, the stuffing technique is straightforward. If you can make a simple slit in your salmon, you’re halfway there. And don’t worry about being perfect with it—it’ll all bake up beautifully, and the filling stays nicely tucked inside. The best part? The entire dish comes together in under 30 minutes, and that includes the prep and baking time. Let’s not forget, it’s a healthy meal, too, packed with omega-3s from the salmon and nutrients from the spinach and peppers.

My love affair with salmon: A little backstory

The first time I made stuffed salmon, I was trying to impress my in-laws who were visiting for the weekend. I had this vision of creating something that looked elegant but didn’t have me sweating over the stove for hours. I’ll admit, I was a little nervous about the whole “stuffing” part. I thought it would be tricky, but after the first cut into the salmon, I realized how forgiving it was. Once I tucked in that creamy spinach-feta mix, I knew this was going to be a hit. The smell of the roasting fish with the garlic and paprika wafting through the kitchen—it was an absolute tease! And guess what? My in-laws were so impressed, they couldn’t stop talking about it for weeks. To this day, it’s my go-to recipe whenever I want to make an easy yet impressive dish.

The origin story: Stuffed salmon with a Mediterranean twist

Stuffing fish is a concept found in various cuisines, but the Mediterranean influence in this recipe is undeniable. The use of feta cheese, roasted red peppers, and spinach is a combination you’ll find in dishes across Greece and other Mediterranean countries. Feta adds a briny, creamy element that complements the richness of salmon perfectly. Roasted red peppers bring a sweet, smoky depth that makes this dish sing, while spinach gives a fresh, earthy contrast. Over the years, stuffed salmon has evolved with countless variations, but this Mediterranean-inspired version remains a timeless classic.

Let’s talk ingredients: The good, the better, and the “oops I’m out of that”

Here’s the lowdown on the key ingredients for this stuffed salmon:

• Salmon: The star of the show. You want thick fillets, ideally with the skin on. The skin helps hold the fish together as it cooks. I usually buy wild-caught when I can for its flavor and environmental benefits, but farmed will work fine too.
• Feta cheese: Adds a tangy creaminess. If you’re not into feta, goat cheese is a good alternative. I like to use a block of feta instead of pre-crumbled for better texture.
• Spinach: Packed with nutrients and adds a nice, mild flavor. If you’re out of fresh spinach, frozen works too—just make sure to squeeze out excess water before using.
• Roasted red peppers: These bring a smoky sweetness that complements the fish. You can roast your own, but jarred ones work great and save time.
• Parmesan: Freshly grated is always best! It adds a nutty richness. In a pinch, you could use pecorino or even aged gouda.
• Spices (Italian seasoning, paprika, cayenne): These give the dish warmth and depth. Smoked paprika, in particular, adds a subtle, earthy smokiness that I love. Adjust the cayenne if you want less heat.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you’ll need a few basic tools:

• Baking sheet: Lined with parchment paper, it makes clean-up a breeze.
• Sharp knife: Essential for slicing into the salmon. A paring knife works well if you don’t have a filet knife.
• Large pan: For sautéing the spinach. Non-stick or stainless steel will both work.
• Tongs or spatula: To stir the spinach-feta filling.

That’s really all you need! If you don’t have parchment paper, no worries—just grease the baking sheet well with olive oil or cooking spray.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Let’s get into the cooking! Here’s how to make stuffed salmon with spinach and feta, step-by-step:

1. Prep the salmon: Start by preheating your oven to 400°F (200°C). Line your baking sheet with parchment paper and lay the salmon pieces skin-side down. Now, using a sharp knife, carefully cut a slit down the middle of each piece, lengthwise, but don’t go all the way through. You want the ends and bottom to stay intact so the filling doesn’t spill out. I’ve found that longer cuts give you more room to pack in the filling, so don’t be shy here!
2. Season and prep the filling: Brush the salmon with olive oil and sprinkle with salt and pepper. Set aside. In a large pan, heat the remaining olive oil over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Cook until the spinach wilts, which should take just a couple of minutes. Here’s my tip: If you’re using frozen spinach, make sure to thaw and squeeze out the excess water before adding it to the pan.
3. Mix in the feta and peppers: Turn off the heat and stir in the chopped roasted red peppers, feta, and parmesan. Use the back of a spoon or spatula to “mush” the feta into the spinach mixture. You want everything to stick together nicely. Don’t worry if it looks a little crumbly at first—it’ll come together!
4. Stuff the salmon: Spoon the spinach-feta mixture into the slits you made in the salmon. Don’t worry about overstuffing; it all melts into the fish as it bakes.
5. Bake: Pop the salmon into the preheated oven and bake for 12-17 minutes, depending on how thick your salmon is and how well-done you like it. I usually check mine at the 12-minute mark, and it’s perfectly cooked—flaky but still moist.

Fun variations to try

• Make it gluten-free: This recipe is naturally gluten-free as it is! Just double-check your spices to ensure there’s no hidden gluten.
• Make it dairy-free: Swap out the feta and parmesan for a dairy-free cheese alternative. There are some great vegan feta options out there!
• Add some crunch: Toss in a handful of toasted pine nuts or walnuts into the stuffing for a bit of crunch.
• Change up the fish: Don’t have salmon? This filling works great with trout or even large fillets of cod or halibut.

Presentation and serving ideas

For a simple yet elegant presentation, serve the stuffed salmon on a bed of fluffy couscous or quinoa, with a drizzle of olive oil and a sprinkle of fresh parsley on top. A wedge of lemon on the side adds a pop of color and a bright, tangy flavor. You could also serve it with roasted veggies like asparagus or carrots for a complete meal.

Drink pairings: Wine or something lighter?

I love pairing this dish with a crisp white wine like a Sauvignon Blanc or a light, slightly fruity Pinot Grigio. If wine’s not your thing, a sparkling water with lemon or a light, citrusy beer like a wheat ale would be a great choice.

Storage and reheating tips

Got leftovers? (Lucky you!) Store your stuffed salmon in an airtight container in the fridge for up to two days. To reheat, place it in a 350°F oven for 10 minutes or until warmed through. Avoid using the microwave, as it can make the fish a bit rubbery.

Adjusting for different serving sizes

Need to scale this recipe? It’s super easy to adjust. For larger gatherings, simply double or triple the filling ingredients and buy more salmon. Just be mindful of your oven space—you don’t want to overcrowd the pan, or the salmon won’t cook evenly.

Potential issues and friendly fixes

If your salmon is undercooked in the center, no biggie—just pop it back in the oven for a few more minutes. On the flip side, if it’s too dry, reduce the baking time slightly next time or opt for thicker fillets that can handle more stuffing without drying out.

Give it a try!

This stuffed salmon with spinach and feta is perfect for when you want a flavorful, restaurant-quality meal without all the fuss. Give it a try, and don’t be afraid to tweak the filling to suit your tastes. I promise, once you’ve made it, you’ll be adding this to your regular meal rotation just like I did!

FAQs

1. Can I use frozen salmon?
   Yes, but make sure it’s fully thawed before cooking.
2. What’s the best way to know when salmon is done?
   The fish should flake easily with a fork, and the internal temperature should reach 145°F.
3. Can I make the filling ahead of time?
   Absolutely! Prepare the filling up to a day in advance and store it in the fridge.
4. What can I serve this with?
   Try serving it with couscous, quinoa, or roasted vegetables.
5. Can I grill the salmon instead of baking it?
   Sure! Just be careful with the stuffing—it may be a little trickier to keep intact on the grill.

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